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by Sarah Steimer

    This meal was one-half what I was craving at the moment and one-half what I happened to have in the fridge. Is that the best way to cook or what? If the full recipe doesn't tickle your fancy, at least bookmark the sauce recipe --- I was loading more sauce into my wrap as I ate. Attractive, yes?

This meal was one-half what I was craving at the moment and one-half what I happened to have in the fridge. Is that the best way to cook or what? If the full recipe doesn’t tickle your fancy, at least bookmark the sauce recipe. It would be great for lettuce wraps, chicken salads or slopping up with leftover tofu like a pig (guiltyyyy).

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by Caitlin Saniga

If you can get your hands on some lavash, a Middle Eastern flatbread, use that instead of tortillas.

  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon coarsely chopped fresh oregano, divided
  • 1 medium eggplant, cut into 1-inch cubes
  • 1 medium zucchini, cut into 1-inch cubes
  • 1 small onion, peeled, halved lengthwise, cut into 8 wedges
  • 1 cup chickpeas, rinsed and drained
  • 10 grape tomatoes, halved lengthwise
  • 1/2 teaspoon salt
  • pepper
  • 4 ounces mozzarella, thinly sliced
  • 4 whole-wheat 8-inch tortillas

As always, when roasting, make sure the vegetables are spread in a single layer on the baking sheet.

Preheat the oven to 400 degrees. Whisk together the vinegar, lemon juice, 1 tablespoon oil, and teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.

Lightly coat a large rimmed baking sheet with cooking spray or olive oil.  Toss eggplant, zucchini, onion and remaining 2 teaspoons each thyme and

It doesn't hurt to warm up the chickpeas and tomatoes, too. Just put them in a glass dish and stick them in the oven for the final 5 minutes of cook time.

oregano in a large bowl. Spread in a single layer on the prepared baking sheet. Drizzle with the remaining 2 tablespoons oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.

Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, and salt; season with pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of the tortillas. Top each with 1 1/4 cups vegetable salad. Roll up.

Recipe adapted from: The Martha Stewart Living cookbook – The New Classics

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by Sarah Steimer

One of these days I'm going to knock my food off the balcony and be so sad.

  • tortilla
  • four stalks of asparagus
  • 1/4 cup Gruyere cheese, shredded
  • handful of fresh spinach, rinsed and dried
  • pepper, to taste

Snap off the bottoms of the asparagus, steam until the stalks are tender crisp.

In the meantime, spread the cheese on top of the tortilla. Microwave for about 25 seconds or until the cheese has melted a little. Season with pepper.

Distribute the spinach over the tortilla and add the asparagus stalks. Roll up and eat.

Makes one serving (because you don’t need to cook for everyone all the time, am I right?).

Recipe: Sarah Steimer

Photo: Sarah Steimer

This recipe appeared in Seasonal Sundays (RealSustenance.com).

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