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!
whole wheat spaghetti
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.