CSA {community supported agriculture} boxes are great way to become introduced to new and exciting fruits and vegetables, as well as support your local farm and farmers. Also, since your produce doesn’t have to travel nationally or internationally, often times it’s a lot fresher and lasts a lot longer than the stuff you purchase at the grocery store. Today’s lunchtime sandwich was inspired by an unknown vegetable that had cropped up in my weekly delivery.

Pittypan squash is a summer squash notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer. I was super excited when it arrived, but I didn’t have the slightest idea what to do with it. I figured the best course of action was to roast it, so I decided that I would create an oven-roasted vegetable sandwich utilizing other vegetables from my CSA delivery. The ‘roasted’ base would be three highly stackable vegetables: sliced pittypan squash, red onion and green beans. I would simply add olive oil and pepper and then garnish with bread crumbs so that when they baked they became a little crispy in texture.

The topping would be a fruit and vegetable slaw: finely chopped cucumber, cherry tomatoes, and red leaf lettuce. I added to this mixture: olive oil, apple cider vinegar and pepper for a little bite, or ‘dressing’ vibe. And then, to add a little sweetness into the mix I made up my own honey mustard sauce: honey, mustard and poppy seeds all mixed together. Between the roasted vegetables, fresh vegetable slaw, and honey mustard sauce, I knew placing it between two slices of toasted whole wheat bread would result in a ton of flavor and satisfaction.

Ingredients:

{Oven-Roasted Vegetables}

1 sliced red onion

1 sliced pittypan squash

½ lb fresh green beans

– Garnish with olive oil, pepper, salt and bread crumbs. Bake at 425 deg-F for 15 minutes.

{Fresh Vegetable Slaw}

¼ cucumber sliced

handful sliced cherry tomatoes

1 large red lettuce leaf chopped

½ tablespoon olive oil

½ tablespoon apple cider vinegar

pepper to taste

– Mix all ingredients together in bowl and set aside

{Honey Mustard Sauce}

1 tablespoon mustard

½ tablespoon honey

sprinkle of poppy seeds

Slather toasted whole wheat bread with honey mustard sauce. Top with green beans, pittypan squash, and roasted red onion slices. Garnish with fresh vegetable slaw and serve warm!

Servings : 2-4 sandwiches