Mindy Kobrin

Lunch

CAPE COD CHICKEN SANDWICH

2 pre-cooked roaster chicken breasts, skin removed 8 oz thick-cut bacon 8 oz Bibb (Butter) lettuce, rinsed and patted dry 1 Granny Smith apple, peeled and finely chopped 1/2 cup organic walnuts, toasted and chopped 1/2 cup dried organic cranberries 6 oz blue cheese sliced into thin strips, (I love…

Read More

SPICY VIETNAMESE BAGUETTE

Prepared in 20 minutes or less. 2 16-inch baguettes, halved horizontally 2 lbs lean ground beef ¼ cup safflower oil ¼ cup shallot, finely chopped 2 tbs lemongrass, chopped ¼ cup Thai red-curry paste, found at Asian markets and Whole Foods 1 tsp chopped garlic 2 cups ketchup ½ cup…

Read More

LUNCHBOX LOVE: ULTIMATE HUMMUS DIP RECIPE

Give a kid a chick pea, and he/she will tell you, “no way.” Give a kid some hummus and you’ve got one happy kid. I love that hummus is so popular. I’ve logged many trips to Europe and the Middle-East and have sampled some truly excellent hummus, but I’m happiest…

Read More

NO-FUSS FRIED CHICKEN

Prepared in 20 minutes or less plus 40 minutes to bake. 4 skinless boneless chicken breasts 2 cups Panko (Japanese breadcrumbs), at Whole Foods markets or Asian markets ½ tsp cayenne ½ tsp red pepper flakes ½ tsp garlic powder 1 tsp salt 1 stick unsalted butter, melted Fresh pepper…

Read More