Have you visited the Falmouth Service Center table? Two weeks ago, David Hearne was there showing us how to make “Veggie Pinwheels,” slices of whole-wheat tortilla wraps, packed with fresh crunchy vegetables. David volunteers with the Service Center, doing food demos, and these colorful wraps are a hit whenever he makes them for the Center’s “Fresh Market” program in the schools. His recipe is based on […]
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This week’s sammie: BLP A peachy sandwich. With bacon. Think BLT, with a twist. For each sandwich: 2 slices toasted sandwich bread 2 slices thick-cut bacon I small to medium-size ripe peach, washed, sliced into rounds 1 tsp. honey pinch of salt dash of hot sauce (e.g Rooster’s Rocket Fuel) 1 Tbs. Hellmann’s mayonnaise, or homemade 2 large lettuce leaves […]
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Next time scup is on offer at the dock, make fish tacos. Plenty for 2 flour tortillas: ½ cup finely shredded red cabbage 1 lime (half for squeezing, rest for wedges) salt 4 – 5 small cherry tomatoes, quartered 2 tsp. chopped red onion ½ tsp. minced jalapeno pepper 2 tsp. chopped cilantro, plus a few extra leaves 2 Tbs. […]
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Really nice ripe tomatoes are starting to roll into the market. So for this week’s sandwich, we’re smooshing tomatoes onto bread for Pan con Tomate. In Spain, Pan con Tomate is eaten as is, or topped with paper-thin slices of dry-cured ham, or cheese. Here’s a market version, tweaked up with fresh herbs, from our early days, before our recipes […]
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Per sandwich: 2 slices sandwich loaf (e.g Pain D’Avignon White French Pullman) 1 ½ tsp. or so butter 2 Tbs. blueberries, well-dried, plus a few for garnish 1 tsp. sugar 1 Tbs. light or heavy cream ½ tsp. maple syrup drop of vanilla essence pinch of salt beaten egg (use whole egg if making several sandwiches or just the yolk […]
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Spanking fresh bluefish is often available from the Machaca. For this week’s sandwich, we’re giving the fish a hint of smoke and pairing it with summer corn. Corn salad, enough for 2 sandwiches: 1 ear of fresh corn squeeze of lime juice 1Tbs. sliced scallion greens 1 Tbs. mayonnaise, home-made or Hellmann’s 1 Tbs. sliced cilantro leaves For each sandwich: […]
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Hand-chopped pesto, enough for 2-3 sandwiches: 1 small juicy clove garlic Scant ¼ tsp. coarse salt 3 Tbs. coarsely chopped parsley 1 Tbs. coarsely chopped basil, mint, or hyssop leaves, or a mixture 1 ½ Tbs. or so olive oil For each sandwich: Long, slanting slice of ciabatta , baguette or a section of halved Italian bread Small arugula leaves, […]
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Now that summer is here, it’s time for garden sandwiches. Lots of vegetables from your kitchen garden or market, an egg, and a dressing spiked with mustard powder. Eat these juicy sandwiches as soon as you’ve made them, preferably outdoors, with napkins. Or serve them as an open sandwich, with the top slice of bread on the side (or omitted […]
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Fava bean spread: About 1 1/2 cups shelled fava beans sea salt and freshly ground pepper 1 large clove garlic, finely sliced 1 TBSP chopped parsley 1 tsp finely sliced mint grated lemon zest 2-3 tsp lemon juice 2-3 TBSP olive oil For each sandwich: 1 sandwich-sized pita bread round olive oil for brushing 1 TBSP plain Greek yogurt, drained […]
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Cucumber tea sandwiches For each sandwich: 2 thin slices of bread, cut from a square Pullman loaf unsalted butter, at room temperature about half a small cucumber, peeled sea salt and freshly ground pepper squeeze lemon juice (optional) Generously butter thin slices of bread with good unsalted butter. Cut a piece of cucumber the width of the bread slices. […]
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