Category Archives: Veggie

Caprese Quiche

Posted on by

0

September is an Italian-inspired month here with a quiche full of caprese salad flavors: tomato, basil, and mozzarella. It was light and ideal for breakfast or lunch. I kicked off the month starting with Pizza Burgers and have some other Italian-ish meals.

Caprese Quiche
Ingredients: (5-6 servings)
pie crust
6 eggs
3/4 cup cream or half & half
1 teaspoon dijon (or 1/2 teaspoon dried mustard)
2-3 tomatoes
~10 basil leaves
1 cup shredded white cheddar
1/2 cup shredded mozzarella
salt & pepper

Directions:
Preheat oven to 350-degrees.
Par-bake the crust in a pie plate with non-stick spray. Bake for ~10 minutes.
While the crust cooks through, whisk together the eggs, cream, mustard, salt & pepper. Slice the tomato and chiffonade the basil.
When the crust comes out of the oven, sprinkle in some of the cheeses first, then layer tomato slices, basil, cheese and repeat to use all the fillings.

Carefully pour in the egg/cream mixture.
Bake the quiche for about 30 minutes until the center sets from giggly to solid.
Remove from the oven and let cool before serving.
Enjoy!

Quiche is something I forget about and then am glad to have. I pop a few slices into the freezer and my future self is grateful for a dinner or lunch.

Apple Slaw

Posted on by

0

I preface this with: you do not have to love fruit in savory dishes to be into this slaw. It’s a touch mustardy, not creamy, and the apple makes it. I love it with broccoli slaw but cabbage works too!

You know slaws mean you have to make it in advance. It is not as eaten immediately. Give it at least an hour in the fridge – which, you’ll likely round down, so >30 minutes. Mine usually gets the whole workday to hang out.

Apple Slaw
Ingredients: (serves 4-6)
1/4 cup vegetable oil
2 tablespoons dijon mustard
2 tablespoons apple cider vinegar
2 teaspoons honey
pinch black pepper
pinch red pepper flakes (optional)
1 apple
1 package broccoli slaw

Directions:
Mix up or shake together the dressing of the oil, mustard, vinegar, honey, pepper, and red pepper if using.

Chop the apple into sticks similarly sized to the slaw.
Mix together the slaw, apple, and dressing.

Refrigerate for an hour, or at least 30 minutes.
Enjoy!

It is great as a side dish with anything. It is really great with barbecue flavors, or pulled pork, and it holds up for a few days if using broccoli slaw.

Chopped Greek Salad

Posted on by

0

This chopped Greek salad has the perfect bite every time since everything is the same size! There are a few special ingredients to make it extra special – spoiler: mint and crumbled pita takes this salad to the next level.

Chopped Greek Salad - The Three Bite Rule

Chopped Greek Salad
Ingredients: (serves 2 meals, or 4 sides)
1 can garbanzo beans
1/2 cucumber
1 small tomato
1 bell pepper – any color
~10 mint leaves (or swap for 1 teaspoon fresh oregano)
~1/4 of a red onion
2 tablespoons oil/red wine vingear or 2 tablespoons Italian dressing
1 cup pita chips
Optional: 1 tablespoon creamy caesar + 1 tablespoon Tahini

Directions:
Chop the cucumber, tomatoes, peppers, mint, and red onion. Drain and rinse the garbanzo beans. Soak the onion in cold water.
Add all the veggies, herbs, and cheese into a bowl.

Chopped Greek Salad - The Three Bite Rule

Drizzle in the dressing or oil/vinegar, salt and pepper, zatar spice or Italian seasoning, and toss well.

Taste and adjust as needed. Just before serving, crumble in the pita chips.
Optional: stir together the caesar/tahini mixture and drizzle over the top.
Enjoy!

Chopped Greek Salad - The Three Bite Rule

The mint and the crumbled pita chips are the true stars of this salad. It is flavorful, filling, and has all the textures. I ate this for lunch – and can totally picture throwing it together for dinner on the baseball sidelines! It’d be great to bring to a party.

Caesar Chickpea Wraps

Posted on by

0

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.

The Three Bite Rule - Caesar Chickpea Wrap

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

The Three Bite Rule - Caesar Chickpea Wrap

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.

The Three Bite Rule - Caesar Chickpea Wrap

Assemble the wraps with lettuce, croutons, ~half or 1/3 of the chickpeas and top with a drizzle of caesar.

The Three Bite Rule - Caesar Chickpea Wrap

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.

The Three Bite Rule - Caesar Chickpea Wrap

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!