Monday, May 18, 2009

Spring Snacky

Spring is a wonderful time of year to be a foodie. The farmer’s markets start to overflow with fresh produce, spring cheeses, and other tasty treats as the season shifts from cold to rainy and sunny. And let us not forget the gorgeous pencil thin asparagus and oniony ramps that dominate the market place every late April into early May. Spring also brings the dormant bulbs to bloom around the city parks and gardens in a floral spectacle brightening the urban landscape. Aside from the delicious ingredients on offer in springtime, the season also connotes a sense of renewal. Spring cleaning is of course what I am referring to which extends to the mind, body, and soul, not simply the attic or living room. Whether it is the guilt of being cooped up all winter or the pounds gained throughout, spring is a great time to be active and take advantage of the beautiful weather. It is also a great time to explore the fresh produce abounding the farmer’s markets and gourmet grocers, facilitating an increased intake of fruits and vegetables. In honor of spring cleaning I have started running again and have been playing tennis as well as eating much better overall. This sandwich however is not an example of my recent dietary regime. I was going for a run and needed something to put a little bounce in my step both calorie and taste-wise. I love making sandwiches and am in pursuit of the ultimate sandwich which is a tall task given the number and variations out there. This one was made with arugula, ricotta salata, Tuscan salami, and roasted red peppers on a sourdough roll dressed with Dijon mustard and olive oil. The sandwich was salty, peppery, meaty, and sweet all at once making a tasty pre-run snacky. Go out there and enjoy the bounty of spring! As always, I encourage you to enjoy and share delicious food and home cooked meals with yourself and others!

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