Butter Lettuce Salad with Herb-Coated Goat Cheese

I had a similar delicious salad at a French bistro once and thought i'd add my own twist. Forget the mayo and sour cream, the herb-coated goat cheese adds enough flavor and creaminess with my simple light dressing. This is herby, crisp and creamy...

Serves 4

Ingredients:

1 Butter or Boston lettuce
1  log of herb-coated goat cheese (8 ounces), sliced

For the dressing:
1 tblsp dijon mustard
1 lemon, juice of
1 tsp honey
2 tblsp extra virgin olive oil (evoo)
salt and freshly ground black pepper, to taste

Method:

Layer butter lettuce leaves in a large plate, slightly overlapping. Add herb-coated goat cheese slices.

For the Dressing:

In a dressing bowl, mix dijon mustard and lemon juice. Whisk in honey, then evoo until the dressing thickens a bit. Season with salt and pepper. Drizzle on salad and serve.

 Tip: If you can't find herb-coated goat cheese, you can easily make your own. Combine chopped parsley, thyme, salt and black pepper in a plate then roll the cheese in the herb mix until evenly coated.

Nutrition Facts: Goat cheese is an excellent choice for those watching their fat intake. It contains less fat than cow milk cheeses (cheddar, cream cheese etc.)

Bruschetta with a twist

I enjoy eating classic dishes as is but when imagination sparks, i always think: how can i add my personal touch to that? For classic bruschetta, i add pine nuts and you should too. It gives a nutty flavor to that mouthwatering, juicy appetizer.

Recipe

Serves 4-6

Ingredients

3 ripe tomatoes on the vine, cut into quarters
3 garlic cloves, peeled
1 cup, fresh basil leaves
handful of pine nuts
1/3 cup extra virgin olive oil
salt and freshly ground pepper, to taste
1 loaf of french baguette, sliced

Method:

Preheat oven to 375 F. Spread slices of bread on a baking sheet
In a food processor, combine tomatoes, basil, garlic and pine nuts. Season with salt and black pepper and drizzle olive oil. Pulse until you get a chunky mixture. Transfer to a serving bowl.
Bake slices of bread for 3-5 min or until golden brown.
Serve bread and mixture separately or assemble and serve immediately.

Nutrition Tip: This is a great afternoon snack for everyone and mainly weight watchers. This meal is vibrant in colors, flavors and vitamins. You can also use whole wheat/grain toast instead for added fiber. Enjoy!

Classic Mushroom Soup

The season for hot soups has started and the one that marks this beginning in my kitchen is mushroom soup. I use low-fat accompaniments to the main ingredients to make this soup still taste incredibly rich, cozy and velvety.

Recipe

Serves 2-4

Ingredients:

1/2 lb, white button mushrooms, sliced
1 leek, sliced
1 chicken bouillon
1 tbsp, flour
2 cups, water
1/4 cup half and half or light cream
1 tbsp olive oil
salt and white pepper, to taste
grated parmiggiano reggiano, to taste

Method:

Heat olive oil in a medium pot and toss leeks and mushrooms until translucent. Stir in flour, then add chicken bouillon and water. Bring to a simmer, cover and cook for 20 min. Insert the wand of a hand blender into the pot and blend until smooth. Mix in light cream and season with salt and white pepper to taste. Serve in a bowl and top with some freshly grated parmesan cheese. Don't forget to dip in a piece of a fresh crusty bread as well! Bon appetit!