Thursday, May 1, 2008

Pesto Egg Salad Pita Sandwich

Pesto Egg Salad Pita Sandwich with Bell Peppers and Asparagus Sauté


For the egg salad sandwich:
4 boiled eggs
1 ½- 2 tsp. of mayonnaise (I go easy on the mayo)
2-2 ½ tsp. of pesto herb mix
¾ c. halved grape tomatoes
¾ c. chopped celery
¾ c. chopped yellow onion
Pinch of curry powder (optional)
½ c. of black olives
Whole wheat pita bread
Big spinach leaves

For the peppers and asparagus sauté:
1 c. red peppers
A handful (or a couple) of asparagus spears
1 tsp. each of basil and oregano
1/2 tsp. each of thyme, rosemary and sage
1/2 tbsp. of red wine vinegar
Salt and paprika to taste


Coarsely chop the boiled eggs. Add the tomatoes, celery, olives and onions to the eggs in a large bowl. Mix the mayonnaise and pesto in a separate bowl to avoid creating a mush of tomatoes and eggs. Add this mixture to the egg mixture and carefully toss everything around. Add salt to taste. Take your pita bread and place a few spinach leaves inside, then fill generously (or as much as the poor bread can take) with the egg salad. Before you sink your teeth into the sandwich though, quickly sauté the peppers and asparagus in a tablespoon of oil, and add in the basil, thyme, rosemary, sage, and oregano (or you could just Italian seasoning, but I prefer to make my own proportions). Add a dash of red wine vinegar, salt, and ground paprika. Serve it on the side of your sandwich and voila you’ve got a perfectly balanced meal- protein, carbs, and vegetables. Bon Appetit!

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