Epic Spring Salad with Asparagus, Chicken and Garlic Scapes
When in doubt this spring, pile all the veggies into a huge salad like this one.
I say this a lot, but I always mean it. I am sad that this casserole is gone. But it’s gone because I ate it all up. And the point wasn’t to have it sit in the fridge, I suppose.
Maybe I should think about food less. Ha.
This meal continues a pretty long streak of eating very little meat. It’s not intentional. It’s just kind of funny to observe. That I can recall, I’ve had meat at 3 of my last 24 meals. Two of those three meals were eaten at restaurants and the other one was at soup club at work.
It also happens to be gluten free. It’s kind of like a lasagna with no noodles, which means that if i hadn’t smothered it in mozzarella, it would be approximately 0 calories (probably. I didn’t figure that out exactly). You can skip the mozz if you want.
This is based on a recipe from Oh She Glows but I destroyed its vegan-ness. Not that there’s anything wrong with vegan food. I just got a killer deal on fresh mozzarella.
I really liked Oh She Glows’s idea for baking the eggplant a little bit first – basically she bakes it at 450 until it shrivels a bit. I also did this. Eggplant has SO much water in it – you’ve just got to get rid of it or you will have a stew instead of a casserole. The eggplant is ready to go in 10-15 minutes. When it’s done, take the oven temperature down to 425.
Next, blend the beans, spinach, basil, olive oil and salt in a food processor until smooth.
Ready your favorite ceramic baking dish, and make it a big one. Layer the ingredients – first a SCANT layer of tomato sauce, then eggplant, then bean paste, then zucchini, and repeat. I got through two full cycles, and then had a little eggplant leftover, which I topped a layer of mozzarella on top.
Bake for 40 minutes, and allow to cool for at least 10 minutes before serving.