Sandwich Roundup // Holiday Homage to Provisions Edition

Screen Shot 2019-12-21 at 4.44.35 PM.pngTurkey Brie Grilled Cheese Sandwich With Cranberry Mustard – Get the recipe HERE


One of my favorite eats of the holiday seasons is a plump Provisions-like sandwich, jam packed with our families holiday favorites from the night before- turkey, stuffing, cranberrys, mashed potatoes, and more stuffing. EVERYTHING goes in the sammie. This holiday tradition came about when Anne Black, told me about the famed turkey terrific sammie, from one of my now favorite sandwich shops in all of the world, Provisions.  Provisions is  located on the small island of Nantucket, MA – and is one of the must stop eat spots when on the island. Also, another amazing sammie shop on the island is Something Natural. Now back to the Turkey Terrific – the Turkey Terrific is a smoked turkey/stuffing/ cranberry sauce & mayo on Portuguese bread, and really is as amazing as it sounds. If you’re not on the island in the Winter, check out some of the recipes below. Try them as a homage to our Provisions turkey terrific favorite from afar.

Enjoy, indulge, and happy Holidays!

Peace + Love,


Screen Shot 2019-12-21 at 4.43.02 PM.png

Leftover Turkey, Brie, Bacon, and Cranberry Sandwich – Get the recipe.

Screen Shot 2019-12-21 at 4.56.22 PM.png

The Ultimate Leftover Turkey Club

Packed with bacon, cheddar cheese, andcranberry sauce, there’s a reason this double-decker club is dubbed the “ultimate.”

Get the recipe at Oh, Sweet Basil.

Screen Shot 2019-12-21 at 4.57.15 PM.png

Waffled Cranberry Cream Cheese Turkey Sandwiches

Feeling the day-after-the holiday blues? This recipe is sure to sweeten up your mood.

Get the recipe at NeighborFood.

Screen Shot 2019-12-21 at 4.57.58 PM.png

Turkey Grilled Cheese with Cranberry and Brie

Holiday leftovers turned into grilled cheese? Yes, please!

Get the recipe at Life Tastes Good.

Screen Shot 2019-12-21 at 4.58.45 PM.png

Turkey, Brie, Pear, and Cherry Chipotle Panini

The special sauce in this sandwich is a mix of cherry jam, adobo sauce, and chipotle peppers.

Get the recipe at Cookin’ Canuck.

Screen Shot 2019-12-21 at 5.00.09 PM.png

Turkey, Brie, and Cranberry Mustard Panini

Sandwiches like this one make all that holiday meal prep worth it.

Get the recipe at Just A Little Bit Of Bacon.

Screen Shot 2019-12-21 at 5.05.06 PM.png


Grilled Turkey Florentine

Your holiday turkey will taste better than ever when combined with spinach, sautéed mushrooms, and peppered bacon.

Get the recipe at The Recipe Critic.


Screen Shot 2019-12-21 at 5.07.55 PM.png

Loaded Turkey Panini

You’ll want to pinch yourself after tasting how good this yummy panini is.

Get the recipe at Pinch of Yum


Vegan loaded Holiday Panini – CLICK HERE 

Sweet Potato Grilled Cheese
Andrew Scrivani for The New York TimesSweet Potato Grilled Cheese

Sandwich King Jeff Mauro’s
Sweet Potato and Toasted Pecan Grilled Cheese

Since sweet potatoes are a staple of most Holiday tables, Chef Mauro thought it was important to make them part of a leftover sandwich. The combination of melted cheese, toasted pecans and mashed sweet potatoes creates a gooey treat that will quickly become a favorite holiday tradition.

8 slices country white bread
2 cups toasted pecans, crushed
Leftover mashed sweet potatoes
8 slices aged Swiss cheese
Leftover French-fried onions from green bean casserole
Chili powder, to taste
4 tablespoons butter, softened

1. Heat nonstick skillet over medium heat.

2. Layer on the bottom slice of bread one slice of Swiss cheese, a schmear of sweet potatoes, crispy onion, a tablespoon of crushed pecans, a couple of pinches of chili powder and another slice of cheese. Place slice of bread on top.

3. Spread both sides of bread with softened butter and griddle each side slowly, until the sandwich is golden and insides are melted and gooey.

Yield: 4 sandwiches.


Gift Guide // Top 1O Cookbooks

Screen Shot 2019-11-30 at 8.34.28 PM.png


1. “Nothing Fancy: Unfussy Food for Having People Over” by Alison Roman

This year there are so many amazing cookbooks to put on the holiday cookbook Gift Guide, that I am considering writing a part deux, to feed all of your must-have cookbook appetites for 2019. Even though there are countless recipes posted online and on instagram, there is something wonderful and special about cooking, reading along the steps while flipping through the pages of a solid thick cookbook. Even with hands doused in flour while flipping through pages, it somehow makes the recipe more memorable. I personally recount each dish that I have successfully whipped up while looking at my old cookbooks, it even reminds me to attempt the recipes I need a little more practice on. I adore a good Sunday filled with attempting new and old recipes. Enjoy some of my favorite cookbooks below, happy almost Sunday + happy cooking!

