Ingredients

Vegetable oil, cooking spray
2 cups all-purpose flour
1 1/4 teaspoons coarse salt
8 ounces (2 sticks) unsalted butter, softened
3/4 cup packed light-brown sugar
12 ounces milk chocolate, melted
1 cup creamy peanut butter

Directions

1. Coat a 9 1/2-inch square baking pan with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, and coat parchment with spray.
2. Sift flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes. With the mixer running, add sugar, and beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add flour mixture, beating until just incorporated. Press dough evenly into pan. Cover, and refrigerate until firm, about 20 minutes.
3. Preheat oven to 300 degrees. Bake shortbread until golden brown and firm in center, 45 to 50 minutes. Let shortbread cool in pan on a wire rack.
4. Use parchment to unmold shortbread from pan, and trim edges to create a square. Spread peanut butter evenly on shortbread. Carefully pour melted chocolate over the peanut butter and spread evenly to cover. Cut shortbread into 1 1/2-inch squares. Shortbread will keep, covered, for up to 3 days.

Makes about 36 squares.

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Ingredients

1 lime wedge
Kosher salt (optional)
2 ounces blanco tequila
2 ounces freshly-squeezed grapefruit juice
3/4 ounce freshly-squeezed lime juice
1/2 ounce simple syrup
Club soda, chilled
1 lime wedge or wheel, for garnish

Directions

1. Moisten the outer rim of a highball glass with a lime wedge and coat lightly with salt. Fill the glass with ice.
2. Fill a cocktail shaker with ice, then add the tequila, grapefruit and lime juices and simple syrup; shake well.
3. Strain into the glass, top off with club soda, give it a stir, and garnish with a lime wedge or wheel.

Makes 1 drink.

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Ingredients

1 teaspoon olive oil
6 slices of deli turkey
1/2 cup grated cheese (parmesan, cheddar, provolone, gruyere, etc.)
3 tomato slices
Salt and freshly ground black pepper
1 small sourdough roll, sliced in half
Mustard, for spreading
Basil mayonnaise, for spreading
1 small handful of mixed greens

Directions

1. In a small skillet, heat the olive oil over medium low heat.
2. Place 3 slices of turkey, one on top of the other on a work surface. Mound the grated cheese on top of the turkey. Cover with the remaining 3 slices of turkey. Make sure that the cheese is enveloped in turkey.
3. Place the turkey and cheese packet in the skillet. Add the tomato slices. Cook for 5 minutes, flip the turkey packet and tomatoes, and cook for 5 more minutes. The turkey should be slightly browned and crisp and the cheese should be totally melted.
4. While the turkey cooks, broil the bread so that it is toasted on one side only. Spread the top side of the roll with mustard. Spread the bottom side of the roll with basil mayonnaise.
5. To assemble the sandwich, place a small handful of mixed greens on top of the basil mayonnaise. Top with the cooked tomatoes and the hot turkey cheese packet. Cover with the remaining half of the roll and enjoy immediately.

Serves 1.

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