Lender's Bagel

For my darling sister I agreed to staff a Chicago based high school reunion. And so I sat for one hour by myself at Moonshine with a big mound of guacamole and a bigger mound of hummus in front of me which I surreptitiously shaped and reshaped until each was a much smaller but still perfectly shaped mound. My big fear was that someone from high school (kryptonite for The Chicken's social abilities), would walk in and discover me mowing group appetizers all by myself. When it was halfway into the event and still no one had showed, I called the Woodsman who arrived at the exact same time as two alumni attendees. He sat like a champ through the shmooze and I noticed, didn’t once touch the small mountains of reshaped hummus and guacamole.

LENDER’S “HEALTHIEST BAGEL” CONTEST

The Rules: Create and photograph an original, healthy bagel creation using Lender’s bagels.

Prizes: One (1) Grand Prize: Trip for one (1) to a luxurious day spa at a premier national spa location. This prize includes transportation and travel accommodations. (ARV $1,000). Ten (10) finalists will receive gift certificates for $100 to enjoy as they choose.

The Entry: Pesto Portobello Bagel Mountain

1 Portobello mushroom
2 teaspoons balsamic vinegar
less than 1-tablespoon olive oil for greasing pan
¼ teaspoon salt
1 pinch black pepper
1 of your favorite Lender’s 4-ounce bagels, split
2 half-ounce slices light Jarlsberg cheese
2 teaspoons pesto
2 pieces roasted red bell pepper from a jar

Pop the stem out of the portabella mushroom. Sprinkle balsamic vinegar over both sides of the mushroom and cook the mushroom in a lightly oiled pan (or on a lightly oiled grill rack over open flame) for 2 minutes on a side or until pliable. Season mushroom with salt and pepper.

Top both sides of a Lender’s bagel with low-fat Jarlsberg cheese and toast. Spoon pesto over one side of toasted bagel. Make a sandwich out of the toasted bagel, cooked portabella and the slices of roasted red pepper. Serves 1