"Tropical Gold" sandwich

The idea for sandwich, got from a friend travelling in South America. Because mango grows around the globe, it's very hard to come up with geographical name for this culinary creation. But the colour of mango reminds me of gold, so I will call this one a "Tropical Gold" sandwich.

Here are the main ingredients

Originally, I was planing to use Robert Rothschild Farm's "Peach Mango Habanero" sauce, but could not find it in my fridge, and used this plum sauce.

The taste and look of this sandwich, despite my reservations, end up being very good.

Bon appétit and hope to see you again!

"Kale Caprese" salad

One of my favorites salads, especially when I have a huge bag of Kale sitting in my fridge.

All is ready to go

Used my new "Instantly Fresh Italian Herb Blend" (see my previous post)

Added some extra virgin olive oil and balsamic vinegar.

Bon appétit and hope to see you again!

"Bulgaria" sandwich

In former Soviet Union sweet red peppers, were called "Bulgarian", so that's where comes the name of my today's breakfast sandwich -- "Bulgaria".

No, I don't work for any grocery retailed and don't get any kickbacks from them. Just sharing information on some of the stuff, used in my cooking. Strub's in original cloudy brine -- are the best pickles widely available in Canada. But, don't look for them next to regular pickles. The really good pickles, made without vinegar and a lot of preservatives, can only found in refrigerated section. Following is very easy creation process of my "Bulgaria" sandwich.

And here is a final result

Bon appétit and hope to see you again!