Posts tagged with Watercress

Meatless Monday recipe of the week: Cucumber Sandwiches with Strawberries and Watercress

It’s that golden time of year for tennis fans — the white outfits and the lawns of Wimbledon are upon us. The famed tennis event is in its second week starting today and, thus, it seemed like a perfect time for a Wimbledon-based Meatless Monday. I mean, why not, right?

Thus, I offer to you this very “British summer” offering from the Whole Foods recipe catalog: Cucumber sandwiches with strawberries and watercress.

Strawberries and cream is the preferred dessert of Wimbledon, and cucumbers and watercress are often included in the tea time sandwich selection.

So, find the day’s Wimbledon recap on The Tennis Channel and enjoy some of the play with a meal inspired by those lush lawns.

Cucumber Sandwiches with Strawberries and Watercress

8 large strawberries

4 ounces (8 tablespoons) Neufchâtel, softened

1 tablespoon chopped mint

1 teaspoon lemon zest

1/2 seedless cucumber, thinly sliced

1 bunch watercress, long stems trimmed

8 slices whole wheat sandwich bread

Chop 4 of the strawberries and slice the remaining 4. In a large bowl, mash chopped strawberries with a fork. Add Neufchâtel, mint and zest and mix until well combined.

Spread strawberry mixture evenly between slices of bread. Arrange cucumbers, sliced berries and watercress over half of the slices. Top with remaining slices to form sandwiches, then cut in half and serve.

— Recipe from


Meatless Monday recipe of the week: Quinoa with Watercress, Pears and Pomegranates

Things are looking up this week — or at least thawing out. We’re supposed to get above freezing and snow’s not supposed to fall all week.


So, to celebrate, may we recommend this bright, yummy seasonal salad? The colors are pretty, the taste is sweet and the overall effect is filling and warm.

Eat up — you never know what next week will bring.

Quinoa with Watercress, Pears and Pomegranates

1 cup quinoa

2 cups water

1 bunch watercress, stems removed and leaves sliced (about 1 1/2 cups packed leaves)

2 ripe pears, peeled, cored and cut into 1/2-inch chunks

1/2 cup pomegranate seeds

1/2 cup chopped walnuts

2 tablespoons pomegranate juice

2 tablespoons white wine vinegar

Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes. Place quinoa in a large bowl with watercress, pears, pomegranate seeds, walnuts, juice and vinegar. Stir to combine, then serve. Serves 4.

— Recipe from