Serves 4 / This protein-rich pâté is a tasty alternative to hummus. To save time, look for roasted almonds, but make sure they aren’t salted. This sandwich keeps well from morning until lunchtime. Pack a handful of grapes for dessert.

Carrot-Almond Pâté

1/3 cup whole almonds

2 large carrots (8 ounces), peeled and cut into ½-inch rounds

¼ teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1/8 teaspoon ground turmeric

1/8 teaspoon ground cinnamon

1 clove garlic

½ cup packed fresh cilantro leaves

2 teaspoons lemon juice

2 ciabatta rolls, halved, or 6 slices whole-grain bread

6 roasted red pepper halves

3 slices Monterey Jack cheese (optional)

1 cucumber (6-8 ounces), thinly sliced

1. Preheat oven to 350º. Scatter almonds on a baking sheet. Toast for 15 minutes, until fragrant. Cool completely.

2. Meanwhile, steam carrots 10–15 minutes, until very tender. Cool completely.

3. Put almonds, carrots, salt, cumin, coriander, turmeric, cinnamon, garlic, and cilantro in a food processor. With motor running, add lemon juice. Continue to process until mixture is spreadable, scraping down sides as needed. (Pâté will be coarse, not completely smooth.)

4. Spread 2 tablespoons pâté on each bread piece. Top three halves with peppers, optional cheese, and cucumbers. Repeat with remaining peppers and cucumbers. Top with remaining bread; cut in half.

PER SERVING (1/2 sandwich): 229 cal, 8g fat (4g mono, 2g poly, 1g sat), 0mg chol, 8g protein, 33g carb, 6g fiber, 516mg sodium