"they're gonna make her dance 'till her legs fall off"

1. Artichoke and White Bean

2 tsp extra-virgin olive oil, 1/2 clove garlic, minced, 1/2 cup baby spinach, salt and freshly ground black pepper, 1/4 cup mashed white beans, 2 slices whole-wheat toasted bread, 3 to 4 store-bought marinated artichoke hearts, halved

Heat oil in a medium saucepan over medium heat. Add garlic and cook until fragrant, about one minute. Add spinach and stir until wilted, about 2 minutes. Season with salt and pepper.
Spread mashed beans on one of slice toast. Top with artichoke hearts and sauteed spinach. Top with second slice.

2.Ricotta and Strawberry

2 Tbsp fresh ricotta, 1 seeded whole-grain roll, halved, 3 strawberries, hulled and sliced
2 tsp honey, freshly ground black pepper

Spread ricotta on both sides of whole-grain roll. Top with strawberries. Drizzle with honey and season with pepper.

3.Scrambled Egg Wrap

1 tsp extra-virgin olive oil, 2 large eggs, whisked, 1/2 cup baby spinach, salt and freshly ground black pepper, 1 Tbsp chopped basil, 1 6-inch whole-wheat wrap

Heat oil in a medium saucepan over medium heat. Add eggs and cook until slightly set, about 30 seconds. Add spinach and season with salt and pepper. Stir occasionally until cooked through, about 2 minutes. Remove from heat. Stir in basil. Place egg mixture on wrap and fold to seal.

4. Sardine and Hard-Boiled Egg

2 slices multigrain bread, toasted, 1 Tbsp extra-virgin olive oil, 3 sardines, halved, 3 to 4 leaves lettuce, 1 hard-boiled egg, sliced, 5 Kalamata olives, pitted, 1/4 small red onion, thinly sliced, 1 lemon wedge

Drizzle toast with oil. Top one slice toast with the sardines, lettuce, egg, olives, onion, and juice of the lemon wedge. Top with second slice.

5. Marinated Tofu and Roasted Mushrooms

1 portobello mushroom, stem removed, 1 Tbsp plus 1 tsp extra-virgin olive oil, salt and freshly ground black pepper, 1 6-inch whole-wheat baguette, halved and toasted, 1/4 cup baby spinach, 2 slices Marinated Tofu

Roast mushroom: Heat oven to 425degrees. Brush both sides of mushroom with 1 tsp oil, season with salt and pepper, and place ribbed-side up on a baking sheet. Roast until tender, 18 to 20 minutes. Slice when cool.Drizzle the toasted baguette with remaining oil. Top one slice of the baguette with mushroom, spinach, and tofu. Top with the second slice.

6. Egg and Roasted Red Peppers

1 Tbsp plus 2 tsp extra-virgin olive oil, 1/2 clove garlic, minced, 1/2 cup baby spinach, salt and freshly ground black pepper, 1 slice whole-grain bread, toasted, 1 egg, cooked sunny-side up, 2 Tbsp sliced roasted red bell peppers

Heat 2 tsp oil in a medium saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add spinach, stirring until wilted, about 2 minutes. Season with salt and pepper. Drizzle toast with remaining oil. Top with sauteed spinach, egg, and peppers. Season with salt and pepper.

7. Roasted Tomatoes and Mozzarella

1/2 pint (5 oz) cherry tomatoes, 2 tsp extra-virgin olive oil, salt and freshly ground black pepper, 1 to 2 slices (1 oz) fresh mozzarella, 1/2 whole-wheat bagel, 1/2 cup baby arugula

Roast tomatoes: Heat oven to 425degrees. Arrange tomatoes in a baking dish. Drizzle with oil and season with salt and pepper. Roast until tomatoes begin to burst, 20 to 25 minutes. Scrape tomatoes and any juices into a bowl and let cool. Heat broiler. Place mozzarella on sliced halves of bagel and broil until cheese is melted and bread is toasted. Top with roasted tomatoes and arugula.

8. Roasted Beet and Hummus

1 medium beet, scrubbed, greens removed, 1 tsp extra-virgin olive oil, salt and freshly ground black pepper, 2 Tbsp hummus, 2 slices whole-wheat bread, toasted, 2 Tbsp crumbled feta, 1/2 cup baby arugula

Roast beet: Heat oven to 425 degrees. Toss beet with oil in a baking dish and season with salt and pepper. Cover tightly with foil and roast until tender, 45 to 60 minutes. When cool enough to handle, peel skin and slice. Spread hummus on bread. Top one slice toast with beet slices, feta, and arugula. Top with second slice.

9. Roasted Asparagus, Onions, and Leeks

2 slices seven-grain bread, toasted, 1 Tbsp extra-virgin olive oil, 2 Tbsp fresh ricotta, 2 stalks Roasted Asparagus, 2 rounds Roasted Red Onion, 2 pieces Roasted Leeks

Drizzle oil on toast. Spread ricotta on one slice of toast. Top with roasted vegetables and second slice.

10. Tabouleh and Feta

* images and all recipes from here

moje nowe muzyczne love affair!
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me for Forfex ScreeNeration