Rudis Gluten Free Bread

So, I've been meaning to post this for quite some time. I kept meaning to take pictures of the meal I created, but alas, that didn't happen. I blame the bread for being too yummy and soft. I also blame myself for being ravenous and greedy. The recipe is delicious reguardless, and so its this chewy, hearty bread.

Let me set the stage: I had just come home from a fun filled weekend, a bachellorette party in Lake Tahoe, filled with snowboarding and OK maybe one or two too many cocktails.

The gods of sandwiches smiled upon me (otherwise known as Rudis Gluten Free) and those gods had sent me the most adorable, and exciting package - a box with bread and other goodies. So cute!

Fresh, chewy, delicious bread. Hooray! Look how adorable it was!

It made me feel like it was my birthday, or something equally exciting.

The best way to test out a new bread, for me, is to use it in a savory and a sweet application. For the sweet application, check out my sister's blog to see the French Toast she created. To cover the savory option, I made a take on one of my favorite childhood classics: the tuna sandwich.

Now, I wasn't about to waste this delicious bread on some typical mayo and relish mixture. Although that can hit the spot, this bread called for more hearty flavors than that to truly enjoy the multigrain heartiness.

This is my Meditteranian Tuna Salad Sandwich on Rudis Gluten-Free Multigrain Bread. Yum.

Dinner for One

Oh, dinner for one. What an absolute delight to cook for just me. I know what I like. I don't have to cater to anyone's desires but my own.

Tonight I want something warm, fragrant with herbs, and easy to make. I have a bottle of red wine open from the weekend that deserves a plate of food to accompany it.

How about spinach and arugula salad with shallots and hazelnuts topped with a lemony chicken breast rubbed down with Herbs de Provence. I may also nosh on the leftover roasted veggies I made last night.

First things first: what the heck is a shallot?

A shallot is a kind of onion. I find it milder, sweeter and slightly garlic infused. In my kitchen, it's a twofer. You know, a two for one. In this case, garlic and onion. Who doesn't love that?

Shallot, honey and balsamic vinaigrette: