SANDRA'S SOURDOUGH SMASHED-AVOCADO BRUSCHETTA

A little bit of heaven in every bite,
and these snacks are so easy to prepare 
with ingredients I generally have on hand...

Yield: 8 slices as a side, or 16 as an appetizer

Prep: 10 Mins.

Bake: 10 Mins.

INGREDIENTS

Sourdough:

Click here for recipe:
sourdough baguette

1 (12") sourdough baguette

1 fresh garlic clove, halved crosswise (for rubbing on hot toasted bread)

Spread:

1 smashed avocado

Bruschetta:

1 (14.5-oz can) diced Italian seasoned tomatoes*, drained (then squeezed with hands, and chopped finer)

3 large fresh basil leaves, julienned

1 tablespoon balsamic vinegar

1 tablespoon Mazola oil

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Garnish:

Feta cheese crumbles

METHOD

Preheat the oven to 350F.

In a small bowl, add the tomatoes, basil, balsamic vinegar, oil, and salt and pepper. Mix thoroughly and let sit for 10 minutes at room temperature.

Smash the avocado in a separate small bowl; set aside.

Cut baguette in half lengthwise, place on a baking sheet, and bake until golden brown, about 10 minutes.

Remove from oven, while bread is hot, rub each slice with garlic clove halves. Spread each with smashed avocado, then top with tomato mixture. Garnish with feta crumbles. Slice crosswise into 8 (to serve as a side), or 16 pieces (to serve as an appetizer). ~ Enjoy!

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Tip:

* Feel free to use (as I sometimes do when I have them on hand), fresh roma tomatoes vs canned - it will take about 1-1/2 cups, de-seeded and juiced, then finely chopped.

SANDRA’S ITALIAN PESTO SPAGHETTI SQUASH

The strands of squash resemble spaghetti noodles,
which makes a healthy and tasty substitute for pasta...

Servings: 4

Prep : 15 Minutes |

Cook: 15 Minutes
--(longer for larger spaghetti squash)

Posted by: Sandra

INGREDIENTS

1 (1.5 lb.) spaghetti squash

1 tablespoon olive oil

1/4 red onion, julienned

1 garlic clove, minced

1/4 teaspoon red pepper flakes

2 ripe roma tomatoes, chopped

1/4 cup jarred marinated and quartered artichoke hearts, roughly chopped

6 kalamata olives, quartered lengthwise

2 tablespoons jarred roasted red bell peppers, roughly chopped

3 tablespoons prepared basil pesto

½ teaspoon lemon juice

2 tablespoons feta cheese crumbles

METHOD

Pulp resembles spaghetti

Pierce squash with a paring knife (leave whole). Place on paper towel lined plate in microwave, and cook on high for 10 minutes, until squash is soft. Let stand 10 minutes to cool.

Amount  that a 2.5#
 squash yields

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion and saute until tender. Add garlic, red pepper flakes, and saute for 30 seconds. Add the tomatoes, artichokes, kalamata olives, and roasted bell peppers; cook only until tomatoes are warm.  Cut the squash in half lengthwise, and use a large spoon to scoop out the pulp.  Add the pulp, basil pesto, lemon juice to skillet, and toss with tongs to incorporate with vegetables and to warm through.  Pour into serving dish, top with feta cheese crumbles, and serve warm. – Enjoy!

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Tip:  A very stress-free recipe to prepare, as you can prep all your other ingredients while the spaghetti squash microwaves.

SANDRA’S WORLD-CLASS ITALIAN SALAD

My husband and I adore
this impeccable salad ~
I created this after being inspired 
by a version I had at a local eatery...

Servings: (4)
Prep: 5 Min.

Posted by Sandra

INGREDIENTS

***Vinaigrette:

1-1/2 tablespoons balsamic vinegar

3 tablespoons honey

3 tablespoons olive oil

1 teaspoon dijon

***Salad:

6 cups mixed dark salad greens and herbs

1/8 of a red onion, julienned

8 pitted kalamata olives, quartered lengthwise

1 (6.5 oz. jar) marinated and quartered artichoke hearts, drained

¼ cup crumbled feta cheese

METHOD

For the vinaigrette, whisk together the balsamic vinegar, honey, and dijon, until the honey is incorporated.  Gently drizzle the olive oil in a steady stream while whisking, until vinaigrette is emulsified.

For the salad, in a medium bowl, toss together the mixed greens and herbs, red onion, and kalamata olives.  Drizzle salad with vinaigrette, and toss.  Serve prepared salad among 4 plates, place the quartered artichokes around parameter of each, and sprinkle with feta crumbles. – Enjoy!