Rosemary Herb Bread

Ingredients

• 1 cup water
• 3 tablespoons olive oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon Italian seasoning (or sometimes i just use oregano and or dill seeds)
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh rosemary
• 2 1/2 cups bread flour (I normally use 1/2 whole wheat and 1/2 white)
• 1 1/2 teaspoons active dry yeast

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle, large loaf, light crust; press Start. 
2. When it's about to start baking you can sprinkle the top with seeds

Veggie Lasagna

Oil for the pan
Lasagna noodles, 1 box, I use no bake ones
1 lb spinach, chopped thin, remove big stems
2 lbs (4 cups) ricotta
4 lg garlic cloves
Pesto, my favorite part, shocking!
1/2 tspn salt
Eggplant, cooked till soft, first
Fresh black pepper
3/4 cup Parmesan
1/3 cup toasted pine nuts
1 lb mozzerella
2 jars marinara sauce

Oven 350 degrees

mix the spinach (remove excess water), ricotta, pesto, garlic, salt, pepper, 1/2 cup parmesan, nuts, eggplant.
Layer:
-Olive oil, sauce, noodles
-Veggie/Cheese mixture
-Mozzerella
-Sauce, noodles, cheese etc.
-final noodle layer, sauce, top with the rest of the parmesan
Bake 50 minutes
Top with fresh basil crumbles

White Bean & Veggie Summer Salad

White Bean and Summer Salad

1 (15-ounce can) cannellini beans, drained and rinsed
1 tomato, chopped
1/2 cup cucumbers, chopped
1 red bell pepper, finely chopped
1/4 cup red onion, chopped
2 tablespoons balsamic vinegar
4 tablespoons olive oil
2 tablespoons fresh basil, chopped
Salt and pepper to taste

How to Make It:
In a large bowl, add the beans, tomato, cucumbers, bell pepper, and onion; lightly stir together.  In a small bowl, whisk together the balsamic vinegar and olive oil until well combined.  Add the dressing to the beans and veggies and stir well to incorporate all the dressing.  Add the basil and season with salt and pepper to taste.