It’s summer! And I am relishing the fact that I don’t have to come up with any breakfast, lunch or dinner meals for another two months. This is a supremely wonderful thing for a mom of two toddlers.

One of my favorite foods has to be a delicious sandwich spread from one of our returning dinner cooks, Kristen. Available on our guest lunchline, I use the romanesco instead of mayonnaise or mustard and make my sandwich per usual—home-roasted turkey, jack cheese, fresh lettuce or cucumber slices from our greenhouse, some home-roasted vegetables or a couple slices of fresh tomato. The result is a highly un-usual and very delicious sandwich. The romanesco adds a mysterious and flavorful richness that pairs well with any savory meat and/or cheese combination on a sandwich.

This recipe was quite popular with our guests last summer, a handful of whom requested that we email them the recipe. I am terribly ashamed that I am only now getting around to typing it up! Better late than never, right?

Puree in food processor:

1 cup toasted almonds

2/3 cup lightly oiled and toasted panko bread crumbs

1 clove garlic

1 guajio, chipotle, or other smoky-flavored pepper (roasted, soaked in hot water for a few minutes and seeded)

¼ teaspoon roasted jalapeno pepper (optional)

Add and puree again:

2-3 roasted red peppers

3-4 roasted cherry tomatoes

a few sprigs of picked thyme

lemon juice to taste

salt to taste

Keeps well refrigerated. Spread thinly (or not so thinly) on both sides of your sandwich. Yum!

And did I say greenhouse cucumbers? Yes, we have loads of them. A summer gazpacho primarily composed of cucumbers is already on the weekly dinner menu as a starter. Fresh pickles or shaved cucumber and fennel salad with creamy dill dressing anyone? Please email us your favorite cucumber recipes from your overflowing garden or greenhouse.

Happy summer and bon appétit!