RECENT POSTS
This year, Rob and I are participating in Handance Farm's
CSA, that is, Consumer Supported Agriculture. In January, we paid
Handance a lump sum for a portion of whatever is in season for 20 weeks.
It's good for them because it gives them a big cash inflow during their
off-season and good for us because it evens out to very inexpensive organic
veggies which are often heritage varieties. And it's a nice challenge for
me since I never know what produce I'll get that week - it's a culinary
adventure!
These first four weeks, we've gotten kale, turnips, green onions, broccoli and
lots of salad greens. Last night I was determined to use some salad
greens but wasn't in the mood for the average toss-salad. Then one of my
favorite sandwiches came to me, served at the Acropolis (416 North Eugene St,
downtown Greensboro - across from the Grasshoppers Stadium) which is basically
a Greek Salad on grilled pita with a layer of tzatziki (cucumber yogurt)
sauce. Of course, I had almost none of the required ingredients in the
house but after combining available ingredients with a Moosewood yogurt tahini
dressing and a Cooking Light bean dip, I came up with something I thought was
equally good. Enjoy!
My New Favorite Summer Sandwich
1 tablespoon olive oil
5 clove garlic; minced, divided
3 tablespoon lemon juice, divided
2 tablespoon tahini, divided
1 tablespoon water
1 teaspoon rosemary, fresh
1/2 teaspoon Salt, divided
1/2 teaspoon black pepper, divided
1 can cannellini beans; drained, rinsed
1 1/2 cup plain yogurt, fat free
1/4 teaspoon cumin
3 cups salad greens, torn into bite-sized pieces
1/4 cup kalamata olives, chopped
1/4 cup spicy sweet banana peppers, chopped
2 carrots, cut into matchsticks
whatever else you like in a salad
4 whole pita breads (I get mine from Masoud and Ana Awartani at the Greensboro
Farmers' Curb Market)
1/4 cup walnuts, toasted
For Cooking Light bean dip:
Heat oil in small skillet. Sauté 4 cloves garlic for 1 minute or until
lightly browned. Scrape garlic into food processor along with 2 tablespoons
lemon juice, 1 tablespoon tahini, water, rosemary, 1/4 teaspoon each salt and
pepper and cannellini beans. Process until smooth. Set aside.
For Moosewood tahini sauce:
Combine yogurt, 1 clove garlic, 1 tablespoon each tahini and lemon juice, and
1/4 teaspoon each cumin, salt and pepper. Set aside.
Combine lettuce and remaining veggies/salad ingredients. Toast, grill or
otherwise heat pita breads. Spread a quarter of the bean dip on each of the
pitas; top with a quarter of the salad mixture. Drizzle each with 1/4 of
the tahini dressing and sprinkle with walnuts.
How you choose to tackle this monster sandwich is up to you - fold, lift whole,
cut with a knife and fork - whatever you do, have plenty of napkins available
and enjoy!