Peace + Love,




Screen Shot 2019-11-30 at 8.37.19 PM.png

2.“Antoni in the Kitchen” by Antoni Porowski and Mindy Fox

3.. “Jubilee: Recipes from Two Centuries of African-American Cooking” by Toni Tipton-Martin

4. “Sababa: Fresh, Sunny Flavors From My Israeli Kitchen” by Adeena Sussman


5. Asma’s Indian Kitchen: Home-Cooked Food Brought to You by Darjeeling Express



6. Life Is a Party: Deliciously Doable Recipes to Make Every Day a Celebration


7.Oven to Table: Over 100 One-Pot and One-Pan Recipes for Your Sheet Pan, Skillet, Dutch Oven, and More


8.The Unofficial Downton Abbey Cookbook, Expanded Edition: From Lady Mary’s Crab Canapes to Christmas Plum Pudding-More Than 150 Recipes from Upstairs and Downstairs

Screen Shot 2019-11-30 at 9.08.27 PM.png

9.Milk Street: Tuesday Nights: More than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast

Screen Shot 2019-11-30 at 9.10.00 PM.png

10.Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day


Home Decor // Friendsgiving Holiday Tablescapes


Looking to entertain this Friendsgiving? If you are like me, the Holiday months are your time to really give back to your family and friends. Whether you enjoy gift giving, cooking, shopping local, or donating your time and energy to helping those less fortunate, the magical months to do so are upon us. I love the Holidays, and really can’t pick which holiday is my favorite, during the colder months. Give me a table to decorate, put on some Bing Crosby, let me create hours of goodness in the kitchen, throw a little snow into the mix with a perfect dress, and goodness you’ll just find this happy girl singing fa lalalala, all the way to the New Years. Enjoy some of my favorite tablescapes just in time for you to throw a hearty decor filled Friendsgiving, with whomever is your family.










Recipe Roundup // Vegetarian Fall Recipes



These pot pies are loaded with veggies like sweet potatoes, peas and lentils so they’re still packed with protein! They are then topped off with a puff pastry crust, which makes them feel a little more *special* and indulgent, without the fuss of having to go and make a crust.

Butternut Lasagna with Wild Mushrooms and Sage- a delicious vegetarian or vegan main dish, perfect for the holiday table! Can be made ahead! #butternutlasagna #veganlasagna #veganthanksgiving #veganmaindish #vegetarianmaindish #mushroomlasaga #veganchristmas #vegandinner #plantbased #cleaneating

Butternut Lasagna with Wild Mushrooms and Sage– a hearty, delicious vegetarian lasagna is perfect for the weeknights (make it ahead) and special enough for your holiday table!

20 Cozy Vegetarian Dinner Recipes ( for Fall!) | French Onion Grilled Cheese Sandwich with Caramelized onions, melty Gruyere and toasty bread. A cozy vegetarian dinner perfect for the colder months! #grilledcheese #sandwich #frenchonion #grilledcheesesandwich #vegetarianrecipes

French Onion Grilled Cheese Sandwich with caramelized onions, melty Gruyere and toasty bread. A cozy vegetarian dinner perfect for the colder months! Serve with a green salad and call it dinner!

A soothing and comforting North Indian Butternut and Potato Curry hailing from Rajasthan, featuring winter squash and potatoes, using whole spices and ghee, served over fluffy basmati rice. | #pumpkincurry #potatocurry #aloo #butternutcurry #rajisthani #kaddu #curriedpotatoes #vegetarain #indianfood

A soothing and comforting North Indian Butternut and Potato Curry hailing from Rajasthan, featuring winter squash and potatoes, using whole spices and ghee, served over fluffy basmati rice.



Sweet Potato, Gruyere, and Rosemary tart – sweet potatoes with the nuttiness of Gruyère and the pungent flavour of rosemary. The recipe itself is a variation of an Italian tart with potatoes and fontina, so you can play around with the ingredients depending on your taste.



Roasted Butternut Enchiladas with Quick Mole Sauce – topped with cilantro, avocado and toasted sesame and pumpkin seeds. A fast and delicious vegetarian dinner recipe full of amazing flavor!


The Pumpkin Feta Tart is absolutely gorgeous and a perfect centerpiece at any Fall Harvest Gathering. 

