I love arugula in small doses, because it is quite peppery and potent. It’s health benefits are through the roof, so my favorite way to complement its flavors are with sot textures and both fresh and strong flavors to offset and challenge the arugula itself. This recipe is filling and delicious – I’ve combined arugula with peas, cherry tomatoes, a simple vinaigrette, olives and onions. The result is wholesome and meal-worthy. Enjoy!
This salad skips the leaves and is made up of add-ins, but not the “guilty” kind. It combines zucchini, carrot and cabbage with sun-dried tomatoes, feta cheese and olives to create a simple and healthy salad that doesn’t need the leaves to keep you slim and full. Enjoy!
Growing up, lasagna was always one of my favorite meals. And I’ll be honest—it’s impossible to replace the genius combination of white lasagna noodles, ground meat and cheese. But, by combining fresh and high-quality ingredients and fragrant herbs and spices with oven-baked warmth, the comfort of lasagna can be redefined.
This recipe is for when you’re cooking for one but want family comfort.
Vegetable & Goat Cheese Lasagna
– 1 zucchini, sliced lengthwise into 1/2-inch thick pieces
– 1 tomato
– small handful of black olives
– handful of spinach
– handful of fresh basil
– goat cheese (as much as your heart desires!)
– 1 tbsp diced chives
– 1/2 tbsp of extra virgin olive oil
– salt & pepper to taste
– extra chives and basil for garnish
Slice the zucchini and pre-cook the slices in the olive oil with salt and pepper until brown on both sides. Then begin to layer—zucchini, spinach and basil, chopped tomato, olives, goat cheese, chives and zucchini. Pop in the oven at 400 degrees Fahrenheit until the cheese is melted, the tomatoes are warmed through and the spinach and basil are wilted (approximately 10-15 minutes).
Serve on a bed of spinach and basil and garnish with chopped chives.
Such a treat for the palate and full of fragrant flavors!