Goat Cheese, Eggplant, Tomato + Basil Wraps

This recipe is an original - or at least, we've been doing it for so long that I have no idea what its source is.  So easy, so healthy, so good. Also great as a panini, or as a pizza.

Ingredients:

1 small eggplant, sliced
Goat cheese
2 tomatoes, sliced
1 bundle basil, plucked
2 wraps
1 tbsp olive oil
Salt + Pepper, to taste

1. Slice eggplant + tomatoes.

2.  Pour olive oil onto a small plate and cover with salt + pepper.  Soak each piece of eggplant in the olive oil on both sides.

3.  Heat a large pan and cook eggplant for 2-3 min on each side.

4.  Slather (or simply spread, if you're not obsessed) goat cheese onto wraps.  Place eggplant, tomato, and basil on, and EAT.

Spinach, Feta, Tomato + Pine Nut Pizza

Individual pizzas are my newest obsession.  Easiest, fastest and tastiest things ever.  And you can throw whatever on top. And it looks fancy.

Ingredients:

4 pre-made Naan (2 packages)
1/2 cup Pine Nuts
2 oz Feta Cheese, crumbled
1 cup Baby Spinach
2 tbsp. Fresh Basil, chopped
3 Tomatoes, sliced
Olive Oil
Salt + Pepper, to taste

I threw in the tomatoes because I love tomatoes. And I had three that were about to pass their prime, just sitting in the fridge (yes, they'd already gotten to the refrigerate-or-chuck stage).  But I think that it made the pizzas more flavorful too.

1. Preheat oven to 350 degrees. Place naan on a baking sheet and drizzle olive oil on top.

2. Crumble feta and put on naan.

I just did it with my hands - feta crumbles incredibly easily.  And I used about half of what I set out.

3. Place handful of spinach on each.  Slice tomatoes and add, then sprinkle with pine nuts.  Last, chop basil and add on top.

I actually just ripped the basil with my hands - easy to do.

4. Heat in oven for 10 minutes, or until naan is crispy and golden around the edges.

The feta doesn't melt, so don't wait for that.

Quick. Easy. Tasty.

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Original Recipe:

Gimme Some Oven

Goat Cheese, Eggplant, Tomato + Arugula Pizza

This recipe is one that I made up, based on these wraps that I do occasionally. It's the best go-to ever, because it's super quick, easy, and uses up leftover veggies. You can do this with any type of cheese and toppings, and add on marinara sauce if you want a red pizza.

I started making pizza on naan a while ago, because you can buy it at the grocery store and it's perfectly sized for an individual pizza. And it's delicious.

Serves 2

Ingredients:

4 Naan

1 small Eggplant, sliced width-wise

1/2 package Goat Cheese (or 1/2 container of Crumbled Goat Cheese)

4 small handfuls Arugula

2 tbsp Dried Basil, divided

2 Tomatoes, sliced

Salt + Pepper, to taste

Olive Oil

Forgot the balsamic vinegar. One day, I'll get all the ingredients right in the picture...

1. Preheat oven to 350 degrees.

2. Slice eggplant and tomato.

3. On a small plate, cover surface with olive oil and sprinkle 1 tbsp of dried basil on top. 

4. Dip each slice of eggplant in the olive oil on both sides and place on a large pan. Cook for 2-3 minutes on each side, until eggplant is soft and browned.

5. Put naan on a large baking sheet and spread goat cheese on top. Drizzle in olive oil and sprinkle remaining basil on top.

6. Add eggplant and tomato to naan. Sprinkle with salt and pepper. 

7. Place in oven for 10 minutes, or until naan is crispy.

8. Add handful of arugula to each pizza and sprinkle with balsamic vinegar.

So good.

Chickpea Tomato + Basil Salad

This is the easiest thing to pull together, and the chickpeas make it nice and hearty for a salad.

Serves 2

Ingredients:

1 can Chickpeas, drained and rinsed
1 pint Grape or Cherry Tomatoes, halved
1 package Fresh Basil, chopped
3 Garlic Cloves, minced
2 tbsp. Red or White Wine Vinegar
2 tbsp. Apple Cider Vinegar
2 tsp. Olive Oil
1 tbsp. Honey
Salt + Pepper, to taste

1. Chop grape tomatoes, basil, garlic and prepare chickpeas.  Toss together in a large bowl.

2. In a small bowl, whisk red wine vinegar, apple cider vinegar, olive oil and honey.  Toss over salad and mix.

Voila! Perfect to take on the go.

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Original Recipe:

Green Lite Bites

Garlic + Basil Cherry Tomatoes

I cheated with this one, and just used the basil mix from the Tortellini Salad (pre-blended).  But here is the recipe in full, adapted from the original:

Ingredients:

2 packages Mini-Heirloom Tomatoes (the multi-colored ones), halved
1/4 cup Basil, chopped
1 tbsp Olive Oil
1 Garlic Clove, minced
Salt + Pepper, to taste

1. Halve tomatoes and place in bowl.

2. Add in other ingredients and toss.

Boom.

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Original Recipe:

Tidy Mom

Pasta Salad with Asparagus + Fresh Basil Vinaigrette

This pasta salad was good, but a little bland.  Next time, I'll take the first ingredients and make a pesto to go over it.  And the original recipe called for tortellini, which would have helped too.  Though for a dinner party, which this was made for, the bowties were a good, cheaper substitute.

I also made way too much - always do with pasta.  And the original recipe serves 8-10, which is huge.  So the recipe here is cut down.

Ingredients:

6 tbsp Olive Oil
1 cup Fresh Basil
1/2 cup Parmesan Cheese, grated
3 tbsp Lemon Juice
1 Garlic Clove
Salt + Pepper, to taste
1 package Asparagus, chopped
1 large package Tortellini (or Bowties)
1/4 cup Toasted Pine Nuts
1 pint Cherry Tomatoes, halved

1. Boil water and add tortellini, cook until done.  Toss with a little olive oil and place in a large bowl (big enough to hold the whole salad).

2. Chop off hard ends of asparagus, and chop into 1-inch pieces.  Steam or boil until done.  Add to bowl and toss together.

The original recipe asked you to boil the asparagus, take it out of the water with a slotted spoon when done, and cook the pasta in the same water.  Let me tell you - not worth it.  Those little buggers are hard to get out.

3. Add halved cherry tomatoes and pine nuts to the bowl.

4. Puree olive oil, basil, lemon juice, garlic and parmesan cheese, salt and pepper in a blender to make a pesto sauce.  Add to bowl and toss. Refrigerate for 30 minutes.

Finally - Add as much cheese as you damn well please.

If you want to make this in advance, you can cover it and refrigerate for a day.  To freshen it, add in a spoonful of olive oil and lemon juice.

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Original Recipe:

My Sister's Kitchen