After six days of traveling, my body needed good, healthy food. It craved vegetables and calming food. So last night. I made the following Roasted Vegetable and Arugula Salads w/ Toasted Pecan Goat Cheese Rounds.
Roasted Vegetable and Arugula Salads w/ Toasted Pecan Goat Cheese Rounds
Arugula: I just washed the arugula (out of the garden) and tossed it with a light vinegrette dressing.
Roasted Vegetables: I mixed up 2 T olive oil and 1 T balsamic vinegar with some salt and pepper and brushed it on a 2 whole portabella mushrooms and 1 cut up red pepper and grilled them.
Goat Cheese Rounds: Crushed some pecans. Cut the goat cheese in rounds and coat with the pecans, by pressing into them. I heated a nonstick skillet and set these in the skillet toasting the pecans and slightly warming the goat cheese.
Assemble as desired.
I also made a cold walnut and brown rice salad to go with this. The dinner had good flavor. It wasn't spicy, but it was tasty, and yet, calming on a sore stomach.