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!

Turmeric & Ginger Squash Soup Recipe

There is just something about the combination of both turmeric and ginger that brings the cozy and what better cozy is there than a soup? That’s right folks. It’s soup season. I might be a bit early on this one but when you are a girl from South Florida hangin’ in Maine, the cold comes early. ‘Tis time…

And if you’re looking to boost your immune system as we head into some cooler weather, well grab a bowl cause this soup is basically a nutrition bomb. It’s rich in antioxidants like carotenoids and curcumin helping to reduce inflammation and keep you feeling good. Did I mention the lemon juice and pomegranate drizzle? Yeah… you’re just gonna have to take my word for it. You need this soup in your life!

Ingredients

• 2 tbsp. turmeric
• 1 tsp. curry powder
• 1/2 tsp. ground ginger
• 1/2 tsp. cumin
• 1 tbsp. butter
• 1 tbsp. coconut oil
• 1 yellow onion, chopped
• 1 clove garlic, grated
• 1 inch fresh ginger, grated
• 3 cups squash ( I roasted a Jarradale Squash whole and scooped out 3 cups.)
• 3 to 4 cups of broth or enough for desired consistancy.
• 1 lemon
• 1 can coconut milk
• 1 tbsp pomegranate reduction

Directions

1. In a large pot, dry toast the powdered spices till slightly fragrant.
2. Add the butter and oil and mix with the spices.
3. Then add the chopped onion, garlic and fresh ginger and saute in the spices for a few minutes.
4. Next, add a small amount of broth to deglaze the botton of the pot, then add the squash.
5. Add more broth to cover the squash and let simmer till thouroughly cooked.
6. Carefully use an immersion blender and puree soup addind more broth if necessary.
7. Squeeze the lemon into the soup and stir. (I used a whole lemon.)
8. Serve into bowls and add 1/8 cup of coconut milk to each bowl.
9. Drizzle the pomagranate sauce if using and add salt and pepper to taste.