Green Sandwiches

I am a vegetable girl. I've always loved vegetables. I can't think of one vegetable that I wouldn't eat happily. Growing up, my Dad had an enormous vegetable garden, and he tended it so beautifully. I have the best memories of picking bright red cherry tomatoes off the vine, warmed from the sun, the skin a little bit prickly and fuzzy. They tasted like the earth. In the summertime, we ate salads every night made with lettuce from the garden, cut with kitchen scissors just minutes before it was dressed and tossed. He grew green beans and asparagus, swiss chard and beets, mint and mesclun. We were so spoiled--there's nothing like having a farmer's market in your backyard!

Recently, I've been experimenting with something that makes the vegetable lover in me sing--all green sandwiches. It started one day when I was in the kitchen making lunch, peering into the fridge, trying to decide what to put on my sandwich. I'm not a huge fan of cold-cuts, typically, and I didn't have any in the fridge anyway. What I did have was tons of green vegetables and herbs, and I couldn't pass up the opportunity to try something new.

I made the most delicious sandwich that day--sliced cucumbers, green peppers, baby spinach, and fresh basil, with avocado smeared on whole grain toast. The flavors were perfect together, it was filling but refreshing, creamy and so healthful.

Since then, I've been making lots of all-vegetable sandwiches. I make sure to have a glass of milk, or add a slice of cheese, to get some protein. Once, I made a bean puree to spread on the other side of the toast to add flavor and protein.

This is a perfect way to make sure you're consuming a variety of veggies each day. Try mixing and matching any of these green vegetables for a delicious, and nutritious sandwich:

Cucumber

Baby spinach

Arugula

Jalapeno Peppers

Basil

Green peppers

Green beans (cooked or fresh)

Sugar snap peas

Avocado, or guacamole

Kale (cooked would be better)

Asparagus (cooked would be better)

Will you try it?