It’s always around this time of year that I get bored of root vegetables and winter squash. I think my vegetable peeler is also over it and in protest has become completely dull from the constant peeling. While the thought of eating another bite of a potager makes me cringe (as celeri rave soup is simmering away on the stove), my seasonal censors still scream non! if I even think about a tomato and avocado salad. No matter how much I would love to munch away on my summer go-to, deep down inside I know that it’s just not time.
Last week as I began to think about lunch, I spotted the almost forgotten, vibrant, orange Potimarron sitting in the back of my root vegetable bowl just waiting and waiting for me to do something with it. I had some inspiration from the recent article in the Le Monde magazine all about sandwiches (also with the amazing illustrations of The Francofly). Did know you sandwiches are becoming a trend in Paris? It always makes me laugh when things that are so common in America become a trend here. Remember when Camion Qui Fume opened last year? OH MY GOSH – a hamburger food truck. People didn’t know what to do with themselves except wait 45 minutes for a hamburger. I’m sorry… the point of a food truck is that it’s easy, tasty, affordable and fast.
But back to the sandwich food trend. Yes, finally sandwiches are on their way to being more than just a big hunk of baguette with a little piece of ham, cheese and a thin spread of butter. Just like kale, these trés cool sandwiches aren’t everywhere. You have to make an effort or do some good planning with your day if you want to enjoy a trendy sandwich. Frenchie is doing them. Verjus is doing them. And for today’s Kale Monday, The Kale Project is doing one too. It clearly won’t be as trendy as the others but it will be healthy. I used what was in my fridge and that lonely little potimarron, who knows his time is almost up, waiting ever so patiently to be cooked.
This sandwich may not be really that trendy but it was tasty. The potimarron spread added a unique flavor and the fact that it was not soup put a spring in my step that we’re almost out of root vegetable season.
Kale & Potiron Trendy Sandwich
1 potiron, baked and pureed
Handful of kale
3 mushrooms, sliced
Dash of Parmesan cheese
2 slices of really good bread (we all have our opinions on what “good” bread is, use your favorite that toasts well)
Salt & Pepper
Red chili flakes (optional)
1. Slice the potimarron in-half and remove the seeds with a spoon. Place the squash face down in a baking dish filled with about 1/2 inch of water. Bake for 20-25 minutes at 180 C/ 350 F. It might take longer if the potimarron is larger but bake until soft.
2. Scoop out squash flesh with a spoon into small hand-blender or food processor.
3. Add chili flakes, salt and pepper and puree until smooth.
4. Put your toast in.
5. Slice the mushrooms and break the kale into small pieces with your hands. Sautée in a small pan with a touch of olive oil. When the mushrooms and kale are almost finished, add the dash of Parmesan cheese and a twist of pepper.
6. When the toast is ready, smear on the potimarron puree like you would hummus or pesto (also part of trendy sandwiches) on either one or both sides of the bread. Add the sautéed mix, slice and voilà!