20 Vegetarian Dinner Recipes for Fall! Roasted Butternut Tikka Masala in a fragrant tomato coconut sauce, infused with Indian spices. Vegan & Gluten Free! A healthy delicious dinner recipe, perfect for fall! Plus 15 COZY VEGETARIAN RECIPES FOR FALL !| #meatless #fallrecipes #vegetarianrecipe #vegandinners #fall #tikkamasala #butternuttikkamasala

This fall-inspired recipe for Roasted Butternut Tikka Masala can be made vegan with chickpeas. The fragrant tomato coconut sauce is infused with Indian spices. Vegan & Gluten-Free! A healthy delicious dinner recipe, perfect for fall! 

20 Vegetarian Dinner Recipes for Fall! Tunisian Chickpea Stew with Carrots, turmeric, harissa and Yogurt! A healthy vegetarian dinner recipe, perfect for fall! PLUS 15 COZY FALL RECIPES that are VEGETARIAN! | #chickpeastew #vegetarianstew #vegetariandinnerrecipes #fallrecipes #

Tunisian Chickpea Stew with Carrots (and their tops), turmeric, harissa paste and Yogurt! A healthy vegetarian dinner recipe, perfect for fall!


Savory Pumpkin Lasagna perfect for those nights in, have one, two, or three pieces of this amazing comforting vegetarian dish. 

Autumn-Wild-Rice-Soup-Recipe-4 (1).jpg

This Cozy Autumn Wild Rice Soup is full of hearty seasonal vegetables and wild rice (plus chicken, if you would like), it’s wonderfully creamy and comforting, and easy to make in the Instant Pot, Crock-Pot or on the stovetop.




Recipe Roundup // Pumpkin Chocolate Chip Energy Snacks


I am loving that it is finally getting cooler for Fall. If you have been out and about downtown in Cincinnati and in Covington, KY this weekend, you probably have been enjoying the lights and wonder from Blink. Below is a simple recipe to add a little energy into your diet for this jam packed weekend. Enjoy a taste of Fall, while also being energized, enjoy and happy cooking and Blinking art lovers.

Peace + Love,



Pumpkin Chocolate Chip Energy Snacks
10 minutes
10 minutes
14 energy balls


    •  1 1/4 cups old-fashioned rolled oats
    •  1/4 cup ground flaxseed
    •  1 tablespoon chia seeds
    •  1 1/2 teaspoons ground cinnamon
    •  1/2 teaspoon ground ginger
    •  1/4 teaspoon ground nutmeg
    •  1/8 teaspoon ground cloves
    •  A pinch of sea salt
    •  1/2 cup creamy almond butter
    •  1/4 cup pumpkin
    •  1/4 cup honey
    •  1 teaspoon vanilla extract
    •  1/4 cup mini chocolate chips


  1. In the bowl of a stand mixer, add the oats, flaxseed, chia seeds, cinnamon, ginger, nutmeg, cloves, and salt. With the paddle attachment, mix on low until ingredients are combined.
  2. Add the almond butter, pumpkin, honey, and vanilla. Mix until the ingredients come together.
  3. Stir in the mini chocolate chips.
  4. Roll the mixture into balls, about 2 tablespoons per ball. Place the pumpkin energy balls into an airtight container and store in the refrigerator for up to 1 week.
  5. Note-if you don’t have a stand mixer, you can mix the energy balls in a bowl with a wooden spoon or spatula. Recipe and Pictures found on Two Peas and their Pod. Check it out.


Local Spotlight // Sandoolee Music Festival


Annotation 2019-10-01 185351DSC_8404



Current Sponsors / Non Profits:
Absolut Vodka
Keep Cincinnati Beautiful

Date : Oct 5 at 10 AM – Oct 6 at 12 PM


Line Up:
Ernie Johnson From Detroit
Quicksilver Daydream
Young Colt
Willow Tree Carolers
Ski Patrol

Hosted by Mecca OTR


Ticket Price: $35

Tickets include:

Annotation 2019-10-01 185725

Facebook Event Page // CLICK HERE 

For tickets and more information


Local Spotlight // Gunpowder Creek Vineyards


Years in the making, Gunpowder Creek Vineyards, located in the rolling hills of Union, Kentucky, is a vineyard wine and food enthusiasts should keep on their radar. I have had my eye on the journey of this vineyard since owner and wine maker John Floyd, made the announcement of wanting to venture into the world of wine making. With hard work and determination to master many arts John and his father hand built everything on the property, including the wine production room and soon to be tasting room. They also prepared the land for the vines themselves and continue to tend to the growth of the grapes, on top of the actual wine making production and process. The attention to detail completely shows in the beauty of the land and in the wine. Having tasted the grapes straight off of the vine,as well as sampling of some of the product, I am so pleased and proud to watch this vineyard continue to master the art of winemaking. Take a closer look into the story behind Gunpowder Creek Vineyards father- son duo that started it all below.

