Top o' the morning to you. Lou and I are assessing the snow, and so far, we are unimpressed. Just saying. But last night, as the snow swirled down, we experimented with an unlikely meal candidate: these sandwiches, which are a nice, strong evocation of summer. Which is weird, right? Because beans, baked or otherwise, are a pretty standard winter staple, being so easy to preserve and all, and cabbage lasts pretty long into the winter too, especially when kept at cold temperatures. At least, if my memories of the university I lived at in Beijing are a good indication, when cabbages would be laid out in rows along the walkways and up to the entrances of buildings during the winter. So, for whatever reason, we've turned baked beans and coleslaw into summer foods, but they make a seasonally appropriate winter meal, too.

I came across this Local Vegan recipe for BBQ Bean Sandwiches and Smokey Green Beans on Pinterest, and found it intriguing. I like baked beans. I like coleslaw. Why, as a vegetarian, had I never thought to pile the two on a roll at a barbecue? So much more satisfying than a six-month-old, frostbitten Boca dug out of a freezer by an apologetic host (not that I don't appreciate both the burger and the thought. I do). Though I really liked the concept, even the green beans on the side, I wasn't sold on her execution, so I thought I'd try my own, and try a new roll recipe while I was at it. I was very, very happy with the results. In some ways, this is an unapologetically vegetarian meal. It's not like some pasta dishes, where you might not wonder where the meat is; if you're used to putting meat on bread, you might wonder at piling the side dishes on there instead. But I urge my meat-eating friends to try this too: it's cheap, it's easy, and it's seriously satisfying.

Summer Sammies with Green Beans

(serves 2-3)

Treat this entire "recipe" as more a series of guidelines. Everyone has their favorite coleslaw and baked beans; some people may prefer the beans baked solely in BBQ sauce, as Baily Rae at Local Vegan suggests. Others might opt for more complex flavors. Curry, anyone? But here's what I did, including a coleslaw recipe I've been messing with until - if I do say so myself - I nailed it, and some absolutely delicious rolls.

Simple, Classic Coleslaw

• 3 cups shredded cabbage mix, or two cups shredded cabbage plus one cup shredded carrot
• 1/2 cup Lemonaise (as always, use what you've got or prefer, but the Lemonaise is dynamite)
• 1 Tablespoon apple cider vinegar (ditto on the vinegar)
• 1 1/2 Tablespoons honey
• 3/4 teaspoon celery seed
• salt and pepper, too taste (be generous)

In the bottom of a medium bowl, mix together the Lemonaise, vinegar, honey, celery seed and several grinds of salt and pepper. Toss in cabbage to coat. Cover and refrigerate for an hour (though, in emergencies, you may break glass and eat whenever you want. It's your coleslaw. The flavors just get a little better if you wait). Taste for salt and pepper and adjust as needed.

Cheater Baked Beans

• One can of prepared baked beans (I like Trader Joe's vegetarian, but they're all pretty good) or 1 1/2 cups homemade (in which case, you're on your own)
• 1/4 small onion, finely diced
• 1/4 - 3/4 teaspoon adobo sauce, from a can of chipotles, depending on your spice peference, and/or 1/4 finely chopped chipotle pepper
• vegetable oil

In a saucepan, heat oil over medium low heat. Add onion and cook until translucent and starting to brown. If you're short on time, just up the heat and burn 'em a bit. Drain beans and add to onion along with chipotle/adobo. Though opening a can of chipotles just for this might seem a bit much, the flavor was such a notch above just standard baked beans, so if you've got it, use it for sure. Cook over medium low heat 'til sauce has thickened a bit. Taste for spice.

Seared Garlicky Green Beans

Though I'm intrigued by the Local Vegan's "smokey" version, I went with our normal green beans because I wanted to be sure Lou would eat them.

• 3 cloves garlic, smushed or crushed with the flat side of a knife
• 1 pound fresh green beans, trimmed
• 1 teaspoon or so vegetable oil
• salt and pepper, to taste

In a skillet, add oil and garlic and turn the heat onto medium-high. When you smell the garlic (thanks Becky!) add in your green beans and salt and pepper. Let sizzle for a few minutes without stirring so the beans can get some brown on them; then stir, occasionally, for five or so more minutes, until you're happy with the level of sear. These are pretty crisp still, so if you want to cook longer, simply lower the heat and have at it.

Best Fastest Sandwich Rolls

These rolls were easy, as Internet promised, and delicious. They are all white flour - which I actually cannot remember the last time I cooked with - with some sugar and milk and butter to boot, so they better be good. But they are, and they're done in an hour, so while I do plan to experiment with a healthier alternative (or go back to our go-to 40 minute wheat rolls), these were a very, very special treat last night. I used toasted sesame seeds to garnish, which really added something to the rolls (and the sandwiches). Because Lou doesn't like beans or coleslaw, I made her a rare special meal: her dinner was a buttered roll, cheese stick (bought to "prepare" for the storm) and green beans. "Mommy! I love this dinner! It's as good as the highest sky! Thank you! My whole heart is happy!" And really, the rolls, right out of the oven, were as good as the highest sky, and made my whole heart happy, too. Recipe here.

To make all this, I recommend starting with the coleslaw. When it's in the fridge, mix the dough and set aside to rise. In 30 minutes, preheat your oven to 400 degrees and get baked beans going. Ten minutes later, when dough has doubled in size, put rolls in oven. Start green beans. Everything should be ready at about the same time. Assemble sandwiches, unwrap cheese sticks, and enjoy!