Tag

lunch

Farmer's Market Freezer Meals Quick and Easy Soup

Black Garlic Tomato Soup

written by Ali

I have a particularly hectic week going on this week with some sort of travel going on every day except for Friday. I had unavoidable lunches out for two of those days (though in truth, today’s lunch of salad, crab cakes, and a trio of desserts was pretty awesome, especially since it was all made by culinary students in their first term of school). In planning my week, I knew I’d need to prep things on Sunday that could frozen for lunch for later in the week. At the same time, I’ve been really intrigued by black garlic, which has been showing up at various natural food stores around town, including Trader Joe’s. Black garlic, which sounds scary, I know, is actually garlic that’s been fermented for weeks. It’s possible to make your own, but since we are living in a rental right now, and black garlic is pretty pungent smelling, I’m going to have to rely on buying it for now.

Black garlic – still in the garlic pod on the left and a peeled clove on the right.

Black garlic has a subtle flavor – somewhere between garlic and licorice. I decided to experiment and try it out in a tomato soup, which ended up being the perfect use. The soup is very easy to make – it takes just a few ingredients and about thirty minutes to cook. The best part – it freezes easily, making it a perfect lunch meal!

I’ve linked this up to Kahakai Kitchen’s Souper Sunday. If you are looking for other really great soup recipes, check out the link and you won’t be disappointed.

Black Garlic Tomato Soup

Serves 4

1 tablespoon olive oil
2 cloves black garlic, chopped
1/2 onion, chopped
2 16 ounce cans of diced tomatoes
1 teaspoon smoked paprika
1 teaspoon salt

Heat the olive oil over medium heat in a medium saucepan. Add the black garlic and onion and sauté until the onions are translucent. Add the tomatoes and their juice, the paprika and the salt and bring to a boil. Lower heat to a simmer and cook for 20 minutes. Puree in a blender or use an immersion blender to get the soup to your desired consistency. Enjoy!

October 26, 2016 15 comments

Holiday Recipes Lunch Recipes Snacks

Spooky Halloween Onigiri

written by Ali

Halloween is almost here! This year, I’m feeling particularly inspired – I think it started with our neighbors decorating their yard with tombstones and skeletons, and I realized I’ve been sad that I haven’t done anything Halloween-y for the past two years (lots of reasons – but mostly around a work life that just ate all my enthusiasm). It helped, too, that the movie for Food ‘n Flix for October was Beetlejuice hosted by Deb at Kahakai Kitchen. Beetlejuice is one of my favorite Halloween movies. First, it’s a Tim Burton film and I love the Burton universe with its over-the-top weird. Second, it’s not a scary, slasher film – I’m not a fan of those. I also discovered, as I was writing this post, that there is another Burton related challenge this month (Fandom Foodies) hosted on Witchy Kitchen. It’s #Burtoween!

So in honor of all things beautiful and strange and Burton-esque, I made Spooky Halloween Onigiri for my Beetlejuice inspired post. I love onigiri – they are such a simple lunch snack to make, consisting of sushi rice, filling and nori. I did a Fubonn run after work on Friday (Fubonn is the spectacular Asian grocery store on 82nd and Division in SE Portland) and bought umeboshi, which are very tart, salty and sweet plums that are used as a filling for onigiri. I used both umeboshi and tomolives (pickled green tomatoes – more about these later this week) as my fillings. The Spooky Halloween Onigiri get their shape from some Wilton Halloween molds from Amazon. These onigiri make such a good lunch. They are perfect as part of a bento box and would be great served with some roasted squash or a small salad. Wrapped tightly in plastic wrap, they survive fairly well for a day or two in the refrigerator, though if you are planning to store, I recommend keeping the nori separate until you are about to eat (it can get soggy).

I can completely see dancing sushi rice in the Burton universe, as well as onigiri decorated as spooks, bats, and Jack-O-Lanterns. Nori is a perfect decorating tool for these onigiri. I also realized belatedly that onigiri could so easily be decorated as Jack Skelington – I can just see it and probably ought to go make it. I love having fancy onigiri in my lunchbox – it makes me smile in the middle of the day.

