Food Matters Project #20: Walnut Pâté Sandwich with Arugula & Pears

With the heat index rising, this weeks Food Matters Project came at the right time.  The chosen dish was easy, fast and did not require turning on the oven!

This weeks Food Matters Project host is Aura, of Dinner with Aura.  From Mark Bittman’s Food Matter Cookbook, she chose Updated Tea Sandwiches.  Check out what everyone else made in their kitchens!  Mark Bittman’s original recipes can be found on page 52 in his cookbook.

Walnut Pâté Sandwich with Arugula & Pears
Adapted from: Vegetarian Times

For these sandwiches I used ciabatta bread, but any type of bread will be great.  In addition, the toppings can be changed to whatever you’d like.  Alternatives include: spinach, tomatoes, roasted red bell peppers, cheese, etc.

bread (ciabatta, whole wheat, foccacia, peasant bread, etc)

Pâté:
1 cup walnuts
1 15oz can cannellini beans, rinsed & drained
juice of 1 lemon
8 garlic cloves
1 tbsp olive oil
pinch of salt
pinch of pepper
pinch of red pepper flakes (optional)

Toppings:
arugula
pear slices
cucumber slices

Add all of the pâté ingredients in a food processor.  Purée until smooth.

To make sandwiches, spread the pâté onto the bread, top with arugula, pear slices and cucumber slices.

Egg Salad with Whole Wheat Bread

Let me tell you, it’s hot here in DC…and it’s going to get hotter.  And more humid.  And more uncomfortable.  Those are the days where I wish we could walk out of our home and into our air conditioned car, and that car would drive me right next to the front door of my work, so I could step into another air conditioned building.

Unfortunately, that’s not how it is.  I hold my breath before taking a step out of our building, where I hope and wish it’s not too hot and humid.  You see, the news keeps telling us that the Midwest is hot and uncomfortable (100°F or higher), and I’m dreading the day this heat wave rolls into DC.  Since we don’t have air conditioned cars, we have the metro cars that “sometimes” might be air conditioned (it’s a gamble).

So, as you can tell with my little rant, the idea of turning on the oven this week is unbearable.  So sandwiches for dinner!  Easy, delicious and no oven required- the perfect dinner when it’s still 95°F at 8pm.

Egg Salad with Whole Wheat Bread
Adapted from: Bella Eats

6 eggs
4 tbsp capers, rinsed & drained
3 tbsp green onions, chopped
2 tbsp parsley, chopped
1 tsp salt
1 tsp pepper
1/2 tsp cayenne
1/2 tsp chili poweder
1/3 cup mayonnaise
2 tbsp dijon mustard
4 stalks of celery, diced

Add the eggs into a pot filled with water.  Turn on the water until it boils, then turn off the burner.  Leave the eggs in the warm water for 10 minutes.  Then remove the eggs, and soak them in an ice-cold bath.

Once the eggs are cooled, peel the shells and chop the eggs coarsely.  In a large mixing bowl, mix the eggs and the rest of the ingredients together.  Mix well, and serve on whole wheat bread.