Crispy Panko Crusted Tomatoes

I often see recipes for fried tomatoes but I usually stop dead in my tracks. I really, really want to make them but just thinking about the word fried immediately makes my pants get tight. It’s crazy, I know. I have steered away from the fried green tomatoes and moved on to a lighter version of these recipes with the same great taste. These crispy tomatoes were the perfect side dish to some leftover Italian food we had from the weekend. It seems to be an Italian fest over here in our household from the Italian Quinoa Bites we had last week to The Eggplant Veggie Stacks and now these…

Garbanzo Bean Salad

I went to Wegman’s for lunch one day after a work meeting and found a ton of ideas for vegetarian dishes to recreate. I love seeing a food recipe out, coming home, recreating it and finding it tastes very, very similar. Then you know you nailed the recipe. This bean salad could be served as a side dish, on top of a salad or as a small snack to eat in between meals. It is really, really easy and I mean that!

Ingredients:

• 1 – 15 ounce can garbanzo beans
• 1 – 6.5 ounce jar marinated artichoke hearts (don’t drain!)
• 1 to 2 Tbsp chopped sun dried tomatoes
• 2 Tbsp feta cheese

Directions:

1. Mix all ingredients together including artichoke juices and serve chilled.
2. ENJOY!

*If you aren’t able to find marinated artichokes use your favorite vinaigrette dressing or oil and vinegar.