Grilled Vegetable Panini

1/4 cup olive oil
2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
salt and freshly ground black pepper
2 baguettes
1/2 cup basil pesto
8 ounces fresh water-packed mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves

Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.

Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with pesto. Working with the bottom slice, stack 2 slices of eggplant, 2 slices of zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted red pepper. Sprinkle with salt and pepper. Place top half of baguette on top and grill.

Dandelion Greens with Pasta

I basically made this up tonight so the directions are pretty rough :)


Ingredients

• wheat pasta
• olive oil
  
• chopped garlic
• red onion
• a can of chickpeas, drained
  
• dandelion greens (from the store, not your backyard)
• kosher salt to taste

Directions

Heat up olive oil in a large saucepan and add a ton of garlic (I added like 8 cloves - yum!) Chop up a red onion and add to the saucepan; sauté the garlic and onion on medium heat. Add washed dandelion greens (basically the leaves and smaller stems as the larger stems are tough) and chickpeas; sprinkle with kosher salt and stir occasionally till greens wilt.

Meanwhile cook the wheat pasta according to package directions (if you hate wheat pasta than use something else :) Before you know it you'll have a yummy dinner! I just made this up tonight so feel free to alter and share your changes.