When I'm too hungry to wait, I usually like to make myself a hearty sandwich or a fancy salad. Taking an extra five minutes with either can turn your mid-day meal or evening dinner into an enjoyable and delicious experience.
To elevate my sandwiches to the next level, I use roasted middle eastern spreads such as pepper or eggplant. I like real cheese -- Munster, Swiss or Provolone -- and pepper turkey or black forest ham. And I always like to have something extra like avocado, radishes or sprouts.
When I make myself a salad, I almost always start with my own dressing, above I have mustard, champagne vinegar, olive oil, shallots and seasoning. As for my greens and toppings, I'm not picky. I usually like to use what we have growing and supplement with pantry items like olives or artichokes. I like crispy and creamy textures. And of course to really dress up a salad, add a crab cake or a couple of seared scallops and you're all set.