When I was 16, I started packing my own lunch.
I felt very grown being in the kitchen by myself. I was in charge of planning my own meals; something that my mother had taken care of previously. I really looked forward to my nightly routine of making something amazing for lunch the next day.
And if you read this grilled cheese post, then you know that I definitely looked forward to lunch. One of my staples was 1 slice of Ham, 2 slices of Cheese, mayo, mustard, tomatoes, onions and green leaf lettuce tucked lovingly between two pieces of wheat bread or onion roll. Y’all when I tell you that this thang right here used to have me fiending for 11:30am to come!!!!
Anyways as much as I was a fiend for that combination, let’s talk about why I had to let it go
PROCESSED HAM, CHEESE & MAYO FOOD COMBINING
Getting rid of processed meat was probably the easiest thing to let go of. Why? Because I preferred the taste of real, home cooked, leftover meat in a sandwich any day over Oscar Meyers and Boar’s Head. Processed meat was one of the first things to go. I can live without eating meat. It’s rare that I actually crave it. And when I do want it, I go straight to the butcher. At the butcher, I can talk to him about where the meat came from, what it ate, how it was raised and killed and I can select my cuts. Again, it’s rare but when I want meat, I know where to get it.
The cheese – well that was a bit more difficult. I really didn’t give it up however I stopped eating Kraft and started eating more locally crafted cheeses with fewer or no hormones. Giving up the mayo was a fun challenge. If you grew up here in the US, mayonnaise is just a standard sandwich ingredient. BUT it is not the end all be all. No my friends, there is sooooo much more to discover! I started with oil and vinegar, and along the way I became friends with pesto, hummus, cashew mayo, sundried tomato spread, olive tapenades and chutneys.
Which brings me to today’s recipe.
Oven Roasted Turkey. Goat Cheese. Arugula. Peach Chutney. Panini.
Need I say more?
A ginger spiced peach chutney.
- 3 peaches, pitted and diced
- ½ cup chopped onions
- ¼ cup red wine vinegar
- ¼ cup brown sugar
- 1 TB grated lemon or orange peel
- 1 TB grated fresh ginger
- 1 cinnamon stick
- ½ – 1 tsp cloves
- Combine all ingredients in saucepan and stir well.
- Bring to a boil then reduce heat to a simmer for 40 minutes covered.
- Uncover and simmer for a few more minutes to let liquids cook off.
- Let cool and use immediately or store in a clean and sterilized jar.
- Lasts for 2-3 weeks in refrigerator.
Works well on crostini, in a cheese platter, in sandwiches or as a garnish or topping for poultry, fish or pork. In this case, I paired it with leftover turkey, goat cheese spinach and warmed it in a panini press.