Goat Cheese, Eggplant, Tomato + Basil Wraps

This recipe is an original - or at least, we've been doing it for so long that I have no idea what its source is.  So easy, so healthy, so good. Also great as a panini, or as a pizza.

Ingredients:

1 small eggplant, sliced
Goat cheese
2 tomatoes, sliced
1 bundle basil, plucked
2 wraps
1 tbsp olive oil
Salt + Pepper, to taste

1. Slice eggplant + tomatoes.

2.  Pour olive oil onto a small plate and cover with salt + pepper.  Soak each piece of eggplant in the olive oil on both sides.

3.  Heat a large pan and cook eggplant for 2-3 min on each side.

4.  Slather (or simply spread, if you're not obsessed) goat cheese onto wraps.  Place eggplant, tomato, and basil on, and EAT.

Goat Cheese, Eggplant, Tomato + Arugula Pizza

This recipe is one that I made up, based on these wraps that I do occasionally. It's the best go-to ever, because it's super quick, easy, and uses up leftover veggies. You can do this with any type of cheese and toppings, and add on marinara sauce if you want a red pizza.

I started making pizza on naan a while ago, because you can buy it at the grocery store and it's perfectly sized for an individual pizza. And it's delicious.

Serves 2

Ingredients:

4 Naan

1 small Eggplant, sliced width-wise

1/2 package Goat Cheese (or 1/2 container of Crumbled Goat Cheese)

4 small handfuls Arugula

2 tbsp Dried Basil, divided

2 Tomatoes, sliced

Salt + Pepper, to taste

Olive Oil

Forgot the balsamic vinegar. One day, I'll get all the ingredients right in the picture...

1. Preheat oven to 350 degrees.

2. Slice eggplant and tomato.

3. On a small plate, cover surface with olive oil and sprinkle 1 tbsp of dried basil on top. 

4. Dip each slice of eggplant in the olive oil on both sides and place on a large pan. Cook for 2-3 minutes on each side, until eggplant is soft and browned.

5. Put naan on a large baking sheet and spread goat cheese on top. Drizzle in olive oil and sprinkle remaining basil on top.

6. Add eggplant and tomato to naan. Sprinkle with salt and pepper. 

7. Place in oven for 10 minutes, or until naan is crispy.

8. Add handful of arugula to each pizza and sprinkle with balsamic vinegar.

So good.

Goat Cheese Quinoa Spinach Pilaf

This feels so decadent, but is really quite healthy.  A great side for anything - though salmon would go great with it.  This version makes a lot, so I recommend halving it.

Serves 4-6

Ingredients:

1 bag Spinach
1 cup Quinoa
1 tbsp Olive Oil
2 tbsp Raw Sunflower Seeds
2 Garlic Cloves, minced
2 tsp Lemon Juice
1/3 cup Goat Cheese, crumbled (or Parmesan)

The un-crumbled goat cheese worked just as well.

1. Boil lightly salted water in a small pot.  Add quinoa and cook until tender - 15-20 minutes.

2. Drain quinoa in a mesh strainer and rinse under cold water. Set aside.

3. Heat olive oil in the drained pot and add sunflower seeds.  Cook until lightly toasted and brown, about 2 minutes, stirring constantly.

4. Stir in garlic and cook for 2 minutes.

5. Stir in cooled quinoa.  Add in spinach by the handful, stirring into the quinoa.  Cook until all spinach wilts.

If you cover the pot, the spinach will wilt quicker!

6. Stir in lemon juice and cheese; mix until cheese has melted.

I actually used too much cheese (though is there ever too much?), and could have only used 1/4 of the packet I bought.  Non-crumbled worked just as well.

Presto - healthy decadence.

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Original Recipe:

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