Eggplant Greek Wraps

The weather has cooled off and we’ve been able to open our windows.  Not just during the night, but also throughout the day- enjoying the light crisp air. Fall is here.

If you have never experienced fall in Virginia, you’re missing out.  It’s a beautiful area for color changes on trees, sunny crisp weather- perfect for wine tastings or apple picking.  The beauty of it all definitely swayed us into choosing a fall wedding- great excuse to enjoy the scenery.

So with a wedding just around the corner, it’s a bit busy in this household.  Just last minute things, but it’s those little activities that turn out to take some extra time.  These days our lunches and dinners are simple- something that doesn’t require too much time or thinking.  But we would still like to eat healthy, enjoying the last of summer harvest and the start of fall flavors.  I love this time of the year- a perfect transition of my two favorite seasons.

This is a meal that you can take with you on a weekend picnic, or just a quick mid-week meal that you can enjoy.  Eggplant is fantastic with Mediterranean flavors- light, but filling.  Just grab a glass of wine and enjoy your surroundings- watch those colors change!

What is your favorite season, or time of the year?

Eggplant Greek Wraps
Adapted from: Vegetarian Times (June 2000)

1 eggplant, chopped into 1-inch pieces
6 garlic cloves, minced
2-3 tbsp olive oil
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1 cup chopped tomatoes
30 kalamata olives, halved
1 cucumber, chopped
1/2 red onion, chopped
1/4 cup chopped parsley

Preheat the oven to 450ºF.  On a cookie sheet spread out the eggplant and 3 minced garlic cloves.  Then pour over the olive oil and sprinkle the dried basil, salt and pepper.  Using your hands, mix all of the ingredients together.  Bake for about 30 minutes.

In a large bowl mix together: eggplant and garlic mixture, the additional 3 garlic cloves, tomatoes, kalamata olives, cucumber, red onion and parsley.  Stir all of the ingredients together.

Food Matters Project #25: Greek Panzanella

I was a little excited about this weeks Food Matters Project.  The chosen recipe was great to put my own spin on it, and a way to enjoy fresh vegetables from the Penn Quarter Farmer’s Market!

This weeks host is Megan, from Art by Megan.  From Mark Bittman’s Food Matters Cookbook, she chose Greek Nacho’s with Feta Drizzle.  Check out her post, or other participants interpretations.  Find the original recipe on page 75 in the Food Matters Cookbook.

I’ve been craving a panzanella salad, which tends to be a summer salad that incorporates bread and tomatoes.  So why not make a greek version of a panzanella?  Last year I had saved a recipe (more of a guide) on how to put one together from Aggie’s Kitchen and have been wanting to make it since.  This was a fairly large salad (bigger dinner and leftovers), so I hope you all have large serving bowls!

Greek Panzanella
Adapted from: Aggie’s Kitchen

3 pitas, cut into 1 inch pieces
4 garlic cloves, minced
3 tbsp olive oil
1 tbsp sesame seeds
2 large tomatoes, diced
2 cucumbers, chopped
1 bell pepper (we had green), chopped
1/2 red onion, chopped
1 cup kalamata olives, halved
6 oz feta, crumbled or cubed
1/2 tsp salt
1/4 tsp pepper

In a large bowl, gently toss the pita bread cubes, garlic, 2 tbsp olive oil and sesame seeds.  Add this mixture to a hot non-stick skillet and toast for about 10 minutes.  The bread should be lightly brown, but not burnt.

Once the bread pieces are cooked, add them to a large salad bowl.  Then, add in tomatoes, cucumbers, bell pepper, red onion, kalamata olives, feta, salt, pepper and 1 tbsp olive oil.  Gently toss all of the ingredients to combine.

Food Matters Project #3: Roasted Red Pepper Pesto

We’re onto our third recipe for the Food Matters Project.  I apologize for the delay, but we were out of town this weekend- and with no groceries in the fridge, it’s hard to make dinner!

Whenever I come back home, whether it’s from vacation, a work trip or just a weekend getaway, I always want something home cooked and fresh.  But it’s very difficult to have anything in the fridge if you were gone (since it’ll go bad).  Does anyone have great recipes which they make once they’re back from being out of town?  If so, I’d love to hear them (or have some links).

This week’s challenge was: Roasted Red Pepper and Walnut “Pesto”.  Mark Bittman gave some ideas on how to change up this pesto, which we did- although we also had some of our own ideas.  As he suggested, this does not only need to go onto pasta, feel free to pour it over vegetables, use it as a spread or an appetizer dip!

