Atop the Naan, recipe II

Home-made pico atop extra-sharp cheddar cheesy naan

3 tomatoes diced
1 onion diced
1 jalapeño diced
1 bunch of fresh cilantro, chopped
2 tsp vinegar
salt/pepper
extra-sharp Cabot white cheddar
some pieces of naan

Mix diced veggies, cilantro, and vinegar in a bowl, toss, and allow to sit for 1 day to marinate. When ready to eat, slice sharp cheddar atop naan and toast until cheese is just softened. Top the toasted cheesy naan with the pico and enjoy!



If you're unfamiliar with Cabot: they are a cooperative of Vermont dairy farmers which produce an amazing variety of cheese available at almost every grocery store across the country, even Costco. It's a high-end cheese without the high-end price, found with the specialty cheeses in the deli.
http://www.cabotcheese.coop/

Atop the Naan, recipe I

1 lb sunflower seeds (no salt, no shells)
¼ c cucumber, diced
½ c eggplant, diced
¼ c bell pepper, diced
¼ c onion, diced
2 cloves garlic
2 tsp lemon juice
1 Tbsp olive oil
1-2 Tbsp Bragg's
½ lb sharp cheddar cheese (or any cheese)
several naan bread

Soak sunflower seeds for 6 hours, then strain. Combine seeds, cucumber, eggplant, bell pepper, onion, garlic, lemon juice, olive oil, and Bragg's in food processor and pulse until well ground. Heat skillet to medium heat, add ground seed mixture to pan and lightly brown. Meanwhile in (toaster) oven, toast naan covered with sliced cheese. Once cheese is just softened, remove and top with seed mix. Serve hot

Raw Veggies II : Zucchini

1-2 of your favorite kind of zucchini, sliced
1 lemon, juiced
1-2 cloves garlic, minced
1 Tbsp olive oil

Throw it all in a bowl and toss
stays fresh in the fridge, covered, for a week


Zucchini Rolls

1 zucchini
1 Tbsp lemon juice
1 Tbsp olive oil
1 clove garlic (or other aromatic)
fresh basil
fresh arrugula

Slice zucc lengthwise into strips, soak in lemon juice/oil/garlic.... [they say dehydrate, I think it's overrated]... just roll with basil and arugula and serve al fresco

Veggie Pizza

large tortilla
favorite spaghetti sauce (I prefer Classico)
mozzarella
spinach
kalamata olives, halved
1 clove garlic, minced
artichoke (canned and quartered)

- lay tortilla on baking sheet lined with parchment paper
- smear tomato sauce over surface to coat
- add olives, garlic, and artichoke
- roll spinach up like a cigar and chop, scatter over pizza
- evenly coat mozz on top
- bake at 400°F until edge of tortilla is browned