These are the molds I used for the onigiri.

That bottom thing is a bat – probably not the best mold for this purpose

Spooky Halloween Onigiri
Serves 2

3/4 cup sushi rice (be sure to use sushi rice – any other rice will not stick together as well)
1 cup water
1 sheet nori
Filling – umeboshi, tomolives, smoked fish, olives, etc. (the best fillings for onigiri are salty or tart – or both)

Combine the sushi rice and water in a small saucepan and bring to a boil. Cover and turn heat to low. Simmer for 20 minutes. Turn off the heat and let the rice sit for 10 minutes.

Cut the nori into various shapes to decorate the onigiri. If you are using molds, the nori can be used to make eyes, mouths, etc. or can be used in one long strip to ring the onigiri. Set the nori aside.

When the rice is slightly cool (but still warm to the touch), moisten your hands to keep the rice from sticking to them and shape the rice into the desired shape. Create an indent in the middle of the rice and fill with your chosen fillings. Cover the fillings with more rice or shape the rice around the filling. Decorate with nori and enjoy!

October 24, 2016 17 comments

Farmer's Market Lunch Recipes Quick and Easy Vegetarian

Fall Lentil Bowl

written by Ali

I spent the last two weeks traveling across the country to two very good workforce development conferences. I ate some great food, but to be honest, I was so ready to be eating at home again. This week, in addition to feeling like I’m going to have to crawl out from a mountain of paperwork and emails, I’m also eager to eat healthy, satisfying, and low-salt lunches at my desk, which is what inspired me to create this recipe for fall lentil bowls.

I also have been feeling like it’s time to clean out the pantry. I have a habit of buying interesting ingredients, whether it be lentils or pasta or winter squash, and thinking that I’ll eventually get around to cooking with them. In this case, I purchased some beluga lentils from Trader Joe’s months ago and decided today that I was really in the mood for a lentil dish. Beluga lentils are tiny black lentils that keep their shape and don’t get mushy. They are perfect for a base for adding various toppings. And since it’s fall, I thought it might be time to start eating the winter squash that are hanging out in storage in our garage.

I used Delicata squash, parsnips, almonds, hard-boiled eggs, and avocado for this recipe, but you could certainly add other ingredients – other squash, other nuts, maybe even spinach or other greens. If you wanted to create a vegan dish, leave the eggs out. I would imagine that this would also be good with a fried egg or poached egg, but I didn’t think either would hold up well for a night in the fridge before I go to work.

Fall Lentil Bowl
Serves 4

1 cup beluga lentils
2 cups water
1 teaspoon salt
1 Delicata squash
2 parsnips
1 tablespoon olive oil
1/2 cup almonds
2 avocados
4 hard boiled eggs

Tahini Dressing
1/2 cup tahini
1/2 cup water
Juice from 1/2 a lemon
Pinch of salt
A few grinds of fresh pepper

Preheat the oven to 375 degrees.

Bring 2 cups of water to a boil in a small saucepan. Add the lentils and salt, cover, and turn the heat down to a simmer. Simmer for 20-25 minutes or until lentils are soft and water is absorbed. Set aside.

While the lentils are cooking, prepare the squash and parsnips. Cut the squash into 1/2 inch slices and de-seed each slice. Cut the parsnips into cubes. Put the squash and parsnip cubes in a single layer on a parchment lined baking sheet and drizzle with olive oil. Roast for 50-60 minutes, flipping the squash and parsnip cubes once so both sides get golden brown.

Make the tahini dressing by combining the tahini, water, lemon, salt and pepper in a small bowl or jar. Whisk until thoroughly combined.

To assemble the bowls, split the lentils between four bowls. Divide the squash, parsnips, avocado, almonds, and hard-boiled eggs between each. Spoon the tahini dressing over the top and enjoy!

(I assemble part of the bowls in advance – the lentils, the squash, the parsnips, the almonds and the dressing, and then add the avocado and egg the night before I plan to eat the bowl for lunch).

