I’m pretty sure I created a masterpiece last night.
Baked Flatbread with Ricotta, Figs, Arugula, Onion and Garlic.
1 FlatOut Light Wrap
3 fresh California or Black Mission Figs, quartered and chopped
Onion thinly sliced (about a handful)
1/4 c Part-Skim Ricotta
2 Handfuls Arugula
1 Garlic Clove
1 tsp Walnut Oil, divided
Preheat oven to 350. Saute the onion and garlic in skillet with 1/2 tsp of oil until softened and nearly caramelized. Brush the FlatOut wrap with the other 1/2 tsp. Once the onions/garlic are ready, pour over the wrap. Apply ricotta in tbsps over the onions. Top with figs and 1 handful arugula. Season with S&P. Bake in the oven until flavors combine and ricotta melts, around 20 minutes. Top with second handful of fresh arugula.
I paired with a serving of Pacific Butternut Squash Soup. This is my favorite Butternut Squash soup, for sure.
Preheat oven to 370. Stuff a pita with 1/4 c pasta sauce, 2 tbsp ricotta, 1 slice Veggie Mozzarella Cheese, 1/2 sliced zucchini, handful of spinach, and 1/4 block of tempeh. Bake until the pita is crisp and the cheese is gooey.
I started off the meal, however, with the last of my Butternut Squash Soup, topped with a bit of cinnamon.
For dessert, I had .75 of a serving of Hershey’s Cake Batter ice cream, with 3 dark cherries and Reddi-Whip.
Please avoid the bad nails, I got a crappy manicure over 4th of July weekend! 😦
Now, I’m planning on getting a very good night’s sleep (after fixing my nails) and getting in a great run tomorrow morning. Have a great night!