
Chicken salad gets some texture additions with dried cranberries and nuts! Continue reading
Chicken salad gets some texture additions with dried cranberries and nuts! Continue reading
Tomato jam belongs everywhere and is perfectly highlighted in these grilled cheeses. Continue reading
French Onion Soup but hand held as a burrito. This has melty cheese, mushrooms, and arugula for something fresh that isn’t brown! Continue reading
I love all the caesar things so I used the flavors into a meatless wrap. It has caesar flavored chickpeas, croutons, lettuce, caesar dressing, and extra parmesan. I loved the warm chickpeas with crunchy lettuce.
Caesar Chickpea Wraps
Ingredients: (for 2)
~2 slices Italian bread, cubed
1 tablespoon olive oil
1 tablespoon butter
salt & dried herbs
1, 8oz can chickpeas
2 tablespoons parmesan
2 tablespoons creamy caesar
1/4 teaspoon black pepper
1/2 teaspoon anchovy paste (optional)
2 wraps
2 cups lettuce
Directions:
In a large skillet, warm the olive oil and butter over medium heat and drop in the bread and sprinkle with salt and dried herbs. Toss well and let toast, about 3 minutes.
Remove from the pan and coat again with olive oil. Drop in the chickpeas, creamy caesar, half the parmesan, half the creamy caesar, anchovy paste, and pepper. Cook for about 5 minutes to heat through.
Assemble the wraps with lettuce, croutons, ~half or 1/3 of the chickpeas and top with a drizzle of caesar.
Wrap it up and enjoy!
It was a fun lunch. Speed this up by making the chickpeas in advance or use croutons from a bag. This backs well too with just some assembly required.
Leftover anchovy paste?
Make your own caesar dressing!
Chicken Caesar Salad Burgers!
Add some to your Caesar Broccoli!
You need Caesar Deviled Eggs!
Caesar Pasta too!
Grilled peaches pair so well with ricotta and there are lots of ways to customize this one! Continue reading
The BLT gets chopped so every bite is the perfect bite. Continue reading
We took our fav flavor combo of chicken, bacon, ranch, cheese and put it on a sandwich. Continue reading
Burgers become burritos with rice, cheese, bacon, and all the burger toppings! Continue reading
A breakfast sandwich on Texas toast, with maple bacon aioli and greens? Yes please! Continue reading
These eggplant parm subs are show-stoppers. They’re better than average – not because I made my own breaded eggplant, ohh no, but because there’s so much flavor and texture here. Arugula adds the freshness and crunch this needs and fresh mozzarella gives some bite and some melty pull you will just love.
Breading eggplant is tough to get right – I find it frozen at Trader Joe’s and Aldi, sometimes it is prepped in refrigerated areas at Wegman’s, and Costco has had it, but not regularly.
Eggplant Parm Subs
Ingredients: (for 2 subs)
~4-6 small slices per sub breaded eggplant
2 small sub rolls
~1/2 cup tomato sauce
~4 oz fresh mozzarella
2 cups baby arugula
2 tablespoons Italian dressing
Directions:
Preheat the oven, toaster oven, or air fryer to 400-degrees. Bake/air fry the eggplant until golden brown and well crisped – about 10 minutes.
Warm the sauce, slice the cheese, and toss the arugula in dressing.
Slice the roll and spread some tomato sauce onto it then layer on the eggplant and fresh mozzarella.
Return to the oven/toaster/air fryer to melt the cheese.
Then top with greens and enjoy!
I loved this. As takeout, it is always so soggy. The sauce, crispy eggplant and the cheese make it comforting but the fresh crunchy greens with bright dressing bring life to it! Don’t skip the fresh mozzarella – it elevates this really nicely.
Subs are great to make one or two – all in the toaster oven or air fryer! I wouldn’t make them in advance, but everything but the greens could be frozen.