Create Your Own Baguette Party

 

The kids and I enjoyed a creative lunch today, using a variety of olive oils, an aged balsamic vinegar, Parmesan seasonings, cheese, basil, lettuce, red onion, orange bell peppers, tomatoes and marinated cucumbers, paired with freshly baked tomato basil or rosemary baguette slices. Hummus and avocado sauces would have also been a great addition. Needless to say, the kids had a great time experimenting with presentation and trying new combinations.

 

 

 

 

Marinated Cucumbers – Use balsamic vinegar, EVOO, salt and pepper

 

Garbanzo Bean and Sprout Patties Recipe

I’ve just posted a great recipe for Garbanzo Bean and Sprout Patties on Seed. I like to eat them like veggie burgers – in a bun. But, you can cut them in half and put avocado, sprouts, cheese, etc in between the patty slices like buns.

The original recipe came Heidi Swanson’s Super Natural Cooking.

Spicy Asian Wraps

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You’ll Need: 6 Wraps of Choice (I used a rye and whole wheat wrap.) 1.5 lbs boneless, skinless Chicken Breast OR 1 package of Edamame OR 1 package of Tofu 1 – 2 cups of Bok Choy Slaw 2 to 3 … Continue reading →

Grilled Eggplant Sandwich and Sweet Potato Fries

I FINALLY had the opportunity to try Simply Recipes’ Grilled Eggplant Sandwich… and it was a big hit with the family. My own daughter even said, “Mom, that was the BEST sandwich I’ve ever had!” Of course the adults  questioned how true that could really be… but she insisted it was. Hubby was openly skeptical before I started the process, but at the end of dinner, he too admitted it was really good. And our dinner guests were pleased too.

So, what to do with your eggplant? Well, consider grilling it. I bet it would even be amazing with BBQ sauce, cheddar and red onions on a bun. Think of the possibilities.

Note: Instead of making the dressing they suggest in the recipe, I used some balsamic vinaigrette that I had on hand and called it good.

Now… let’s not forget about those Sweet Potato Fries! Here’s what I did:
1. Peeled the sweet potatoes.
2. Sliced them, removing bad spots.
3. Dipped them in Canola Oil.
4. Placed them in a glass baking dish.
5. Baked them at 425F for 45 minutes, flipping them after 30 minutes.
6. After baking, I placed them on paper towel to absorb excess oil.
7. Lightly salted and served with ketchup.

Make Your Own Sandwich Bar

Balsamic Vinaigrette Veggie Delight on Dark German Wheat

You’ll Need:
1 Roma Tomato, sliced
Pinch of Sprouts
Pinch of Spinach
Slice of Red Onion
4 Red Pepper Wedges
2 Slices Dark German Wheat Bread
1 TBSP Balsamic Vinaigrette Dressing

In a lightly sprayed skillet, add sprouts, red peppers and red onion. Cook on medium heat until slightly browned on both sides. (The sprouts will be done quickly.) Remove sprouts when they are done and add tomato slices. While you wait, place spinach on bread. When veggies are done, remove pan from heat, add all veggies back to pan and add dressing. When the dressing has been absorbed/cooked, place items on top of spinach and serve.

Breakfast for Two, Featuring the Pumpkin Roll

A quick and delicious breakfast… his and hers egg whites on a pumpkin roll, with sides of fruit. (Our pears and grapes have been dynamite!)