A truly versatile dish for A Little Light Lunch,
serve with our sesame asparagus or a green salad.
A great get together supper for all. Enjoy!
1 prepared pie crust
1 cup nonfat or light ricotta cheese
½ cup nonfat or low-fat cottage cheese
½ cup shredded nonfat cheddar cheese
½ cup frozen cholesterol-free egg product, defrosted, or 2 eggs
2 tablespoons all-purpose flour
½ teaspoon dried oregano leaves
¼ teaspoon garlic powder
1 medium tomato, thinly sliced
1 tablespoon grated parmesan cheese (optional)
1 tablespoon snipped fresh parsley
¼ teaspoon dried oregano leaves
Preheat oven to 375 degrees F. Combine filling ingredients in medium mixing bowl. Spoon into prepared crust. Bake for 30 minutes. Top with tomato slices. Sprinkle remaining ingredients evenly over tomato.
Bake for additional 10 to 15 minutes, or until knife inserted in center of pie comes out clean. Let stand for 10 minutes before serving. Makes 6 servings.
20 spears fresh asparagus
10 mushrooms, thinly sliced
2 teaspoons sesame oil
2 teaspoons fresh lemon juice
1 tablespoon sesame seed, toasted
Fill a small sauce pan with ½ inch water. Bring to boil and add asparagus. Cover for 6-7 minutes or until bright green. Place the mushrooms into the water with the asparagus about 3 minutes before the asparagus is cooked. Drain and plunge the asparagus into cold water to retard the cooking process.
In a small bowl, whisk together the sesame oil and lemon juice and stir in the sliced mushrooms and sesame seeds.
Place the vegetable in a serving bowl and sprinkle a few extra sesame seeds on top for garnish.
Tested in the THASC kitchen. Photo by THASC. THASC is a unique small American business producing cards and other promotional products. www.thasc.com
These salads have practically the same ingredients so I have decided to include the recipes together as it will be impossible to get them mixed up. They can be served as a salad or an appetizer, the only difference being to add the toasted Tuscan bread to be served as the base to the Caprese. We’ll start with the Caprese salad which is simple to put together and will whet anyone’s taste buds.
You will need the following ingredients:
8 oz. buffalo mozzarella cheese, sliced fairly thin
2 large beefsteak tomatoes, sliced about ¼ inch thick
a good bunch of fresh basil leaves
extra virgin olive oil
sea salt and pepper
Alternate the cheese and tomato slices by putting down the tomato slice first.
Top each slice of tomato with a slice of fresh mozzarella.
You can either shred the basil leaves and sprinkle them over each piece of mozzarella or you can use the whole basil leaf and place it the same way.
Continue to arrange the tomato, mozzarella and basil leaves in a circular wheel shape or line up each piece of tomato, mozzarella and basil on a platter to eat individually.
Sprinkle with sea salt and ground pepper.
Drizzle the olive oil and the Balsamic vinegar over each piece, being careful not to saturate.
Your guests may choose to add more vinegar or oil if desired.
Bruschetta con caprese
Add to ingredients above:
4-6 slices of Tuscan round loaf bread
2 garlic cloves
Following the same directions for the Caprese salad above,
toast the bread slices on both sides under the broiler until golden brown and rub each side with cut side of a clove of garlic. You may need more than one cut clove of garlic.
Drizzle with olive oil and cut the slices of toasted bread in half.
Place the Caprese salad on top of the toasted bread in the same order: tomato, mozzarella cheese and basil.
Season with salt and pepper.
Great as an appetizer and takes only minutes to prepare!
See you on Thursday with another beautiful greeting card.
Buon Appetito! Enjoy! -Maria
Tested in the THASC kitchen. Photo byTHASC. THASC is a unique small American business producing cards and other promotional products. www.thasc.com