Arbuz's Kitchen

Zucchini Parmesan Crisps

original recipe: http://bakehouse.squarespace.com/home/2011/7/20/zucchini-parmesan-crisps.html

Ingredients:

• 1 lb. zucchini or squash (about 2 medium-sized)
• 1/4 cup shredded parmesan (heaping)
• 1/4 cup Panko breadcrumbs (heaping)
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• freshly ground pepper, to taste

Instructions:

Hummus Vegetable Sandwich

original recipe: http://www.marthastewart.com/326601/hummus-vegetable-sandwich

Ingredients:

• 2 slices whole-wheat bread
• 1/4 cup store-bought hummus
• 1 tablespoon store-bought tapenade (olive spread)
• 1/4 cucumber, thinly sliced
• 1 coarsely grated carrot

California Veggie Sandwich

original recipe: http://www.marthastewart.com/342380/california-veggie-sandwich

Ingredients:

• 1/4 red onion
• Red-wine vinegar
• 2 slices multigrain bread
• Fresh goat cheese
• Thinly sliced cucumber
• Alfalfa sprouts
• Sliced avocado
• Carrot, grated
• Radish, grated

Instructions:

Greek Salad Sandwich

original recipe: http://www.marthastewart.com/340684/greek-salad-sandwich

Ingredients:

• 1 cup canned chickpeas, rinsed and drained
• 2 tablespoons fresh lemon juice
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1/4 cup fresh parsley leaves
• 1/2 small red onion, thinly sliced
• Coarse salt and ground pepper
• 3 ounces crumbled feta
• 8 slices rustic bread or olive bread
• 1/2 medium cucumber, thinly sliced
• 1 tomato, thinly sliced

Instructions:

In a food processor, pulse chickpeas, 1 tablespoon lemon juice, 1 tablespoon olive oil, and parsley until finely chopped. In a small bowl, stir together onion, 1 tablespoon lemon juice, and 2 teaspoons olive oil and season with salt and pepper. In another small bowl, mash feta with 1 tablespoon olive oil. Spread chickpea mixture on
4 slices bread. Top with cucumber, tomato, and onion mixture; season with salt and pepper. Spread feta mixture on 4 more bread slices and place on top of sandwiches.

• 8 oz. whole wheat pasta (penne and rotini work well), cooked al dente according to package
• cooking spray or oil mister
• 1 tbsp. olive oil
• 1 medium onion, thinly sliced
• 1 large zucchini, halved lengthwise and thinly sliced
• 8 oz. button or baby bella mushrooms, sliced
• 1 large jar marinara sauce (about 24 ounces)
• 1-15 oz. container of fat-free ricotta cheese
• salt and pepper to taste
• 1 c. reduced-fat Italian blend cheese (or mozzarella)
• 1 tbsp. chopped parsley (optional)