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Ultimate Veggie Sandwich

Ultimate Veggie Sandwich

I used cream cheese instead of goat cheese because that’s what I had and goat cheese can be a little strong.

From Bon Appetit



  • 2 cups apple cider vinegar

  • ½ cup (packed) light brown sugar

  • ¼ cup kosher salt

  • 4 cups any combination shredded carrots, sliced cucumbers, sliced red onions, and/or sliced mild fresh chiles

Dressing and Assembly

  • ¼ cup buttermilk

  • ¼ cup plain whole-milk Greek yogurt

  • 1 tablespoon fresh lemon juice

  • 6 tablespoons olive oil, divided

  • Kosher salt, freshly ground pepper

  • 2 ripe avocados, halved

  • 6 ounces fresh goat cheese

  • 6 cups mixed lettuce leaves, ribs removed if thick

  • 8 slices multigrain bread, toasted

  • ½ English hothouse cucumber, thinly sliced on a diagonal

  • 2 cups sprouts



  • Bring vinegar, brown sugar, salt, and 2 cups water to a boil in a large saucepan. Meanwhile, pack vegetables into jars. Pour brine over vegetables. Cover and chill until cool.

  • Do Ahead: Pickles can be made 2 weeks ahead. Keep chilled.

Dressing and Assembly

  • Whisk buttermilk, yogurt, lemon juice, and 3 Tbsp. oil in a large bowl until smooth; season dressing with salt and pepper.

  • Scoop avocados into a small bowl; add 1 Tbsp. oil and lightly mash. Season with salt and pepper. Mash goat cheese with remaining 2 Tbsp. oil in another small bowl until softened and spreadable; season with salt and pepper.

  • Add lettuce to dressing and toss to coat; season with salt and pepper. Spread avocado mixture over 4 slices of bread. Arrange lettuce over and top with cucumber, sprouts, and some drained pickles. Spread remaining 4 slices of bread with goat cheese and close sandwiches.

Whole wheat sunflower bread

Whole wheat sunflower bread

Korean BBQ Bowls

Korean BBQ Bowls