BAKED VEGETABLE MEDLEY 1 unbaked frozen pie shell (9") 2 tablespoons olive oil 1 large leek, thinly sliced 1 teaspoon minced garlic 1/2 bunch kale, shredded 2/3 cup chunky seasoned tomato sauce 1 1/2 cups artichoke hearts, drained 6 ounces smoked tofu, cut in thin strips 1 cup grated low-fat or regular mozzarella cheese
1. Preheat oven to 375F. Reserve strips of leek for garnish. 2. Bake pie shell until golden, about 10 minutes, or according to package directions. Remove from oven, and set aside. Increase oven temperature to 450F. 3. Heat olive oil in large skillet over medium heat. When hot, sauté leek and garlic for about 5 minutes. Add kale and tomato sauce, stirring often, and cook until kale wilts and leeks are translucent. Add artichoke hearts. 4. Fill baked pie shell, and arrange tofu pieces decoratively on top. Sprinkle grated cheese over top, and bake 5 minutes more. Increase oven temperature to broil, and heat until cheese browns, about 1 minute. Wine Suggestions Matching this tart with wine presents an interesting, but not insurmountable, challenge. Most of the ingredients are super wine-friendly, but for different reasons. The leeks, garlic, kale, smoked tofu and cheese would pair with a smoky wine. The tomatoes and artichokes call for a wine with a bit of acid. Combine these objectives. Try an Italian Chianti Classico. lr smiles --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