October 17, 2016 0 comment

Baked Goods Lunch Recipes Uncategorized

Kale, Walnut, and Prosciutto Flatbread

written by Ali

I’ve been toying with the idea of making flatbread for lunch for a while now, so when I saw a big bunch of Lacinato Kale at the market this weekend, I decided it pair it with walnuts and prosciutto to make kale walnut, and prosciutto flatbread. This is a riff on a pasta dish I used to make all the time that included kale, walnuts and feta cheese. If you wanted to do a vegetarian version of this flatbread, I think feta would make a lovely substitution for the prosciutto.

At the same time that I start to miss tomato season, fall in the PNW responds with an abundant of fall veggies, including kale. I enjoy the texture of Lacinato Kale (and particularly love the fact that it’s more common name is Dinosaur Kale – I envision large primordial kale plants being munched on by some veggie loving dinosaur). Walnuts and kale are such natural partners, especially when the walnuts are lightly toasted.

You could use a pre-made flatbread for this, or use my quick no-rise focaccia recipe. The top of the focaccia was very uneven, so I flipped it over and used the bottom for the top of the flatbread. I’ve been eating this for lunch this week, along with the last of the figs of the season with some Greek yogurt. It’s been a good lunch for cooler days, particularly after I’ve taken a little break to walk around the neighborhood where I work and watch the leaves fall.

Kale, Walnut and Prosciutto Flatbread
Serves 4

No Rise Focaccia
2 cups warm water
2 teaspoons yeast (or one package)
2 teaspoons salt
4 cups flour

Preheat the oven to 425 degrees

Prepare two cake pans by either cutting out parchment paper to fit the bottom and up a bit on the sides or thoroughly oiling them. Combine all the ingredients in a medium sized mixing bowl and mix. Flour your hands (the dough is very sticky) and split the dough into two pieces. Pat each piece into a cake plan until the dough covers the bottom of the pan. Bake for 20-30 minutes or until the top is golden and the bread sounds hollow when gently tapped. Set aside on a cooling rack to cool.

Kale, Walnut and Prosciutto Flatbread
2 no-rise focaccias or 2 store-bought flatbreads
1 bunch Lacinato kale, de stemmed and roughly chopped
1 tablespoon olive oil
½ teaspoon salt
½ cup chopped walnuts
8 pieces of prosciutto
½ cup parmesan cheese

Set your oven to broil. Heat the olive oil in a pan and add the kale and salt. Sauté until the kale is wilted. Divide the kale between the two flatbreads, spreading it evenly over the surface of each. Layer the prosciutto on top and sprinkle with the walnuts. Top with parmesan cheese. Broil for five minutes or until the cheese is gently browned and melted. Enjoy!

September 28, 2016 0 comment

Lunch Recipes Vegetarian

Pasta in Pesto Cream Sauce

written by Ali

My pasta in pesto cream sauce recipe was created in response to a serious craving I’ve been having lately for Noodles & Company’s Pesto Cavatappi. The problem is, I know darn well that the minute I go and order pesto cavatappi and then actually taste it, I’m going to be disappointed. It will be too salty or too bland or too not what I remember from the many years ago I lived in the Denver area and Noodles & Company opened up in Lakewood and my ex and I would go there for dinner every weekend.

Part of the problem with food memories is that in memory, everything looks so tasty. However, in the past ten years or so, I’ve greatly reduced the amount of sugar and salt in my diet, and I am starting to suspect that what made things tasty before I did this was probably the sugar and salt. Now, the same ingredients make things taste “not right”.

In some cases, my solution has been to create the dish I think I remember, which is what I’ve done with this pasta in pesto cream sauce. I would love for it to have been cavatappi in pesto cream sauce, but unfortunately, I couldn’t find cavatappi noodles anywhere. I settled for orecchiette, though any pasta would be fine.

I had a bit of basil and some tomatoes left in the garden, so it seemed appropriate to finish out the last few days of the official summertime with pesto and tomatoes. I used oyster mushrooms, but any mushroom would work. Though this has a cream sauce, it freezes just fine – when you reheat it, just be sure to give it a good stir before you eat.

