#pepperyarugula

This sandwich captures the essence of Bianca Pizza My Kitchen Love with its Mediterranean-inspired flavors. The combination of olive tapenade, fresh mozzarella, ripe tomatoes, peppery arugula, and balsamic glaze creates a delightful burst of flavors in every bite.

Ingredients: 2 slices of focaccia bread. 2 tablespoons olive tapenade. 4 slices of fresh mozzarella cheese. 4 slices of ripe tomato. 2 handfuls of arugula. 1 tablespoon balsamic glaze.

Instructions: Spread olive tapenade on one side of each slice of focaccia bread. Layer fresh mozzarella cheese slices on one slice of bread. Top mozzarella with tomato slices and arugula. Drizzle balsamic glaze over the arugula. Place the second slice of focaccia bread on top to make a sandwich. Cut the sandwich in half diagonally and serve.

Prep Time: 10 minutes

Cook Time: 0 minutes

A nutritious and flavorful salad featuring hearty lentils, roasted sweet potatoes, peppery arugula, crunchy walnuts, and sweet dried cranberries, all tossed in a tangy balsamic maple dressing.

Ingredients: 1 cup cooked lentils. 2 medium sweet potatoes, cubed. 4 cups arugula. 1/4 cup walnuts, chopped. 1/4 cup dried cranberries. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon maple syrup. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper and roast for 20-25 minutes or until tender and slightly caramelized. In a small bowl, whisk together 1 tablespoon olive oil, balsamic vinegar, maple syrup, salt, and pepper to make the dressing. In a large bowl, combine cooked lentils, roasted sweet potatoes, arugula, walnuts, and dried cranberries. Drizzle the dressing over the salad and toss gently to coat evenly. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 25 minutes