An Awesome Sandwich with Honeycomb

I'm not even huge on sandwiches.  But man, this was a good sandwich.  An awesome hurried dinner for what became an awesome (somewhat unexpectedly so) evening.  A month ago, I bought some raw honeycomb from the Savannah Bee Company.  I stopped off at Whole Foods on my way home starving and with a desire to use this honey in my dinner - and with only literally like 10 minutes to change, put away groceries, and get out the door eating dinner as I walked.  I love the life I lead.  But my dinner became this.

Ingredients: 
1 cranberry flat sandwich bread thing toasted
4 pieces of uncured salami
small smear of brie like soft cheese slightly stinkier (the $5 cheese not the $12)
1 tsp honey comb
giant handful of mixed greens from the CSA

Directions: 
Assemble.  Devour.

CSA Breakfast Skillet

This was more photogenic in parts before they met the skillet.  But I hadn't had coffee, so I didn't think to take pics.  Use your imagination.  Super delicious start to this long day.

Ingredients:
1 tsp canola oil
1 small potato shredded - I leave the peel on (yukon gold)
1 scallion chopped
1 C spinach, stems removed
1 egg and 1 egg white beaten
1 oz cabot sharp reduced cheddar shredded
garlic powder, salt, hot sauce

Directions:
Heat iron skillet.  Add oil.  Add scallion, spinach, and potato.  Cook.  Add a splash of water if it starts sticking.  Add beaten eggs and cheese and garlic powder and salt.  Flip and cook.  Don't scramble.  Flip.  Done when eggs aren't runny.  Voila.  Put in bowl and top with hot sauce of choice.  Though Crystal is the best.

Second Attempt:  Same recipe as above but no eggs and I added 2 small diced tomatoes. 

Black-Eyed Pea, Quinoa, Avocado Salad

This is a fresh fun salad when the standard greens are boring you.  It was perfect for this gray, drizzly, not quite warm enough day.  I love salads like this, a whole meal if you want - with beans, grains, and veggies a plenty.  And will be just as good the next day.  I served it over arugula and with a small piece of salmon on the side that needed to be cooked.  I will no doubt be eating it on top of arugula for many more meals this week.

Makes 5 - 1 Cup servings
Ingredients:

Dressing: 
1T Dijon Mustard
Juice of 2 Mandarins
1T canola oil
dash of garlic powder





Salad:
1/2 C raw quinoa cooked to package directions
1 can black-eyed peas, rinsed and drained
1 avocado diced
handful small tomatoes diced or 1 large
1 red bell pepper and 1 yellow bell pepper diced
salt and pepper
arugula


Directions:
Start quinoa on stovetop.  1/2 C quinoa and 1 C water.  While that is simmering - dice all of the things that need dicing.  Toss everything together, letting quinoa cool a bit before adding into salad.