Tomato Shallot Pie!

1 pt. cherry tomatoes, halved

2 c. shallots, peeled and sliced

3 cloves garlic, peeled

1 T. olive oil

1 t. red wine vinegar

1 t. black pepper

12 oz. firm tofu, drained and crumbled

1 frozen pie crust

Toss tomatoes, shallots, and garlic with olive oil, vinegar, and black pepper.  Roast on a sheet pan in a 400 degree oven for 20 minutes or until caramelized. Transfer roasted garlic and half of the tomatoes to a food processor and puree with crumbled tofu.  Fill pie crust with roasted shallots and top with tofu puree and remaining roasted tomatoes.  Bake the pie for 30 minutes at 350 degrees or until tofu is set and top is golden.

Shrimp Cucumber Quinoa!

3/4 c. quinoa

1/2 c. water

1 T. curry powder

1/2 lb. shrimp

1 large cucumber

3 green onions

1/4 c. dried cranberries

Simmer quinoa, water, and curry in a medium saucepan for 15 minutes or until water is absorbed and quinoa is cooked.  Saute shrimp in a medium skillet until pink and cooked.  Meanwhile, halve cucumber lengthwise, scoop out the seeds, and slice.  Cut green onions into small rings.  In a large bowl, combine, quinoa, shrimp, cucumber, green onion, and dried cranberries.

Southwest Skillet!

3 red potatoes, diced

2 t. olive oil

2 eggs

1 t. black pepper

1 t. cayenne 

1/2 avocado

lime

1/2 c. refried black beans

1/2 c. salsa

Boil potatoes in a saucepan with 2 c. of water for 10 minutes or until soft.  Drain water and transfer potatoes to a large skillet and saute with 1 t. olive oil and cayenne.  Meanwhile, fry 2 eggs in a small skillet over medium heat in 1 t. olive oil and seasoned with black pepper.  Cook until whites are set and transfer to top of potatoes.  Mash avocado with lime juice and spoon on top of eggs with beans and salsa.

Ham and Asparagus Chowder!

2 c. unpeeled diced red potatoes

1 c. water

1 bunch of asparagus, trimmed and cut 

1 1/2 c. cubed cooked ham

1 can cream of mushroom soup

1 c. milk

1 t. black pepper

1 t. crushed red pepper

Boil potatoes in water and simmer for 5 minutes.  Add asparagus, ham, soup, milk, and seasonings and bring to a boil for an additional 5 minutes or until asparagus is tender.

Black Bean and Guacamole Torta!

1 whole wheat demi baguette

1 c. refried black beans

1/4 c. salsa

1 avocado

1 lime

1/2 c. shredded cabbage

Slice baguette lengthwise and pull out most of the soft inside of the bread.  Mix together beans and salsa and spread on the bottom half of the baguette.  Top with shredded cabbage.  Mash the avocado with the juice of the lime and spread on the top half of the baguette.  Press the baguette halves together and cut the sandwich in half. 

Croque Madame!

2 slices of whole-wheat sourdough bread

6 thin slices of ham

2 oz. Gruyere cheese

2 t. olive oil

2 eggs 

1 t. black pepper

Layer bread with ham and cheese and broil for 5 minutes in a toaster oven.  Meanwhile, fry two eggs in olive oil in a skillet over medium heat until whites are set and yolks are still slightly runny.  Season with black pepper. Top each sandwich with a fried egg.  Makes 2 open-faced sandwiches. 

Beet Walnut Chevre Salad!

8 c. spring lettuce mix
15 oz. beets, drained
6 oz. chevre chunks
3/4 c. walnuts

Layer lettuce, beets, chevre, and walnuts in a bowl.  Makes about 3 salads.