During my posting hiatus— I slacked with a summer internship and the craziness of life back at college— I have continued to take pictures of things I’ve eaten and cooked. I made eggplant parmesan and arugula and goat cheese salad upon returning back home for a couple of weeks, and the result was fantastic.
Using the goat cheese was definitely a result of my newfound obsession with it…I’ve now started wishing I could incorporate it into most of the things I cook. This salad had an herbed goat cheese, a small can of mandarin oranges, and olive oil for dressing.
The recipe for the eggplant parm came from here. Simplistic and delicious, it came together to be a relatively quick meal.