The Ultimate Chicken Sandwich


Stacked sammies rock.

Open-faced are tough to eat…

These are even harder.

Grab your napkin.

Dig in.

Oh, and these babies contain – that’s right – grain.
(Don’t worry, it’s just a little rice stuffed inside the BEST veggie burger on earth!)

The Ultimate Chicken Sandwich

Serves 2

2 large chicken breasts (make sure these puppies were “popular.”  You want them pretty darn big
1 giant heirloom tomato
2 Garden Herb Sunshine Burgers
1 Tbs. fresh basil, cut into chiffonade
sea salt and pepper

1 large potato, peeled and cubed
1/2 head cauliflower, broken into small flowerets
1 Tbs. Kerrygold butter
sea salt and pepper to taste


Begin with the mashers – Boil the potato and cauliflower separately until each is soft.  Drain.  Combine the two veggies, the butter, and salt and pepper. Mash to your liking.  Divide between to plates or bowls.
Grill both chicken breasts over medium to low heat.  Allow to cool.
Slice the tomato into thick, juicy, meaty slices.
Prepare the veggie burgers as directed on the package.  (I tell you, these are THE BEST).
To assemble: Filet the chicken breasts and layer tomato and veggie burger inside, using the breast as the “bun.”  Top with the last slice of heaven – the heirloom – and finish off with plenty of sea salt and pepper, and a bit of basil.

This is gooooood.


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Basket of Baby Heirlooms


There is so much about the summer that I truly love.  I believe I frequently mention my adoration for fresh produce and the delicious gift of vine ripened juicy tomatoes.


With just a touch of salt ~

My mouth waters just thinking about it.

Most often I treat myself to the big Beefsteak heirlooms, with their gnarly and knobby edges and happenstance shapeliness.
This week I happened upon a basket of baby heirlooms.

Truly wonderful.


Basket of Baby Heirlooms

2 c. baby heirloom tomatoes, halved and quartered (changing up the size makes for a fun and colorful salad)
1 lb. fresh asparagus, stems quartered, steamed until bright green, and flashed cooled in an ice bath (drained)
2 Tbs. fresh basil, cut into a chiffonade
2 Tbs. fresh chives (including the precious flowers), minced
1 Tbs. Dark Chocolate Balsamic Vinegar
1-2 Tbs. extra virgin olive oil
3/4 tsp. coarsely ground sea salt
fresh ground pepper


Combine all ingredients together and gently toss.  Allow to marinate for at least 2 hours for the flavors to fully combine and develop.  
Best served room temperature…along with your hot and steamy grilled goods!

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And The Hugs are the BEST Part

How amazing is this?

Dance your way through the day today, no matter what.

Breakfast.  Lunch. Hugs.

And, remember “hugs are the best part!”

Live life.  Love LIFE.


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July 17, 2014 · 7:30 am