Roasted Red Pepper Pesto

I saw this recipe on Table for Two's blog and I could not resist. I mean, this pesto is perfect on sandwiches, in pasta, and you can dip things like bread, veggies, and even your fingers directly into it. No, seriously, it's that good.

Tomato Chickpea Pesto Soup

This soup is hearty, flavorful, and perfect for my Autumn Soup Exchange. You can add your own spices to personalize the taste. The garlic, salt & pepper, and pesto really added enough flavor for me. This recipe makes 6-7 cups of soup.

Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients
One (1) medium onion, chopped
Two (2) cloves of garlic, minced
One (1) 28 oz. can of crushed tomatoes -- You can make this at home, but canned works well too.
One (1) 15.5 oz. can of chickpeas, drained and rinsed
One (1) tablespoon of extra virgin olive oil
One (1) cup of water
Five (5) tablespoons of basil pesto
One (1) teaspoon of sugar
1/2 teaspoon of salt
Pepper to taste

Directions
In a saucepan, use the oil to saute the onions first, and then add the garlic. Cook until onions are soft.
Add the water and the crushed tomatoes. Heat until lightly boiling.
Stir in sugar, salt, and pepper. Reduce the heat.
Add the chickpeas and let simmer for ten minutes.
Finally, add the pesto. You can either dollop pesto on each serving or stir in if the soup will be refrigerated.

Enjoy!

Goat Cheese, Tomato & Pesto Pizza

This pizza is easy, delicious, and a great serving size for one. Of course, there is ample opportunity to make this more homemade (by making the pesto or naan yourself). My way is, obviously, a little faster, so you can get that pizza into your mouth more quickly! Enjoy.

Prep Time: 10 minutes
Cook Time: 6 minutes

Ingredients
One (1) piece of naan bread -- I used garlic naan
1 1/2 tablespoons of basil pesto
2 1/2 tablespoons of goat cheese
A small handful (3-5) cherry tomatoes

Directions
Preheat oven to 350F degrees.
Place naan on a baking sheet.
Spread basil pesto over naan. Trust me, get all the way to the outer edges!
Sprinkle goat cheese in an even layer.
Slice cherry tomatoes into halves or thirds and place in an even layer across naan.
Bake for six minutes.
Remove, let cool, and devour.

Grilled Tofu & Pesto Panini

I got this recipe out of a summertime vegetarian cookbook, Cookouts Veggie Style!, which has awesome meatless and meat-substitute BBQ recipes. If you are veg, or know someone who is, you will understand when I say that cookouts can be pretty disappointing when you don't eat meat. Everyone is enjoying hamburgers, hotdogs and steak, while you're consuming warm macaroni salad in unhealthy quantities. This recipe--and a lot of others in that cookbook--really create (and recreate) filling and flavorful dishes that both meat-eaters and vegheads can enjoy. This panini is great if you have any leftover grilled tofu (or, in my case, I grilled it just for the panini!).

Prep Time: 5 minutes
Cook Time: 15 minutes

Pair with: a red ale (such as Sam Adam's Irish Red), or a crisp white wine (like Boordy's sauvignon blanc).

Ingredients
makes two sandwiches
Ciabatta bread, cut and sliced for two sandwiches, about 4" long
1/4 cup of prepared basil pesto -- I used Wegman's bottled brand
Two (2) quarter-inch slices of smoked tofu
1/4 cup chopped sun-dried tomatoes
1/2 cup of fresh baby spinach, for topping
Extra-virgin olive oil for brushing

Directions
Brush the inside of each ciabatta roll with EVOO, and grill each side.
While the bread is heating, begin grilling the tofu. Grill for a few minutes, until heated through, and then flip.
Once bread is warm and slightly toasted, spread pesto on one side.
Slide tofu onto bread, and top with tomatoes and spinach.
Enjoy!

Tip
You can either grill these outside on a coal- or gas-grill, or you can grill on your stovetop.