The Great Garden State Sandwich...

On our patch of land in this great garden state of New Jersey we have got the most beautiful, yes beautiful, vegetables ever this year.  I am not sure if it the contraption my husband built in the garden for the tomatoes, the plants we purchased at a local farm market or the time of the year we planted but I am not questioning the bounty of the harvest this year.  The tomatoes are perfect, sweet, red and juicy.  The peppers are green, crisp and delicious.  The cucumbers are multiplying by the day right next to the ripe purple eggplant which sit nicely next to the celery which is the new star of the show in my macaroni salad.

To see the garden flourish is a work of art all thanks to my husband.  I do nothing in the garden but hold the bowl filled with the vegetables and complain that its hot outside.  My work starts after they are picked from the vine.  No chemicals, small imperfections and the occasionally bug in the kitchen sink excite me because I know something delicious going to be made from these veggies.

My latest sandwich is the Great Garden State which the perfect meal for lunch or dinner...Enjoy

The Great Garden State Sandwich
1 Large Eggplant (sliced into medium size rounds)
1 Large Onion (sliced)
20 Cherry Tomatoes
Olive Oil
Salt
Lemon Pepper
Ciabatta Rolls
Part Skim Mozzarella Cheese
4 Basil Leaves (per sandwich)

Preheat oven to 350 degrees
Toss the eggplant, onions and tomatoes with enough olive oil to coat
Generously season with salt and lemon pepper
Place in oven for 50 minutes
***Turn veggies over half way through cooking

Remove veggies from oven a cool slightly
In the meanwhile slice the rolls open and lightly toast

Assemble the sandwich
On one side of the bread place two slices of eggplant
Top with a slightly generous portion of onions and tomatoes
On the other side of the bread place two thin slices of mozzarella cheese and 4 basil leaves
Season with a little grind of salt
Close sandwich and cut in half

Alternatively the veggies can be cooked on the grill for a different great flavor!

Macaroni Wednesday...

Macaroni makes everyone smile - at least I think it does because it always makes me smile.  Roni's are so verstitle not only in size an shape but in the preparation.  They cannot be boring.  Eat roni's warm tossed with garlic and olive oil, cold in a salad, eat it as a main course or a side dish, stuffed, baked, smothered in cheese...it never disappoints.   Pasta any night is my favorite night and this recipe from Forkful of Simplicity that makes a great weeknight meal!

Pasta Alla Franny
1 Large Eggplant (diced)
3 Cloves Garlic (minced)
***2 Sprigs of Rosemary (stem removed)
12 oz. Cup Low Sodium Chicken Broth
1 Pint of Cherry or Grape Tomatoes (halved)
Olive Oil
Salt/Pepper
1 lb. Pasta (your choice)

Preheat oven to 350 degrees
Generously salt eggplant cubes and place in a colander to drain (about 20 minutes)
In the meantime spread tomatoes out on a non stick cookie sheet
Coat with olive oil and season with salt
Bake in oven for 20 minutes
Once baked set tomatoes aside to cool
Over medium heat coat the bottom of a pan with olive oil
Add the garlic and rosemary
Season with salt/pepper
Once garlic has cooked about 3-4 minutes
Add the eggplant and stir to incorporate garlic with eggplant
Add chicken broth and lower heat the medium low
Cover leaving the lid off a little bit for steam to escape
Stir occasionally and cook for 20 minutes
In the meanwhile cook the pasta according to directions
Once eggplant mixture has cooked for 20 minutes or until all of the liquid is absorbed
Take the back a spoon and press down on the mixture making a smooth sauce
Add the tomatoes to eggplant sauce
Toss with hot pasta

***To remove rosemary from stem simple run your finger down the stem and the rosemary leaves should fall off for use***

Portabella Sandwich

Clean Flavor...

2 Portabella Mushrooms (cleaned with gills removed) 

1 Small Eggplant (sliced thick) 

Vegetable Oil 

Salt/Pepper 

Olive Oil 

Fresh Sliced Italian Bread 

Pam Spray  

Provolone Cheese 

Preheat oven to 350 degrees 

Place eggplant rounds on a non stick cookie sheet

Coat with vegetable oil 

Season with salt/pepper 

Place in oven and cook for 20 minutes 

In the meantime, coat the bottom of a grill pan with olive oil 

Season portabella mushrooms with salt/pepper 

Place mushrooms in hot grill pan and grill for 8-10 minutes till tender 

Remove mushrooms from grill pan and set aside 

Remove eggplant from oven and allow to cool for 5 minutes 

Assemble sandwiches:  

Spray Italian bread with Pam spray (inside and outside of sandwich) 

Add 1 sliced portabella, provolone cheese and 2 eggplant rounds to bread 

Place sandwich on grill pan and press for 3-4 minutes on each side 

Slice sandwich in half and enjoy with some grilled Romain hearts on the side 

Stuffed Eggplant

Something A Little Different...

1 Large Eggplant
Olive Oil
1 Medium Onion (diced)
4 Tomatoes (chopped)
3 Tablespoons Balsamic Vinegar
Salt/Pepper
1 Cup Part Skim Ricotta
1 Cup Mozzarella
1 Egg
Basil
Extra Virgin Olive Oil

Preheat oven to 350 degrees
Slice Eggplant lengthwise
Hollow out the eggplant leaving a 1 inch boarder around the skin
Reserve the inside of the eggplant
Over medium heat coat the bottom of a pan with olive oil
Add onions and cook till soft about 4-5 minutes
Add eggplant and season with salt and pepper
Cook eggplant for 5 minutes
Add tomatoes and re-season with salt and pepper
Add Balsamic Vinegar and cook till eggplant is tender
Meanwhile in a bowl combine ricotta cheese, mozzarella cheese,
salt, pepper, basil and egg
Allow eggplant mixture to cool before incorporating into ricotta mixture
Spray a baking dish with Pam Spray and place eggplant halves on dish
Stir all ingredients together and evenly place mixture inside of each half of eggplant
Top with bread crumb
Bake for 30-40 minutes
Let cool for 5 minutes
Drizzle with Extra Virgin Olive Oil and serve warm