Lucy's Healthy Marketplace prepares healthy alternative to sandwiches

Posted at 7:46 AM, Feb 10, 2017
and last updated 2017-02-10 13:21:22-05

Toasted avocado Tartine
·    2 slices of sourdough bread
·    2 ripe avocados
·    2 tsp citrus cumin salt
·    pinch of cumin seeds
For the Citrus Cumin Salt
·    sea salt
·    lemon zest
·    cumin
·    red pepper flakes

(Serves 2)
·    2 slices of Le Pain Quotidien Whole Wheat Bread
·    2 ripe avocados
·    2 tsp Citrus Cumin Salt
Side Salad:
·    2 handfuls of chopped kale
·    1 small golden beet, shaved
·    1/2 small fennel bulb, shaved
·    1 small carrot, shaved in ribbons
·    Lemon juice
·    Sea salt & black pepper
For the Citrus Cumin Salt
·    Sea Salt
·    Lemon zest
·    Cumin
·    Red Pepper Flakes
1.    Toast the slices of bread, meanwhile prepare the citrus cumin salt (SEE BELOW).
2.    Slice each avocado in half, reserving 1/2 of one avocado for slices. Scoop the rest into a bowl and mash gently with a fork. Season to taste with sea salt, black pepper and lemon juice.
3.    Spread the avocado mash across the toasted bread, and sprinkle with citrus cumin salt and sprinkle with chia seeds. Top with avocado slices.

To prepare citrus cumin salt: To prepare, simply mix all the ingredients together.

Berries and Mascarpone Tartine
by Lucia Schnitzer

3 tbsp butter, softened
4 slices of good quality brioche or other fresh bread
8 tbsp mascarpone
1/4 cup sugar
handful of chopped mint, plus extra leaves to decorate
1/2 cup blueberries
1/2 cup raspberries
1/2 cup blackberries
1/2 cup strawberries, hulled and halved
1/2 cup champagne grapes (seasonal)
edible flowers
juice of 1 lime

Serves 4
1.    Preheat the oven to 350?. Butter the brioche and bake in the oven for  2-4 minutes, or until golden and crisp.
2.    In a small bowl, mix sugar and chopped mint together.
3.    Toss the berries in the lime juice and add enough mint sugar to sweeten to taste.
4.    Spoon the mascarpone over the brioche and top with the berries. Scatter over the remaining mint sugar and decorate with mint leaves and edible flowers.

Pear-Parsnip Tartine
by Lucia Schnitzer

6 medium parsnips, thinly sliced vertically
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Four 1-inch slices rustic loaf of bread
4 tablespoons pear marmalade
2 Bosc pears, core removed and flesh thinly sliced vertically
Strong blue cheese

1. Preheat the oven to 400°. In a medium bowl, toss the parsnip slices with the olive oil and season with salt and pepper. Place the slices on a baking sheet and roast until just golden, about 25 minutes.
2. Preheat the broiler. Arrange the bread on another baking sheet. Spread a tablespoon of pear marmalade on each piece of bread and arrange the pears evenly over the four pieces of bread. Top with the roasted parsnips and the blue cheese. Season with salt and pepper, place under the broiler and cook until the cheese begins to bubble, 4 to 5 minutes. Serve immediately.

Luci's Healthy Marketplace
1590 East Bethany Home Road, Phoenix AZ 85014
(602) 773-1339