Sandwiches

O Ya’s sous chef Tiffani Faison begins her roasted corn mayo with corn cobs steeped in grapeseed oil. Then the oil is used to make mayonnaise. Here is a streamlined version.

Take a break from meat and serve these easy wraps at your next get together. They're full of protein and flavor and low in fat. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. Serve the quesadillas with salsa, guacamole, or sour cream. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes. 

Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. We advise against using sharp or aged cheddar cheese in this recipe, as both tend to separate and turn greasy. Serve the quesadillas with salsa, guacamole, or sour cream. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes.

Plum tomatoes made me think of plums, and I briefly imagined making a B.L.P. But had it not been for the tomato shortage, I might never have tried it. Before I risked my lunch I sought expert advice. I knew that at Anthos Upstairs, Michael Psilakis substituted watermelon for tomatoes in a shrimp dish. So I asked him what else a tomato lover might do to compensate. “Stone fruit,” he said.

A fish sandwich doesn’t have to be deep-fried and doesn’t have to be off your list of “healthy” foods. Try our version with a tangy, zesty pineapple slaw. It’s worth taking the extra minute to chop pineapple slices instead of using crushed pineapple—the crushed is too small and disappears into the slaw. Try this with oven fries.

Grilled eggplant is one of life's simpler pleasures: creamy and rich. Look for medium-size, purple eggplants with firm skins and no mushy spots. This end-of-summer treat will be even tastier if you can find the vegetables at a local farmstand—or in your own backyard!