Category: Lunch

It’s Summer = Lobster Roll Season

5/4/2025

There are certain things that make me think of summers when I was younger – endless days at Robert Moses beach, sailing on the Long Island Sound, trips to Mystic, boating to Block Island, baked clams, clam chowder at Claudio's, and Lobster Rolls!

This is such special meal to have in the summer, and doesn't take a lot of time or work. You can make it for lunch or for dinner, and its always a treat. Enjoy!

Kris' Easy East End Lobster Rolls

Ingredients:

1 Tbsp butter, softened
4 hot dog buns or kaiser rolls, split
4 lettuce leaves
2 Tbsp Duke’s mayonnaise
1 tsp fresh lime juice
1 dash hot pepper sauce (e.g. Tabasco)
Salt &Pepper to taste
2 green onions, chopped
1 stalk of celery, finely chopped
1 ½ pounds cooked and cubed lobster meat (e.g. 4 Lobster Tails)
½ tsp dried Tarragon, or 1Tbsp fresh Tarragon
½ tsp dried chives, or 1 Tbsp fresh Chives
Fresh chives and parsley for finishing

Preparation:

If using fresh lobster tails, start with cooking the lobster:
1. Bring a medium pot of salted water to a boil
2. Once lobster cools slightly, use kitchen scissors to cut the length of the top of the tail. Use your fingers and or a knife to gently pry the meet from the sides of the shell. Remove the meat and cut into 1” pieces. Set aside.
3. Once the water is boiling, add the lobster tails and cook over medium high for 5 minutes. Use tongs to remove the lobster tails and place on a working surface (plate or cutting board).

2. Lightly butter the insides of buns and line with lettuce leaves. Set aside.
3. Mix together the mayonnaise, lime juice, hot pepper sauce, salt, and pepper in a medium bowl until well blended.
4.   Add in green onions, celery, chopped Tarragon and chopped Chives and mix well.
5.   Gently fold in lobster until just coated.
6.     Line each bun with an equal amount of the lobster mixture.
7.     Top with fresh chives and parsley to taste.
9. Serve with salty kettle chips and iced tea.

Easy Ham and Cheese Sliders

12/12/2021

I thought this recipe sounded like a good, quick solution for a busy weeknight. But after making it and seeing how quickly it was devoured, I also think this is a great solution for lunch or nibbles when you have a house full of guests at the holidays.

This was a huge hit in the Delaney Test Kitchen, and while the recipe says that leftovers will keep in the fridge for three days, I’ll just be honest and tell you there won’t be any leftovers. Enjoy!

Ham and Cheese Sliders
INGREDIENTS:
·       4 tablespoons (1/2 stick) unsalted butter
·       1 tablespoon Dijon mustard
·       1 teaspoon Worcestershire sauce
·       1/2 teaspoon onion powder
·       1/4 teaspoon kosher salt
·       1 (12-ounce) package Hawaiian sweet rolls, such as King's
·       12 slices Swiss cheese (about 7 ounces), divided
·       12 thin slices deli ham (about 10 ounces)
·       1 teaspoon poppy seeds

PREPARATION:
1.    Arrange a rack in the middle of the oven and heat the oven to 350°F.

2.    Place 4 tablespoons unsalted butter in a small, microwave-safe bowl and microwave until melted, 20 to 30 seconds. (Alternatively, melt butter in a small saucepan over medium heat.) Add 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon onion powder, and 1/4 teaspoon kosher salt, and whisk to combine.

3.    Without separating the rolls, cut 1 package Hawaiian sweet dinner rolls in half horizontally with a serrated knife. Place the bottom half of the rolls in a 9x13-inch or 7x11-inch baking dish.

4.    Arrange 6 slices of the Swiss cheese on the rolls, overlapping the slices as needed to completely cover. Fold and arrange 12 thin slices ham over the cheese, arranging a slice on each roll. Layer the remaining 6 slices Swiss cheese over the ham. Place the top half of the rolls over the cheese.
5.    Brush the butter onto the top of the rolls, then sprinkle with 1 teaspoon poppy seeds. Cover the baking dish tightly with aluminum foil.

6.     Bake until the sandwich is heated through and the cheese melts, about 20 minutes. Uncover and bake until the rolls are lightly browned, 7 to 8 minutes. Transfer the slab to a cutting board, then cut into individual sliders with a serrated knife before serving.

NOTES:
Make ahead: The sandwiches can be assembled and the butter mixture prepared up to 1 day in advance and refrigerated separately. Melt the butter again before using, 30 to 35 seconds in the microwave.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Creamy Vegan Pasta

5/1/2021

Have you heard of nutritional yeast? I had not. So when I found this yummy-sounding recipe for Creamy Vegan Pasta, I was surprised as I tried to line up all the ingredients and found Nutritional Yeast on the list.

How had I not heard of this before? It has 5g of protein per serving, and is packed with B vitamins, and is an excellent source of Thiamin, Riboflavin, Niacin, Folic Acid and Vitamins B6 and B12. It is used as an additive to add a savory cheese-like flavor to vegan recipes. I found it next to the regular yeast in the supermarket aisle.

This recipe is from one of my favorite blogs, Love and Lemons. I could not get my kids to eat it, but I thought it was as yummy as I expected. So this is a Working Mom Dinner but for my house – it’s only really for you and maybe one other possible diner. Plus I found that the sauce was really only enough for two servings. (Perhaps I was heavy handed since it was yummy.) Another option is to save the second serving for an easy lunch the next day.

If you live in Atlanta and have been to Mirko Pasta, this sauce reminds me of that fabulous white bean dip they serve with your fresh Italian bread. Yum.

On the Love and Lemons website, they also recommend experimenting with this dish. Some of their suggestions include:

Switch the vegetables. Trying roasted broccoli, roasted cauliflower, brussels sprouts, roasted tomatoes, or market-fresh asparagus in the Spring.
Skip the actual pasta and try this sauce over spaghetti squash or zucchini noodles.
Spice it up. Try adding few pinches of red pepper flakes or pickled jalapenos.
Get creative with flavor add-ins like chopped sun-dried tomatoes, pesto or fresh basil leaves.

If you try this one, please let me know how it turns out. And let me know if your kids like it, too.

Creamy Vegan Pasta (serves 4)
Ingredients:

2½ cups small shell pasta
1 tablespoon extra-virgin olive oil
1 small yellow onion, chopped
5 cups broccoli florets, chopped stems, and leaves (keep stems separate)
¼ cup toasted pine nuts
lemon wedges, for serving

For the creamy vegan pasta sauce:

1½ cups cooked white beans, drained and rinsed
¼ cup vegetable broth, more as needed
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
¼ cup nutritional yeast*
1 garlic clove, minced
¼ teaspoon onion powder
½ teaspoon sea salt
freshly ground black pepper, to taste

Instructions:

Make the sauce: In a blender, combine the white beans, broth, lemon juice, olive oil, nutritional yeast, garlic, onion powder, salt, and pepper, and blend until smooth. Set aside.
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes.
Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat.
Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry.
Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls. Divide the remaining sauce onto each bowl. Top with the pine nuts and serve with lemon wedges on the side.

Busy MOM DINNERS

It’s Summer = Lobster Roll Season

Easy Ham and Cheese Sliders

Creamy Vegan Pasta

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