By 300 Sandwiches
We have a balcony garden with several planters filled with herbs—mint, rosemary, chives, thyme. Over the weekend, with the weather finally feeling like spring, E expanded this year’s crop, buying lavender seeds, a peach tree and a tomato plant. He’s obsessed with his garden—the first thing he does each morning after grabbing his white robe is water the plants. And talk to them. If he weren’t so attached to that robe, I’d go buy him a pair of blue overalls.
I was so inspired by E’s green thumb that I made a sandwich with the beet pesto and whatever veggies I could find our refrigerator. I used greens, cucumber, and mashed avocado (he doesn’t like slices of raw avocado, so I mashed the avocado on his sandwich). So good, relatively light, and filling. That beet pesto is going to go quickly.
After assembling my delicious veggie sammie, I cut it in half and planned to save one half for E to eat when he got back from the nursery. But the sandwich was so good, I had to make him another sandwich entirely because I ate both halves in one sitting. Gardening—rather, watching E garden—makes me hungry.
2 slices whole wheat
2 tablespoons beet pesto
6 or 7 thin cucumber slices
1/2 avocado, sliced
1/4 cup feta cheese
1 cup arugula
salt and pepper to taste
Toast bread. Spread beet pesto on bread, layer on cucumber slices, then avocado. Then sprinkle on feta cheese. Dress arugula in olive oil, then pile on arugula. Top with another slice of toasted bread. Slice and serve.