Two Recipes For Better Sandwiches

Back to school means back to lunch but your sandwiches don’t have to be boring. Prep these two recipes and store them in the fridge for a quick fix on snoozy sandwich days. Below is a recipe for some quick pickled onions when you need a tasty crunch. The other is a turmeric-tahini dressing for days when your sandwich needs a little slather of extra flavor.

Ingredients

• 1 thinly sliced red onion
• 1/2 cup red wine vinegar
• 1 tsp. sugar
• 1 tsp. salt

Directions

1. Mix the vinegar, sugar, and salt in a bowl then toss in the onions and give them a stir.
2. That's it. Yep. You're done.
3. You can transfer them into a jar or storage container for safe keeping. They should last a good long week in your fridge soaking away in their pickling liquid.

Ingredients

• 1/3 cup tahini
• 1 Tbsp. olive oil
• 1 Tbsp. honey or maple syrup
• 2-3 Tbsp. apple cider vinegar
• 3 Tbsp. water
• 2 cloves minced garlic
• 1 tsp. sea salt
• 1/2 tsp. turmeric
• pinch of cayenne
• ground pepper to taste

Directions

1. Mix all ingredients in a bowl.
2. Thin with more water if necessary
3. Transfer to a storage container and keep in your fridge.
4. Use as neccessary to doctor up boring sandwiches!

Both of these recipes will help you beat the lunch room blues. Don’t delay! Get these in your fridge ASAP!

June 2019: The Wholesome Loaf

What’s that? It’s June and you want to soak up that summer heat by baking bread in your kitchen? Don’t worry. I got you! The Wholesome Loaf recipe for June’s Full Moon Baking club is bound to have you sweating it out and second guessing why you thought this was a good idea. But I’ll just remind you now. Because it’s good. That’s why! And its even better when you make something to share with others.

This bread recipe combines milk, yogurt, and an egg for a soft, pliable dough, that comes together to fulfill your sandwich making needs. Make it, make some sandwiches, and then head out for a picnic with friends and have fun. If its delicious you’ll me so proud of your achievement. If it’s a disaster you’ll have a great memory of that time you made bread for your friends.

I feel like I always have to remind whoever is reading this that the point of the Full Moon Baking Club is not about the recipe so much as it’s about the moments. We cook all the time but so rarely are we cooking and gathering together. Once a month we deserve a break from the norm for the chance to be amungst friends and connect in a way that honors the fact that we are social beings. And I’m not talking about connecting across screens. Real connections, in person, face to face, and in this case with our mouths stuffed.

Ready, set, bake!

Ingredients

• 1 cup milk
• 1/2 cup plain yogurt
• 1 egg
• 2 tsp dry active yeast
• 3 cups flour (+1 more cup for kneading)
• 1 tsp salt
• 1 tbsp melted butter

Directions

1. In a bowl combine the milk, yogurt, and egg and mix well.
2. Stir in the yeast and let disolve.
3. In a seperate, large bowl, add the 3 cups of flour and the salt.
4. Then pour in the wet mixture and stir to combine.
5. As the dough comes together, gently add extra flour (a little at a time) to help bring the dough together into a workable shape.
6. Sprinkle some flour onto your counter and then tip the dough out.
7. Sprinkle a bit more flour on top of the dough and begin to work it with your hands, adding more flour as necessary to keep it from sticking to your hands.
8. Slowly begin to knead the dough, continueing to add flour as necessary.
9. Knead for roughly 10 or so minutes allowing the dough to fully form with all the ingredients well combined.
10. Continue to knead the dough, shaping it into a round ball.
11. Then place it in a greased bowl and cover with plastic wrap and let rest for an hour or until doubled in size.
12. After its doubled in size, dump ought the dough on a lightly floured surface and knead again.
13. Shape the dough in an oblong loaf and place it into a greased bread pan.
14. Brush the top with melted butter and then and then cover with plastic wrap and let rise for about and hour.
15. Preheat your oven to 450 degress.
16. After the dough has rested for an hour and about doubled in size, remove the wrap and score the top of your loaf and then immediately place it in the hot oven.
17. Then, turn the oven down to 375 degress and bake for 35 minutes.
18. Carefully remove it from the oven and turn the bread out onto a cooling rack and let rest before cutting into it.