Pasta in Pesto Cream Sauce
Serves 4

Pesto Cream Sauce
1 tablespoon butter
1 tablespoon flour
1 cup half and half or heavy cream
Splash white wine (optional)
¼ cup pesto

Pasta and Toppings
½ package pasta (penne, orecchiette, or similar)
1 pint cherry tomatoes
½ pound mushrooms, chopped
2 tablespoons fresh chopped flat leaf parsley
1 tablespoon olive oil
½ cup parmesan cheese
Salt to taste

Boil water for the pasta in a large pot. Cook the pasta according to the directions on the package.

While the pasta cooks, heat the olive oil in a non-stick or cast iron pan. Add the mushrooms and cook until they are soft. Add the parsley and turn off the heat. Set aside.

To make the cream sauce, melt the butter in a small saucepan over low heat. When butter is melted, incorporate the flour a bit at a time, whisking with each addition. When all flour has been incorporated, cook for a minute, whisking the entire time. Add the half and half or cream and continue to whisk and cook over low heat for about 5-7 minutes (or until sauce is thickened). Take the sauce off the heat and add the pesto.

Plate the pasta in four bowls. Add the toppings to each bowl. Pour the cream sauce over each bowl and sprinkle with parmesan cheese. Add salt to taste. Enjoy!

September 19, 2016 0 comment

Lunch Recipes Quick and Easy Uncategorized Vegetarian

Vegetarian Muffuletta Sandwich

written by Ali

This week, I aimed for simple for lunch and came up with this recipe for a vegetarian muffuletta sandwich. You might ask, why the search for simplicity this week? My answer – I worked for over twelve hours over two days trying to tame blackberry bushes, passion flower vines, trumpet vines, and bamboo, all of which were happily taking over our house in Southern Oregon that we are trying to sell. I’m rapidly learning, however, that no one wants to buy a house that looks like Sleeping Beauty might be in residence underneath all the thorny bushes.

I actually started out the weekend with a full six days of vacation time (including the weekend and Labor Day). I had lovely plans – outings in Portland most of which would have revolved around food: a full day hanging out at Fubon (one of the many Asian markets in Southeast Portland), eating my way through the Pearl District, food cart pods… And then adulthood set in and we realized that this was a great weekend to spend chopping down bushes and pulling weeds.

After three days of fast food and restaurant food, I was ready to get home, make a salad for dinner, and create something relatively healthy to enjoy for lunch. The vegetarian muffuletta sandwich was perfect for this, especially accompanied by a quick spinach salad with a few radishes sliced on top. I was also even finally at a place today where I could lift my arms to eat my sandwich without everything hurting. (Have I mentioned that blackberry bushes fight back?).

Meaty eggplant is the star in this sandwich and takes the place of the meats that would usually be in this sandwich. A traditional muffuletta is served on a specific kind of bread, which I didn’t have access to, so ciabatta bread had to do. I made my own olive salad and used capers to bring out some of the pickled tanginess. I also made use of some canned red peppers from last year’s canning season to add a little more vinegar and some texture. The ciabatta held its shape, even after the sandwich sat all night in the fridge, making this a great make-ahead lunch.

Vegetarian Muffuletta Sandwich
Serves 4

Olive Salad
1 can pitted black olives
1 can pitted green olives
1 tablespoon capers
2 tablespoons finely chopped parsley
1 teaspoon olive oil

Sandwiches
1 eggplant, sliced into ½ inch thick slices
2 teaspoons olive oil
Salt
4 roasted red peppers
4 slices provolone cheese
1 loaf ciabatta bread or similar

Preparing the Olive Salad
Chop the olives into a fine dice. Put them in a bowl and mix in the capers, parsley and olive oil. Set aside.

Preparing the Eggplant
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Place the eggplant slices on the baking sheet in a single layer and drizzle each with about ½ teaspoon olive oil. Sprinkle each slice with a bit of salt (1/4 teaspoon at the most per slice). Roast for 10 minutes and then flip the eggplant. Return to the oven and roast for another 10 minutes or until the eggplant is very wrinkled and slightly brown.

