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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Open face radish tea sandwiches with edible flowers and fresh herbs

May 2nd, 2016 · No Comments · Agrotourism, Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Gluten-free, Greenport, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, Side Dishes, Soups & Bisques, Spring Recipes, Summer Recipes, Tips, Travel, Travels, Vegetarian

Mondays are the day of the week when I am feeling a bit heavy from the weekend, as the results of the weekend splurge are setting in.

This is why I choose Mondays to lighten things up with with a non-meat meal loaded with veggies and fiber. Tonight I am going with these open-faced sandwiches accompanied by a green salad or your favorite blender soup like puréed zucchini or tomato. If you are not growing your own, the next best thing are the local radishes from our many North Fork farm stands.

A few slices of your favorite bread, an herb spread like Alouette and slices of radishes with fresh herbs or even edible flowers are perfect for a light dinner or afternoon tea.

First get the softened herbed cheese or butter on your bread. You can slice off the crusts, or not, then cut into rounds or fingers. Next, add the sliced radishes, herbs and flowers for garnish. Arrange on a lovely platter and serve with your accompaniments and enjoy your garden dinner.

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