It’s that time of year when it feels like winter is gonna last FOREVER. Sunshine is sparse and the doldrums have set in. So what to do? Mess around in the kitchen, of course. This is when I feel inspired to clear out the clutter. And it’s also the time when I feel inspired to experiment and come up with some new twists on familiar themes.

It just so happens that as I was going through drawers looking for stuff that I didn’t like, use, want, need, or have room for (the definition of clutter), I ran onto a package of bamboo skewers. “Hmmmm,” I thought to myself, “what new twist could I give these babies?”

So I started with the familiar theme—kabobs on a skewer, right? The new twist? How about using skewers to serve up dishes traditionally presented on a dinner plate? Fruit, meat, and veggie kabobs move over—there’s some competition in town!

A couple of the things that’s nice about a meal on a stick is how easy it can be to eat and how quick the clean-up is after the meal is over. We’ve found this is a fun and unique approach to feeding a crowd. And who knew—there’s a whole slew of ways to serve a meal on a stick. For instance:

Stuffed Almond Butter + Strawberry Jam French Toast Kabobs: The title speaks for itself—and if you’re fond of giving brunches, this approach to French toast is a big crowd pleaser.

8 slices Challah bread (about 1-inch thick)

3/4 cup fresh almond butter

1 cup thinly sliced strawberries (or fruit of choice) + more for garnish

1 teaspoon cinnamon

1/2 cup strawberry jam (or jam of choice to complement the fresh fruit)

1 cup milk

7 large eggs beaten

1 1/2 teaspoons vanilla extract

5 tablespoons butter

3/4 cup pure maple syrup + more for drizzling (Grade B has more nutrients)

Lay bread on flat surface; spread 4 slices with almond butter (or other nut butter of your choice). Spread remaining 4 slices with jam. I use jam to match the fresh fruit I’m incorporating (i.e. strawberry jam + fresh strawberries; peach jam + fresh peach slices, etc.). Then layer fresh fruit slices evenly over jam-covered bread. Sprinkle with cinnamon. Top these fruit-covered slices with the nut-butter covered bread. (You should have 4 sandwiches.)

In medium-sized bowl whisk eggs, milk, vanilla, and maple syrup. Dip sandwiches on both sides in egg mixture, saturating bread thoroughly. Melt butter in a large skillet over medium heat. Cook sandwiches 3-4 minutes until each side is golden brown. Press firmly with spatula to seal each sandwich. Remove sandwiches to a cutting board and while still warm, thoroughly coat each with maple syrup. Cut each sandwich into evenly sized squares and thread them onto skewers, alternating with fresh fruit slices. Drizzle with more warm syrup and serve.

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Salad on a stick: We’ve served it in a Mason jar and now it shows up on a stick! The possibilities in this one are limited only to your imagination. For instance, cobb salad would look pretty and so delicious served this way. And an added bonus—it only takes about 10 minutes to prepare.

2 carrots, peeled and thinly sliced on the diagonal

1 cucumber, thinly sliced on the diagonal

1/2 head iceberg lettuce or butter lettuce, cut into 2 1/2-inch chunks

1 1/2 cups grape or cherry tomatoes

Bleu cheese dressing (or another favorite dressing), for serving

Thread carrots, cucumber, lettuce, and tomatoes onto 4 long wooden skewers, alternating the vegetables. Starting with a tomato is pretty, but you might want to end with a carrot slice—it makes a secure anchor for the stack. Refrigerate until ready to serve.

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Snakes on a stick: The kids LOVE this one! These playful breadsticks are a fun item for any summer party or backyard barbecue. But they show up most at our table when it’s “Spaghetti Night.”

1 (11 ounce) can refrigerated breadstick dough (or your favorite from-scratch French bread recipe)

2 tablespoons butter, melted

Fresh herbs, (or dried) to taste

Pimiento, for snake tongues

Sliced black olives, for eyes

Preheat oven to 350°F. Spray each skewer with non-stick spray. Roll dough into strings about 1/4-1/2-inch in diameter. Wrap each breadstick around the skewer and flatter out the end slightly (to create the snake “head”)

You’ll need to work the dough a little in creating the snake; place 2 black olives on the flattened area for eyes and a small piece of pimiento in the “mouth” for the tongue. Bake on a prepared baking sheet for approximately 20 minutes or until the snakes are golden brown. Remove from oven and immediately brush with the melted butter and sprinkle with herbs of your choice. We favor dried basil and oregano. Serve either warm, on the stick, or you can remove them from the stick once they are cool.

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Grilled Cheese and Tomatoes on a stick: This fun and unique way to serve a traditional favorite is a very sneaky way to get vegetable-dodgers to eat their vitamins!

bread (multigrain and white)
cheese (provolone and cheddar)
cherry or grape tomatoes
fresh basil

First, grill your cheese sandwiches in a skillet or panini maker. If using a mild cheese like provolone, a sprinkle of salt and pepper on the top layer of cheese is a nice flavor punch. Next, cut sandwiches into 1 1/2-inch squares. Skewer the squares with tomatoes and basil, alternating each. We like serving these cuties with mugs of piping hot tomato soup, garnishes with more basil (chopped and sprinkled atop the soup).

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