The best part of any sandwich, in my opinion, are sprouts.
According to Boston Organic‘s weekly update, tomorrow’s box should include a variety of winter vegetables: more beets, carrots, celeriac (celery root), radishes, lettuce, mixed herbs, potatoes, and shallots.
A lot of root vegetables, given that I chose the “local” box and all the products are sourced from the northeast. I realize that I jumped onto the organic bandwagon a little late in the year, and right now, most of the produce is grown below the ground. So I devised a little recipe—inspired by something I ate once in Bruges, Belgium—that uses my rooty winter goods. It also pairs well with a locally-brewed dark Belgian beer. Just saying…
I call it my green machine sandwich:
- Two slices of organic multi-grain bread ($3-4/loaf at Stop N Shop)
- Jalapeño hummus ($6 for a super big container)
- Lettuce (from Boston Organics!)
- Chives and sprouts (from Boston Organics)
- Tomato slices (tomatoes $3/pound at Copley Square market)
- Goat Cheese (that spreadable swiss cheese works too. $4)
- Roasted beet slices, chilled (from Boston Organics)
- Sliced radishes (from Boston Organics)
- Annie’s organic goddess dressing ($4 a bottle)
- Salt and pepper to taste
With the hummus and the cheese, there’s more than enough protein and plenty of flavor; the jalapeño hummus has a lot of kick to it. I avoid mayo because it’s plenty moist, and I can’t stand mayonnaise, but the Goddess dressing is a great replacement for a little extra moistness.
It’s also got lots of color, between the beets and radishes and tomatoes, oh my! Serve it on toasted baguette slices as a pretty holiday-colored appetizer for guests. Pair it with the carrots, sliced celeriac and dip (hummus, dressing or cream cheese).