Avocado and Tomato Sandwich

Vegetable sandwiches are delicious and a nice way of enjoying a few of our daily servings in a lunch time meal.

This sandwich features sliced tomatoes, whole leaf spinach, and avocado spread.

(Check side column for Guacamole and Kale Chips recipes)

Cool and nutritiously loaded with antioxidants, vitamins, amino acids and minerals, this combination also provides essential fatty acids. 

Eat Hearty!

CRUSTLESS SPINACH TOMATO QUICHE

Ingredients:

1/2 cup asiago cheese, freshly shredded

1/2 cup mild cheddar cheese, freshly shredded

1 cup fresh spinach leaves, chopped

scant 1/4 cup of red onion, sliced thin

2 plum tomatoes, sliced thin

1 cup evaporated milk

4 large eggs

1/4 teaspoon salt

pinch cayenne

basil

Directions:

Preheat the oven to 350 degrees. Lightly grease a quiche dish or pie plate. 

Spread the asiago cheese and then the cheddar cheese on the bottom of the pie plate or quiche pan. 

Layer red onion, spinach and tomato slices over the shredded cheese. 

Sprinkle basil over the tomatoes. 

Beat the eggs, milk, salt, and cayenne pepper. Pour this egg mixture in the pie plate or quiche pan. Bake for 35-40 minutes.

8 slices; serves 4-6

(apologies: I cannot recall where we found this recipe, but it sure is yummy!)

Stuffed Shells with Spinach and Cheese

Ingredients:

25 Jumbo Pasta Shells (partially boiled in salted water)

4-6 cups Marinara Sauce

1/2 cup Parmasean Cheese

15 ounce Ricotta Cheese

3/4 cup Mozzerella Cheese

1 bag Beasley Farm spinach (or package of frozen chopped spinach)

3 egg yokes

2 tbsp freshly chopped parsley

2 tbsp freshly chopped oregano

2 tbsp freshly chopped basil

salt and pepper to taste

Method:

Mixture fills 25 shells

In a mixing bowl mix together all ingredients except shells and maraink sauce, reserving 1/2 mozzerella for later use. 

Partially cook Pasta Shells in salted water, drain and place on paper towels or towels to dry, being careful to keep them separate so they don’t stick together.

In 10” x 14” baking dish, spoon a layer of marinara sauce on bottom.

Once dry and cool, fill shells with 1.5 tbsp cheese mixture and nestle onto the marinara sauce. 

Cover shells with remaining sauce. Sprinkle remaining mozzerella on top. Bake at 350 about 1/3 way down in oven, for 25-30 minutes until cheese is melted and casserole is bubbly.

Serve with greens, salad, cucumbers, garlic bread if desired. 

Options: be creative with the stuffing, remembering that you may put anything in the stuffing, including broccoli, bacon, left over vegetables from the last few nights’ dinners.