Green Mac 'n' Cheese

 

Ingredients

1 tbs olive oil (plus more)
1 Leek
1.5 cups frozen, thawed spinach
1 tbs dry white wine
1 tbs flour
1 tsp granulated garlic
1/4 cup Gouda (I used goat milk Gouda)
1/2 cup Farm cheddar
1/4 cup black pepper Taleggio
2.5 cups skim milk
2 tbs low fat cream cheese
1 lb whole wheat pasta (I used penne)
1/2 cup shredded Italian blend or Asiago or Parm
S&P

How to make Green Mac 'n' Cheese

I made this on Halloween as a green treat for the man.  It came out so yummy, so even though it was an experiment and not supposed to go on the blog, I decided I had to take a picture and share it.

I was originally intending to put artichoke hearts in here, but when I went to look for them, they were no where to be found.  I'll be sure to have them on hand next time and add them to the mix!  Feel free to add whatever other veggies you like.  I tried to use healthy ingredients wherever possible since the cheese is so...er...delicious.


Start with a high edged saute pan or a sauce pan.  Heat oil over medium high head and add the light green and white parts of the leek (diced).  Season with salt, pepper, and garlic.  Saute until fragrant.  Add in the spinach and cook for about 4 minutes.  Add wine and cook for about 3 minutes more.

Meanwhile, cook pasta in heavily salted water until al dente.  Reserve about 2 tbs of the cooking water.

When the alcohol has burned off of the wine, add a bit of the pasta water, if needed.  Cook for about 2 minutes.

If the spinach mixture looks like it needs a bit more oil, feel free to add some.  You don't want it to be oily, but there does need to be some fat in the pan.  Then, whisk (or fork) in the flour, a little a time until the mixture is quite thick.  You do not want to brown the roux, so keep the heat low and stir constantly.  Then, add the milk a little a time.  Cook for about 4 minutes.  The sauce will thicken as it cooks.  Stir in the cream cheese and melt it. 

Remove the sauce from the heat and stir in the Gouda, Cheddar, and Taleggio until melted.  Then, pour over the pasta in a casserole dish and stir to coat all of the noodles.  Top with Italian blend and place under the broiler on "LOW" for about 5 minutes or until top cheese is crispy and brown.  Serve and ENJOOOOOY!!!

Club Sandwhiches

 

 Ingredients (Double for 2 Sammies)

1/2 Baguette of Herb Cheese Bread (see recipe)
3 thick slices of black pepper cheese
2 slices Goat Gouda
1/2 avocado
Tomato slices
1/4 cup spinach
1/2 tbs olive oil Mayonnaise
Fresh black pepper
Pinch of salt

How to make Club Sandwiches

This is a wonderful sandwich that is decadent and filling without making you feel too heavy after.  If you are not using my herb cheese bread recipe, be sure to use some good, fresh bread.  That will make a big difference.  You can also use different cheeses, but be sure that they are strong, aged cheeses that can stand up to the other flavors in the sammy.

Mix mayonnaise and avocado together with salt and pepper. You can leave it a little chunky if you want. This will make a great spread to moisten the sandwich but still keep it pretty healthy. Lay cheese slices over this and press slightly. Add other toppings and top with a bit of fresh pepper.

I like mine with a nice cold glass of white wine. Enjoy!

Couscous with Goat Cheese and Green Beans

 

Ingredients

1 .5 cups pearl couscous
4 cloves of garlic, minced
1 shallot, minced
1 tbs olive oil
3 cups green beans, cut into small pieces
2 1/2 cup vegetable broth
1/4 cup dry white wine
3 tbs goat cheese
2 springs lemon thyme
juice of 1/2 lemon
1/2-1 cup fresh spinach, chopped
S&P
Parmesan cheese (optional)

How to make Couscous with Goat Cheese and Green Beans

This is a creamy, delicious dish that I created on a boring Tuesday evening.  Not so boring anymore!!

