I get down right giddy this time of year. Stone fruit, melons, tomatoes and corn are all at their peak. It’s also warm enough to wear my favorite sundresses. At farmer’s market this week, we picked up some beautiful heirloom tomatoes, artisan melon, and stone fruit (peaches, nectarines and plums).
Today, as usual, lunchtime popped up before I had time to give it any thought. After scouring the fridge for materials to create a decent lunch, we came up with something fantastic! Isn’t that usually the case? When things are sparse is when I tend to be the most creative. So here’s what we came up with…Minted peach sandwiches (wanted to do roll-ups, but the tortillas were moldy), fresh Galia melon (like Honeydew, but sweeter!), and steamed edamame. The sandwiches were too good not to share.
Ingredients (yields 3 sandwiches)
- 6 slices Sprouted Grain bread, toasted (or 3 whole wheat tortillas, if you’d prefer a wrap)
- vegan, non-hydrogenated cream cheese
- 1/2 ripe peach or nectarine, thinly sliced
- 1 tablespoons fresh mint, minced or chiffonade
- raw agave nectar
- fresh ground pepper.
- Fresh spring greens
- Shmear a thin layer of vegan cream cheese on one side of each slice of bread.
- Top three slices with sliced peaches, drizzle very lightly with agave
- Sprinkle mint on top of peaches
- Finish with a few grinds of black pepper and some spring greens, if desired.
- Top with remaining slices of bread. Or roll up your tortilla, if you’re making a wrap.