I’ve gotta give credit where credit is due. As I had a deadline for an article and was toiling away without sustenance, my sympathetic boyfriend took a quick bike ride to our nearby organic grocer, Canyon Market.
He picked up provisions, such as red bell pepper, mixed spring-and-bitter greens, a fresh-baked olive-loaf bread, and a bit of local, handcrafted yellow cheese.
He sliced the pepper, bread, and cheese, serving it in bowls alongside Bubbe’s saurkraut, organic dijon mustard, purple onion from La Loma Produce Market across the street, and the greens.
We piled high the array of fix’ns to create decadent, savory, open-face sandwiches prepared California-style–light, healthy, fresh, straight-from-the-earth whole-food.
We also nursed my latest favorite cocktail: Sparkling mineral water, a generous splash of organic orange juice, and a lime twist. This shit’s a summer spritzer like no other. It provides a punch of zesty flavor and effervescence, without bummer calories and sugar. It’s a nice shot of vitamin-C to boot!
Bon Appétit, my beauties!