Raw Italian Open-Faced Sandwiches

I’ve had a week of eating pretty much whatever I want and my body is finally asking me to get back to my usual veggie-packed intake. This was one of my favorite things I ate this week, I’m absolutely in love with Lydia’s Raw Sunflower Seed Bread, it takes any meal up a notch.

Ingredients:

Lydia’s Raw Sunflower Seed Bread
your favorite organic marinara sauce (I used Lucini’s)
your favorite olives (I used Castelvetrano)
baby arugula

Layer slices of sunflower bread with a couple spoonfuls of sauce, a handful of arugula, and a few chopped olives.

Arugula with Caramelized Onions and Humboldt Fog

This was a re-creation of a salad I fell in love with while having a rare evening out at a restaurant. The Humboldt Fog (a glorious goat cheese) is what really takes it over the top, you really only need a teeny piece in every bite for major flavor explosion. We found ours at Whole Foods but there is also a link below- I highly recommend trying it at least once!

Ingredients:

4 white onions
balsamic vinegar
organic butter
4 cups arugula
2 oz humbolt fog
1 lemom, zest and juice
salt and pepper, to taste

Peel and thinly slice onions on a mandoline. Place a pat of organic butter in a pan and heat on medium. Cook onions for 30-45 minutes until soft and shrunken down. Add a splash of balsamic vinegar. Fill two bowls with arugula, dress with lemon juice and zest and top with caramelized onions and a chunk of cheese.