We want to try Citrus Chicken and Beet Salad (Page 59); Creamy Blue, Pancetta and Fig Pizza (P. 96); Spicy Egg and Cheese Croissant (P. 129); Lemon and Shallot Brussels Sprouts (P. 196) and Cream-filled Pound Cake (P. 236).
In her own words: "A home-cooked meal is always better than fast food. For me, nothing tops the simple pleasure of sharing a delicious meal with my family." — Vanessa McNeil Rocchio
What we made:
SMOKED SALMON WRAP (P.78)
2/3 cup chive and onion cream cheese
1 14-ounce package flatbread
2 4-ounce packages smoked salmon
½ cup sliced red onion
2 tablespoons drained capers
Spread about 2 tablespoons cream cheese over each flatbread. Divide salmon, onion and capers among the flatbreads. Fold in half, and secure with wooden picks.
Our assessment:
The pairing of cream cheese and smoked salmon served on a bagel has been a longtime breakfast classic. This is the lunch version. It took us less than 5 minutes to put these sandwiches together. The result is a gourmet sandwich with plenty of flavor. The capers are a pleasant compliment to the smoked salmon. So is the red onion. The cream cheese adds a smooth richness.
These are easy to make ahead of time and pack well for lunch or a picnic — just tightly wrap the sandwiches individually in plastic wrap and you won’t need toothpicks to keep them closed. Serve with vegetable chips and cut fruit or berries and you have a quick and lovely meal.
If you can’t find flatbread at your grocery store, try pita bread to make pocket sandwiches.
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