We’re back after a nice holiday break, and finally ready to start thinking about food again. It’s lovely being cooked for as a guest, but we’ve missed our little galley kitchen and cosy bungalow. We returned from our week-long trip to Minnesota greeted with bright white snow covering the branches of all our trees – winter has finally come to Indianapolis. (Check out scenes from our trip on our Instagram feeds [Sonja or Alex], if you’re interested.)
Now that we’re back, we’re pondering 2013 — feeling nostalgiac, but excited for the New Year. 2012 was good to us: an amazing trip across the world, and the cookbook project of a lifetime. We’ve also grown immensely in what we’re looking to do in here this space, our images and recipes finally starting to reflect the vision in our heads.
As we ponder 2013, we’re excited about several projects we’ve been kicking about, and whatever new opportunities might await. But, somewhat new to us, we’re also starting to learn the art of Saying No (see this article shared by our friend Erin). We’re learning how to Say Yes to only the projects that are most important to us, those that further our values and dreams for this space.
There are many things we’re dreaming about for 2013, but our focus for A Couple Cooks remains the same — to inspire life change through whole foods cooking: for personal heath, community development, and environmental sustainability. More simply: to change the world and who you are by the way you eat and live. Our lives have been rocked by food. We’re excited to continue that conversation next year.
And, readers, we’re so glad to have you along with us — realizing that you’re actually out there, reading, encouraging, and talking with us about everything from pizza dough and social justice. Thank you. We are looking forward to 2013 and talking about things that matter together.
And here’s a sandwich — a delicious take on a reuben sandwich sans meat. We’re suckers for the flavors of Russian dressing, sauerkraut, Swiss cheese, and fragrant rye bread: a combination we never tire of! It’s an old favorite that we’re excited to share with you.
Happy 2013 and here’s to the New Year!Print
- 1 shallot (2 tablespoons chopped)
- 3 to 4 small dill pickles (2 tablespoons chopped)
- ¼ cup mayonaise
- 2 tablespoons ketchup
- Dash hot sauce
- 1 jar sauerkraut
- 8 slices rye bread
- Swiss cheese, shredded
- Make the Russian dressing: Finely dice shallot and dill pickles to make 2 tablespoons of each. In a small bowl, combine the chopped shallot and pickles with 1/4 cup mayonaise, 2 tablespoons ketchup, and a dash of hot sauce. Stir to combine.
- Squeeze the liquid from the sauerkraut.
- Spread butter (or olive oil) on one side of each of the 4 bread pieces. Heat a griddle pan to medium high heat. Place 4 pieces of bread on the griddle, buttered side down. On each piece, spread some shredded cheese, sauerkraut, the Russian dressing, more cheese, and then another piece of bread. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.