My Take on the "Spanglish Sandwich"

If you've seen the movie Spanglish, you know which sandwich I'm referring to.  There's a scene in the movie where Adam Sandler's character makes a fried egg sandwich (inspired by Thomas Keller from French Laundry), slices it in half with the yolk pouring out of it and it makes every foodie watching salivate like no other.  I've recreated that sandwich many times but this morning I did a different take on it:

• two slices whole grain rustic bread
• one large egg (over EASY)
• arugula
• avocado (about 1/4 of a medium one)
• one slice Havarti cheese
• whole grain dijon mustard
• roasted yellow pepper (comes in a jar)

Toast bread with Havarti cheese.  Spread one slice with mustard.  Add avocado and roasted pepper on top of mustard.  Add arugula on top of Havarti.  Top arugula with egg.  Put sandwich together, cut in half (making sure the yolk is centered!) and voila!  Delightful morning.

the real Spanglish Sandwich recipe

(you can barely see the yolk pouring out, but it's there, I promise!)

Grated Raw Beet Salad with Jicama, Avocado, and Cilantro

(this recipe is inspired by a salad from Vegetarian Times- Gluten-free Recipe of the Week)


2 cups grated jicama
2 cups grated raw beets (3 medium beets)
1 avocado, thinly sliced
1/2 cup chopped cilantro1/4 cup toasted pumpkin seeds

My add-ons: grated carrots, raw corn fresh from cob, thinly sliced radishes


Dressing:
3 Tbs. thawed orange juice concentrate
1 Tbs. lime juice
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1 1/2 Tbs. olive oil


If you have a mandolin with different settings, you can use it to julienne the beets, jicama, and carrots.  Feel free to use a metal grater or to even cut them in any form you like and find easiest.  It ends up being a bright and beautiful salad (see photo!) which will impress you and everyone around you.  Talk about eating the rainbow... yum! Enjoy!

Chickpea Brown Rice Veggie Burger

(recipe credit: Whole Living Magazine January 2012)

• Chickpeas, 2 cups (dry or from 1 15-oz can)
• Brown rice, 1/2 cup
• Fresh parsley, 2 Tbsp chopped
• 1 Shallot
• Garlic, 1 clove
• 2 Large eggs (original recipe calls for one egg, but two makes it extra sturdy)
• Roasted red pepper, for serving
• Whole-grain mustard, for serving
• Extra-virgin olive oil, 2 Tbsp
• Coarse salt and pepper
• Whole wheat buns or wrap in green leaf lettuce
• Optional additions that I used: arugula and avocado.

1. Mash 2 cups cooked and drained chickpeas and 1 cup cooked brown rice until thick paste forms.  Stir in 1 minced shallot, 1 minced garlic clove, and 2 Tbsp. chopped parsley.  Season with salt and pepper.  Stir in 2 eggs.  Form into four (I made more than four!  It all depends on your preferred size) 1/2 inch patties.

2. Heat 2 Tbsp. olive oil on large skillet over medium-high heat.  Add patties and cook until golden brown (about 4 minutes per side).