Ally's Kitchen
Ben and I are training for a big 150-mile bike ride, as in bicycling, to raise money for MS. The ride will take place in Colorado, and since we’re flat-landers, we seriously need a lot of training to deal with the altitude. Riding requires energy. And, our energy comes from good healthy wholesome food…a combination of carbs, fats, proteins, and sugars. We also crave salt because we lose sodium from sweating so much. This is today’s lunch after our training ride. We sprinkled in some salty kettle potato chips, too!
One big thing about food is that it must be appealing to the eye…colors are important…textures, shapes…even when making a ‘sammich’ you can have that 5-star restaurant appeal just be making your food beautiful. It even tastes better when it’s glamorous, and it doesn’t take any more time! Serve it on interesting plates. Use cloth napkins, good silverware (what are you saving it for?), and venture out and buy something new and different, like these baby sunflower greens, which I’d never before had. This is what my ‘Bohemian Life’ is all about–cooking and living should be adventurous!
©2012 Alice D’Antoni Phillips Ally’s Kitchen
Serves: 2
What you need:
1 thick English muffin cut in half (I used Rudi’s whole grain wheat)
3 tbl soft butter
4 slices fresh mozzarella
4 slices Soppressata
1 large Roma tomato sliced lengthwise in 6 thin slices
12 very thin slices of cucumber (preferably English cuke)
1 cup baby sunflower greens (can substitute for microgreens, etc.)
4 tbl extra virgin olive oil
2 tbl balsamic (I used raspberry.)
Sea Salt and Fresh ground pepper to taste
What you do:
Butter the English muffin opened side. In a medium cast iron skillet over medium heat, grill the muffins until golden brown and crispy. Remove and start layering the remaining ingredients. Mozzarella first as it will melt somewhat on the warm bun. Fold over the soppressata, next the tomatoes, (some salt and pepper) then fan the cukes and top off with the greens.
Drizzle olive oil and balsamic on top. Serve immediately. You’ll need a fork and knife!
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