Veggie & Sprout Sandwich

So by the title I’m sure you can guess that this recipe is not a very heavy or manly sandwich. However, I’ll have you know that my husband thought it tasted fine! I really liked it because it was light but still filling. It’s perfect for a quick lunch. The sprouts give it a nice crunch and the other veggies give it a little extra volume so you don’t need to add meat. You could easily add some lunchmeat to the sandwich but I think it’s great without. Makes 1 sandwich

2 slices GF multi-grain bread

1 tbsp edamame spread or hummus
2 slices of tomato
4 thin slices of cucumber
¼ cup sprouts (I used a mixture of different kinds)
½ red wine vinaigrette

• Toast your bread slices and let cool while you are cutting your veggies.
• Spread edamame or hummus over bread slices.
• Top one slice of bread with sprouts, cucumber and tomato.
• Drizzle over vinaigrette and top with remaining bread slice.

Cucumber Spring Rolls

These cute little guys are perfect for lunch or a snack. I get tired of eating salads for lunch at work so one day I decided to throw these rolls together. They turned out great. My son also enjoyed eating them as they were more “fun” than most of the things we have for lunch. Serve these with some ranch dressing or try my Asian Sesame dressing (found with this salad). They are also just fine by themselves. Depending on how thick you slice your cucumber, this makes about 6 rolls.

1 large cucumber

2 radishes
4 baby carrots
1/4 cup cabbage

• Using a mandolin, slice the cucumbers lengthwise (about 1/8” thick). Discard the slices with a lot of seeds, if desired.
• Chop radishes, carrots and cabbage into thin strips.
• Place a slice of cucumber on a cutting board and sprinkle on radishes, carrots and cabbage.
• Carefully roll up cucumber slice and secure with a toothpick.
• Don’t fill the slices too thick or they won’t roll very well.

Cucumer Radish Salad

If you haven’t noticed by my posts so far – we have an abundance of cucumbers. My plant finally put on but it was late. It’s been a solid summer for cucumbers. Anyway – this side is a crisp, cool, refreshing salad that’s very easy to throw together and looks good enough to take to a BBQ.

1 large cucumber

4 small radishes
1 small bell pepper
¼ cup olive oil
¼ cup white wine vinegar
½ tsp ground peppercorns
¼ tsp finely minced garlic
¼ tsp salt

• Using a mandolin, thinly slice cucumber, radishes and bell pepper.
• In a small bowl, whisk together oil, vinegar, peppercorns, garlic and salt.
• Combine vegetables in a bowl and drizzle dressing over salad.
• Refrigerate for about 30 minutes before serving.

Cucumber-Onion Salad

This salad is so quick and easy, but also one of my favorites. My mother’s neighbor is getting quite old and his wife just passed away. I have known them since I was a little girl and they have always had a HUGE garden – for just the two of them. Every year they had so much more food than they could possibly eat so they would walk down the road, giving all of the neighbors the fruits of their hard work. This year was no different; he came walking to my mother’s house with bags full of beets and cucumbers. He gave us even more than we could eat so I had to do something with all of them. The acid in this recipe helps the tender cucumbers keep a little longer so they do not go to waste.

1 large cucumber, peeled, cut into thin slices

½ large onion, cut into thin slices
¼ cup white vinegar
¼ cup tarragon vinegar
¼ cup white wine vinegar
1 tsp dill weed
1 tsp parsley
1 Tbsp honey or sugar for sweetness
1/2 tsp salt
¼ tsp black pepper
½ cup water

• Mix together the vinegars, spices, honey and water until combined.
• Add in the cucumber and onion slices. Your liquid should cover the vegetables – if it doesn’t just add some more water.
• Refrigerate for 2 hours and serve.