The Winston (Street Bagels)

I think every college has that street vendor, the one that all the college kids go to after the bars close for some deliciously addictive food from a cart. My college street vendor was Winston's Bagels and we waited in line many nights and paid $3.75 for a char-grilled bagel topped with:

 butter and cream cheese, apples and onions, cinnamon and garlic, cucumbers, raisins, sunflower seeds, and bacon bits.

 It sounds crazy, but it works. Winston grilled the bagels and sliced the toppings for each order right in front of you, but to make every bite a perfect bite, i created Winston's Bagel Spread, with all the ingredients diced up and blended together. We leave out the raisins and sunflower seeds, So good, you can't eat just one.

-1 bag of bagels- we like mini bagels. (This is one of those things we don't make from scratch, but can still buy soy-free)
-2 large apples- peeled and diced
-2 small onions- peeled and diced
-1 cucumber- peeled and diced
-1 stick of butter- cubed
-1 pack of cream cheese
-Real diced bacon
-Cinnamon and garlic

In a bowl, combine all the diced fruit/vegetables. Sprinkle cinnamon and garlic to coat the surface and stir everything up. Honestly, if you're going healthy, you could stop at this stage and eat it like a waldorf salad. It's yummy.

Stir in the cubed butter and then add the cream cheese. It will take a lot of smearing with the back of a spoon to get everything integrated.

Toast your bagel and top it with the mix while warm and sprinkle with chopped bacon.Eat it as a sandwich. Start toasting your next bagel.

Lemony Cabbage

This is primarily a sidedish, but i also make it as a snack!

-1/2 cabbage
-2 Lemons, zested
-1 Tbs of Lemon Infused Oil
-Salt and Pepper to Taste
-Basil (optional)

Cut the cabbage to pieces of your liking, i generally cut it in 1"-2" squares, or thick slaw straws. Add cabbage to a hot pan and top with lemon oil. Stir to coat. Add zest of 2 lemons and juice of 1 lemon. Let simmer to a doneness of your liking- i like just barely translucent with crunch. Salt and pepper before serving. If desired, toss with basil before serving with a protein of your choice.

Infused Oils & Vinegars +Bonus Recipes

I want to talk about infused oils and vinegars because i cook with them a lot and I was refraining from posting recipes that use them. Infused Olive Oils and vinegars are a great way to add flavor to dishes. In Central Pennsylvania, I know of 2 "Taprooms" for oil and vinegar- 1 in CampHill(Taste-a-Lotta) and 1 in Lancaster(Seasons Taproom)- both located beside but not within their respective farmers markets. Below I've highlighted their primary uses and featured an easy no-brainer recipe recommendation with each!

Dressings:With a wide variety of flavors, theres lots of possibilities for dressing. Try the combination of blood orange olive oil and chocolate balsamic at the tap room- delish!


Cocktails: You might be surprised to learn that flavored vinegars make great additives to drinks. Try blueberry balsamic and club soda for a light and refreshing summer sparkler. Garnish with mint! I have also cooked it with maple syrup for pancakes!

Cooking: Flavored oils and vinegars can be added to baking recipes, but they especially shine in the sautee pan! One of my favorites is scallops steamed in coconut balsamic with lemongrass! yum!