Watercress Sandwiches

 Watercress sandwiches are so much fun to make and eat. They are great for tea time or for a light summer lunch. All you need is a bunch of watercress, cream cheese and rye bread. I usually use mini cocktail loaves of rye bread, but this time I just used regular rye bread and cut the sandwiches into quarters. Some people like to cut off the crusts, but I think they are the best part of the sandwiches!

These are so simple to assemble! Just spread two slices of rye bread with a thin layer of cream cheese. Pull the leaves off the stems and top of the slices of bread with the watercress leaves. Sprinkle generously with salt and a sprinkle of pepper and you are done! Cut into quarters and layer on a plate.

Edamame (or Soy) Dip

This recipe is from Suzie J.

1 bag of
frozen shelled edamame*
1 cup silken tofu, drained
1 tablespoon or more salt
3 cloves of minced garlic
1/4 cup olive oil
juice of one lime
1/4 teaspoon or more hot pepper flakes
1/2 teaspoon or more of cumin

Cook soybeans in boiling water according to package directions.
Pour soybeans and remaining ingredients into food processor and process until smooth.
Use the minimum amount of salt and spices, and then add more to taste.
Eat with corn chips, pita chips or vegetables.

*You can use edamame in the shell, but you will have to add the time and effort of taking them out of the shell before starting with the recipe.