On the Go

I found these recipes about ten years ago as part of a picnic menu in a 1998 Better Homes and Gardens Annual Recipes cookbook. I packed them in a cooler along with some gazpacho for the Maryland Symphony Orchestra's Salute to Independence Concert at Antietam National Battlefield - which is fabulous if you ever have the chance to go! I also served them at a "Sip and See" I hosted for my yoga teacher friends after my first son was born. And more recently, the recipes came along with the boys and I for a fantastic lunch at the Cincinnati Zoo. Perfectly portable, yet pretty enough to serve to company. Enjoy!

1.

Turkey & Chutney Sandwiches (adapted from Better Homes and Gardens, June 1998)

Serves 2

INGREDIENTS

2 Stonefire Mini Naan Flatbreads

1 T. olive oil mayo

1 fresh tarragon sprig

1 large romaine leaf

4 thin slices cooked turkey

1 thin slice gouda cheese

1 T. shredded carrots

1 T. chutney (a spiced fruit jelly found in the Indian section of the supermarket)

DIRECTIONS

Spread mayo on one flatbread. Top with next five ingredients. Spread chutney on the other flatbread and top sandwich. Slice in half.

2.

Roast Beef & Red Pepper Sandwiches (adapted from Better Homes and Gardens, June 1998)

Serves 2

INGREDIENTS

2 Stonefire Mini Naan Flatbreads

1 T. olive oil mayo

A few spinach leaves

4 thin slices cooked roast beef

1 thin slice pepper jack cheese

1 T.sliced roasted red peppers

1 t. Dijon mustard

DIRECTIONS

Spread mayo on one flatbread. Top with next four ingredients. Spread mustard on the other flatbread and top sandwich. Slice in half and serve.

3.

Coconut Mango Parfaits (adapted from Better Homes and Gardens, June 1998) - V

Serves 2

INGREDIENTS

4 coconut macaroons (or 1/2 cup Coconut Macaroon Granola)

2 5.3 oz. containers yogurt (vanilla, lemon, lime, coconut - whatever you like)

1 mango, peeled and chopped

DIRECTIONS

In two serving jars, crumble 1 cookie in the bottom of each jar. Top each jar with half a container of yogurt. Set aside 2 T. of mango for garnish and divide the rest between the two jars. Crumble another cookie on top of the mango. Top each jar with half a container of yogurt. Garnish with reserved mango.