2 Thick Pieces of Smoked Cheddar Cheese
1 Tomato - Sliced
1/8 Cup Thousand Island Dressing
2 Slices Dark Rye Bread
1/2 Tablespoon Butter
1/8 Cup Sauerkraut - Drained

Ingredients
Dough:
1 stick (1/2 cup) plus 1 tablespoon cold unsalted butter
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
3 to 5 tablespoons ice water

Filling:
1 pound Italian prune plums
2/3 cup sugar
1 1/2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 tablespoon milk
1 tablespoon sugar

Make dough: Cut butter into bits and in a bowl with a pastry blender or in a food processor blend or pulse together with, flour, sugar, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough. Gather dough into a ball. On a work surface smear dough with heel of hand in 3 or 4 forward motions to make dough easier to work with. Form dough into a ball and flatten into a disk. Chill dough, wrapped in plastic wrap, 1 hour.

Preheat oven to 375 degrees F.

Halve and pit plums. Cut plums into 3/4-inch-thick wedges and in a bowl toss with sugar, cornstarch, and lemon juice.

On a lightly floured surface with floured rolling pin roll out dough into an 11-inch round (about 1/8-inch thick). Transfer dough to a 9-inch (1-quart) glass pie plate. (Do not trim overhang.) Spoon filling into shell and fold edge of dough over filling, leaving center uncovered. Bake pie in middle of oven 35 minutes. Brush crust with milk and sprinkle with sugar. Bake pie 10 minutes more, or until filling is bubbling and crust is golden. Cool pie on a rack.

Ingredients
1 tin of Sardines in Oil
1 small tomato chopped very fine
2 t lemon grass
1/2 cup cilantro, coarsley chopped
1/2 cup sweet onion, sliced
1 t pepper flakes
1 T lime juice
1 T fish sauce

hot basmati rice

Instructions
Remove the sardines from the can. Mix the oil from the can with the tomato in a small mixing bowl. Add the onion, lemon grass, pepper flakes, lime juice, and fish sauce to the bowl. Stir well. Arrange the sardines on a bed of cilantro with a side of hot basmati rice. Serves 1

Ingredients
2 cups tomato juice
2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon prepared horseradish
1 tablespoon Worcestershire Sauce
1 teaspoon celery seed
3/4 teaspoon Tabasco
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Premium vodka
Celery spears
balsamic vinegar

Instructions
In a blender combine the tomato juice, lemon juice, lime juice, horseradish, Worcestershire sauce, celery seed, and Tabasco and process until smooth. Add salt and black pepper, to taste. Fill each glass with ice, add 2 ounces of vodka, then fill the glass with the bloody mary mix. Stir well, and garnish each glass with a celery spear and float a teaspoon of balsamic vinegar on top.

Spinach, roasted red peppers, chipotle yogurt, dijon mustard, swiss cheese, and pickles on whole grain bread

Nick picked up his plate to carry to the table and simply said, "Um, no."
"What do you mean, 'Um, no?' You HAVE to try it," I said a little grumpily, feeling unappreciated.
He tried it. He loved it. He ate three pieces. It was fantastic. It looked great too. I have no idea what bothered him about it. He certainly got over it quick.

When I made the pizza dough, I kneaded two finely chopped garlic cloves into it. For the cream cheese, I used garlic, basil, oregano, and thyme and blended them in the food processor. I shredded fresh mozzarella in the processor too. It was so soft that some of it hit the consistency of ricotta. It still worked great.

Ingredients
Pizza dough
4 ounces cream cheese with herbs
2 tablespoons yogurt
4 ounces mozzarella, shredded
1/2 cup sun-dried tomatoes packed in oil, coarsley chopped
1 zucchini, thinly sliced

Instructions

Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F.

Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the cream cheese and yogurt. Spread on the tomatoes, zucchini and mozzarella. Slide the pizza onto the stone and bake for 8 for 10 minutes.

I know it looks scary but it's not. It's delicious. Amazing, in fact.

Ingredients
2# fresh spinach
1# Paneer, cut into cubes
1 medium-sized onion, thinly sliced
1 small tomato, finely chopped
1-inch sized ginger, sliced
1 tsp cumin seeds
1 tsp coriander seeds
2 tbsp plain yogurt
salt, to taste
1/2 tsp red chilli powder
1/2 tsp coriander powder
2 tbsp light cooking oil

Instructions
Boil spinach leaves, and once cooled, grind into a fine puree with ginger. Heat oil in a deep pan and fry cumin and coriander seeds till they start to sizzle. Add onions and tomatoes and fry till oil begins to separate. Add salt, red chilli powder and coriander powder and cook for another minute. Add pureed spinach, yoghurt and paneer. Stir to coat paneer pieces well and cover cook for 5-10 minutes, adding water as necessary.

Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
1/4 cup milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic
1/4 cup butter, melted

Instructions
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. Punch down dough and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. During the second rising, preheat grill to high heat. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.

Sorry, no picture. I made this for a party after sailing and I didn't have time to grab a picture.

Ingredients
2 tablespoons olive oil
5 cloves garlic, minced
2 medium onion, chopped
2 green bell pepper, chopped
4 stalks celery, chopped
10 ounces frozen okra
2 pounds boneless skinless chicken breasts
2 pounds andouille smoked sausage, diced
1 (28-ounce) can diced tomatoes
1 cup chicken broth
2 teaspoons dried oregano
2 tablespoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
2 tablespoons Worcestershire sauce
1 pound frozen peeled and cooked shrimp, thawed
1/2 pound cooked and peeled crawfish
4 cups cooked rice

Instructions
In a large saucepan sweat the garlic, onion, pepper, celery and okra until translucent. Transfer to a slow cooker and add chicken, sausage, tomatoes, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, thyme, and Worcestershire sauce. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Remove chicken breast and shred with two forks. Return to cooker with the thawed shrimp and crawfish, cover and cook until heated, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.