Basil, Arugula, Tomatoes and more....

More wonderful recipes from our Sprouters.

Mediterranean Pie (adapted from the Avoca Cafe Cookbook, published by Avoca Handweavers, Ltd)

2 Piecrusts (you could also use filo dough)
Eggplant (quantity depends on which type you are using--the asian works great)
2 Zucchinis, sliced
4 oz pesto, sliced
12 oz feta cheese, goat cheese, or fresh mozarella

Toss the zucchini and eggplant in olive oil, roast in 400 degree oven until tender (20-40 minutes).

Spread half of the pesto on the bottom pie crust. Add 1/2 of the veggies and half of the cheese. Repeat. Top with the 2nd pie crust. Cut vents in the pie crust. Bake at 350 degrees for 20-30 minutes until the pie crust is done.

Tomato Pie (from Paula Deen's cookbook)

1 baked pie crust
3-5 tomatoes, sliced (I used a variety of green, red & orange)
1/3 cup onion
6 basil leaves (I used pesto, because all my basil leaves were in the pesto!)
1 cup mayonaise
2 cups shredded mozarella and sharp cheddar cheese

Layer the the tomato slices, onion and basil in the pie crust. Mix the mayo & cheese. Spread the mixture on top. Bake 20-30 minutes until the cheese mixture is melty and browned. Enjoy!
from Mollie C. Barton

Ricotta Smothered Mushroom Burgers
Need:
- 1/4 cup balsamic vinegar
- 4 tablespoons EVOO (or olive oil)
- 4 large portabello mushroom caps
- 1 large red onion sliced
- 2 large garlic cloves, chopped
- 1 rounded tablespoon of tomato paste ( I use diced tomatoes)
- 1 1/2 cups ricotta cheese
- 3 tablespoons pesto sauce (I use fresh basil and add to it)
- 4 Kaiser rolls
- bunch of arugula

-preheat oven to 450
- combine balsamic vinegar, 2 tbl EVOO, and salt and pepper
- add portabello mushrooms to mixture and toss to coat
-arrange caps on cookie sheet, gills up
-roast for 12 mins or until tender
- heat skillet with EVOO
- add onions, garlic, and tomato paste... cook for 8 mins or until all
sauteed
- in bowl combine pesto & ricotta
- remove mushrooms from oven and spread cheese mixture over each cap.
-return mushrooms to over for about 1 minute to loosen cheese mixture
- top with onion mixture and serve on a roll with a handful of arugula

from Donna Rominieki
images by Mim