goat cheese

Beets and Goat Cheese are one of those matches made in heaven, and therefore show up in salads quite often. You can make it even more orgasmic but adding mandarin oranges (canned) and honey covered walnuts. I don't like writing recipes for salads ( I do for dressing though) because the amounts don't need to be so exact. If you really love one ingredient, you can put more.Here, I microwaved beets (

While I was in San Diego I was invited to a Labor Day Party and these were served. They were really good and rich. They don't look that appetizing but let me tell you they are wonderful.Yield:4 Servings (So adjust for your crowd)8 Black Mission figs 1/2 cup goat cheese, cut into cubes 8 prosciutto (thinly sliced, cut in half lengthwise) 2 tablespoons extra-virgin olive oil Sea salt and freshly gr

Ingredients: * 1 1/2 tablespoon Butter * 2 med. leeks, thinly sliced * 1 tablespoon fresh parsley, minced * 3/4 cup tomato, chopped * 3 ounces Montrachet or Feta, crumbled * 2 tablespoons olive oil Directions: Melt butter in large skillet over medium-low heat. Add leeks; saute until tender, about 10 minutes. Season with salt and pepper. Stir in parsley. Cool. Spread leek topping evenly ov

Ingredients: * 1 pizza crust * 6 ounces Fresh goat cheese * 2 tablespoons Walnut or safflower oil * 1/2 cup Walnuts Directions: Crumble the goat cheese and sprinkle it all over the pizza. In a small bowl toss the walnuts with the walnut or safflower oil to coat. Place the walnuts all over the pizza. Bake according to directions.

Ingredients: * 1 large Prefabricated pizza shell (I prefer Boboli brand) * 7 ounces goat cheese, sliced thinly * 2 cloves garlic minced * 1 teaspoon dried basil * olive oil for sprinkling Directions: Preheat oven to 450 Spread goat cheese on pizza shell Sprinkle garlic, basil, salt and pepper over cheese Spread out tomatoes and mushrooms Sprinkle with olive oil Let rest for five minutes b

I pulled this recipe out of a magazine and held on to it for a long time. Thinking about it later, I'm not sure why. I love burritos, yes. But burritos with mushrooms and spinach? What was I thinking?My older self must have known something my recent self didn't, because I could hug old me. These burritos, as weird as they are, are scrumptious. Filling and delicious and HEALTHY! How many burritos can claim that? And quick-to-make! I got home and 20ish minutes later, Dave and I were chowing down on burritos with spinach in them. Crazy!For whatever reason, I couldn't find green salsa at the store or they were out, but I didn't get it. We had lots of jars of salsa in the fridge already, so I dumped in some of a couple. Please feel free to use whatever salsa your heart desires. This is a perfec

We had this last week, maybe the week before. I was really excited about it because it was cold and icky outside, and I like to think that this was a decently healthy dinner. Sure, I crumbled a ton of goat cheese on top.... and then topped the goat cheese with a poached egg (not pictured because it didn't photograph well.) But other than cheese and egg, it was totally healthy! :)Now, I try to keep a decent amount of herbs on hand... its easier in the summer, when I have them potted outside... but if you have parsley and mint, and also have a decently stocked pantry, you could make this for dinner in a pinch. Try it, you'll like it.Goat Cheese, Lentil and Potato Saladc/o Food & Wine magazine, October 2007-cheese-lentil-and-potato-salad1 1/4 cups French green lentils (9 ounces), rinsed a

Ingredients :One half cup olive oilOne third cup lemon juice1 Tbsp. green onions, chopped1 tsp. Dijon mustard8 oz. crumbled goat cheese6 cups mixed greensOne half cup black olivesOne quarter cup sunflower seedsOne third cup Parmesan cheese, gratedCombine first four ingredients in a salad cruet and shake well. Combine goat cheese, mixed greens and olives and toss; just before serving, pour dressing over salad and top with sunflower seeds and Parmesan cheese.Tips : Goat cheese is lower in fat and calories than other cheeses.

