Cucumber Gouda Sprout Sandwich

Ingredients

2 Tbsp (30 mL) light cream cheese, softened

1 tsp (5 mL) chopped fresh dill (or 1/4 tsp/1 mL dried)

2 slices rye, whole wheat or gluten-free bread

4 slices cucumber

2 Tbsp (30 mL) quinoa sprouts

1/2 tsp (2 mL) balsamic vinegar

2 rings sliced red onion

1 slice Gouda cheese

Directions

1. Combine the cream cheese and dill and spread on each slice of bread.

2. Place the cucumber on 1 side. Toss the quinoa sprouts in the balsamic vinegar and place on top of the cucumber. Add the red onion and top with the Gouda cheese and the remaining slice of bread.

Strawberry Sorbet 
adapted from The Perfect Scoop by David Lebovitz

1 pound (450 g) strawberries, rinsed, hulled and sliced
3/4 cup (150 g) sugar
1 teaspoon kirsch (optional) 
1 teaspoon freshly squeezed lemon juice
pinch of salt

In a medium bowl, gently toss the strawberries with the sugar (and kirsch, if using), stirring until the sugar begins to dissolve.  Let stand, covered, for about 1 hour, stirring every 15 minutes. 

Puree the strawberries and their liquid along with the lemon juice and salt in the bowl of a food processor until smooth.  If desired, strain the mixture through a sieve to remove the seeds. 

Chill the strawberry mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Yields about 3 cups