Recipe - Open Faced Vegetable Sandwiches On A Bed Of Snap Peas

SANDWICH ONE
Crusty bread
Butter
Radishes; thinly cut or sliced up
Coarse salt

SANDWICH TWO
Crusty bread
Fresh goat cheese
Minced onion
Chopped fresh parsley
Fresh lemon juice

TO SERVE
Sugar snaps; blanched

FOR DINNER: serve 2 platters of little openfaced vegetable sandwiches
arranged around mounds of sugar snap peas.

SANDWICH ONE. "A slice of good rustic bread slathered with sweet butter and
topped with thinly cut or sliced up radishes and a sprinkling of coarse salt;

SANDWICH TWO: "bread spread with fresh goat cheese and topped with a
garnish of minced onion, parsley and lemon juice (about 1 cup onion and 1
tablespoon each parsley and lemon; if the onions are too harsh, you can
soak them in ice water for 30 minutes; just dry them well before mixing).

PEAS: SEE the recipe "English Snap Peas (Thompson).

VARIATION: Blanched sugar snaps for less than a minute in a big pot of
boiling water, then immediately chilled them in cold water. I patted them
dry and dressed them with a bit of melted butter and Champagne vinegar.

SERVING IDEAS: For dessert, I cut or sliced up the strawberries in half and mixed
them with a little sugar, fresh mint leaves torn to small pieces and just
enough unflavored yogurt to hold them together.

*REF: IN THE KITCHEN, "Spring's Raw Simplicity," By RUSS PARSONS, Wed
5/13/1998 www.latimes.com/HOME/NEWS/FOOD/ Sent by Hanneman/buster

Recipe by: Russ Parsons, see *ref

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 14,
1998