I had a good friend email me and say that she loved my SWEET TUNA SALAD recipe featured here in Store & Style. When she requested more of my simple recipes, I shared a couple that the hubby and I have enjoyed in the last week. I thought someone else may enjoy them, too!

OPEN FACED VEGGIE SANDWICHES:

1/4 red bell pepper finely chopped

1/4 yellow bell pepper finely chopped

1 Tbs stone grownd mustard

2 roma tomatoes sliced thin

4 slices Munster cheese (costco!)

4 -6 slices rosemary olive oil bread (also costco)
freshly ground pepper

I mix the peppers and mustard in a bowl (or if I haven’t chopped it I throw it in the mini-cuisinart) and use it as a spread on the bread. Top with tomato slices, then the cheese and grind a little pepper on top of each one. I do mine on the panini grill (with the top almost touching the cheese) but you can easily do it in the oven. Set it to medium broil, stick them on a cookie sheet on the top rack until the cheese is melted and the bread is a little brown on the edges and enjoy! We love these lately with soup.

super easy VEGGIE LIME STIR FRY:

2 Tbs canola oil

1 clove garlic, minced

1/2 red/green bell pepper sliced into strips

1/4 yellow onion sliced into strips

1 cup mushrooms sliced

1 cup celery chopped thin (you can use the wierd leafy top parts!)

1 egg

1 tbs soy sauce

1 lime

1/2 cup cashews (if you happen to have them)

salt and pepper to taste

cooked rice for serving

Heat a frying pan/wok to medium hot and add oil. Right after the oil add in all the veggies except celery (I like it a little more crunchy). Mix around for a minute or two until onions and garlic look translucent. Add the soy sauce and mix , then crack the egg on top and celery and toss until the egg is cooked. It will sort of cook partly onto the veggies…grind a little salt onto the pile (about 1 tbs) and then take off heat, add cashews and put over steamed rice. Dave and I love to squeeze a lime wedge over the bowl of stir fry before we eat it. I think we picked that up in Thailand. The whole process takes about 10 minutes and is really delish. I always eat my leftovers of this one the next day for lunch with another lime. Yum.