Assemble the Sandwiches
Slice the ciabatta into four sections. Slice each section in half. Divide the olive salad over each slice of bread. Layer the eggplant, provolone cheese, and roasted red pepper. Enjoy

September 7, 2016 3 comments

Farmer's Market Lunch Recipes Main Dishes

Blackened Salmon Fish Tacos with Tomatillo Salsa and Watermelon Radishes

written by Ali

My blackened salmon fish tacos with tomatillo salsa and watermelon radishes hit just the right spot for culinary happiness this time of year. I’ve been thinking about cooking salmon for a while now. Salmon is one of those foods that only I eat in our household. Clay is convinced that salmon is just too fishy – I, on the other hand, am a fan. In the past year, I’ve been playing around with salmon recipes that are lunch friendly. In other words, they either don’t need to be heated up in the microwave or they can be heated up very quickly so that I don’t leave the break room smelling like fish.

I decided the way to go with the salmon this time was to spice it up, blacken it, and serve it with tangy tomatillo salsa. My original plan was to serve these with a bit of shredded red cabbage. However, as we were wandering the produce section of Whole Foods, I remembered that Whole Foods has a variety of spicy radishes that are in season right now, including watermelon radishes. Watermelon radishes are about the size of a small turnip, have a pale green skin and are intensely pink (like a watermelon) on the inside.

They are a type of daikon radish, so can tend toward spicy, though not overwhelmingly so. I happened to have extra lime on hand, so sliced half of the radish into sticks and doused it in half a lime and a bit of salt. The result was divine – the lime brings out the sweetness in the radish and the spicy compliments the salsa. If you can’t track down watermelon radishes, red cabbage would definitely do to add the crunchy note to these fish tacos.

Just for fun this week, I also took some photos of how I packaged the components for these for my lunch. I wanted to get everything into one dish, but the corn tortillas were just a bit too big, so they ended up in a plastic bag. Here’s the sequence of how everything got stacked, as well as what assembly at my desk looked like:

And the final product looking pretty:

Blackened Salmon Fish Tacos with Tomatillo Salsa and Watermelon Radishes
Serves 2
Makes 6 Tacos

Blackened Salmon
1 pound salmon
1 teaspoon smoked paprika
1 teaspoon ancho chili powder
1/2 teaspoon salt
½ teaspoon cumin
½ teaspoon coriander

Preheat the broiler. Place the salmon skin-side down on a baking sheet covered with aluminum foil. Combine all spices in a small bowl and stir well. Spoon the spice mixture evenly over the salmon and pat into the skin. Broil the salmon for 15-20 minutes or until the fish is flaky throughout.

Tomatillo Salsa
6 tomatillos, skins removed
1 small pepper (jalapeno or similar)
Juice from 1 lime
½ red onion
1 tablespoon cilantro, chopped finely
½ teaspoon salt

Dice the tomatillos, pepper, and red onion into small pieces. Add the lime, cilantro and salt and combine. Set aside.

Assembling the Tacos
Blackened Salmon, flaked into small pieces and pin bones and skin removed
Tomatillo Salsa
1 watermelon radish or ½ head of red cabbage
Juice from ½ lime
½ teaspoon salt
6 corn tortillas

Chop the watermelon radish into matchstick size pieces or chop up the red cabbage. Combine either vegetable with the juice from the lime and the salt.

Warm up the corn tortillas for a few seconds in a microwave or for a few minutes in an oven set to the lowest temperature.

Divide the blackened salmon among the six tortillas. Place the watermelon radish or cabbage over the salmon and then spoon tomatillo salsa over both. Enjoy!

