This past Saturday Megan and I ventured out into the Western New York woodlands to traipse the trails of Letchworth State Park. We faced three miles of meandering footpaths. Compressed earth twisted and intertwined with gnarled tree roots and bone-dry shale stream beds. After a bit of uncertainty and an access road detour, our path lead to a luxurious lean-to. To much of our excitement the solitary shanty came adorned with a picnic bench, fire-pit, complementary stashed moonshine (garnished with a dead beetle), and garment hanging nails.
After returning home today with a renewed appreciation for fresh vegetables, gas stoves and running water I threw together this recipe for vegetarians and fans of spicy cuisine.
You will need:
1/2 large carrot
1/3 green pepper
1/4 large zucchini
2 slices of bread ( I used homemade honey-wheat)
3 leaves of romaine lettuce
2 tbs clover honey
2 tbs hummus
2 tbs habanero salsa (or your favorite)
1 tbs cooking oil or coconut oil etc.
Step 1: Slice all your veggies into sandwich-size slivers.
Step 2: Coat your pan in a light amount of oil and turn on to medium-high heat.
Step 3: Lay out your veggies and grill evenly on both sides. (Cutting slices of equal width will ensure even cooking)
Step 4: Drizzle honey over veggies and add cracked pepper/any additional seasonings.
Step5: Toast both pieces of bread within the last minutes of grilling.
Step 6: Remove bread from toaster and using a butter knife apply spicy salsa, hummus and lettuce to your bread.
Step 7: Carefully remove all veggies from the pan with a spatula and distribute/stack evenly on bread.
Step 8: Put sandwich on a plate, cover and eat.
*Note* Almond milk or a cold summer wheat beer goes great with this sandwich as both beverages quell the spice. Enjoy!