Happy Eats!

Try this open faced sandwich when you crave something simple, satisfying, and full of fresh flavors. This is the ultimate happy lunch for you gardeners out there. Make this on a day when you’ve just picked some vine-ripened tomatoes and snipped some basil leaves! Or make a bunch of these for a party at the end of the growing season, when you’ve got an abundance of good tomatoes.

For a quick and delightful lunch that requires no cooking, serve this tomato sandwich with hot raspberry tea and chocolate chip oatmeal cookies or granola bars for dessert.

• 1 whole wheat bagel
• 2 tablespoons sour cream, plain thick yogurt, Tofutti vegan sour cream, or plain soy yogurt
• 1-2 fresh ripe tomatoes
• 4-5 fresh basil leaves, torn in small pieces
• Kosher salt or coarse salt in a grinder
• Pepper for grinding (optional)

If the bagel is frozen, defrost it first on the low setting of your toaster or toaster oven. (If you were wise, you cut the bagels in half before you froze them!) Then toast the bagel lightly - it should still be a little bit soft.

Spread each bagel half with the sour cream or yogurt. Top each half with thick slices of tomato. Sprinkle with kosher salt, then top with the torn leaves of basil. Grind a little pepper on top if you’d like. Now take a bite… and feel the joy!

Variation: Substitute crisp cucumber slices for the tomato, and chopped chives, mint, or dill for the basil. If the cucumber is waxed, peel it before slicing.

Makes 1 open-faced sandwich.