A Lovely Lunch

Why is it that so many people use canned chicken to make chicken salad sandwiches? I guess it must really be a convenience issue, because the flavor comparatively, well, actually there really isn't a comparison. Canned chicken tastes almost identical to canned tuna in my opinion--wet, mushy and a bit stringy. In fact, last weekend when I was at a tea party, I had to ask the hostess if I was eating a chicken or tuna sandwich because I really couldn't tell. I like my chicken to taste like chicken and my tuna fish to taste like tuna, which is exactly why I prefer them both fresh.

Last night we had a rotisserie chicken for dinner, and had plenty left over for lunch today. Stripped from the bone, cubed and tossed in a quickly made curry dressing, along with scallions, apples and peanuts, it was an easy enough undertaking, with scrumptious results. I topped the sandwiches with some watercress for a fresh and earthy flavor, but any lettuce would do. A scoop of this would also work well on top of a bed of salad greens, or even stuffed into a pita. Admittedly, this chicken salad is a bit rambunctious and tends to spill out the sides of the bread, but I enjoy its chunky texture and the contrasting crunch of the apples and peanuts with the smooth and mildly spicy dressing.

Curried Chicken Salad

In a large bowl mix together 1/2 C mayo, 1 t curry powder, 2 T white wine and a squeeze of lemon juice. Fold in 1 chopped apple, 2 sliced scallions, 1/4 C chopped salted peanuts, and 1/2 a roasted chicken that has been removed from the bone and cubed. Taste for seasonings and add salt and pepper if necessary. Makes 3-4 sandwiches.

At Market...Tomatoes

Okay, I realize that they probably aren't at your market, but they are at mine. And seeing them this weekend reminded me of a very disturbing article I read recently about modern slavery, and how it is very much alive in the tomato industry, specifically. It seems that tomato farmers in Florida (and Mexico) especially are taking advantage of their workers, to a horrifying extent and most, if not all, out-of-season tomatoes that are in the supermarkets now are a product of slave labor. These workers, who are most certainly illegal aliens, have no legal means of fighting back against those who wish to abuse them, and they live in total squalor, somehow duped into working without pay. It's no wonder, with the poor sanitary habits and lack of running water, that fruits and vegetables are becoming infected with hepatitis and salmonella at an alarming rate. I almost never buy supermarket tomatoes anyway (because they taste bad), and am fortunate enough to be able to buy tomatoes year round at our farmers market. But this news gives me all the more reason to buy my tomatoes in season (or at the FM).

That being said, I'm going to torture you a bit with an easy recipe for my very favorite summer lunch (or dinner)-the BLT sandwich. The crunch and saltiness of the applewood smoked bacon, the juicy acidity of the tomato, and the creaminess of the mayonnaise sends me right over the moon. Please don't try this at home, unless it is the height of summer and you have in your possession some local, slavery-free, pesticide-free tomatoes...or you live in southern California and managed to pick up a ripe handful at your farmers' market.

BLT Sandwich

Toast 2 slices of your favorite bread (I like sourdough). Mix 2 T mayonnaise with 1/2 T pesto (you have some in your freezer, right?) and spread thickly on both slices of bread. Layer some baby lettuce, sliced and salted tomatoes, and 2 (at least) slices of crispy bacon (I cook mine in the microwave) onto one slice of bread. Top with remaining slice of bread. Bite and moan....repeat.

Fast Food

Dear Baseball,

I've got just two words for you. Meatball. Sub. That's right, you cannot foil my dinner plans tonight because this dinner is quick. This dinner is easy. This dinner is portable. Better luck next time. And believe me, I'm all too aware there is a next time...but you'd better watch your back, I'm on to you!

Signed,

Mom

Now friends, I hope you don't think I'm the kind of girl who always bakes the loaf of bread, rolls and fries the meatballs, and grinds the tomatoes (home grown obviously) for sauce. Yes, there is a time and place for that. But that time is not tonight. Not when there is someplace to be, and very little time to get there.

These nights call for quick and decisive action, a dip into the freezer, and a pluck from the pantry. Though all these store bought goodies may not actually be that much healthier than a trip through the drive through--well, okay, they probably are--at least I feel like I have provided my kids with a relatively well balanced meal, and had mercy on my picky oldest son, who has eaten only fruit for dinner for the past three nights. They are hot, hearty, and filling. The dinner of champions. Baseball champions.

Meatball Subs

serves 6

1 package of 6 French rolls

1 jar of your favorite marinara (I like organic tomato basil from Trader Joe's)

1, 1 pound package of frozen meatballs, defrosted (I like the turkey or meatless meatballs from Trader Joe's)

1 package of pre-sliced Provolone cheese

Preheat the oven to 375 degrees. Slice the rolls lengthwise across the top. Place in the oven, on a cookie sheet to warm up for about 5 minutes. Meanwhile, put meatballs and half of the jar of marinara in a large bowl with a lid. Microwave for 5 minutes or until heated through. Remove rolls from the oven and spread open. Place 2 slices of cheese inside and return to the oven for 5 minutes more, or until the cheese is melted. Remove from oven and place as many meatballs as will fit inside the roll (about 4). Serve immediately, or wrap in foil and pack to take along. Bring napkins. Lots of napkins.