August 30, 2016 0 comment

Farmer's Market Lunch Recipes Main Dishes Uncategorized Vegetarian

Beet Ravioli in Wonton Wrappers

written by Ali

This beet ravioli in wonton wrappers demonstrates my truce with beets. I know I’m not the only one who was forced to eat beets as a kid and found the absolutely revolting. It wasn’t until Clay and I joined a CSA when we lived in Southern Oregon that I even realized that beets come in more varieties than the boiled-to-death red kind. I also discovered through that experience that beets can be very versatile – they can be used in chocolate dishes (which masks the intense mineral flavor pretty well); they can be sliced thinly and eaten raw; and then can be baked into beet chips. They can also be part of many pasta dishes – from gnocchi to orecchiette to ravioli.

I used salt roasted beets with rosemary from Alexandra Cooks as the base for this recipe. The rosemary gives this a heavy hit of flavor. The recipe itself is fairly quick to put together, not counting the time it takes to roast the beets. I strongly advise cooking just a few of the ravioli at a time, as they can be a bit fragile and you don’t want to lose all of the beet filling. While the beet ravioli in wonton wrappers can be sauced with pesto or another pasta sauce, I’m fond of serving them with a drizzle of olive oil, a handful of walnuts, and some freshly grated parmesan.

Beet Ravioli in Wonton Wrappers
Serves 4

2 large beets, roasted or boiled (link to how to salt roast beets here)
1 cup grated parmesan cheese
18 wonton wrappers

With a potato masher or fork, mash the beets until they become a smooth mix. Add the grated parmesan cheese and mix well.

Place 9 wonton wrappers on a flat surface. Place 1 tablespoon of the beet filling in the center of a wonton. Repeat with the remaining beet filling and wontons.

Place a small bowl of water next to your work area. Have 9 more wonton wrappers nearby. Using your finger, moisten a ¼ inch around the edge of a wonton. Take a second wonton wrapper and place it over the wonton/beet filling. Press around the edges to ensure a good seal. Continue with the remaining wontons/beet filling.

When you are done, you can either freeze the ravioli or cook immediately. Bring a saucepan of water to a boil. Drop each ravioli into the water gently – cook no more than four at a time to avoid them sticking together or leaking. Cook for 2 minutes. Remove from the boiling water.

These can be served with pesto or with other pasta sauces. I’m a fan of drizzling with a little olive oil, tossing on a few walnuts and grating a little bit of parmesan over the top.

August 24, 2016 0 comment

Farmer's Market Lunch Recipes Salad

Fig and Prosciutto Salad with Creamy Parmesan Dressing

written by Ali

I decided to play with some sweet and salty this week in this fig and prosciutto salad with creamy parmesan dressing. We had three outrageously hot days here in the PNW followed by two very cool days. All of these ups and downs in the weather are screaming fall is coming – break out the pumpkin spice! Even my recipes this week are starting to move into fall flavors (just a little). Figs are a late summer fruit here in the PNW and I would buy them by the pounds if it were economically reasonable – I’m that much of a fig fan. Fortunately, I found a reasonably priced tray of figs at Trader Joe’s, so bought them, of course. The figs that weren’t immediately devoured as a late in the day snack went into this salad.

One of my fondest memories of living in Tularosa, New Mexico was the fig trees. We had two on the property we were renting – one small fig tree that produced large purple figs and one larger tree that produced an abundance of small green figs. I would delight in laying in the hammock under the four giant pecan trees in the backyard and occasionally picking a fig. When we finally land again someplace where we have a yard that’s our own, fig trees will be one of the first things I plant. There is something just luscious about the firm skin of the fig and the bright pink interior with its little crunchy seeds.

Fig and Prosciutto Salad with Creamy Parmesan Dressing
Serves 4

Creamy Parmesan Dressing
1 tablespoon lemon juice
¼ cup mayonnaise
½ cup buttermilk
¼ cup grated parmesan cheese
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder

Combine all ingredients in a jar and place a lid on tightly. Shake vigorously until all the ingredients are combined.

Fig and Prosciutto Salad
One head of romaine lettuce, chopped or torn into bite-sized pieces
16 – 20 figs, each split in half.
4 slices of prosciutto
Creamy Parmesan Dressing

Divide the lettuce, figs, and prosciutto amongst four bowls or plates. Drizzle a tablespoon or two of dressing over each.

Enjoy!

August 23, 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

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