Farmer’s Market Tomato & Cheese Panini

1 pt cherry tomatoes
1 Vidalia onion
Sour Dough French Bread (nice wide loaf)
Brie
EVOO
Good Balsamic Vinegar (I used 365 Organic from Whole Foods)

Preheat oven 200. Slow-roast the halved tomatoes and onions sprinkled with EVOO and balsamic vinegar. This slow roasting gives the tomatoes and onions an intense sweetness that I promise; once you try this you will never want to eat a cold slice of tomato again. This could take 2 hours but well worth the wait. When the vegetables are done, sprinkle some chopped fresh basil. Add salt & pepper to taste. I added the salt after the roasting to prevent the tomatoes from weeping in the pan. (Happy tomatoes taste much better after all:) Brush the bread inside and out with more EVOO. Fill the split bread with brie and the roasted vegetable mixture. Grill in a Panini grill or use stove-top method (press the sandwich with a small heavy skillet on top of the sandwich in a larger skillet). Cook until the brie is melted…YUMMM, fresh and life is good!

make sure to put in

2 Tablespoons oil (the recipe calls for safflower, but I just use canola)

2 cups whole wheat pastry flour
2 Tablespoons wheat germ
2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup natural granulated sugar (can use honey or agave nectar)
6 oz strawberry soy yogurt (or 1 cup vanilla soy yogurt and decrease soymilk)
2/3 cup soymilk
1 tsp vanilla
1 Cup raspberries (I use frozen)
1/4 Cup shredded unsweetened coconut

1. Preheat oven to 350 F.
2. Combine dry ingredients
3. Mix in liquid ingredients
4. Add raspberries and mix
5. Spray muffin tin or use liners, and bake for 20 to 25 minutes until tops are golden brown and muffins pass the toothpick test. When cool enough to handle, transfer muffins to a cooling rack.
6. Serve warm or at room temp. Enjoy!

My husband and I LOVE this recipe! I love the freshness and aroma that the lemon adds to this dish! It is delicious and still healthy! It is also a pretty simple recipe since it only has 9 ingredients. It makes a great lunch or dinner! We both love a lot of garlic, so if you’re not a big fan, feel free to reduce the amount you put in your recipe.

Ingredients:
2 tbsp olive oil
2 tbsp minced garlic
1 large tomato, diced (I like to de-seed mine too)
2 tbsp low-sodium, fat-free chicken broth
About 1/2 pound shrimp
Zest and juice of 1 lemon
2 tbsp basil leaves, chopped
4 ounces whole wheat pasta
Pepper to taste

Heat oil in pan and add garlic. Saute for several minutes until lightly browned. Add chicken broth and tomatoes. Simmer for 5 to 10 minutes or until tender. Cook pasta per package directions. Drain. Add shrimp to pan and cook for several more minutes, or until shrimp are opaque. Add lemon zest and juice, pepper, and basil. Toss shrimp mixture with cooked pasta. Enjoy!