Edamame Pasta Salad with Goat Cheese and Honey Dressing

Pasta salads are one of my favorite summer foods. For me, pasta is a comfort food but, when the weather is hot, I don’t always want to eat a heavy and hot meal so I turn to pasta salads. My “go to” pasta salad is mayo based with celery, egg, peas, and tuna. My mom and grandmother both always have a big bowl of it in the refrigerator throughout the summer. It keeps well, everyone in my family loves it, and it goes perfectly with grilled meats and vegetables. However, you know I like to switch things up. I’m also very finicky when it comes to mayo. Sometimes, especially when it’s hot out, it makes my stomach feel a little weird. So I generally try to stick with more oil-based pasta salads when I’m experimenting.

This recipe uses lemon juice, olive oil, and honey. I think the flavor combination is absolutely wonderful. The lemon keeps it light, the olive oil keeps it from being dry, and the honey makes it just a little bit sweet. The goat cheese tones down the sweetness of the honey and the tartness of the lemon and it all comes together perfectly. When you let the pasta salad sit for a couple hours, the liquids cause the goat cheese to break down a little bit, which creates a creamy sauce that coats everything. For vegetables I used edamame and cucumber for some crunch and tomato for some color. I think next time I would substitute the tomato for a red bell pepper because it would hold up better. But you can use any veggies that you like!

This can also be eaten cold as a pasta salad or slightly warmed. If you stick it in the microwave for about 30 seconds, the pasta will get a little warm and the goat cheese will melt but the vegetables will still stay crisp! 

Edamame Pasta Salad with Tomatoes, Cucumber, and Honey Dressing adapted from Sugarcrafter

• 8 ounces pasta (I used penne)
• 6 ounces frozen edamame, shelled and thawed
• 1/2 pint grape tomatoes
• 1/2 cucumber, diced
• 1/4 cup onion, diced
• 1/2 cup goat cheese

For the dressing:

• 1 1/2 Tbsp olive oil
• 1 1/2 Tbsp honey
• 1/4 tsp lemon juice

1.       Cook the pasta according to package directions. Let cool completely.

2.       Dice the cucumber and onion, and halve the tomatoes.

3.       In a large bowl, combine all of the ingredients.

4.       In a small bowl, stir together the olive oil, honey, and lemon juice. Toss with the salad. Can be served chilled or slightly warm. 

Goat Cheese, Brie, Caramelized Onion and Apple Sandwich

This sandwich is a great combination of fall and summer flavors, which is perfect for the crazy weather we've been having.  One day it's freezing and feels like the middle of fall and the next day it's sunny and feels like the end of summer.

Also, I'm in love with the fact that it contains two fancy cheeses. I love cheese.  Especially nice cheese with strong flavors.  Two in one meal?!?! Hallelujah!

The crunch of the apple counters the soft cheese beautifully.  The savory onion pairs well with the sweetness of the apple and the spinach adds a dash of color. I love everything  about the look, taste, and texture of this sandwich.

It's great plain because of all the complex flavors.  But I am the queen of condiments.  If I'm eating a salad, I generally chooses at least 3 dressing to try.  On a deli sandwich, I get sides of flavored mayos, mustards, and hot sauce. On hot dogs and hamburgers, I eat ketchup, mustard, 2 kinds of relish, sauerkraut, BBQ sauce, and basically anything I can get my hands on. Who knows if I even like hot dogs? I don't think I can actually taste it under my mess of condiments. Sometimes I think I just eat as an excuse to taste condiments... kinda gross, huh?  So I tried the sandwich with honey mustard dressing and raspberry vinaigrette and both were heavenly.

If you are a fellow lover of cheese and aren't sick of apples yet, you should make this.

Goat Cheese, Brie, Caramelized Onion and Apple Sandwich (1 sandwich – 490 cals) from healthy food for living

• 1 medium yellow onion
• 1 tsp olive oil
• pinch of Kosher salt
• pinch of sugar
• 1 oz soft goat cheese (about 2 Tbsp), at room temperature for easier spreading
• 1 oz soft brie cheese (about 2 Tbsp), at room temperature for easier spreading <– you can remove the rind if you’d like
• 1/4 apple, cored & thinly sliced
• fresh spinach
• 2 slices of bread (I used an English muffin, but this would be really tasty on some hearty wheat and nut bread)

1. Slice the onion in half lengthwise (through the “poles”) and then remove the papery skin. Thinly slice the onion widthwise (around the “equator”).
2. Heat the olive oil in a medium-sized non-stick skillet set over medium heat. Add in the onions and cook, stirring occasionally, for 10 minutes. Add in the salt and sugar. Lower stove temperature to medium-low/low and cook, stirring occasionally, for an additional 20-25 minutes, or until the onions have turned a deep golden brown color. Let cool.
3. Spread the softened goat cheese onto one slice of bread. Spread the softened brie on the other.
4. Layer the greens, sliced apple, and caramelized onion onto one slice of bread; top with the other.