Pasta Patty Appetizer Recipe

Making pasta patties is my way of using left-over pasta. I made a very simple pasta dish mixing pre-cooked elbow macaroni, ricotta cheese, Parmesan cheese and eggs. I wanted to create a nice contrast of texture, so I breaded the pasta patties using panko bread crumbs from Asian Food Grocer and gave them a quick pan fry.

I served the crunchy patties with tomato sauce and a light green salad. This is a great light meal for lunch, and can be put together very quickly if you have leftover cooked pasta on hand.

Muop Tau Hu Xao Recipe (Vietnamese Loofah and Tofu Stir-fry)

Mướp tàu hũ xào (loofah squash and tofu stir-fry) is a standard in Vietnamese vegetarian cuisine. Mướp (Vietnamese Loofah) is stir-fried along with tofu in black bean sauce and chili garlic sauce. The dish is seasoned with soy sauce and fried garlic. I also added straw mushrooms as a foil to the loofah. It's a very quick and easy dish I often make when I'm in a rush and I want a tasty, healthy meal.

Vietnamese loofah is a very common vegetable in Vietnam that is also used a lot in making canh ("soup" in Vietnamese) because of its natural sweetness and tender texture. You won't be disappointed by this, and if you like it, it’s easy to put together non-vegetarian versions.

Mushroom Cheese Tart (Savory Tart Recipe)

Making savory tarts is pretty simple. All you need is a crust, a filling and usually a cheese topping. I pair these tarts with a green salad, which make a healthful, tasty, light meal.

I prepared a vegetarian tart with California Lavash pizza lavash as the pie crust. I put together two layers of lavash for sturdiness. The filling is a combination of caramelized onions, sautéed mushrooms, marinara sauce and soy chorizo. I garnished the tart with goat cheese topping and shredded Parmesan.

I've really enjoyed cooking with California Lavash breads; check back again tomorrow and see another new recipe using the delicious soft flatbread! And don't forget to enter our giveaway this week. Just click the "like" button below and you’re entered in the contest! At the end of the week, we’ll pick three winners at random who will win two bags of whole wheat, original, spinach and pizza lavash. You’ll l♥ve it!

Lentil Patties in Lavash Wrap (+ Giveaway)

Getting creative with sandwiches usually means changing the combination of meats, cheeses, veggies or sauces used. Another way to go is to use a different kind of bread. I’ve tried making sandwiches with naans in the past, and they turned out fabulously. So when our friend Lilea from California Lavash sent us packages of soft, thin, out-of-this-world lavash bread, I decided to make sandwich wraps with it. Fresh lavash bread is flexible and doesn’t tear so I tightly rolled up each lavash around the filling into a cone, folded the bottom and secured the wrap into a small glass cup.

For the filling, I used left-over mashed potato curry, tomatoes, lentil patties (for a vegetarian version), blue cheese, yogurt sauce and alfalfa sprouts for freshness. If you want to serve the same treats for your family, Pham Fatale and California Lavash have put together a giveaway this week. Just click the "like" button below and you’re entered in the contest! At the end of the week, we’ll pick three winners at random who will win two bags of whole wheat, original, spinach and pizza lavash. And check back again this week to see what else I do with lavash. Good Luck!

Fried Polenta with Raw Beet Sauce

Polenta is a great alternative when you’re bored with pasta, rice or bread. It works well as a side dish but could also be served as a main course. As an added bonus it's gluten-free, which is very convenient if you're serving it to someone with allergies.

I got a little lazy so I did not cook and form logs of polenta myself; I used store-bought instead. The taste doesn't differ that much, except when I make my own, I usually add a bit of butter , cream and Parmesan cheese for extra flavor. The pre-cooked version is much healthier.

To ensure the success of this dish, the key is to make plenty of sauce to enhance the flavor of the polenta. This time around I made pesto, but with a twist. I made it with raw beets, then sautéed some button mushrooms and melted goat cheese. The combination of both mixtures made the perfect sauce for this polenta.