We’ve kind of fallen out of love with lunch around here.
Most days it just boils down to creating the right stuff to power us through the afternoon slump. It often means eating dinner leftovers – we cook plenty to make sure we don’t have to fuss with the mid-day meal the next day.
I’m not sure when this apathy took hold, but it seems natural. My husband eats at his desk at work and I eat alone at home and let’s face it, we are social eaters. We like to break bread with other people, comment on the food and taste others’ dishes.
I realize now why my mother, a housewife all her life, usually ate a random selection of tidbits while standing at the kitchen counter and staring out the window. Without another person at the table, lunch just becomes fuel.
So, on those few occasions when we get to share lunch with friends, it’s like a breath of fresh air. We indulge in a little menu planning and creativity, without forgetting the absolute rule – less preparation and clean-up than a dinner.
This weekend, stimulated by clear, cool weather while staying at a friend’s place in the mountains, we put together a doozy – a lunch that raised some eyebrows during preparation. But the final product made everyone happy, as they all put on their best Food Network expert voices and critiqued the meal. “I found the acidity of the goat cheese was perfectly complimented by the sweet berries and the bite of the salsa a good foil to the blander taste of the turkey, blah, blah, blah.
Lunch was fun again.
Don’t be put off by the weird sound of this sandwich. It melds together quite well.
A reader called to remind me that I need to recommend places to find more unusual ingredients. So, I found the blood-orange infused olive oil at The Crushed Olive in downtown Hickory. The locally-owned store is also the source of the grapefruit white basalmic vinegar I used in a previous recipe. You can also order online at http://www.crushedoliveofHickory.com
Grilled Turkey Cheese Blackberry Wraps
4 oz. goat cheese, softened
2 oz. fat-free cream cheese
2 Tbsp. butter
Four wholegrain flatbreads (We used Flat Wraps)
3/4 pound sliced oven-roasted deli turkey
2 cups fresh blackberries
salt and pepper to taste
Jar of peach salsa
In a small bowl, mix the goat cheese and cream cheese thoroughly.
In a large skillet over medium heat, melt the butter. Meanwhile, divide the turky between the four wraps, dot with chunks of the cheese mixture and sprinkle with blackberries. Roll the sandwiches up from a short end and place in the skillet. Brown on both sides, mashing sandwiches slightly with a spatula as they cook.
Serve with peach salsa as a dip.
As a side, halve two avocados and remove pits. Run a thin knife between the peel and fruit to loosen. Leave the avocados in their peels. Sprinkle with lime juice (we used fresh key limes), blood-orange infused olive olive oil, sea salt and fresh ground pepper. Serve with a spoon.