As with many recipes which we make, feel free to change out any ingredients which you like or don’t like, or have in your fridge or pantry.  For example, we used arugula- but spinach would be a great substitute.  Instead of pine nuts, use walnuts.  Or add some beans.  There are a million possibilities!

Heather has chosen this weeks recipe of Roasted Red Pepper Pesto.

If you’d like to see our previous Food Matters Project recipes, check them out here:
Seasoned Popcorn
Squash with Chipotle Dipping Sauce

Roasted Red Pesto
Inspired by: The Food Matters Cookbook

1 lbs dried fusilli pasta
1 16 oz jar roasted red peppers, drained
1/4 cup kalamata olives, drained
1/4 cup sun dried tomatoes, drained
2 cups baby arugula
4 cloves garlic, diced
1 cup parmigiano reggiano cheese, grated
1/4 cup pine nuts
3 tbsp olive oil (you can use less or more, per your taste and texture)
salt (per your tastebuds)
pepper (per your tastebuds)
1 tsp crushed red pepper (optional)

Add dry pasta to liberally salted, boiling water.

In a skillet over medium heat, add garlic to 1 tbsp of heated olive oil and sweat for 1 minute, being careful not to burn.  Add mushrooms, pine nuts, pepper and crushed red pepper and saute until the mushrooms are soft.  Add arugula and saute another 1-2 minutes until wilted.

Transfer mushroom/arugula mixture, olives, sun-dried tomatoes, red peppers, and grated cheese to a food processor.  Process mixture, slowly adding about 2 tablespoons olive oil until smooth.  Add salt and pepper to taste, then pour mixture over drained pasta and serve!

Tuna & Veggie Sandwich

So I’ve actually noticed the recipe for this sandwich over a year ago, but haven’t had a chance to make it.  I like tuna, but not very frequently.  But when a craving hits me, I have to have it now.

The original recipe is titled Pan Bagnat.  Which is a French sandwich, made out of white bread, which has raw vegetables, hard boiled eggs, anchovies, and tuna.  And the recipe, which I found here playing off of the Pan Bagnat, instructs you to put the whole sandwich together to be eaten the next day.

Although it’s a great idea to think about tomorrow’s lunch, I wanted the tuna today.  So a little spin, and some additional veggies had to be added!  This is very filling, so a great light dinner (and fast to make) or a bigger lunch.

Tuna and Veggie Sandwich
Inspired by: Waverly at Food 52

3 garlic cloves, minced
8 oz of tuna, drained
1 cup Kalamata olives, chopped
1/2 cup black olives, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 red onion, chopped
1/4 cup parsley, chopped
6 oz artichoke hearts, drained & chopped
1/4 cup basil, chopped
juice of 1 lemon
3 tbsp olive oil
pinch of red pepper flakes (optional)
1 tsp salt
1 tsp pepper
4 ciabatta square buns, halved lengthwise

In a large bowl, toss together: garlic, tuna, Kalamata olives, black olives, red bell pepper, yellow bell pepper, red onion, parsley, artichoke hearts and basil.  Stir well so all of the ingredients are combined.

In a small bowl whisk together: lemon juice, olive oil and pepper flakes.  Once combined, pour over the tuna and vegetable mixture.  Add the salt and pepper, and then stir to combine all of the ingredients.

Finally, add the tuna and veggie mixture into each ciabatta bun.

Lentil & Summer Vegetable Salad

I cannot believe that it’s August, I feel like summer is flying by!  We’re trying to enjoy the the summer fruits and vegetables every single day.  There are many fresh tomatoes, zucchini’s and cucumbers in our fridge.

I’ve been trying to make easy salads that incorporate summer vegetables.  This is a salad which was not only nutritious, but also delicious (sorry, that’s so cheesy!).  But it’s true!  Definitely a keeper for a lunch salad.  It’s great with a slice of fresh bread or a pita.

Lentil & Summer Vegetable Salad
Adapted from: Fresh 365

1 cup of uncooked lentils
2 tomatoes, chopped
1/2 red onion, chopped
10 radishes, sliced
1-2 bell peppers, chopped (use colorful one’s)
1/2 cup cilantro, chopped
1 cup kalamata olives, sliced in half
1/4 cup capers, drained
1/4 cup olive oil
juice of 1 lemon
1 1/2 cups feta cheese, crumbled

Cook lentils in boiling water for about 20 minutes.  Drain, and add to a large bowl.  Add the tomatoes, red onion, radishes, bell peppers, cilantro, kalamata olives, capers, olive oil, lemon juice and feta cheese.  Toss all of the ingredients together before serving.