PIZZA CASSEROLE

4 c. wagon wheel pasta
1-28 oz. jar pasta sauce
1 pkg veggie beef (i prefer morningstar brand)
1 tbsp. extra virgin olive oil
1 green bell pepper, chopped
1-2 c. shredded mozzarella

heat the oven to 350.

cook and drain pasta according to package directions.

While the pasta is cooking, cook bell peppers for 2-3 minutes in olive oil on med-high until they are softened. Then add the veggie beef and cook until almost cooked all the way through, 3-4 minutes.

In the pot the pasta is in, add the beef mixture as well as the pasta sauce. Mix together and pour mixture into an ungreased casserole dish. Cover and bake in oven for 30 minutes. Sprinkle with the cheese and bake uncovered for another 4-6 minutes longer until cheese is melted.

serve immediately.

PORTABELLO PIZZA

2 portabello mushroom caps, gills removed
4 thin tomato slices
shredded mozzarella
8 basil leaves, torn
pinch of kosher salt

preheat the oven to 425. place the portabello caps on a baking sheet, transfer to the oven, amd roast for 10 minutes. Take caps out of oven and top with salt, cheese, basil, and tomatoes (in that order). Return portabellos to oven and roast until the cheese melts, about 5 minutes.

serve immediately.

TOMATO BREAD PUDDING

4 large tomatoes, seeded and roughly chopped
1/2 tsp. sugar and kosher salt
pepper
3/4 loaf french bread, cut into cubes
4 tbsp. unsalted butter, melted
1/2 c. parmesan cheese

preheat the oven to 400. Grease a shallow casserole dish. Using a food processor, pulse tomatoes, salt, sugar, and a pinch of pepper until coarsely pureed. Place the bread cubes in the prepared dish and pour melted butter over top to coat. Top with tomato mixture and gently mix to evenly distribute. bake until golden brown, about 22-25 minutes. Sprinkle the cheese on top and bake for another 8-10 minutes.

let cool for a few minutes before eating.

GUACAMOLE SALAD

4 roma tomatoes, chopped
1 green bell pepper, chopped
1 can of black beans, drained and rinsed
zest and juice of 1 lime
1 tbsp extra virgin olive oil
salt and pepper
3 cloves garlic, minced
2 avocados, diced

mix all the ingredients together (adding the avocado last) and serve immediately.

ROMAINE SWEET HEARTS

WHY ARE POMEGRANATES SO ANNOYING TO EAT?! ugh...oh well. they are worth the 900 years it takes to get the seeds out. anyway...i'll quit complaining now...here we go...

3 tbsp. mayo
1 1/2 tbsp. mint, chopped
2 tsp. lemon juice
1/2 c. chopped marinated artichoke hearts, drained
1/2 c. hearts of palm, chopped
1 avocado, chopped
salt
1/2 pomegranate
6 leaves from heart of romaine lettuce

Mix all the ingredients (except pomegranate) together and spoon into lettuce leaves. top with pomegranate seeds.

also...just a warning...these are pretty messy!

SAVORY GREEN RICE WITH FONTINA CHEESE

this is probably my new favorite rice dish ever! it's soooooo good!! :) oh, and by the way...the "meat" i served with it was gardein's beefless tips. I'd never tried them before...they weren't too bad....they were even better with A1!! (in case you don't know....i am obsessed with A1)

ok, here we go:

salt and pepper
1 1/2 c. rice
2 c. vegetable broth
juice of 1 lemon
1 c. spinach
1 c. parsley
few grates of fresh nutmeg (or just use the powder...not a big deal)
1 roma tomato, finely diced
1/3 lb. fontina cheese, cut into small cubes
1 clove garlic, finely chopped
1/4 c. extra virgin olive oil

in a large saucepan, bring the rice, salt, stock, and 2/3 c. water to a boil. Lower the heat and simmer for 18 minutes, stirring occasionally.

Meanwhile, in a food processor, combine the lemon juice, garlic, olive oil, spinach, and parsley and process. Set aside.

Fluff rice with a fork and then stir in the spinach mixture, diced tomatoes,cheese, and nutmeg. Stir together well to blend in the cheese.

serve immediately.

