Amanda Boury's blue-ribbon recipes

½ onion thinly sliced and caramelized

Mix onion with cranberry chutney and spread on one piece of bread. Layer several slices of pork roast and top with slices of brie. Grill on a sandwich grill and serve.

3 flat bread (or pitas with out the pockets)

On a flat bread spread about 1 tablespoon of pesto. Crumble 1/3 of the goat cheese over the pesto and add about 1/3 cup pecans, and ¼ cup peppers on each. Bake at 350 for about 12-15 minutes. Top with 1/3 cup arugula, drizzle with balsamic vinegar and cut into wedges to serve. Makes three pizzettes.

• ¼ cup smooth peanut butter

• 1 cup shredded carrots

In a medium sauce pan, heat peanut sauce while stirring in peanut butter, then pour mixture into a serving bowl. Use the same sauce pan and add oil, garlic, ginger, Chik’n Strips, peas and sprouts, then cook until heated through. Prepare rice spring roll wraps according to package instructions. Place Chik’n Strips and vegetables in the center of the wraps. Top with a small amount of peanuts, cilantro, watercress and carrots, then roll up wraps and serve with peanut sauce.

Salt and pepper to taste

Cook eggs individually, pan fried over-medium/hard. Spread a small amount of mayonnaise on one slice of bread. Layer turkey, bacon, avocado, cheese and egg on a sandwich. Salt and pepper and cook until toasted on a Panini grill.