A Cheesy Lunch

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Do you ever have one of those days where it’s hard to get out of bed, it takes forever for your face to wake up, and all you can think about is comfort food? Well, I probably don’t even need to say it, but I’m having one of those days. I woke up thinking about the cup of sipping chocolate I had at Chocolate Apothecary a few days ago.  They made mine with almond milk and it was To. Die. For. Then, I had leftover pesto pasta with spicy sausage for breakfast. We still have no snow and have been dealing with clouds, clouds, and more clouds, with an entrance of pea soup fog every now and then. Perfect weather for comfort food.

On my way to the grocery store to purchase items forgotten yesterday for baking, I at least was able to stop myself from pulling into Starbuck’s for a hot chocolate. But only because I knew it would be a disappointment after the perfect cup at Chocolate Apothecary.

I returned home to begin my candy making and while I was licking the chocolate spoon and scraping the bowl (pepita and cranberry bark – recipes coming soon) I thought to myself, “Self, wouldn’t a grilled cheese sandwich and a goat cheese salad be delightful for lunch?” And believe me, I was right. Maybe my whole day will be like this, I don’t know, but I do know that life is much too short to not have one or two little indulgences every now and then.

Gluten Free Dairy Free Grilled Cheese Sandwich

2 Slices Gluten Free Bread (I prefer homemade or Udi’s)

Dairy Free Butter

Daiya Cheddar Style Cheese

Salt

Butter both slices of bread on one side. Sprinkle with the tiniest amount of salt (dairy free butter is not salty enough), place in a skillet, add the cheese, top with remaining bread. Cook on medium low (this dairy free cheese melts nicely, but you need to give it time) until golden on one side. Flip. Cook until golden and cheese is melted.

Goat’s Cheese Salad Dressing

(This will make extra, it keeps nicely sealed tightly in the fridge.)

1/2 to 3/4 package Goat’s Cheese

About 1/2 to 3/4 Cup Olive Oil Mayonnaise

About 1/4 cup or so of Rice Wine Vinegar

Ground Pepper

(You can also add fresh or dried herbs, chives, parsley, etc. depending on what you are serving with the salad.)

Place all ingredients in a bowl, smash the cheese with a fork and stir to combine thoroughly. Place salad in a large bowl, spoon some dressing over it and toss until salad is coated.

2 thoughts on “A Cheesy Lunch

  1. I just tried Daiya cheese for the first time last night and love it melted (cold & raw is another story). I can’t wait to have my first grilled cheese in ages. Thanks for this recipe. : )

    Shelby, The Present Chef

    Like

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