I am currently in South Carolina US for about three months. My blog was very quiet up to now – I was busy exploring. Because of the incredible heat and humidity we’ve encountered here, I don’t have the desire to cook in front of the stove. Although, I have to admit that the airconditioning sometimes stirs up the desire to warm up with a steaming stew! I still have to figure out this air conditioning thing.
Seeing that it is so hot out and it is summer and we’ll have enough time for stews and soups soon, we still enjoy quick, cool meals…and snacks.
On one of my exploring trips recently here in South Carolina, I came across these wonderful flatbreads at the Wholefoods Market in Greenville, SC. They have great organic produce, great wines, great cheese…
These flatbreads make wonderful lunches, served with a handful of green side salad or on its own for a quick snack. All natural and no preservatives.
For the first one I used:
Margaret’s artisan flatbread – sundried tomato & olive.
Spread the flatbread generously with some cottage cheese
I chose a filling of shrimp, quickly sauteed in olive oil and drizzled with ltmeon juice. Then added some peppadews, some capers, shredded some baby spinach leaves and topped off with a sprinkling of freshly ground pepper and a drizzle of olive oil.
Serve on its own with a glass of chilled Etude rose wine from Napa California. Or serve with a green salad drizzled with olive oil and lemon juice.
The second example is again:
Margaret’s artisan flatbread – cracked peppercorn and spice.
A spread of cottage cheese followed by a topping of shredded prioscutto, quartered figs, some small, currant table grapes and a few basil leaves.
Finish with a drizzle of balsamice vinegar over the figs. And of course some pepper.
Serve with a green salad on the side or on its own.
The third flatbread:
Margaret’s artisan flatbread – jalapeno & rosemary
topping of cherry tomatoes, green peas(shelled or frozen), some blue berries, small chunks of parmigiano(broken off pieces using the point of a sharp knife) and lastly sprinkled with some pumkin seeds and drizzled with olive oil.
Serve with a side salad of enjoy as a snack.
There are many healthy fillings and many different flatbreads and crackers, Matzos, Wasa crispbreads…Play around and enjoy !
5 thoughts on “A quick lunch or a quick snack”
Dear Madam Van Kick, read with interest the flat bread organic lunch toppers – but where are the fries/frites/chips. Where is the grease factor that we all love ? How much better would be the menu if A.prepared for a friend, by a friend. B.Eaten with a friend and C. a friend accompanies you to the hospital for a cardio/cholesterol check. Now that’s friendship. I have been on a self discovery thing and find that I suffer greatly from envy, especially for those people who are multi talented arty/foody types like you.. so I read you blog in secret in the middle of the night…sadly in the knowledge that although I can access the ingredients, no one is going to come and take photos of my efforts !!
Dear Mmme Van Kick, tried to send a comment re the organic menu but the message said my comments need moderation, what’s that all about ?
My husband will be out of town this week and I don’t plan on cooking much for myself, so these simple (and low cal) flatbreads are VERY appealing…and beautifully photographed! So pleased you’re posting about food again, Ronell.
Oh MY!! The prosciutto and fig creation is making me drool… Good to hear you are finding culinary excitement in the land of McDonalds and Starbucks 😉
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