Is it breakfast, lunch or dinner? Is it healthy? Does it taste good? Can it be prepared and served in less than 15 minutes? Can it quickly please royalty? The Open-Faced Sandwich with Sauté Mushrooms and Amaranth Greens is the recipe that answers all five questions. We had our sandwich for breakfast, because egg dishes are a routine meal. Of course, the next option is to make pancakes, but we didn’t want a sweet dish. So, I glanced in the refrigerator for more ideas. Rosemary bread. Mushrooms. Amaranth Greens. A little sheep cheese. There’s fresh rosemary outside. Then I had memories of eating open-faced sandwiches while studying design in Scandinavia. The food was always fresh, delicious and organic. Those countries introduced me the living green and environmental lifestyles. The cool air from the refrigerator reminded me of the fresh air in Denmark, and a new sandwich idea was promptly created with ingredients brought from the farmer’s market and the Community Supported Agriculture (CSA) share. It’s a simple, quick recipe made to please a picky eater. Enjoy it warm. Skål! Read more
