This week I kept talking about wanting to cook something epic! So last night I decided to take on two new dishes: an eggplant sandwich and summer salad on the side. Of course, I look at two of my favorite magazines for inspiration:
And I have a confession: I love cooking. I put on some good music and my apron, pour a glass of wine and dance around my kitchen while prepping food. Tonight was no different. I put on old jazz standards and started on the salad out of Sunset Magazine.
The salad has heirloom tomatoes, asparagus, and avocado with a light dressing which is comprised of dijon mustard, small amount of EVO, salt, pepper, lemon juice. I subbed goat cheese for Gorgonzola.
Just cook the asparagus in some water for two mins and then combine all the ingredients in a bowl. According to Sunset magazine this recipe is around 250 calories, but I figure I saved some calories from switching Gorgonzola to goat cheese.
In two mins you flip…
This was a great meal! I love summer veggies and I love goat cheese. The eggplant sandwich was good! I love the crispiness of the eggplant and the freshness of the heirlooms and the bite of the arugula.
In other news I went on my hilly run (4.1 miles) I only ran about 3.75 and I timed by run on my ipod. Today I ran 3.1 miles in 25:40 mins! Whoo Hoo! Bring it on July 11th!