Sunday
night dinner... oh what to make! After a long weekend of bbq-ing and
munching on all sorts of stuff I wanted something healthy, yet still
hearty. The is a light and fresh meal!
Ingredients for Caprese Mini
4 small Trader Joe Ciabattatini rolls (or any small baguette)
4 Tbsp pesto
4 slices roma tomato
4 mozzarella balls cut into thick slices
5-6 arugula leave per sandwich
Drizzle balsamic glaze (Trader Joe's brand or any reduced balsamic)
Salt and pepper
Ingredients for "Chick'n"
4 Quorn Naked Chicken Pieces thawed (vegan product)
1/2 cup dry red wine (any cabernet)
1 tsp olive oil
Ingredients for Spinach
1 tsp olive oil
1 clove garlic sliced thin
1 .5 cups baby spinach leaves
Salt
Ingredients for Twisted Tomato Salsa
1/2 juice of large lemon
1/4 cup good extra virgin olive oil
8 grape tomatoes (quartered and then chopped in half)
4 Tbsp fresh chopped parsley
2 Tbsp fresh chopped chives
1 tsp Montreal seasoning (McCormicks)
1 tsp smoked Spanish paprika
1 tsp red chili flakes
Salt and pepper
"Chick'n" and Spinach Preparation
Heat
olive oil in a sauce pan. Place Quorn chick'n pieces into sauce pan.
After 1 minute turn chick'n over. Add red wine and simmer with a cover
on for 5-6 minutes. Turn chicken over and cook for an additional 2
minutes. Remove from pan, sprinkle a little salt and set aside.
In
the same pan add olive oil and garlic - cook garlic for 1 minute. Add
spinach leaves, sprinkle salt and place cover onto pan. Turn off heat
and allow spinach to wilt for 2 minutes. Remove from stove.
Salsa
Mix all the ingredients together in a bowl and set aside.
Caprese Minis
Spread
pesto on one side of bread, top with tomato slice and fresh mozzarella.
Place arugula leaves on top and sprinkle with salt and pepper.
Drizzle balsamic on other side of bread.
Plating
Cut each chick'n into about 4-5 think slices. Add the wilted spinach to a plate. Place sliced
chick'n on top of spinach. Top with fresh salsa and some of the juices.
Small caprese mini on the side. Enjoy!
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