Margherita Pizza!

1 whole wheat pizza crust
1 c. basil leaves
1 T. olive oil
8 oz. mozzarella, sliced
2 tomatoes, sliced

Preheat oven to 450 degrees.  Grind basil and olive oil with a mortar and pestal until it makes a pesto paste. Spoon pesto onto a pizza crust and top with slices of mozzarella and tomato.  Bake on a pizza stone for 10 minutes or until crust starts to brown on the edges.  Garnish with additional basil leaves.

Corn, Blue Cheese, and Arugula Salad!

2 T. olive oil
1/2 red onion, sliced
2 c. corn kernels
1 t. red wine vinegar
1 t. black pepper
5 c. arugula leaves
4 oz. blue cheese, crumbled

Saute onion in olive oil until soft and browned.  Add corn, vinegar, and pepper, and cook until corn starts to brown.  Toss warm corn and onions with arugula and blue cheese in a large bowl until leaves start to wilt a bit.

Jessica's Eggplant with Goat Cheese and Strawberry Salad!

For Eggplant:
1 eggplant, sliced
8 oz. goat cheese with honey
handful of basil leaves, sliced
1 T. lemon zest
1/4 c. walnuts, toasted and chopped
balsamic vinaigrette
Mix goat cheese, basil, lemon, and walnuts. Grill eggplant and spread goat cheese on top.

For Salad:
6 c. baby greens
1 pt. strawberries
4 oz. crumbled goat cheese
1/2 c walnuts, toasted
raspberry vinaigrette

Black Bean Burgers!

15 oz. black beans, rinsed
1/2 c. oats
1 egg
1 slice of red onion
1 hot pepper, seeded
1/4 c. cilantro
1 T. olive oil
4 hamburger buns
2 avocados
pico de gallo

Puree beans, oats, egg, onion, pepper, and cilantro.  Scoop 1/4 of mixture onto a griddle sprayed with olive oil and fry until crisp on each side.  Place each black bean patty on a hamburger bun and top with sliced avocado and pico de gallo.  Garnish with cilantro.

Pico de Gallo!

2 lbs. tomatoes, diced
1/2 c. red onion, diced
2 jalapenos or hot peppers, seeded and diced
1/2 c. cilantro leaves, chopped
4 limes, juiced

Mix veggies together and serve with tortilla chips.

Caprese Salad!

1 c. arugula
2 oz. mozzarella, diced
1/2 tomato, diced
3 basil leaves, torn

For dressing, whisk:
1 T. olive oil
2 t. red wine vinegar
1 t. water
1 t. black pepper

Garden Salad with Roasted Red Pepper Dressing!

4 c. baby spinach
1 head broccoli, cut into florets
1 pt. cherry tomatoes
8 oz. button mushrooms, sliced
1 red bell pepper, seeded and sliced
15 oz. chickpeas, rinsed
1/4 c. sunflower seeds

For dressing, puree:
2 roasted red peppers
2 T. olive oil
1 T. red wine vinegar
3 basil leaves, torn
1 garlic clove, miced
1 t. black pepper