Search

We Wine We Dine

Category

vegetarian

Roasted Tomato and Feta Pizza

Ingredients:

Dough:
3.5-4 c. flour
1 packet yeast
1.5 c. warm water
1 tsp. sugar
1 tsp. salt
3 tbsp. olive oil

Roasted tomatoes:
4 large tomatoes
1 tbsp. garlic salt
1 tsp. sugar

Other toppings:
1 container (8 oz.) feta cheese
3 cloves of garlic
1 tbsp. dried basil
1 tbsp. dried thyme
Salt
Pepper

Make the dough. First, activate the yeast by pouring it into the warm water with the sugar and allowing it to sit for 10 minutes. In a large bowl, combine flour and salt and then add in the water/yeast mixture and the oil. Stir until a dough forms and then knead for a couple minutes until you have a smooth ball. Allow to rise in a covered bowl for about an hour.

While the dough is rising, prepare the roasted tomatoes. Slice the tomatoes to about 1/4-inch thick and lay on a baking sheet coated with olive oil. Sprinkle garlic salt and sugar on top. Roast in the oven on 300F for about 40 minutes.

Once the dough has risen, stretch it with your hands so that it covers a large baking sheet. Poke some holes in the dough with a fork and drizzle on olive oil, and bake on 425 for about 5 minutes. Remove dough from the oven and evenly spread the tomatoes, garlic (chopped), and feta cheese. Sprinkle on basil, thyme, salt, and pepper to taste. Bake on 500 for 10-15 minutes until dough is golden brown. Enjoy!

Advertisements

Thai Vegetable Noodles

This is an easy and tasty meal to make for a quick dinner!

Ingredients
1 cup noodles
1/4 cup thinly sliced carrots
1/4 cup thinly sliced bell pepper
1/4 cup chopped broccoli, cooked
handful cashews
1/2 lime

Sauce:
1 teaspoon peanut butter
2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon honey

Cook the noodles according to package directions. Put all the ingredients for the sauce into a small bowl and stir together until fully combined. Toss noodles, carrots, bell pepper and broccoli in the sauce. Add the cashews on top and squeeze the lime over. Serve immediately!

Mushroom & Barley Soup

While we were feeling a little under the weather, we made this soup. It was exactly the remedy we were looking for!

Ingredients:
1/4 white medium sized onion, diced
1/2 lb mushrooms, sliced
1 tablespoon olive oil
2 large carrots, sliced
1 teaspoon chicken broth powder
3 cups water
1/2 cup 10-minute barley
1/3 cup frozen peas

Saute onion and mushrooms in olive oil in large pot. Add the carrots, water, and chicken broth powder. Bring to a boil and add the barley. Reduce the heat to a simmer and cook for 10 minutes. Turn off the head and add the frozen peas. Serve immediately!

Apple Cinnamon French Toast Bake

This recipe makes for a delicious breakfast. It’s not too sweet, so feel free to top with syrup, honey or vanilla icing.

Ingredients:
1/2 loaf stale french bread (~2.5 cups cubed)
1/2 cup buttermilk
2 eggs
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/3 large granny smith apple, diced

In a large bowl, whisk together eggs, buttermilk, vanilla and cinnamon. Add in the cubed bread and mix such that all of the bread is submerged in the liquid. Cover the bowl and refrigerate over night. Stir in the diced apples, and put the mixture into a loaf pan lined with parchment paper. Bake for 45 minutes at 350. Allow to cool slightly before serving.

Peach Salsa

This salsa is very sweet and refreshing! Goes well with a hot summer day.

Ingredients:
2 medium sized tomatoes on the vine
1 large ripe peach
1/4 small sweet vidalia onion
2 tablespoons chopped fresh cilantro

Dice the tomatoes, peach and onion. Add the chopped cilantro and toss gently. Serve immediately!

Heirloom Artichoke Salad

Yet another refreshing salad for a hot day.

Ingredients:
1/4 bunch parsley, chopped
1/2 large cucumber
1/2 can white beans, rinsed and drained
2 tablespoons olive oil
1 pack mini heirloom tomatoes tomatoes
1/4 cup marinated artichoke hearts, chopped

Combine all ingredients in a large bowl. Gently toss together and serve!

Banana Waffles

These waffles are easy to make and provide a energizing start to the day. Each waffle maker is different so the amount of batter per waffle and cook times may vary.

Ingredients:
1 ripe banana
1 egg
1 tablespoon canola oil
1 cup Bisquik pancake mix
1/2 cup oats
1/4 cup buttermilk
banana slices
chopped pecans
syrup or honey

Mash the ripe banana in a medium sized bowl. Whisk in the egg and oil. Add oats and Bisquik and mix together. Add buttermilk and stir together. If the batter is too dry add more buttermilk. Pour 1/4 cup of the batter into a preheated and greased waffle iron. Cook for 5-6 minutes until the top is golden brown. Top with sliced banana, pecans and honey or syrup!

Cucumber Black Bean Salad

This is another refreshing salad for a summery day. And a great way to make a dent in the bag of 15 cucumbers you got for 99 cents.

Ingredients:
3 small/medium cucumbers
1 package cherry tomatoes
1 can of corn
1 can of black beans
1 medium onion
1 tbsp. olive oil
1 lime
1/2 tsp. garlic salt
Pepper

Dice the cucumbers, tomatoes, and onions. Drain the corn and beans and mix with the vegetables. Squeeze all the juice from the lime onto the mixture and add olive oil, garlic salt, and pepper to taste.

Summer Chickpea Quinoa

There’s nothing better than fresh produce from a farmer’s market – food tastes better knowing you’re supporting local, sustainable farming. For this recipe I used half quinoa and half brown rice, but you could use all of just one of those.

Ingredients:
1 c. cooked quinoa
1 c. cooked brown rice
1 tsp. rosemary
1 can chickpeas (drained)
1 medium zucchini
1/2 head of cauliflower
1/2 tsp. paprika
1/2 tsp. cumin
2 tsp. olive oil
1 tsp. dried parsley
1/4 tsp. garlic salt

Combine quinoa and rice after it is cooked. Dice cauliflower and zucchini and stir into quinoa/rice mix along with chickpeas. Add all spices and stir well, then add more spices to taste.

Create a free website or blog at WordPress.com.

Up ↑