Summer Sandwiches

These European style open faced sandwiches are delicious for breakfast, lunch, or as an afternoon snack. Each sandwich starts using a single slice of European style artisan breads. I prefer to use Crumb Brothers, but and artisan bread will do. If you don't have access to artisan breads, try toasting slices of whole grain breads to use.

Tomato Sandwich:

Spread bread with a thick layer of cream cheese. Layer on slices of tomato. Dress with salt, pepper, and fresh chives. When my chives are blooming, it is beautiful and delicious to sprinkle some of the blossoms on as well.

Cucumber Sandwich:

Spread bread with a thick layer of cream cheese. Layer on slices of cucumber. Dress with a sprinkle of salt.

Tomato Pesto Sandwich:

Spread bread with a layer of home made basil Pesto. Layer on tomato slices. Dress with a sprinkle of salt and pepper.

Summer Squash Pesto Sandwich:

Grate your favorite summer squash. I like to use a green and a yellow variety to make these sandwiches. Spread bread with a layer of Pesto. Top with a generous amount of grated squash. Dress with salt and pepper.

Tomato Avocado Sandwich:

Using about 1/8 of a ripe avocado, spread a layer over bread. Salt lightly. Layer tomatoes on top. Dress with salt, pepper, and fresh chives.

Cool Summer Cucumber Salad

Ingredients:

1 large cucumber

1/4 large red onion

2/3 cup white wine or champagne vinegar

1/2 bunch fresh dill or 1 tablespoon dry

2 tbls oil

2 tbls. sugar

1 tsp salt

Slice the cucumber and onion paper thin and toss. I like to use a mandolin for this. Add the remaining ingredients and toss until well combined. Let stand 15 minutes until flavors are well combined. If you prefer a milder dressing, reduce the vinegar and add more sugar.

Easy Cucumber Salad:

1 large cucumber

Your favorite Italian salad dressing

Slice the cucumber paper thin. Toss with dressing until well coated. Serve.

Using your fresh garden produce.

Like many of you this August, my garden is running over with fresh produce. I have zucchinis, eggplant, basil, dill, carrots, about 10 types of peppers, green beans, chives, cucumbers, mint, peppermint, crook neck squash, and tomatoes, tomatoes and tomatoes. And that is just in the vegetable garden. I also have two red currant bushes and an apricot tree full of fruit. I have been pulling out old recipes and coming up with new ones to use my garden produce. So, I have decided to tell you what I am cooking to give you ideas on how to use summer's bounty.