In a large skillet, heat oil over medium heat.  Add garlic and shallot.  Saute for 1 minute.  Then add the green beans, thyme leaves, lemon juice, and the couscous.  Heat for about 5 minutes, constantly stirring until the couscous starts to brown.  Slowly pour in the wine while stirring.

Add the stock.  Season with salt and pepper.  Bring to a boil then reduce to a simmer and cover.  Cook for about 10 minutes.  Then, add the spinach on top and cover again.  After two more minutes, remove from the heat and let stand for about 3-5 minutes.  Stir in the goat cheese until melted and serve with some fresh grated cheese.

Enjoy!!

Heirloom Cherry Tomato and Spinach Salad

 

Ingredients

For the Salad:

6 Heirloom cheery tomatoes
2 1/2 cups loosely packed spinach
1 1/2 tbs dried cranberries
1/2 tbs unsalted sunflower seeds
a few shavings a good, aged English cheddar

For the Dressing:
1 tbs apple cider vinegar
1/4 cup truffle oil (or olive oil)
1/4 tsp salt
1/2 tsp  fresh cracked pepper

How to make Heirloom Cherry Tomato and Spinach Salad

This salad is so delicious and so simple.  I do not choose to include too many ingredients because I really love to let the heirloom cherry tomatoes sing.  If you cannot find heirlooms, regular cherry tomatoes are fine too.

Slice the cherry tomatoes into halves or quarters (depending on the size) and combine in a bowl with the washed and dried spinach, seeds, cranberries, and cheese.

For the dressing, combine all dressing ingredients except for the oil in a separate bowl.  Then, slowly whisk in the oil.

Pour the dressing over the salad and serve.

Walnut Summer Salad Recipe

 

Ingredients

Salad:
3 cups baby spinach
1/4 cup chopped walnuts
1/4 cup alfalfa sprouts
1/2 diced roma tomato
1 hard boiled egg quartered
2 tbs dried cranberries
1 sliced green onion

Dressing:
1/4 cup lemon juice
1 tbs white wine vinegar
1/4 cup truffle oil (or olive oil)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp white sugar
1/4 tsp garlic powder

How to make Walnut Summer Salad

This refreshing salad serves about 2 people

Combine salad ingredients in a large bowl if sharing or divide into two bowls.  I like to season the eggs with salt and pepper before putting them into the salad.

In a separate bowl (I use a measuring cup), combine all dressing ingredients except for the oil.  Then, slowly whisk in the oil.

Drizzle over salad and serve immediately.

Veggie Frittata

Ingredients

1 1/2 tbs vegetable oil
1 shallot
2 cloves garlic (minced)
1 green bell pepper (diced)
1/2 large diced tomato
4 large beaten eggs
1 cup chopped spinach
1-3 tsp garlic salt
1/2-1 tsp black pepper
1 tsp crushed red pepper flakes
1/2 cup shredded Italian blend cheese

How to make Veggie Frittata

This recipe is great because you can take anything that you might have in the fridge and throw it into a frittata.  I used things that I needed to get rid of soon, but you can put in anything you like.

In a cast iron skillet, heat the oil and add the diced shallot, garlic, and bell pepper.  Cook over medium heat until softened and very fragrant.  Then, add the spinach and tomato and simmer for about another minute or two until the spinach is mostly wilted.

In another bowl, whisk eggs, salt, red pepper, and pepper.  Then, just before adding to the other ingredients, add 1/2 of the cheese to the eggs and stir.

Add this to the skillet and cook over medium heat for about 3-4 minutes.  As it is cooking, scrape the sides and bottom of the pan to move the egg around.  When the eggs are mostly cooked but still a bit loose, cover with remaining  cheese and put into a 400 degree oven. 

Set the oven to high broil and leave the eggs in for about 2 minutes until cheese is slightly brown.

Remove from the oven and let stand for about 5 minutes more to let the eggs set.

Cut into wedges and enjoy!