Obviously my brains have shut off... or else I would have posted this sooner... because we had it weeks ago! Maybe I saved it because all we were eating was pasta... wanted to spread it out... Except that that phase hasn't really stopped... we're still pasta-crazy! There are worse things to be.Right. So. I won't lie, I made the ravioli some Sunday afternoon while the Mister watched football. Weeks ago. I might have had football on the radio, but its more likely I had my ipod going. I'm not sure what got into me, but I was in a mood, so I made my own dough and then rolled it out and then filled it. Oh wait, I know what it was... I got this multi-pack of cookie/biscuit cutters... (notice the cute little scalloped edge?)... Why make my own pasta when the recipe so happily calls for wonton wrappers? I don't like wonton-wrapper ravioli. I don't know if I'm just doing something wrong, but they come out all weird and squiggly... not my favorite. That, and I find the production of pasta

Nili Kosterman sent this recipe to me She said: “Made this for dinner tonight…yummy yummy good, I also added crumbled bacon to the bowls right before I served it.  Comes from Everyday Food magazine May 2007 issue.” Thanks Nili, I love new recipes! Ingredients: 2 bunches asparagus 4 T butter 12 oz cavatappi or other short pasta 1 small log soft goat cheese (5 oz), crumbled 2-3 tablespoons snipped fresh chives for garnish Directions: Heat oven to 450. Meanwhile, bring a pot of water to a boil. Place asparagus on a large rimmed baking sheet, dot with 1 T butter and season with salt and pepper. Roast until tender, tossing occasionally, 10-15 minutes; cut into 2-inch lengths. While asparagus is roasting, generously salt boiling water and add pasta and cook until al dente. Set aside 1.5 C pasta water, drain pasta and return to pot. In a medium bowl, combine goat cheese, remaining 3 T butter and 1/2 cup pasta water. Season with salt and pepper and whisk until smooth. Add g

This is such a simple recipe I don't know that there actually is a recipe but for all you out there who have grown up with Grilled Cheese Sandwiches and think that a sad little Kraft American cheese single on Wonder Bread is the way to go I'm hoping to expand your horizons.Go to the fancy cheese section of the grocery store and pick out a nice chevre--that's just an all-purpose term for French goat cheese. Not feta, heavens no. A good, fresh chevre such as Montrachet should be soft and spreadable.Then get a rustic, crusty loaf of bread--Italian, French, sourdough, rye, it doesn't matter just so long as it's thick and crusty and fresh. Spread the cheese on the bread as thick or as thin as you'd like and brush either melted butter or light olive oil on the outside and grill. Melted butter won't tear your bread up the way hard butter can and butter will give it a slightly browner color than olive oil will. You can use a fancy panini machini or grill it in a frying pan the way

We had this last Sunday night for dinner. I had a lot of extra ravioli rounds leftover from the beet pasta, so I tasked Dave with finding a new filling. Considering how much we liked it, I think I might send him to find recipes off the internet more often! Presto Pasta Night, hosted by the lovely Ruth at Once Upon a Feast, is something I wish I participated in more. We have had a crazy amount

Healthy & Delicious! Makes 4 Servings 1 bag or 1 large head of lettuce 1/4 - 1/2 log of soft goat cheese separated in little clumps 7 strawberries sliced 1/2 C roasted almonds (coursely chopped) ———toss with Maple Viniagerette (see recipe in recipe list) 2 organic free-range chicken breasts 1 tsp sea salt (sprinkled & pressed into both sides of chicken) —-Grill over (preheated) [...]

I haven’t quite gotten the hang of this whole blogging regularly thing, and have not been keeping up on my part of the writing! I have, however, continued to get to eat a variety of wonderful creations that the foodie has made. One of these a few weeks ago was Goat Cheese and Beet Tortelloni. We had gotten beets in our CSA delivery, so the foodie was looking for something to do with them. Being the continuously creative chef that he is, he saw goat cheese in the fridge and decided that goat cheese and beets would pair well together in a pasta dish. I wish I had his knack for thinking of delicious food combinations, but I think that’s why he is the foodie and I am the eater! Beets tend to make wonderfully colorful dishes, and this one was no exception. The beets in this recipe hide inside the pasta, so a pureed beet sauce added the beautiful deep red color. Goat Cheese and Beet Tortelloni Filling: 2 medium sized beets 4 ounces goat cheese 2 tbls bread crumbs zest of 1/2 a

Fresh fava beans require patience. You have to shuck them twice, once to remove the thick shell, and then again, after cooking the beans, to peel the outer skin. Are they worth the effort? You tell me. Fresh favas, or broad beans, are only available for ...