We've got a serious case of sandwich envy in this week's roundup. Plus, using leftover pickle juice in a Scarlett Quinoa Salad and desserts for right now.
- How great does this sound: Raw Yellow Beet Sandwich With Avocado, Grapefruit and Radish Sprouts? The Denver Post adapts the recipe from 'wichcraft by Tom Colicchio and Sisha Ortúzar and the results are gorgeous and surely delicious. (pictured)
- Here's another use for leftover pickle juice: a Scarlett Quinoa Salad from the Los Angeles Times that uses it in a dressing with umeboshi vinegar, lemon juice and olive oil.
- The St. Louis Post-Dispatch rounds up desserts for right now, when seasonal fruits aren't quite ready. Try a Sour Cream Panna Cotta or Chocolate Malted Pudding.
- Think Bordeaux is out of reach on a budget? The Oregonian suggests three affordable options.
Image: (Bill Bettencourt/The Denver Post)