veggie sandwich

Ingredients:

4 slices multigrain or seeded bread, preferably bakery fresh

1 ripe avocado

3 ounces creamy or whipped goat cheese

3 cups mixed greens, torn into pieces if needed

¼ light ranch dressing (recipe below)

¼ English cucumber, thinly sliced on the diagonal

1 cup sprouts

½ cup pickled vegetables, drained (ecipe below)

Directions:

Scoop the avocado into a small bowl and mash until spreadable.

Stir the goat cheese in its container until smooth and spreadable.

Toss the lettuce with enough dressing to coat. Season with salt and pepper.

Spread the mashed avocado over two slices of the bread. Spread the creamy goat cheese on the other two slices of bread. Season the slices with salt and pepper.

Top the avocado side with the dressed greens, then the sliced cucumbers, then the sprouts, then the drained pickled vegetables. Place the goat cheese sided bread, cheese side down, on top.

Press to close and cut on the diagonal.

Makes 2 sandwiches

pickled vegetables

Ingredients:

2 cups apple cider vinegar

½ cup packed light brown sugar

¼ cup kosher salt

2 cups water

4 cups of any combination of shredded carrots, sliced cucumbers, sliced red onion, and/or sliced mild fresh peppers

4 clean heatproof pint jars with lids, such as Ball

Directions:

Bring the vinegar, brown sugar, salt and two cups water to a boil in a large saucepan.

Meanwhile toss the vegetables and pack them into glass jars. Carefully pour the hot brine over the vegetables.

Cover and chill until cool. Pickles will keep for two weeks in the refrigerator.

Makes 4 pints

light ranch dressing

Ingredients:

1 cup buttermilk

1 cup Greek yogurt

1 1-ounce package Hidden Valley Ranch salad dressing mix

Directions:

Place the Greek yogurt in a medium bowl. Wisk in the ranch dressing seasoning mix. Slowly whisk in the buttermilk.

Cover and refrigerate. Chill for at least 30 minutes. Stir before serving. The dressing will keep for about two weeks in the refrigerator.

Makes 2 cups