Tomato Two Ways. Baked Tomato with Mozzarella or Cold with Vinaigrette

Short on time? Hot or cold, one thick slice of heirloom tomato makes a delicious light lunch or dinner meal. The first was topped with mozzarella cheese and a very light red wine vinaigrette. I was out of basil, so I used a little sliced romaine to garnish. The second is a broil baked tomato with mozzarella, a bit of marinara sauce that was thinned down and finely grated Parmesan. I cooked it right on the plate to let the juice from the tomato and the sauce run together. Simply delicious. I ate them both. First the cold and then the hot. When you have the ingredients for each, why not prepare them two ways and enjoy the different presentation. I pepper just about everything, and I added chile flakes to both of these for a little extra pop. I like them plain, but you could add just about anything, from artichoke to prosciutto.

Naturally Wonderful Food Solutions

Inspiring!

Grilled Chickpea Sandwich with Cheese, Broccolini, and Zucchini Side

Had some chickpeas left over from the recent roast and decided to make a grilled chickpea sandwich. Sounded good to me.

I smashed the soft chickpeas and topped them with some shredded cheese and broccolini. Then a generous squeeze of Sriracha Chili Sauce. I served it with a broad slice side of zucchini, sprinkled lightly with chia and flax seeds, plus a small bite of artichoke and a few of the crunchy roasted chickpeas.

After I made it and shot the photo, I thought it would be good with the zucchini on the sandwich. So, I opened it up and put a slice inside. I liked it both ways. The leftover chickpeas could have gone into a few things but making a sandwich was new for me. Maybe you will like it too?