Friday, August 5, 2011

Summer Pasta Salad & Grilled Eggplant

Summer Pasta Salad

I came across this recipe while I was grocery shopping today at Trader Joe’s. They were giving out samples of this pasta salad in little cups. As soon as I tasted it, I knew what I would be making for dinner tonight. Yum!


rice vinegar
shelled edemame
green onions
shredded carrots
whole wheat spaghetti
wasabi mayo


Cook the pasta and the shelled edemame. Mix all ingredients together in a bowl. (The wasabi mayo is very spicy, so add as little or as much as you like). Put it in the refrigerator and then serve chilled.

Grilled Eggplant with Goat Cheese

I found this recipe on a blog called Grilled Vegetables. The grilled eggplant can be served as a meal or as a side, depending on who you are cooking for.


3 eggplants, in 1 inch wide slices
⅓ cup fresh basil, chiffonade cut
6 tablespoons extra virgin olive oil
3 oz crumbled goat's cheese
3 tablespoons balsamic vinegar
½ cup toasted pine nuts
½ teaspoon black pepper
½ teaspoon salt


Toss the eggplant in half the olive oil and grill it over a medium hot gas or charcoal grill for about 4 minutes on each side or until grill marks appear. Arrange the grilled eggplant on a serving platter. Sprinkle the basil, pine nuts, and goat's cheese over the top and drizzle the balsamic vinegar, salt, pepper, and remaining oil over the salad.

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