It appears the common theme this week is food to feed a busy schedule and a body aching from head to toe as a result of a tough crossfit week.
Giving into the #TBT trend—why not bring back a classic, easy, and make-ahead meal courtesy of my good friend Jules—baked goat cheese salad. This was a simple, flavor-packed meal that my friend Jules gifted to our group of friends just after college graduation, when money was tight and we were developing finer pallets.
This dinner can be easily misconstrued as unassuming—but the real reason to give this a try is its ability to pack a punch of bright flavor, as well as its ease in preparation and storage. I often prepare the goat cheese patties several days to a week ahead of time, seal them up in freezer-safe plastic bags and take them out as needed for dinners, lunches and even appetizers.
These delectable cheese parcels are perfect on top salad greens (from spinach to arugula to romaine) and even with some hearty crackers or veggies for dipping. Let your imagination go wild – or if you are like some workaholics (eh em) you can even choose to eat these sans veggies altogether.
Culinary creativity does not stop at the peripheral accompaniments to this treat—you can experiment with the type of goat cheese and even the crusty topping. For instance, I often mix up the goat cheese from prepared fresh goat cheese with honey to mixing ad hoc spices (oregano, parsley, rosemary) with plain fresh goat cheese. And if you really put yourself out there, you may want to try swapping out crushed Melba Snacks, with panko bread crumbs—live a little!
So after another killer crossfit workout, consisting of thrusters (awkward term, effective for toning the shoulders and upper back) and box jumps (tough plyometric that somehow makes me smile like a child every time)—it was time for a delicious dinner.
TBT Goat Cheese Salad
Prep Time: 10 minutes
Bake Time: 12 minutes
Freeze Time: 5 minutes to 5 days
Divide and shape the goat cheese into 2 patties. Place the crackers in a plastic bag, sealing tightly and use a rolling pin to crush the crackers into bread-crumb-sized pieces. Set up 2 bowls, placing the crushed crackers in 1 and the egg whites in the other. Dredge the goat-cheese patties in the egg whites, coating evenly, and then dredge in the crushed crackers.
Place the patties into plastic bags and store in the freezer for at least 5 minutes, but they can be left in tightly sealed bags for up to a week.
When ready to serve, preheat the oven to 400 degrees F. Place the patties on a baking sheet lined with aluminum foil and bake until soft, approximately 12 minutes. Place on a bed of greens and enjoy!