VEGETABLE PAELLA

so...here's the thing....i have had this recipe FOREVER. do any of you ever look at a recipe and in that split second you think...."nice, i want to make that!" and then every time you actually go to make dinner you skip over it because you don't actually think it seems that interesting anymore? well...this was that. I sure am glad though that i finally decided to make this because not only was it easy....but i dare say it is one of my favorite new recipes! alright....enough blabber...here's the recipe:

1 c. rice
1 lb asparagus, cut into 2" pieces
3 c. fresh broccoli florets, cut into bite-sized pieces
2 tbsp. extra virgin olive oil
1 green bell pepper, chopped
1 small onion, chopped
3/4 tsp. salt
1/2 tsp. saffron (if you don't have that you can use 1/4 tsp. turmeric but saffron is much better!)
2 large tomatoes, chopped
2-15 oz cans garbanzo beans (chickpeas), drained and rinsed
1-10 oz. bag frozen sweet peas

Cook rice in water as directed on package; set aside and keep warm.

In a saucepan, heat 1" of water to boiling. Add asparagus and broccoli; return to boiling. Boil this mixture for about 2 minutes, stirring occasionally, and then add the peas and continue to boil, stirring occasionally, for another 2 minutes or until asparagus and broccoli are crisp-tender. (i know that was a horrible run-on sentence..but oh well ;p) Drain mixture in colander.

Coat that same pot with the olive oil and place on med-high heat. Add the onion, bell pepper, salt, saffron, and asparagus mixture and cook for 5 minutes, stirring occasionally, until onion is crisp-tender.

Stir in the remaining ingredients (including the rice) and serve immediately.

SMOTHERED SQUASH AND ZUCCHINI WITH BASIL

2 tbsp extra virgin olive oil
1 1/2 lb of a mix of zucchini and squash, cut into thin rounds
2 garlic cloves, finely chopped
1/2 c. water
1/4 tsp. salt and 1/8 tsp. pepper
1/4 c. finely chopped fresh basil

Heat 1 tbsp oil in a heavy skillet over med-high heat until hot but not smoking, then add half the vegetables and saute, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl, add more oil and repeat with remaining vegetables. Return all the vegetables into the skillet. add garlic and saute for 1 minute, stirring occasionally. add water, salt, pepper and simmer briskly, covered, until vegetables are tender and most of the liquid is evaporated, 6-7 minutes. stir in basil.

LENTIL TOASTS

7 oz lentils, rinsed and picked over (make sure to get any tiny pebbles out...not fun to chew on!)
2 2/3 c. vegetable broth
1 onion, coarsely chopped
1/4 c. extra virgin olive oil
salt and pepper
4 tomatoes, chopped
1 lb spinach, chopped
2 tbsp. balsamic vinegar
8 slices toasted bread
1 clove garlic, peeled

place lentils in a large saucepan with the stock. bring to a boil over medium heat and simmer for 30 minutes, or until tender. drain and set aside.

saute the onion in 2 tbsp of oil in a large saucepan until softened, 5 minutes. season with salt. add the tomatoes and lentils and saute for 3 minutes. add the spinach and cook until the spinach is wilted, 3-4 minutes.

beat the remaining oil and vinegar in a small bowl. season with salt and pepper. rub the toast all over with the garlic.

arrange the toast on serving dishes and spoon lentil and spinach mixture over the top. drizzle with the remaining oil and vinegar and serve.

POTATO & TOMATO GALETTE

3 potatoes, thinly sliced
2 tbsp. butter
6 roma tomatoes, thinly sliced
1 or 2 c. chopped fresh basil
salt and pepper
2 tbsp. extra virgin olive oil

preheat the oven to 450. Lightly grease a shallow cake pan. Arrange half the potatoes inside the pan.

Brush with butter and sprinkle on some salt and pepper. Add half of the tomato slices and then cover with the remaining potato slices. Brush again with butter and sprinkle on some salt and pepper.

cover loosely with foil and allow to bake for 30 minutes. Remove foil and bake an additional 15 minutes until golden-brown.

Take the pan out of the oven and top with remaining tomatoes and then the chopped basil and a sprinkle of salt and pepper. Drizzle with the olive oil and then put back in the oven for an additional 5 minutes.

Serve immediately.