Flaxseed and Rye Bread with Avocado, Tomato, Basil and Mayonnaise Sandwich

I realize that this sounds like a mouthful but trust me it’s worth the effort.

Instead of going gluten free I’ve decided to stay away from all wheat; Dwarf Wheat in particular, and opt for other grain varieties.

I happen to love rye bread and the added benefit of flaxseed made this a great choice.

Although Rye does contain gluten, it is much less than what is found in dwarf wheat which is consumed today.

Let’s get back to this sandwich!

The avocado, fresh basil and tomato are sprinkled with sea salt and a large dollop of mayonnaise.

This is a huge treat for me.

The mayo is the only real dietary indulgence….everything else is so healthy!

It is a filling, delicious lunch that leaves plenty of room for watermelon later in the day!

Enjoy and share!

Tomato, Basil and Mayonnaise on Olive Oil Grilled Whole Wheat!

I remember growing up in my European immigrant family with great food.

Some from Italy and some from Eastern Europe but all of it driven by the freshest ingredients and much of it, meatless.

My grandmas and aunts always had their own gardens and were “putting up” or canning something at any given time.

For me summertime always means tomato and mayonnaise sandwiches.

These were not gourmet growing up.

They were just any bread with mayo, fresh tomato and “crunchy” salt on top.

I spruced these up a little by grilling artisan whole grain bread with olive oil to give crunch and texture to the bread and I’ve also added big fleshy leaves of basil for that peppery edge that basil can give.

Hellmann’s Real Mayonnaise is my favorite with this sandwich.

Even a few slices of avocado would be delish!

Get creative and keep it meatless. The possibilities are endless for a tasty, light and nutritious meal that says, “Summertime” in every bight!

Spinach Fettuccine with Mushrooms and Basil Pesto!

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Spinach fettuccine with sauteed baby portobello mushrooms, pesto and shaved parmesan makes a great meatless, filling and nutritious meal.

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Along with this beautiful salad of fresh yellow peppers and avocados our vegetarian meal satisfies everyone.

Annie’s Green Goddess dressing makes this salad heaven!

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Boil spinach fettuccine, al dente.

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Sautee the mushrooms with olive oil and garlic slices.

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And mix in your favorites. I love basil pesto which I make myself.

I make it vegan and fresh!

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Shaved parmesan and a drizzle of olive oil make this fantastic!

Spacca Napoli in Chicago for Authentic Neapolitan Pizza and Beautiful Cheeses!

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Spacca Napoli on West Sunnyside in Chicago is the home of beautiful fresh ingredients, bufala mozzarella and huge wood burning pizza ovens.

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“Spaccanapoli” is the old quarter and heart of Naples, Italy.
Naples is famed as the birthplace of pizza.

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Mesculin greens with a light balsamic dressing.

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The special today; mozzarella bufala with olive oil and sea salt.

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This didn’t last very long and it worth the trip for the cheese alone!

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Pizza is wood fired and thin crust.

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Fresh ingrediants and light sauce create a heavenly balance of flavors.

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Crispy Breaded Eggplant with Basil Pesto Cream Sauce and Mozzerella Cheese!

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I love eggplant and I love basil!

This recipe combines my favorites along with cheese and the crispy fried goodness of eggplant in olive oil!

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This is basically eggplant parmesean but with basil pesto instead of red sauce.

I also did not use ricotta cheese.

This was easy and so rich and delicious that I can’t wait to make it again!

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Ingredients

2 large eggplants

2 large eggs

1 cup flour or Italian style bread crumbs

3 cups mozzerella cheese

1/2 cup parmesean cheese

1/2 cup heavy cream

2 eggs

1/2- 3/4 cup of basil pesto

a pinch of nutmeg

salt and pepper to taste

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Method

Begin by dredging the sliced eggplant in the eggwash and flour.

I added slices of fresh basil to the 2 eggs for an extra bite of flavor.

Fry the slices until light brown and crispy and set aside.

Combine the pesto, heavy cream and nutmeg and mix well.

Coat the bottom of a large baking dish with the pesto cream mixture..

Place a layer of the fried eggplant on the bottom of the dish.

Combine the cheeses and 2 eggs and mix well and layer on top of the eggplant.

Then add another layer of the pesto and cream mixture.

Just keep douing this until you run out of ingredients.

Bake at 350 for about 30 minutes or until golden and bubbly!

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This light tomato, red onion and basil salad complimented the cheesy richness beautifully!

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