Herbal Blessing: VEGGIE TEA SANDWICHES

August is National Sandwich Month and veggie tea sandwiches are a great way to utilize some of the fresh vegetables which are so plentiful this time of year – carrots, tomatoes, radish, mushrooms, onion or a mixture of veggies.

Here are a few recipes to get you started, especially if you have friends and family who are vegetarians:

CARROT CRUNCH PINWHEELS
1c crunchy peanut butter
1/2c shredded carrot
1/2c golden raisins

Combine all ingredients and spread on flour tortillas, roll up, wrap and refrigerate overnight. To serve, slice ½” think and sprinkle with peanuts.

TOMATO-PESTO TEA SANDWICH
1c basil pesto sauce
8oz cream cheese
Roma tomatoes

Combine pesto sauce with cream cheese. Slice tomatoes thin. Cut rounds out of whole wheat bread with a biscuit cutter or cookie cutter and spread with the pesto cream cheese and top with sliced tomatoes. Garnish with fresh basil.

RADISH FLOWER SANDWICHES
1/2c butter
1Tbs minced radish
1Tbs fresh chives
1Tbs fresh parsley
Sliced crustless bread

            Combine butter, herbs, and radish. Season with salt and beat until blended. Spread on bread
To Decorate: Place two thin radish slices slightly overlapping, add chive blade for stem and parsley for leaves. Cover and chill.

TOASTED MUSHROOM ROLLS
1/2lb mushrooms, chopped
2Tbs butter
3Tbs flour
1/2tsp salt
1c milk
2tsp chives
1tsp lemon juice
1 loaf whole wheat bread

            Sauté mushrooms in butter then blend in flour and salt. Stir in milk and cook until thick. Add chives and lemon juice, then cool completely.
           Remove crusts of bread, roll thin, then spread with mushroom mixture and roll up. Pack and freeze if desired.
           To Toast: cut roll in half, place on greased sheet and bake at 350 for 3-5mins.

HERBED VIDALIA ONION SANDWICHES
1/2 c mayonnaise
2Tbs minced flat-leaf parsley, plus 1/2 cup or more, as needed
2Tbs minced fresh tarragon
fresh lemon juice
hot pepper sauce
salt and freshly ground black pepper
1 to 2 Vidalia onions, sliced very thinly
thin sliced white bread

Combine mayonnaise, parsley, and tarragon. Season with lemon juice, hot sauce, salt and pepper to taste.
Spread 3 bread slices with the mayonnaise mixture, arrange the onion slices evenly over one and top with another bread slices, then repeat. Press the sandwiches together gently, trim the crusts, and cut the sandwiches into quarters. Dip one edge of the sandwich quarters in additional minced parsley.

MIXED VEGGIE PINWHEELS

8 oz cream cheese

1 clove garlic

1 large shredded carrot
2 green onions

1 chopped red pepper

salt and pepper

Blend all ingredients in a food processor. Spread on tortillas, roll up, wrap and refrigerate overnight. To serve, cut into ½” slices and sprinkle with a mixture of finely diced carrot, green onion and red peppers.