Eureka! We have a post! Not quite up to normal after iphoto disappeared suddenly, but I'll take it.
There is a very good food writer (Beth Dooley) in one of the Twin Cities newspapers ( the Star Tribune), and I've been delighted to find such delightful, fresh, recipes. This open faced sandwich was inspired by her post on Thursday, though her recipe involves vinaigrette, chevre, radishes, and olive oil, which mine does not. I thought mashed avocado would be a perfect addition ( I'm on an avocado kick these days, so my fruit bowl still had three avocados, just ripe).
Bursting with fresh flavors, this made a wonderful lunch - the peas, though frozen, were quickly dipped in simmering water, until they were just about to pop, and the mashed avocado was silky and mild. The fresh sugar snaps a crunchy delight, and I loved the breeze of slivered mint. I think this is the first sandwich I ever made with peas, and it was wonderful.
To make:
2 slices rye bread
two tablespoons homemade boursin
1/2 an avocado, peeled and mashed
1/2 cup frozen peas, quickly cooked for a minute in simmering water and drained
3/4 cup fresh sugar snap peas, washed and sliced in 1 inch pieces
several mint leaves, washed and sliced into slivers
1 tablespoon or so of fresh lemon juice over all
sea salt
freshly cracked pepper
hot sauce if you wish
Spread the bread with the boursin. Add the peas and sugar snaps gently, sprinkle with mint leaves, lemon juice, and salt and pepper and the optional hot sauce. A few flakes of good parmesan would also be a treat.
Serves two.
I hope your summer is blossoming and full of joy !
