I could not be happier to be back in New York City for the week! I adore the south but I’m loving this brief change of scenery- back on my old stomping grounds and it feels like I never left. This week I have three recipes to share that go along with a spring and summery vibe- how appropriate as we transition seasons. I know that eggplant is technically a summer vegetables but it doesn’t hurt to enjoy it a little earlier. They are the perfect vehicle to soak up flavor.
Pizza screams summertime and why not get this party started a month early? These veggie pizza may be your next go-to summer meal and I think kids would love it as well. Creamy mozzarella and spicy arugula give this dish summer flair and flavor to boot.
Nutrition:
Tomatoes: Contrary to popular notion, tomatoes are actually a fruit. They don’t carry the sweetness quite like other fruits and instead carry a slightly bitter and acidic taste. Their deep red color is attributed to the carotenoid pigment, lycopene which offers its heavy antioxidant properties. Tomatoes are linked to bone health, cardiovascular health and have anti-cancer benefits.
Mozzarella: Mozzarella is lower in saturated fat than other cheeses which makes it a more heart healthy option. It also boasts protein and bone-building calcium.
- 1 large eggplant
- 2 oz mozzarella
- 1 cup cherry tomatoes, halved
- 1 cup arugula
- 1 tbsp olive oil
- Salt and pepper to taste.
- Preheat oven to 400 F.
- Cut eggplant into 1-inch slices and place evenly on a lined baking sheet. Brush with olive oil and season with salt and pepper. Bake for 10 minutes.
- Remove eggplant slices from the oven and place thinly cut mozzarella slices on each eggplant slice and top with 3 cherry tomato halves.
- Bake for 5-10 minutes until cheese is melted.
- Remove from the oven and garnish with arugula sprigs and serve.
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