Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [39]
Place the naan directly on the oven rack and bake until heated through, about 5 minutes. Remove the bread from the oven to a platter. Spread the bread with the tomato tapenade, if using, and sprinkle the goat cheese evenly on top. Distribute the greens mixture on top. Spoon any excess oil in the skillet over the greens. Serve immediately.
Variations
Goat Cheese, Sautéed Greens and Hard-Cooked Eggs: Skip the shallots and slice 4 hard-cooked eggs (see [>]) into thin rounds and place on top of the sautéed greens.
Blistered Cherry Tomatoes, Arugula and Red Onion: Prepare the blistered cherry tomatoes according to the recipe on [>]. With a slotted spoon, transfer about ½ cup of the tomatoes and some of the juices to each naan. Top each hot naan with a handful of torn arugula leaves and a few thin lengthwise slices of red onion. Sprinkle each bread lightly with 1 tablespoon grated Parmigiano-Reggiano.
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Make a Meal
Serve with Pumpkin and Tomato Soup with Cheese ([>]) or Carrot, Sweet Potato and Ginger Soup with Baby Bok Choy ([>]).
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CURRIED EGG AND FETA BREAKFAST QUESADILLAS
Scrambled eggs folded into a tortilla sounds like breakfast, but it is also great for lunch or dinner.
Cook Time: 10 minutes
Serves: 4
Extra-virgin olive oil
¼ cup chopped onion
1 teaspoon Madras curry powder
6 large eggs, beaten until frothy
4 (8- to 10-inch) flour tortillas
½ cup crumbled feta cheese (about 2 ounces)
¼ cup tomato salsa, freshly made ([>] and [>]) or store-bought (optional)
2 tablespoons finely chopped fresh dill or cilantro
Preheat the oven to 400°F. Brush a large baking sheet lightly with oil.
Heat 1 tablespoon oil in a medium skillet over medium heat until hot enough to sizzle a piece of onion. Add the onion and cook, stirring, until tender, about 3 minutes. Stir in the curry powder. Add the eggs and cook, stirring with the flat edge of a rubber spatula, adjusting the heat as needed, until the eggs begin to set, about 2 minutes. Turn the eggs out of the skillet onto a plate.
Place the tortillas on the baking sheet and sprinkle half of each tortilla with 2 tablespoons feta. Spoon the scrambled-egg mixture on top of the cheese, distributing it evenly. Top each with a spoonful of salsa, if using, and a generous sprinkling of dill or cilantro. Fold the tortillas over to make half circles and press down lightly.
Bake until the tortillas are warm and the cheese is beginning to melt, about 3 minutes. Turn with a wide spatula and bake for 2 to 3 minutes more. Transfer the quesadillas to a cutting board, cut into wedges and serve.
Substitutions
Try Manchego or another melting cheese in place of the feta.
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Make a Meal
Serve with Oven-Roasted Mini Bell Peppers with Rosemary ([>]) and Summer Stew of Zucchini, Tomatoes, Corn and Basil ([>]).
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ROASTED VEGETABLE AND MOZZARELLA QUESADILLAS
Make these luscious quesadillas when you have leftover roasted vegetables. I like them so much that I often roast a batch especially for this recipe. A mixture of eggplant, zucchini and red bell pepper is especially good.
Cook Time: 10 minutes
Serves: 4
Extra-virgin olive oil
4 (8- to 10-inch) flour tortillas
1⅓ cups shredded mozzarella cheese
1⅓ cups chopped roasted vegetables (see [>])
4 tablespoons coarsely chopped pitted Kalamata olives
Preheat the oven to 400°F. Brush a large baking sheet lightly with oil.
Place the tortillas on the pan and sprinkle half of each tortilla with ⅓ cup cheese. Top the cheese with a layer of the chopped roasted vegetables and sprinkle each with 1 tablespoon olives. Fold the tortillas over to make half circles and press down lightly.
Bake until the tortillas are warm and beginning to color and the cheese is melted, about 5 minutes. Turn with a wide spatula and bake for 5 minutes more. Transfer the quesadillas to a cutting board,