Kind of a mouthful…

But trust me, you are going to want some of this mouthful. When I saw this sandwich idea in Whole Living Magazine I decided to make it right away – it fits a lot of my (impossible) lunch criteria!

It was amazing. It also happens to be perfect to take to work and eat at room temperature. The components can be made ahead of time and the sandwich built when you are ready to eat.  You could even simplify another step by using store-bought hummus or bean dip, but realistically, making your own takes a few minutes and tastes SO much better!

Artichoke, Spinach & White Bean Sandwich - 2 servings – adapted from Whole Living

  • 1 – 15 oz can of white kidney beans (navy beans)
  • 2 tsp basil (I used 2 frozen cubes)
  • 1 clove garlic
  • 2 Tbsp olive oil + 1 Tbsp
  • salt & pepper
  • 1 – 14 oz can of artichoke hearts, drained and roughly chopped
  • 1 – 6 oz bag of fresh spinach
  • 4 slices whole grain bread

White Bean Spread:

Combine beans, basil, garlic, 2 Tbsp olive oil in food processor and process to desired consistency. I typically leave mine a bit chunky.

Artichoke & Spinach:

Heat large pan over medium heat. Add 1 Tbsp olive oil, artichokes and spinach, cooking for about 2 minutes, until spinach has just wilted.


Spread bread with white bean spread and top with artichoke and spinach mixture.

cincinnati chili recipe

cincinnati chili

I’ve never had Cincinnati Chili before and it hasn’t been until recently that I’ve even been tempted to try. But when Bon Appétit featured a story about different regional chili recipes, it wasn’t the Squash and Black Bean California-inspired Chili that caught my eye, it was the thinner Cincy Chili, customarily served over spaghetti that

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in my cupboard: seeds of change rice & beans

Some inventions are just plain smart. Like fully seasoned rice and beans, that take just 90 seconds in the microwave. That are organic. And tasty. Sure, I love homemade brown rice, but I don’t always have the 40 minutes it takes to make it. Part of my slowing down efforts are not spending so much

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chicken tostadas

Many years ago, I worked at a Mexican Restaurant in Wisconsin Dells. It was really my first experience in the food industry – the good, the bad, the partying, the learning swear words en español, the ridiculously bright shirts we had to wear and eating Mexican food 5-6 times a week. Needless to say, between

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in my cupboard: black bean pasta

Last week I shared a recipe with you for black bean pasta with chorizo & peppers. Turns out this black bean pasta gem that I picked up on a weekend when I was visiting my parents is pretty hard to track down, but a lot of you were interested in where you could find it.

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holiday health: ate too much?

This post is part of the Healthbuzz December series, Holiday Health, by Foodbuzz. It happens to all of us. The allure of exciting appetizers, festive cocktails and far too many cookies every time you turn around can make it extremely difficult to keep up with your normal, healthy eating habits. The problem isn’t over-eating at

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mini greek pizza

Only this isn’t the kind of pizza you may be thinking of.  My friend Megan and I lived together in college and while we didn’t survive on ramen noodles, we did have our share of simple meals. One of our favorites was what we called “Mexican Pizzas.” A tortilla, refried beans, shredded cheese and enchilada

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