raw manchego or pecorino romano, sliced as thinly as possible on a mandoline
fresh figs, halved or quartered
raw honey or NuNaturals stevia
Using thinly sliced cheese as your wrap, layer in honey, microgreens and fresh figs. Roll up and eat.
We had a mini dinner party the other night where Britney requested that I attempt ratatouille. Ratatouille was attempted, we deemed it a success and I re-named it Mouse-a-touille because…well…I guess I was just feeling a bit silly.
4 cloves garlic, minced
2 Tbsp organic butter
1 eggplant, chopped
half cup fresh basil, chopped
1 white onion, peeled and chopped
2 zucchinis or yellow squash, chopped
1 red bell pepper, seeded and chopped
1 pound fresh tomatoes, cored and chopped
sea salt and freshly cracked black pepper
1/2 to 1 cup raw pecorino romano (sheep cheese), shredded
Preheat oven to 350. Warm 1 Tbsp. of butter and a splash of broth in a large pan and saute garlic, basil, and eggplant until eggplant is soft. Combine with remaining vegetables and pour into a baking dish. Melt and drizzle another Tbsp. of butter and a little more broth on top of the veggies and bake for an hour. Turn oven off and remove dish. Add shredded cheese and place in the oven for just a minute or two more to melt.
Yesterday I intended to post in “What I Ate Wednesday” style…and then I realized my commute was catching up to me and that I left my camera cord in Seattle by mistake! So I dug into my “Emergency Backup Recipe Stash” and pulled out this deliciousness to share:
1 bunch fresh kale
3 oz raw pecorino romano (sheep cheese!)
1 clove garlic
1/4 tsp olive oil
1 tsp oregano
salt and pepper to taste
Remove kale leaves from stems and discard stems (or save them for your juicer). Shred cheese. Place all ingredients in food processor and blend to your desired pesto consistency.
I ate mine on lettuce wraps with red bell pepper slices!