Thursday, October 28, 2010
Wednesday, October 27, 2010
That said, I was looking for a protein heavy sandwich to have with a fall salad that I eagerly planned for my menu, and 101 cookbooks had a sandwich entitled, "Egg Salad Sandwich (the only one I'll eat)." Score. After looking over Heidi's post, I realized that she and I were likely kindred spirits when it came to traditional egg salad sandwiches. And when I saw the idea to substitute greek yogurt for the mayo, I was sold. (I am finding more and more uses for greek yogurt as of late and am loving it- by the way.) So along with our salad topped with apples, pomegranate seeds, feta, and a balsamic vinaigrette, we had egg salad sandwiches.
I won't go into too much more detail and invite you to read Heidi's post, but a good trick is to not overcook your hard boiled egg. Sorry no veggies from the farm other than the mesclun. But this was a great meal for an evening in which we had to be out the door by 7 after getting home at 6.
Beet and Greens Pizza
2 pizza dough balls
4 T olive oil (split)
2 tsp garlic powder
dash of thyme
1 bunch swiss chard, roughly chopped
1/2 block of feta cheese
4-5 roasted beets, sliced
Preheat oven to 400.
Heat a pan with 2T olive oil over medium heat, add swiss chard and wilt.
Roll out dough and brush with 1T olive oil per pizza. Sprinkle with 1t of garlic powder and a dash of thyme. Layer beets and swiss chard over dough, topping with a sprinkle of feta cheese. Sprinkle salt and pepper on top to taste.
Cook in oven for 8-10 minutes or until crust browns. (vaires widely by oven)