Portobello Po'Boys

I've never had a Po'Boy before, but being a lover of all things mushroom-related, the Portobello Po'Boys {page 107} intrigued me.

They were fairly simple to put together; the portobello chunks were seasoned with cajun seasoning and sauteed until tender and juicy, and they were served on a ciabatta bun with lettuce, tomato, and Vegenaise. The result was pure heaven, though. I have not really had much cajun-seasoned food in my life, and I have to say, I think it's my new favorite. The mushrooms were "meaty" and added such phenomenal flavor to the sandwich. The other components complimented them perfectly.

This was so quick and so delicious, I think it's going to become a Sunday lunch tradition.

-- Your Friendly Neighborhood Batgirl

Creamy, Crunchy Fruit-and-Nut Sandwiches

Lunch today was Creamy, Crunchy Fruit-and-Nut Sandwiches {page 111}. These sandwiches are your standard PB&J, all grown up -- and on sweet creamy crunchy fruity steroids!

The recipe called for agave nectar or maple syrup, but I couldn't decide so I did half of each. With the crunch of the walnuts, the toothsome chew of the cranberries, and the crisp freshness of the pears, this is one decadent lunch. I served it on my favorite whole grain artisan bread from the local bakery.

I made a big batch of the almond butter mixture to keep on hand so I can have these sandwiches whenever I want. I bet they'd be great with apples!

-- Your Friendly Neighborhood Batgirl