goat cheese Archives - Fix Me a Little Lunch

Super Quick Hummus Red Pepper Wrap

written by Ali

Some weeks (and some weekends) are just busier than others. When you need a very quick, very healthy lunch that can be prepared in about 5 minutes (give or take a minute or two), look no further than this super quick hummus red pepper wrap. This versatile wrap can be adjusted to taste – you can change out the cheese (feta would be great) or add Kalamata olives. You might use baby kale instead of baby spinach. You can also use various types of hummus – whatever suites your tastes and desires.

I made this in anticipation of yet another busy, crazy travel week. I have one day in the office and then am off again. I needed something I could throw together quickly on Sunday between doing laundry and packing for my trip. This wrap is very satisfying and will be perfect with a spinach and persimmon salad (no recipe there – I threw together a sliced persimmon, spinach and a little balsamic vinegar and called it a salad). No matter how busy tomorrow morning is, I’ll be looking forward to my lunch.

Super Quick Hummus Red Pepper Wrap
Serves 4

4 flour tortillas
4 slices of roasted red pepper (either from a jar or roast your own – see below)
8 tablespoons of pre-made hummus
1/2 a log of goat cheese – about 4 ounces
Baby spinach – a handful per wrap

Spread about two tablespoons hummus on each flour tortilla. Split the goat cheese between the tortillas. Layer the roasted red pepper on top and then add a handful of baby spinach. Fold up an end of a tortilla and then roll. Wrap tightly in aluminum foil and toss in your lunch bag or box for a healthy, tasty lunch.

Enjoy!

Roasting Red Peppers
2 red bell peppers
2 teaspoons olive oil

Preheat the oven to 350 degrees.

Cut each red bell pepper in half. Place the peppers cut side down on a baking sheet or cake pan. Drizzle olive oil over the top and roast for 30 – 40 minutes or until the peppers are charred on top. Let cool and peel.

November 7, 2016 0 comment

Appetizers Baked Goods Farmer's Market Lunch Recipes Vegetarian

Summer Squash and Goat Cheese Tart

written by Ali

I’m sure my readers have noticed me waxing rapturous about most vegetables that come my way, particularly throughout the summer time. The only summer veggie that I have a very indifferent relationship with is summer squash. I attribute it to the fact that summer squash has a propensity to become slimy when cooked, which is a texture I just can’t stand in food. That said, I really enjoy cooking with squash blossom flowers, and with that in mind, planted a summer squash plant about mid-way through the growing season this year. My logic was that it just wouldn’t produce fruit – I’d be diligent about plucking the flowers and using them.

Try as one might, it’s hard to be a prurient guardian of a vegetable’s chastity. My summer squash defied me and set out squash anyway. It turns out I had a yellow zucchini on my hands. I picked it before it became a giant and grabbed one of the smaller ones that was starting to grow, too. I decided finding a way to cook it very minimally would be the way to go, so sliced off about sixteen thin slices and set them aside for this goat cheese summer squash tart (the remainder was grated and made into zucchini coconut cashew muffins – recipe to come). It turned out so well that I almost regret not having more summer squash on the way. I’m already starting to envision planting several zucchini next year, thus starting a cycle of vegetable love and loathing all over again.

Summer Squash and Goat Cheese Tart
Serves 4

1 recipe rough puff pastry
1 very small zucchini or other summer squash
2 ounces goat cheese
1 tablespoon fresh thyme leaves
¼ cup walnut pieces (optional)

Preheat the oven to 425 degrees. Slice the zucchini into thin slices – you should have at least sixteen slices.

Roll out the rough puff pastry into a square that is 8 inches by 8 inches. Divide into four squares that are 4 inches by 4 inches. Place the squares on a parchment paper covered cookie sheet.

Place the zucchini slices in the middle of each square, 4 slices to a square. Divide the thyme leaves, goat cheese, and walnuts (if using) over the zucchini. You can fold up the sides of each square to create a border or use any leftover strips of puff pastry to do the same.

Bake for 20 minutes or until the puff pastry is a light golden brown.

August 16, 2016 0 comment