Grilled Eggplant & Goat Cheese Salad

Grilled Eggplant & Goat Cheese Salad

Can I say: you HAVE TO MAKE THIS?!
If you like eggplant or even if you think you don’t like eggplant: MAKE. THIS. NOW!

Farmers market is bursting with fresh, tender eggplants, especially japanese eggplant, which are sweet, silky and mild.
So DEE-lish!

This recipe was a genius inspiration by Giada De Laurentiis.

Slice japanese eggplants on the bias, lightly drizzle with olive oil and sprinkle with salt.
Grill on a medium-hot grill until tender, approximately 8-10 minutes, turning half way through.
Let cool to room temperature then sprinkle fresh goat cheese and toasted pine nuts over the top.
Drizzle with a dressing made with equal parts Balsamic Vinegar and Extra Virgin Olive oil, whisked with freshly chopped Mint and Basil.

This is so good, be sure to make more than you think you’ll eat, cause you’ll eat more than you think you will!
Make this. You WILL thank me, trust me, it’s really THAT good!

(Serve alone for lunch or with a freshly grilled salmon or shrimp. Heck, I’d have this for breakfast!)

Goat Milk & Honey Panna Cotta

Goat Milk & Honey Panna Cotta

My daughter is lactose intolerant and she takes a Lactaid to negate most of the effects. We aren’t quite sure if she is intolerant of the milk protein, but large amounts of dairy, especially cream dairy does not agree with her. As such, I’ve had to learn how to modify her favorite dessert: Panna Cotta

While standing in front of the dairy case, I spotted Goat Milk. Hmmm, I wondered how that would taste in a Panna Cotta? I grabbed a carton and sped home to whip up a batch. Honey is a natural companion to goat, and the real vanilla bean gives it added punch.

It turned out so well, I think this will be a semi-regular dessert to have around the house. While tinkering with the milks, I also leaned the recipe out tremendously. I made a quick jam out of frozen blueberries to go on top. I hope you enjoy this extremely tasty version of Panna Cotta as much as we do. The best part is, you can enjoy and not feel guilty!

Goat Milk & Honey Panna Cotta

2 cups goat milk
1.75 cups lactose free milk (I use 1% organic)
.25 cup heavy cream
1/3 cup honey
1 tbsp sugar
pinch of salt (I used Himalayan pink)
1 package gelatin (1 tbsp)
1 vanilla bean, split and seeds scraped

In a 2qt saucepan, add 1 cup of the milk, the vanilla bean & seeds, and sprinkle the gelatin over the top. Let sit for 5 mins to bloom.
Bring this mixture to just under a boil. Bubbles will appear around the edges of the pan, the gelatin will dissolve as well as the sugar and honey. Let steep for 5 mins to extract flavor from the bean. Remove the bean add the rest of the milks, stir to combine.

Portion out in to serving dishes. I like to serve mine in wine glasses, but ramekins work well to. This makes 6 generous servings. Cover with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours.

Serve by itself, or garnished with a homemade jam, berries, mint and a little whipped cream.