What's the weather like where you are?  Hot yet?  Here in the South, it's getting pretty hot outside and I've been looking for ways to keep the kitchen cool while not letting what is in my pantry go to waste. 

Watercress is one of the things in my pantry that I wanted to use and I began wondering if you know what it is and if so, do you know how to use it?  Most people have tried it in a salad, but I use it in soups, sauteed as a side item in place of spinach or the like and yes, in my salads and on sandwiches.  It has such a unique, fresh flavor!

So in case you didn't know (and if this is news to you, you certainly aren't alone!), watercress is related to leafy greens like Arugula (which is why if I have watercress in the fridge, I typically have arugla, too.  They go very well together.)  It is also related to mustard greens and even the root responsible for that kick you get on the side with sushi - wasabi!

Watercress has a slightly bitter yet peppery, citric flavor and can be quite the surprise if you aren't expecting it, but if you know what to pair it with, it's very refreshing and delicious.  Trust me!

The heath benefits of eating watercress are great, too.  Another reason to try it on for size!  It is a natural anti-oxidant loaded with dietary fiber, Vitamin C, Vitamin E and has been used as a remedy for many illnesses, including being an anti-cancer superfood.  But I'll be honest - I just love the taste of it and get a hankering for it now and then!

So, feeling bold or in the mood for something a little different?  Get some arugula and watercress, create a salad and if you have some left over, here's a great sandwich to take to work or to have this weekend by the pool!

Cool Veggie Sandwiches

makes 4 sandwiches

• 4 T. hummus
  
• 2 T. feta cheese
  
• 1/2 avocado, sliced
  
• lemon juice from 1 lemon
  
• 1 cucumber, sliced
  
• 4 slices tomato
  
• 1/2 red onion, sliced
  
• 1 c. arugla
  
• 1 roasted red pepper, sliced
• handful of watercress, washed and well dried
• 2 pieces of pita bread, cut in half
  

1. Spread 1 T. hummus inside each half of pita.
   
2. Add feta, slices of cucumber, avocado, sliced tomato, onion, roasted red pepper and 1/4 c. arugula to each sandwich.
   
3. Drizzle about 1 tsp lemon juice over the vegetables inside of each pita.
4. Top each pita sandwich to create the look of "overflowing" with watercress.
5. Serve with your favorite baked chips and wear your favorite summer hat!
   

Enjoy!