Re: What\'s Cooking EDF? #4
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Cook baby spinach in frying pan with oil until wilted. Butterfly chicken breast. Stuff with spinach and goat cheese and pine nuts or slivered almonds. Top with some sundried tomato if you want.
Slice zucchini and yellow squash and asparagus and place on a baking sheet. Drizzle olive oil, basalmic vinaigrette, sunflower seed and salt over everything.
Put a clove of garlic in a cupcake pan. Pour about 1/2" of oil in the cupcake hole with the garlic.
Slice up some Italian bread and brush with olive oil and minced garlic and sprinkle some salt on. Bake. When the garlic is done, peel the cloves and put a few on each piece of bread. They'll be really soft and delicious.
Bake everything for like 30 minutes at 350.
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I made a version of this last night and it was pretty solid. Needed more of the spinach and cheese stuffed inside, but that was just a proportion effort. I may try it again with some variation to see if there might be something more to enhance the flavor combo.
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I don't know how much people do lunch cooking, but I'd be interested to hear from those that do it.
It's kind of a different ballgame, but I'm getting tired of my soup and basic sandwitches mentality I'm in. Any thoughts on how to spice up lunches?
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