Grilled Eggplant "Parm" Sandwiches

Love eggplant parm, but not all the prep and heaviness? Try this light and tasty summer alternative.

Ingredients:

-1 medium eggplant

-sliced fresh tomatoes

-sliced mozzarella cheese (or vegan alternative)

-steak grilling seasoning

-oregano

-Trader Joe's red pepper spread

-rolls of choice

1. Spray grill with non-stick olive oil spray and preheat.

2. Slice eggplant as you would for eggplant Parmesan.

3. Spread on cookie sheet and brush both sides with olive oil then season with oregano and steak seasoning. 

4. When almost ready, add cheese and melt.

5. Assemble sandwiches and devour. Nom nom!

Veggie Garden Time!

Truth be told, I actually have already grown a few veggies since our move to St. Petersburg, Florida last November. A few months ago I decided to grow some kale, lettuce and broccoli in a small bed at the front of our house. The results were mixed, kale being the clear winner. While I am super-excited about a longer growing season(s), it is still very new to me. I am navigating my way through it by trial and error.

I should have plenty of sunshine in my backyard and have already built a raised bed. I began growing my seedlings in our sunroom. Not all sprouted (yet, anyway) but most have.
This round of veggies will include:
-cherry tomatoes
-beefsteak tomatoes
-wax beans (not yet sprouted)
-corn
-zucchini
-watermelon
-peppers

A few of the seedlings should be ready to go outside very soon.

Kale, Carrot, Red Cabbage & Fennel Slaw

I love a good slaw in the sumer. In the past I stuck to pretty much your regular varieties. Now as a vegetarian, I feel inspired to try different flavors and textures. This slaw is super simple and super delicious!

Kale, Carrot, Red Cabbage & Fennel Slaw

Ingredients:

- 1 fennel bulb sliced and cut into approx 1 1/2" pieces

-1 carrot (I used a regular carrot and used the peeler to make the ribbons, but you could use bagged shredded carrots,)

-1/3 medium red cabbage, shredded

-1 medium bunch Kale

-Mayonnaise or veggie alternative to taste

-Kosher salt to taste

1. Combine and enjoy!

Measurements can vary depending on how much you are making or what particular flavor you might want to highlight.

Pesto Caprese Sandwich with Balsamic Asparagus

This easy-breezy sandwich is both refreshing and full of flavor. Perfect for summer dinners (or lunch) after a long day of gardening (hopefully growing your own veggies!) and yard work under the sun.

Pesto Caprese Sandwich

Ingredients:

Fresh Mozarella Cheese (or vegan substitute)

Roma Tomatoes

Pesto Spread of your choice (I use Trader Joe's Genova Pesto)

Fresh green or purple Italian Basil leaves (Mine came straight from my garden!)

Rolls (Ciabatta are ideal, but I happened to have some fresh Keiser ones in my kitchen so I used those. Save money, use what you have!)

I won't provide directions on how to put these ingredients together because if you can read my blogposts without assistance, you have the skills necessary to put a sandwich together on your own. 

I believe in you!

Steamed Balsamic Asparagus

Ingredients:

1 bunch fresh Asparagus

Olive oil (to taste)

Balsamic Vinegar (to taste)

1 tsp dried Italian Seasoning

1/2 tsp garlic powder

Kosher salt (to taste)

Also super-simple! 

1. Wash and cut Asparagus stalks into two or tree pieces.

2. Steam until tender, but not soggy (about 5 minutes, checking frequently).

3. Drain. Combine and toss all ingredients in a bowl.

4. Let cool and serve at room temperature.

YUM!

PS. Confession: While 1 serving is perfectly satisfying, I ate two sandwiches all on my own. 

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