Scandinavia is famous for smørrebrød, an open-faced sandwich style with unlimited variations.
1/2 small red onion, thinly sliced
4 Tbsp. cider vinegar
1 small cucumber, thinly sliced
1/4 tsp. salt
4 hard-boiled eggs
2 Tbsp. olive oil
4 slices dense bread
2 Tbsp. capers
Handful of microgreens
Soak red onion slices in vinegar for 15 minutes and set aside. Cover cucumber slices with water and add 1/4 teaspoon of salt. Soak 15 minutes, drain, and set aside.
Hard-boil eggs to your liking (see recipe on next page). When eggs are cool enough to handle, peel and place them in a medium bowl. Smash eggs until yolks and whites are a uniform consistency and mixed well. Drizzle olive oil onto the eggs, adding just enough to hold mixture together.
Assemble bread on a plate and coat each slice with a quarter of the egg mixture and top with capers, fresh pickled onions and cucumbers, and greens. Season with salt and pepper to taste.
Recently Joy acted on a persistent daydream by converting part of her backyard into a garden for berries and a second garden to build up the soil for vegetables. When she isn’t tending these new gardens, she dabbles in food styling and design for Edible Ohio Valley and volunteers on a local farm.