Cultivating Sustainability

I love this simple sandwich recipe. It’s a great way to use fresh spring produce such as radishes and salad greens. If you are lucky enough to have access to hothouse grown vegetables – cucumbers and tomatoes – as I was this week, then throw them on too for a deliciously thick and crunchy vegetable sandwich.

INGREDIENTS

• 1-2 tbsp chive cream cheese
• 5 slices of cucumber
• 4 slices of radish
• 1 slice of tomato, cut in half
• 1/2 cup spring greens (such as arugula, baby beet greens, mesclun, or other lettuce)
• 2 slices fresh bread

DIRECTIONS

1. Spread cream cheese evenly on both slices of bread.
2. Top one side with sliced cucumber, radishes, tomatoes and greens. Cover with other slice of bread.
3. Eat immediately or wrap in aluminum foil and refrigerate until lunch time.