This week is a little bit nuts, so I am not sharing a recipe per se. As you may already know from reading this blog, I am kind of obsessed with a gluten-free focaccia recipe I discovered a few weeks ago. Turns out it makes an excellent sandwich too. I used about 1/2 cup grilled zucchini and green peppers per sandwich, added 2 tablespoons pesto (I have been making my pesto dairy-free by omitting the cheese and using the same recipe) and 1/2 cup of arugula to top a piece of focaccia split in half and toasted in the oven. And that’s it and it is very delicious. Be sure to check out all the great recipes over at Shan’s blog, the home of What’s Cooking Wednesday.
General Disclosures & Disclaimers
