ROASTED BEETS, CARROTS AND EGGPLANT WITH GOAT CHEESE & FRESH VEGETABLES PLATTER

ROASTED BEETS, CARROTS AND EGGPLANT WITH GOAT CHEESE AND FRESH VEGETABLES PLATTER

ROASTED BEETS, CARROTS AND EGGPLANT WITH GOAT CHEESE & FRESH VEGETABLES PLATTER

I think you are really going to love this platter. I cut up beets and carrots in slices of just under ½ inch thick, and roasted them in a 425 degrees oven for 25 to 30 minutes, turning them at the halfway mark. I did the same with the eggplant, but the slices were almost 1 inch thick, and I roasted them for 12 minutes on each side. When roasting I do not add any oil or any seasoning to the vegetables. Five minutes before serving I added some goat cheese to the roasted beets and eggplant so that the cheese will warm up and melt a little.

I combined my roasted vegetables with blanched kale and beet greens and added fresh celery and avocado. I find that I need the flavour of fresh vegetables in my combinations! I thought that I was going to miss some type of grain to fill my appetite, but I must say that I was pretty satisfied when I finished it!
As always I find that adding olive oil and apple cider or balsamic vinegar give the finishing touch of flavour to my lunches.

Bon Appétit!

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SPAGHETTI SQUASH SALAD PLATTER WITH ROASTED AND FRESH VEGETABLES

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SPAGHETTI SQUASH SALAD PLATTER WITH ROASTED AND FRESH VEGETABLES

It is the first time that I tried this dish and it was very, very tasty.
If you decide that you do not wish to have carbs during lunch but you want the visual satisfaction that you are having a traditional spaghetti dish, then this is it. It certainly was for me!

I prepared the spaghetti squash following the instructions I found on the web: cut the squash in half lengthwise, remove the seeds, poured a little olive oil and added pepper; then, I put the two halves, cut side down, on a cookie sheet and placed them in a 375 degree oven for 40 to 50 minutes or until you can easily pierce the skin with a fork. Let it cool, and then, with a fork, start separating the strands.

I added blanched kale and diced red pepper, seasoned with olive oil and apple cider vinegar, and added salt and pepper to taste. I finished the platter by adding some asparagus, tomatoes, and avocados sprinkled with shaved Parmesan cheese.  I found that the spaghetti squash had a neutral taste, but it took very nicely the flavour of the olive oil, vinegar and the parmesan cheese. Next time I will add to it some kind of pesto perhaps!

Bon Appétit

AMARANTH SEEDS AND BUCKWHEAT (KASHA) SALAD

AMARANTH SEEDS AND BUCKWHEAT (KASHA) SALAD Now that the weather is turning cold I find myself looking for choices with more substance. This time I decided to try Amaranth seeds and paired it with Buckwheat (Kasha) to make a salad … Continue reading

CHICKPEAS AND BARLEY RISOTTO SALAD WITH SLICED ALMONDS AND FRESH VEGETABLES

CHICKPEAS AND BARLEY RISOTTO SALAD WITH SLICED ALMONDS AND FRESH VEGETABLES I had some leftover Barley Risotto – for fun, I call this Basotto – with turmeric and kale from yesterday and today I combined it with some chickpeas to … Continue reading

BARLEY SALAD PLATE WITH ROASTED AND FRESH VEGETABLES

BARLEY SALAD PLATE WITH ROASTED AND FRESH VEGETABLES As always, in my quest to constantly find variety for my vegetable lunches, I decided to try a Barley Salad, which I seasoned with two tablespoons of cilantro pesto (coriander) and crumbled … Continue reading

ISA’S EGGPLANT PARMIGIANA PLUS

Isa's Eggplant Parmigiana Plus

ISA’S EGGPLANT PARMIGIANA PLUS

My sister-in-law shared this recipe… we tried it and it was absolutely delicious; so much so that my husband, the ultimate meat eater really, really liked it, going so far to have it for two days in a row!
I accompanied it with blanched asparagus and shaved parmesan cheese. I did use olive oil and apple cider vinegar over the asparagus!

Bon Appétit! (Recipe below)

ISA’S EGGPLANT PARMIGIANA PLUS RECIPE

1 cup of ricotta cheese
3 tablespoons of cilantro pesto (you may know it as coriander)
1 egg
½ cup of Parmesan cheese
1 white onion, diced finely
½ zucchini finely diced (you can used green or yellow or a combination of both)
1 cup of cooked quinoa (I used some leftover quinoa with cremini mushrooms and blanched kale from the previous day)
2 eggplants, peeled and cut into ½ inch rounds (I could have used only one)
1 cup of a pasta sauce of your choice (add more if you need to)
½ cup of shredded mozzarella cheese

Using a food processor or blender place the first 4 ingredients and blend them to form a paste, adding more of any of the ingredients to make the paste to your taste. Add the finely diced zucchini and onions to the paste.
In a Pyrex cover the bottom with some of the pasta sauce, then arrange one level of eggplant rounds, cover them with the ricotta paste plus some of the quinoa, some Parmesan cheese and a little of the pasta sauce. Then proceed to do a second and third level of the eggplant rounds.
Bake in a 375 degree oven for the first half-hour and then put the temperature up to 400 degrees for another 30 minutes. I found that since it was three levels thick it was not cooking enough at the lower temperature, so after the first half hour I decided to put the temperature up. (I guess my oven is not too hot). During the last 10 minutes of cooking time I sprinkled the mozzarella cheese and some more shredded Parmesan and put it back in the oven until the cheese melted to a nice rich color.

VEGETABLE PLATE WITH ASIAGO CHEESE

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VEGETABLE PLATE WITH ASIAGO CHEESE
I love cheese and adding it to my customary vegetable plate makes it for a delicious addition. This time I decided to prepare my dish with broccoli, sliced zucchini, yellow tomatoes, cucumbers, kale and red peppers. The Asiago cheese chunks added so much flavour! Olive oil, apple cider vinegar, salt and pepper to taste.
Bon Appétit!