Roasted Veggie Wraps
Though I walked a fine line of near misery this weekend, I am happy to report that I successfully survived the historical blizzard, in a house with no electricity and no heat for the better part of the weekend. This of course did not mean that there was any lack of cooking.
I am tempted to glamorize this for you all, and tell you I dined on roasted veggie wraps, sipped on chilled white wine, a bottle freshly plucked from the snow pile, in front of a roaring fireplace.
In fact, I will tell you this because this did really happen. But I must be honest and tell you I was adorned in a winter hat and wool socks at all times and I was usually muttering something about the cold that had settled quite suddenly over our home as the lights went out.
It was not until late Sunday, when the electricity was restored, that I was truly able to see and marvel at the down comforter of snow that had coated most every viable surface as far as the eye could see.
The roads looked like something out of an Alaskan landscape, the trees laid down to rest under ice and snow-ridden branches and the birds, oh the birds were just giddy with the sudden abundance of berries brought to the ground and the generosity of a certain someone who kept the black oiled sunflower seed flowing and suet aplenty.
I was unable to adequately document most of my cooking endeavors as the glow of the hearth just does not do the trick and the temptation of a hot meal was too enticing to illicit a full photo session.
I will leave you with this. Don’t ever let anyone tell you that you cannot cook quinoa tacos in the dark. A camping stove saved me and my sanity this weekend. I will post the recipe soon, when I am able to actually capture this meal under adequate lighting. For now, I will share my roasted veggie wrap.
Roasted Veggie Wraps
2 whole wheat wraps of your choice
about 2 cups of spinach, washed and spun dry
2 cups of chopped vegetables, your pick (I chose carrots and broccoli because thats what we had on hand)
1 TBSP olive oil
1-2 TBSP goat cheese
For the glaze (this will make extra which can be easily stored in a jar for future use):
1/2 cup balsamic vinegar
1-2 TBSP light brown sugar
I would recommend preheating and oven to 375F and tossing the chopped vegetables with the olive oil. Spread out on a baking sheet and roast until for tender, about 20 minutes. However, given my resources, I used a cast iron skillet over medium heat to saute the vegetables about 10 minutes, until soft but still with a bit of crunchiness or to your liking.
In a small cast iron skillet over medium heat, heat the balsamic vinegar and brown sugar, stirring frequently until the mixture has reduced in volume by about half. Remove from heat to a small bowl.
Assemble wrap with roasted vegetables, goat cheese and spinach. Drizzle with balsamic glaze and enjoy!