Fresh Tomato and Garlic Sandwich

My all-time favorite sandwich is fresh tomato and garlic. It might not sound overly exciting, but when all the components are just right it is down right delicious!

Take a freshly baked Kalamata olive roll (Beta Bread Bakery is my preferred choice!), top it with a thick slice of tomato brushed with fresh garlic and extra virgin olive oil, and finally a sprinkle of pink Himalayan sea salt. Simplicity is everything when putting together some lunch in a hurry, be it for yourself or as a backseat snack on the way to soccer practice and it doesn't get much easier than this!

Besides tasting fantastic, this sandwich also comes with its health benefits. Garlic is recognized as one of the most beneficial vegetables you can eat. For thousands of years, it was actually believed to have medicinal properties. Here are a few good reasons to add garlic to your daily diet. 

* Garlic supplementation helps to prevent and reduce the severity of common illnesses like the flu and common cold.

* Garlic ranks as one of the top vegetables in preventing cancer.  

* High doses of garlic appear to improve blood pressure of those with known high blood pressure (hypertension). 

* Garlic supplementation seems to reduce total and LDL cholesterol, particularly in those who have high cholesterol.

* Garlic contains antioxidants that protect against cell damage and ageing. It may reduce the risk of Alzheimer's disease and dementia.

* Garlic has known beneficial effects on common causes of chronic disease, so it makes perfect sense that it could help you live longer.

What are you waiting for? Grab some garlic today and eat it everyday!

Recipe:

1 large ripe tomato, sliced into 4 large slices

2 kalamata rolls, or sprouted grain bread

1 tablespoon extra virgin olive oil

2 cloves garlic, crushed 

Pink Himalayan sea salt to taste

Mix olive oil and garlic in small bowl, spoon evenly onto tops and bottoms of 2 rolls, sprinkle each with salt, place two slices of tomatoes on each bottom half, sprinkle tomatoes with salt, top with top half of roll, and enjoy.  

Zucchini Noodles, White Beans, and Marinara Sauce

Zucchini season is beginning to wind down but, I'll keep spiralizing until they're all gone. This recipe is great for those large zucchinis that were hiding in the garden all summer or your neighbor is giving away by the basketful. Grab them up and start making zoodles (the official name of zucchini noodles) At least that's what I read.  But, even with the bigger zucchinis the noodles are juicy and tender and perfect sautéed with garlic and olive oil. I added some white Cannelini beans for added protein and topped it with marinara sauce.  Within in minutes you have a hearty delicious meal! 

Try it today!

Recipe:

1 large zucchini, spiralized on medium blade, about 8 cups

2 large cloves garlic, or 4 small, crushed

1 tablespoon olive oil

1 can cannelllini beans, drained and rinsed

1 tablespoon dried Italian seasonings 

Sea salt and pepper to taste

1 jar marinara sauce 

Heat large cast iron skillet 3 minutes.

Add zucchini, garlic, beans, olive oil, and seasonings.

Stir frequently for about 2 minutes until zucchini is softened.

Remove from pan, season with salt and pepper, and top with marinara sauce.

Enjoy!!

Roasted Sweet Baby Bell Peppers

I got an incredible buy on these vibrant little peppers. It was the end of the day at the farmer’s market and the nice farmer lady overfilled a bag with these little gems for the same price as the tiny box of six would cost. Awesome! 

But, they were so pretty I didn’t want to use them. They decorated my table for days and made an appearance in another Instagram picture but I knew I had to cook them before they spoiled. I’m so glad that I did! 

A little olive oil, salt, and smoked paprika transformed these baby bell peppers into sweet and smokey, juicy little bites. I ate most of them on their own but saved a few for roasted red pepper hummus. Yum!

Maybe I’ll hit the farmer’s market late again this week and get lucky with another great buy!

Recipe:

Preheat oven to 425 degrees (convection if available)

• 20 assorted colored baby peppers, washed and keep whole
• 1 Tablespoon extra virgin olive oil
• 1/2 teaspoon sea salt
• 1 teaspoon smoked paprika

Toss peppers in olive oil and spices.  Lay in a single layer in a glass baking dish. Bake 15 minutes, turn, and bake 15 minutes more or until nicely browned. Let cool a few minutes before eating.

Hummus Recipe:

1 can 16 oz can  Garbonzo beans, drained and rinsed

1 T. tahini  (sesame seed butter)

1 T. extra-virgin olive oil

1 T fresh lemon juice

1/2 tsp. sea salt

1/2 tsp. Cumin

1 large garlic clove crushed

3 T. or more water

Place all ingredients except water in food processor. 

Turn on and blend for about 5 minutes adding water as needed until smooth.

Taste and add more seasonings if needed. Drizzle on some hot sauce and serve with grilled zucchini, grape tomatoes, fresh carrots, cucumbers, peppers, or use as a spread on wraps and sandwiches.

For roasted red pepper hummus: Let peppers cool, remove stem and seeds, add a few to the hummus and process.  Chop a few and stir in at the end.

Enjoy with sliced cucumbers and baby carrots.

Yum!!

24 Hour Zucchini Pickles

24 Hour Zucchini Pickles

Summertime and homemade pickles go hand in hand. Fresh crispy cucumbers, fragrant dill, and pungent garlic marinated in a salty brine compliment a fresh tomato sandwich perfectly. 

Zucchinis make delicious pickles too. This time of year every stand at the farmer's market is loaded with zucchinis so it's the perfect time to try zucchini pickles. Choose small slender zucchinis for crispy  pickles. Don't forget the fresh dill and garlic. I like to keep the recipe simple with just dill and garlic but you can add other spices and seasonings if you like to spice them up a bit. Experiment and have fun!

Recipe:

6-8 small zucchinis, cut into spears

5 cups cold water

1/4 cup kosher canning salt or sea salt

3/4 cup white distilled vinegar 

2 Tablespoons organic sugar

1 large bunch dill, 2-3 sprigs per jar

6 cloves garlic, peeled and sliced 

3 1-quart canning jars

Heat vinegar, salt, and sugar over medium heat. Stir until salt and sugar is dissolved. Remove from heat and add to cold water. Let cool completely before using.

Divide zucchini, dill, and garlic among the three jars. 

Pour cooled liquid over zucchinis.

Tightly screw on lids and place in fridge for at least 24 hours.

After 24 hours they are ready to eat.

Enjoy!!