Shared Plates: September 2018ΜύContest Winner
Submitted By:Μύ
When Marie Lamb became a vegetarian in 2011, the Dearborn photographer searched for creative ways to experiment with traditional ingredients.
βI realized microwaved bags of frozen broccoli and the same sad salad every day of the week were not going to be my ticket to success if I wanted to sustain a plant-based diet,β she says.
Lamb, 38, won this monthβs competition for the perfect sandwich recipe with her Harsenβs Island Veggie Sandwich, which she created while on vacation on the Lake St. Clair oasis. SautΓ©ed peppers, zucchini, summer squash, onions, and garlic are layered on top of baby Romaine lettuce and arugula, topped with creamy Greek dressing and blue cheese crumbles, and sandwiched between marbled Rye.
The best part about sandwiches like this veggie medley? βWe get to eat with our hands without being judged and we donβt have to wash silverware.β
Recipe: Harsenβs Island Veggie Sandwich
Ingredients:
Bell peppers
Zucchini
Summer squash
Baby Romaine lettuce
Arugula
Onions
Garlic
Blue cheese crumbles
Newmanβs creamy greek dressing
Marbled Rye bread
Directions:
Toss veggies in garlic expressions then place on the grill. SauteΓ garlic and onions until caramelized, then mix with the grilled veggies. Grill the Rye bread, layer creamy caesar dressing, grilled vegetables, lettuce and arugula, then top with blue cheese crumbles.
Live Feed (Previously Recorded):
Assembling a delicious and nutritious Harsenβs Island Veggie Sandwich with Marie Lamb (@marielambphotography)!
Posted by on Tuesday, September 11, 2018
| Μύ |
|