1. Please let our readers know your full name and a bit about your background, school, where you grew up, where your current location is now, and your occupation.
My name is Jon Floyd- grew up and graduated high school in Monroe Ohio. In my younger years I lived in College Hill and was home schooled. I wouldn’t even know what to say for an occupation, I do a little of everything- I bartend on weekend nights, have been in the restaurant/bar industry for the past 10 years. I split the rest of my time between metal fabrication and building the vineyard.
2. How has your personal background shaped your life as the owner of Gunpowder Creek Vineyards? 
I feel like the natural progression for a bartender is to get into the business of alcohol, wether it be sales , or in my case making it. My father is my partner in this- and to be honest it was more his idea than anything. I just decided to join and partner up with him in this endeavor.
3. Why do you feel it is important for the youth and young professionals of the world to be involved in the growth of small businesses throughout our country and the world?
Without makers and doers  within our younger generation, it would be a pretty boring future.
4. What types of wine do you produce at Gunpowder Creek Vinyeyards? 
We are growing Steuben, Arandell , Aromella, Cayuga, Norton, and a little Catawba. And a whole bunch of Blackberries as well.
5. What advice do you have for those looking to open up a business in the tri-state?
Just do it. If you feel it’s the path for you, buckle down and get it done. Figure out the hoops you have to jump through and be on your way. It will take sacrifice, mostly of time, but you won’t be wasting it.
6.What is your winemaking style?
Well we are kind of playing to the palate of the area, we will be making a lot of sweeter wines. I’m most excited about the couple of dryer reds that we will be making.
7.Who do you admire most? Who influenced you?
Definitely my Father. He has a vision only I can hope to gain. And a work ethic to make it happen. We are both learning the art of winemaking together. But I am for sure learning to build something from him. He’s more relaxed when he’s working 7 days a week, a trait I don’t necessarily have, but have had to force myself to do to try and get this going.
8.What is one of the hardest part about winemaking? What do you find to be the hardest part of harvest?
9 months of work and preparation leading up to harvest haha. There’s always something to be done to the vines throughout early spring all the way to fall harvest. It’s just long days of walking up and down every row attending to every single vine. Harvest always seems to fall on the hottest days of the year. It’s kind of a slow process, looking over every cluster, sorting through the grapes you want and don’t want. You’ll get a pretty gnarly tan though, so there’s that.
9. What is one of the most rewarding things about being an owner and wine maker?
Seeing someone get true enjoyment  out of something you’ve put countless- and I really do mean countless hours into.
10. Any wine making tips for those just getting into winemaking or for those interested in studying wine?
All the information is out there. We are lucky enough to have an amazing wine maker as our guide and consultant for our vineyard and winemaking. His name is Alex Sena. He is the winemaker for Revel winery in OTR. Without him we would be a lot farther behind than we are.
11. What has surprised you about being a winemaker?
That it can be as simple or complex as you’d like to make it.
12. What are your favorites from the past week?

Restaurant: I’m a seafood fanatic- a little Cajun take out place in Clifton called K & J seafood.

Store: Dixxon Flannel

Quote: “Nothing that’s worthwhile is ever easy. Remember that”.

Music: Matt Maeson

Artist: umm no one in particular. I follow a lot of metal fabricators on ig, and they put out some cool work.


13. What’s the biggest myth about drinking wine?

That you have to be sophisticated to enjoy it. Screen Shot 2019-09-20 at 4.54.46 PM.png


IMG_6669.JPGScreen Shot 2019-09-20 at 4.55.29 PM.png

14. Which wines are aged in barrels? How long are the wines aged before being bottled?

Mainly red wines, but really you could put anything you want in them. For instance we have some blackberry wine in a bourbon barrel. The barrels you see are filled with norton. As far as time goes, that’s really kind of up to you as a winemaker. To taste really. Anywhere from a couple months to a couple years.

15. When does Gunpowder Creek Vineyards plan to open to the public? 

That’s a tough question. Hopefully sooner than later. We are building everything ourselves. From the production building, to the tasting room, everything is built by my dad and myself by hand. So as long as it takes. Hopefully by this time next year we will have a place for you to come enjoy our efforts.

16. The location of Gunpowder Creek Vineyards is gorgeous, will you eventually have this location available for rent as an event space? To host weddings, dinner parties, product launches?  

I think that’s in our future for sure. But right now we are just concentrating on making a good wine and getting open. Have to walk before you run!

Screen Shot 2019-09-20 at 4.55.02 PM.pngScreen Shot 2019-09-20 at 4.55.13 PM.png

Gunpowder Creek Vineyards