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ASIAN SALAD WITH BERRIES AND GOAT CHEESE

Servings: 4 dinner or 6 side salads

Prep Time: 15 minutes

DRESSING:

½ cup rice wine vinegar

¾ cup olive oil

1 tablespoon sesame oil

2 garlic cloves, crushed

½ teaspoon fresh ginger, finely chopped

1 Thai chili, sliced

2 tablespoons maple syrup

salt and pepper to taste

SALAD:

4 cups mixed greens, such as arugula, red leaf lettuce,
butter lettuce, endive, and romaine

½ cucumber, finely diced

1 orange pepper, finely diced

2 cups fresh berries, well rinsed and cut if necessary

6 ounces soft goat cheese, crumbled

¼ cup chopped peanuts

Mix all dressing ingredients together in a small jar. Shake until well mixed. Chill until use. Assemble the salad in a large bowl. First mix together the greens, cucumber, and pepper. Gently toss in berries. Toss with dressing and top with goat cheese and chopped peanuts right before serving. Recipe by Laura Swayne. Photography by Heath Anyan.

GRILLED VEGGIE SANDWICH

Servings: 2
Prep Time: 15 minutes
Cook Time: 5 minutes

4 slices French or sourdough bread

¼ cup Dijon mustard

4 ounces soft goat cheese

¼ cup apricot jam or mango chutney

¼ medium eggplant, cut into slices, grilled, skin removed

½ red pepper, grilled and cut in half

½ yellow pepper, grilled and cut in half

olive oil

salt and pepper, to taste

Spread 2 slices of bread with mustard and the other two slices first with goat cheese, then jam or chutney. Layer the grilled eggplant and peppers on each of the bread slices spread with mustard. Top with other bread slices. Brush tops of sandwiches with olive oil. Pour a small amount of olive oil in pan or panini maker. Place sandwiches in pan and top with lid. Cook until sandwiches are heated through and golden brown, flipping halfway through if not using a panini maker. Cut in half and serve.

TWIST: For a more substantial sandwich, add tuna or chicken. Recipe by Laura Swayne. Photography by Kathi Inglesby.