BioSnacky Challenge: Open Faced Sandwich
Open faced radish sandwiches are a family favourite, so a “Radish Sprout Tartine”: radish sprouts with butter on bread seemed like a natural. With salt, of course. However, I also had cornbread and my luxurious tangy homemade yogurt cheese in fruity olive oil is sensational with the cornbread. Spicy crunchy sprouts on top? You bet. Tucking into the fridge for the yogurt cheese, I found pickled asparagus: the added substance, texture, flavour, and colour would finish off my snack. Gorgeous! And surprisingly delicious. The olive oil, salt, yogurt cheese and sprouts are a “new classic” flavour combination at our house.
The radish sprouts were delicious by day 3. No double leaves, but tucked into a sandwich or a salad? Perfect. And now? They are gorgeous. Delicious. Nutritious. Economical. They are singing my song as that is my mantra.
I can imagine them on everything. I have a pension for micro-greens, anyway. I had asked for ideas about what I could do with my sprouts, and now I need a little discipline. There is nothing I cannot imagine them topping.
Nothing savory, that is.
I have tucked the sprout power mixture into the fridge in a ziplock bag wrapped in paper towel to add to a quinoa salad, as suggested in the comments of my first post.
The mungbeans are substantial, nutty, crunchy, crisp, juicy and ready to be added to a stir-fry or an Asian inspired salad. I will definitely add twice as many Mung bean seeds to the tray next time as there was plenty of extra space on that tray.
I have the quinoa salad recipe. I hope I get it made s-o-o-n. I will add the rest of the radish sprouts to it, as well. But, what should I do with my mungbeans?
As a few people suggested putting the sprouts in sandwiches, I will be adding those names to the draw with the quinoa salad suggestion. After I get a recipe idea for the mungbeans, I will add that person’s name to the draw (so give me your ideas!) and announce the winner on July 30th at the Sprouting Challenge Twitter Party!
Each idea will get a name in the draw to win a BioSnacky Sprouter jar from me! Don’t miss out, and please help out!
I have now made one of the recipe ideas shared and will make two more to be posted before July 30th…. and I really need ideas!
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You’re just like me.. isn’t it hard to stop taking pictures when something is so beautiful?! I love your radish sprouts.. how gorgeous and lush are those!! Your photos have me wishing I could see a tray of those in my kitchen! I didn’t know such a thing existed.. but I will have to try making these some time. I love this sort of food.. it’s often my favorite meal in the summer! It doesn’t get healthier than this! Btw.. the mung bean sprouts.. I have no idea what they taste like, but for some reason my brain kept saying “Waldorf Salad” and “I wonder what they’d be like with tart apples.. and toasted walnuts!” Good luck with your recipe search!! xx
Barbara,
So so true. I cannot pick which photo is best sometimes, and just include the ones I love if they seem to echo the mood! And the mungbeans? Those are those sprouts you buy in the grocery store to go into Asian Stir-fries. They just haven’t grown as long….
But waldorf salad would be great with sprouts; we used to eat it a lot, and so rarely make it now. Thanks for the reminder.
🙂
Valerie
You should make Pad Thai with the mung bean sprouts!
Vincci
My daughter was in Thailand for several months a few years ago and came home and taught me how to make Thai Curries from scratch, and then I never made them again…. only because I am married to a picky eater, but you have inspired me to look up those recipes and give it a go. I adore Thai food.
🙂
V
I’m swooning over this post, Valerie! 🙂 My hubby just leaned over my shoulder to take a gander at those gorgeous sprouts of yours. 🙂 We’re going to sprout some of our own as soon as I can track down the seeds. Thank you for the inspiration! 🙂 xo
Krista
Did I miss the wedding post?
🙂
V
Gorgeous images, Valerie… love the sound of the radish sprouts! I don’t think I have ever tried those!
Liz,
Really? We have every kind under the rainbow for sale in clam shell packaging everywhere, here.
🙂
V
I use mung bean sprouts raw in sandwiches, tossed in salads, stir frys, even as a finger food . Your radish sprouts look so good,I like alfalfa sprouts on pizza and also on sandwiches
Shirley
I agree. If you have sprouts on hand, they are delicious in almost everything. I am now learning just how ultra nutritious and easy to digest they are, too.
🙂
V
Your sandwich looks delightful! As for the mung bean sprouts, I really prefer them raw and crunchy instead of cooked. I would like them best in a Thai or Vietnamese noodle salad with a vinegary/sweet/sour/spicy dressing. You can have the whole salad prechilled, but I like the contrast of the noodles slightly warm, but tossed with the cold veggies and sprouts for a nice contrast. You can see a recipe for something very similar here http://www.finecooking.com/recipes/warm_lemongrass_shrimp.aspx. Of course you could substitute any protein, or simply have it highlighting the crunchy vegetables and sprouts.
Cynthia!
I really appreciate this idea. Thank you! I will look this up. I do this with a pasta I love: chop fresh purple onion, tomatoes, basil, yellow peppers and add capers. Sometimes I add hot fried pancetta to the pasta, and then the cold fresh ingredients, and toss. Either way, the hot pasta with the cold chopped crunchy “sauce” is spectacular. You have most definitely caught my attention with this idea.
🙂
V
Beautiful! I love the colours!!
Your radish sprouts are much bigger than mine – next time I’ll leave mine a little longer and let them keep growing a bit.
Hi, Sara
I left them in only the 5 days.. Put them in Monday and they were finished Saturday am. They are tasty within 24 hours. That is what shocked me… and how visually appealing they are is another bonus. They are much more intense and spicy when smaller (younger), I found.
🙂
V
I used bean sprouts in stir fry many years ago, but haven’t bought them for years.
I have never tried radish sprouts would like to know about them.
Where do you get the seeds
The link to the seeds is in the post, Rose. Any of the green words link to the source. You can also get them at almost any seed supplier or health food store.
🙂
Valerie