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Veggie Table - Show #47

Roma Tomato Walnut Pesto Wrap

4 -- Sun-dried tomato tortillas
4 -- Medium Roma tomatoes, sliced
2 cups (500 mL) -- Parmesan cheese, grated
1 -- Large Vidalia onion, ¼" sliced

Marinade for tomatoes & onions:

1/3 cup (75 mL) -- Olive oil
¼ tsp (1 mL) -- Red chili pepper
½ cup* (125 mL) -- Fresh oregano
(* or ¼ cup (50 mL) -- Dry oregano)
To taste... -- Sea salt and fresh pepper

For pesto:

1 tbsp (15 mL) -- Walnut oil
3 tbsp (50 mL) -- Olive oil
3 oz (75 g) -- Toasted walnuts
2 oz (50 g) -- Chopped coriander

Heat oven to 300 degrees F. Marinate tomatoes and onions, and bake about 30-35 minutes. In the meantime, make pesto by pureeing - first add walnuts to walnut oil and olive oil, then add coriander until it becomes a paste. Remove veggies from oven and cool. Spread pesto on each tortilla, and layer with onion, then tomato (remember to layer thinly so tortilla does not split while rolling), and sprinkle with Parmesan cheese. Roll in foil, heat and eat. Can be rolled in plastic wrap and refrigerated for eating cold the next day.

Pomegranate/Daikon Radish Salad

1 -- Fresh pomegranate, peeled & seeded (save seeds for salad)
¼ cup (50 mL) -- Grated daikon radish
1 -- Green chili, diced
2 tbsp (25 mL) -- Minced, fresh coriander
1 tbsp (15 mL) -- Lemon juice
To taste... -- Salt and fresh pepper

Combine all ingredients and toss well.