The Green Machine

The best part of any sandwich, in my opinion, are sprouts.
Photo source/healingdream

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).

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