LUNCH

4 crusty French sandwich rolls
4 ounces chevre (goat) cheese
1 cup pitted, chopped Northwest fresh sweet cherries
1/4 cup lowfat mayonnaise
1 tablespoon each Dijon-style mustard and chopped fresh basil
8 ounces thinly sliced roasted turkey breast
2 cups baby spinach leaves

1 pkg. (3 oz.) cream cheese, softened
1 tablespoon finely chopped chives
1 teaspoon lemon juice
1/8 teaspoon coarsely ground pepper
4 flour tortillas, (7-in. diameter)
1 cup chopped Northwest fresh sweet cherries
1 medium cucumber, thinly sliced
1 cup alfalfa sprouts
4 lettuce leaves
Edible flowers, optional