How is it already Wednesday night? I think I might give up keeping track of the days until March. I have a ton of travel coming up – a half marathon, a 90th birthday and work stuff. Plus tons of fun social activities. I invested in a day planner just in time. I am pretty sure in another couple of days I would have lost all track of everything.

Since it’s that time of year when we resolve to better ourselves, one of my intentions is to do a better job reading other food writers. And so far I’ve seen that it seems like toast is all the rage these days – and not the bread and butter kind, which is one of my favorite breakfasts and is not to be knocked. But people are really getting creative, making toast into a tartine of sorts, adding protein, dairy and dressing.

I like it. I’m totally into it, in fact, especially as an accompaniment to soup or salad, which sometimes can be not enough on their own.

We ate these last weekend with yesterdays’s fabulous crunchy salad. Together, they made the perfect light lunch.

Here’s what you need:
4 pieces of rye toast crackers
1/4 cup Greek yogurt
1 Tbsp. chopped fresh dill
zest of 1 lemon
1 tsp. lemon juice
3-4 radishes, sliced very thinly
3-4 sardines canned in olive oil, chopped
More fresh dill, chopped
Salt, pepper and best quality olive oil

In a small bowl, mix together yogurt, dill, lemon zest and lemon juice. Spread a thick layer on rye toast crackers.

Top with sliced radishes and chopped sardines, then dress with dill, salt, pepper and olive oil. Snack away!