We've been getting cucumbers out of the kid's garden and they are so good! I'm not trying to can or pickle anything this year - I don't think we'll end up with enough for that. We're getting the perfect amount to eat really. We've had just a handful of green beans, and herbs. The tomatoes have some green heirlooms on them, all beautiful and knotty. I can't wait until they are ready! In an effort to not get bored with cucumber - all we've been doing is munching on them plain or with some goat cheese and herbs smeared on top - I looked up Budget Recipes on Whole Foods website, and came across this lovely summer sandwich. The kids loved it for lunch today, and I'm excited to have something new for their lunchboxes when they head back to school. I used baby leaf lettuce instead of watercress, and sprouted grain bread.
Serves 4
When summer fruits are at their sweetest, peaches make a worthy substitution for the strawberries in this recipe.
Ingredients
8 large strawberries
8 large strawberries
4 ounces (8 tablespoons) Neufchâtel, softened
1 tablespoon chopped mint
1 teaspoon lemon zest
Salt and pepper to taste
1/2 seedless cucumber, thinly sliced
1 bunch watercress, long stems trimmed
8 slices whole wheat sandwich bread
Method
Chop 4 of the strawberries and slice the remaining 4. In a large bowl, mash chopped strawberries with a fork. Add Neufchâtel, mint, zest, salt and pepper and mix until well combined. Spread strawberry mixture evenly between slices of bread then arrange cucumbers, sliced berries and watercress over half of the slices. Top with remaining slices to form sandwiches then halve each and serve.
Chop 4 of the strawberries and slice the remaining 4. In a large bowl, mash chopped strawberries with a fork. Add Neufchâtel, mint, zest, salt and pepper and mix until well combined. Spread strawberry mixture evenly between slices of bread then arrange cucumbers, sliced berries and watercress over half of the slices. Top with remaining slices to form sandwiches then halve each and serve.
Nutrition
Per serving (about 6oz/170g-wt.): 230 calories (70 from fat), 8g total fat, 4g saturated fat, 20mg cholesterol, 670mg sodium, 28g total carbohydrate (5g dietary fiber, 7g sugar), 10g protein
Per serving (about 6oz/170g-wt.): 230 calories (70 from fat), 8g total fat, 4g saturated fat, 20mg cholesterol, 670mg sodium, 28g total carbohydrate (5g dietary fiber, 7g sugar), 10g protein
1 comment:
Looks good...I would never have thought of strawberries and cucumbers together on a sandwich. We haven't had a huge amount of cucumbers this year either. I did make a gallon of refrigerator pickles and the rest have been for eating and salads. We had some weird weather this summer and I think the garden in confused :)
Enjoy the rest of the summer...Melissa
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