Friday night I made grilled veggie sandwiches. Well, really, only the eggplant was grilled. And by grilled I mean put on the griddle on my stove. The sandwich was composed of toasted wheat bread (store brand), grilled bell eggplant, tomato from Corita's garden, jarred roasted red peppers, CSA basil, and pepper jack cheese. No condiments needed it tasted so good. I served it with oven fries (CSA potatoes) and a salad (CSA lettuce, carrots, kalamata olives, capers (a very few at the bottom of a jar), and CSA orange cherry tomatoes, dressed with leftover vinaigrette from my work.
The sandwiches were amazing. So fresh. I can't stop thinking about them. There was enough leftover ingredients to make the sandwiches again for lunch at the pool the next day, which tasted amazing outside in the heat. Doris helped with all of the prep because she said she wanted to help cook. Mostly she helped to make the salad, but she also put the bread in the toaster.
Doris doesn't like sandwiches, but she's going through this thing where she wants to be independent sometimes and a baby sometimes. She links being independent with being a mom. She likes to say that she is a mom and so she can do whatever grown up thing she is trying to do. So I asked "Do you want a sandwich or just the veggies?" At first she said veggies, then she thought for a minute and said "No, I'm a mom. I want a sandwich." She put one small slice of eggplant in between two slices of bread and ate her sandwich.
Bread: 25 cents
Eggplant: $3
roasted peppers: $2
Cheese: $1
CSA veggies: $2
Olives: $2
Carrots: $1
Total: $11.25 ($3.75 per person)
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