Our two families have been coming together on Sunday for years, so a Springdell break doesn’t hold us back. I decided to bring back a sandwich favorite which I highlighted a while back on CSA365 called Asian Shaved Steak Sandwhiches. When you find a sandwhich this delicious it goes on the list of favorites that rotate through the dinner repertoire. I did change it up with a new dessert though, a quick and easy altered ice cream, a lemon cupcake with a Springdell honey mascarpone frosting, umm, yeah, it was good.
Here is the sandwich, look familiar? I had it with pickled bok choy last time, this time I used shredded then pickled carrots and radishes, using some radishes I had left in the fridge. At CSA365 we don’t like to see any vegetable go unloved, and sadly, my family is not one the really loves radishes. I have discovered that Pickling radishes is a way that cuts down on the spicyness, and we enjoy them so much this way! They add a bit of crunch and texture to this sandwhich.
The dessert was inspired by spring, fresh and crisp flavors of lemon, honey, and a creamy mascarpone cheese. Upon reflection I thought I could have made this with oranges from the last share but I only had 2 left so that wouldn’t be enough. I am however, filing that idea away for another time. A drizzle of local honey makes everything better, am I right?
As you know I like to keep my family eating fresh and local when possible. A lot of that is due to the gross additives and chemicals in so many foods these days. I tend to stick to ice creams (and other foods) that I can read all of the ingredients from their labels. A quick tip for a store bought ice cream, buy a quality brand in which you can understand the ingredients. Leave it out on the counter to soften it and then add in flavors with a spatula. That way you get delicious ice cream and its much healthier! I took a vanilla ice cream and added baking spice and local honey. Then, put the ice cream back into the container and freeze until the ice cream is back to scoopable.