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Tag Archives: cream cheese

Radish & Spring Green Sandwiches

17 Monday May 2010

Posted by kimhodgson in Lunch, Recipe, Vegetarian

≈ 1 Comment

Tags

cream cheese, cucumber, radishes, salad greens, tomatoes

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.
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Organic Carrot Cake with Cream Cheese Frosting

29 Monday Mar 2010

Posted by kimhodgson in Dessert, Recipe, Vegetarian

≈ 1 Comment

Tags

cake, carrot cake, carrots, cream cheese, cream cheese frosting, pecans, walnuts

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Don’t be intimidated by this 2 layer, 99.9% organic cake! It is probably one of the easiest cakes to make – even my husband with is rudimentary baking skills can make this delicious dessert. And one of the best things about this recipe…it has half the fat of the typical carrot cake recipe, because it substitutes all-natural organic apple sauce for half of the canola oil. Enjoy!

INGREDIENTS

Dry Ingredients

  • 1 1/2 cups organic cane sugar
  • 2 cups all-purpose, organic flour
  • 2 tsp organic cinnamon
  • 2 tsp organic baking powder
  • 2 tsp organic baking soda
  • 1 tsp kosher salt
  • 1/2 cup organic walnuts or pecans

Wet Ingredients

  • 3 cups peeled and grated organic carrots
  • 1/2 cup all-natural, organic applesauce
  • 1/2 cup organic canola oil
  • 2 free-range, organic eggs*

Cream Cheese Frosting

  • 1 tbsp organic butter, chilled
  • 1 (8 oz) package organic cream cheese (preferably Neufchatel cheese – also called 1/3 less fat cream cheese)
  • 1 lb package organic powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp grated organic lemon rind

DIRECTIONS

  1. Preheat oven to 350 degrees. Using cooking spray, evenly coat 2 round, 8-inch cake pans and lightly dust with flour.
  2. Mix all dry ingredients together in a large mixing bowl.
  3. Mix all wet ingredients together in a separate bowl. Add wet ingredients to dry ingredients and mix well (note: batter will be very stiff).
  4. Spread the batter evenly into TWO round, 8-inch baking cake pans.
  5. Bake at 350 degrees for about 40 minutes or until a toothpick inserted into the middle of each cake pan comes out clean. Let cool in pans for 5-10 minutes on a wire rack. Loosen cake layers from sides of pans using a narrow spatula or plastic knife; turn out onto wire racks; and let cool completely (about 30 minutes to 1 hour).
  6. Meanwhile, prepare the frosting. Beat butter and cream cheese at high speed of a mixer in a large bowl until fluffy. Gradually add powdered sugar, vanilla and lemon rind; beat at low speed until just blended (do not overbeat, or icing may become runny). Cover and chill.
  7. To frost the cake, place 1 cake layer on a large plate. Spread about 1/3 the cream cheese icing on top of the layer; spreading carefully from the center out to just the edges of the cake layer (it is easiest to use a large knife). Top with the second cake layer and repeat, however this time use all the remaining icing and spread the icing over the sides/edges of the cake layer, making sure to evenly spread the remaining icing over the sides and top of the cake.

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Chive Cream Cheese Sandwiches with Arugula & Apples

02 Monday Nov 2009

Posted by kimhodgson in CSA, Lunch, Recipe, Vegetarian

≈ 1 Comment

Tags

apples, arugula, bread, cream cheese

This is a super easy sandwich recipe to use for all those fall apples and arugula.

INGREDIENTS

  • Fresh sourdough, country wheat, or Italian white bread from a local bakery (for a great tip on keeping fresh bread, fresh, click here)
  • 1 bunch of arugula, washed and dried using a salad spinner
  • 1 large red delicious, johnny gold, matsu, or other variety from your local farmer
  • Chive and onion cream cheese

DIRECTIONS

  1. Spread cream cheese on both sides of bread.
  2. Top with 10-20 leaves of arugula, depending on how thick of a layer you want.
  3. Add sliced apple.
  4. Eat immediately, or wrap and refrigerate.

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