Flipping through a folder of collected food photos and recipes, my eye was captured by one that looked like a pizza—and yet it wasn’t.
Here was a bright combination of fresh fruit and vegetables, specifically sliced tomatoes and peaches on a flatbread topped with a mixture of ricotta and parmesan cheese. What fun! With no recipe to follow, I launched into producing it on my own until I later found it written up in the June issue of “Cooking Light.”
If you’re looking for a fun food that’s quick, easy, tastes great and is still healthy you will want to try this. Enjoy!
Tomato, Peach and Basil Flatbread
- Preheat grill on medium high heat.
- Using a whisk, mix the ricotta, onion salt, oregano, and pepper in a bowl and set aside.
- Brush both sides of the Naan bread with oil and grill each side
for 2 minutes and remove from grill.
- Spread the ricotta mixture evenly over the top, arranging the
tomatoes, peaches and basil leaves as desired.
- Cut each naan into 8 slices and arrange on a plate to serve.
We continue to look for new ways to include more whole grains in our diet. Years ago long before it was as well known as it now, a friend of mine, who at that time was considered a health food zealot introduced me to quinoa. I became fascinated with this grain sometimes referred to as Aztec gold because it is a complete protein in itself, and a valuable source of food to the Aztec Indians
Stuffed pepper have always been a real favorite with our family over many years, but always,( over all those many years), we had them stuffed with rice. Recently it occurred to me that they might be good stuffed with quinoa, so yesterday I decided to give it a try for one of our summer night suppers. What a pleasant and satisfying surprise! You might like to try it yourself and see how you feel about it.
I used a little Italian sausage in ours but no need to if you would rather keep it vegan. Remember this grain is a complete protein in itself…. That’s why it is known as the “Gold of the Andes.”
- Preheat oven to 350 degrees Fahrenheit.
- Place the quinoa and broth in a saucepan, and bring to a boil, reduce heat, cover and cook 20 minutes. In a skillet over medium heat, cook the sausage until evenly browned.
- Remove the tops and seeds of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
- In a bowl, mix the browned sausage, cooked quinoa, 1 can tomato sauce, onion salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper.
- Pour the remaining tomato sauce over the stuffed peppers. Bake 45 minutes in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.