1 bunch golden beets
1 bunch red beets
½ fennel bulb, thinly sliced
1 tbsp orange zest
2 tbsp chopped mint
1 garlic clove, minced
Goat cheese
3 tbsp orange juice
3 tbsp champagne vinegar
3 tbsp canola oil
Salt and pepper
Preheat oven to 350˚. Make a light vinaigrette by combining the orange juice, vinegar, oil and a pinch of salt & pepper. Set aside. Remove the greens from the beets and set aside. Trim the root and top end of the beets, place in a baking dish, drizzle with olive oil, sprinkle with salt and pepper and roast for 30-40 minutes, until fork tender. Remove and allow to cool, then peel and chop. Keeping the red and yellow beets in separate bowls (the red color will bleed onto the yellow beets), toss each with some vinaigrette, mint and orange zest. Set aside. Rinse the beet greens thoroughly, chop and simmer in salted boiling water until tender. Drain the greens and then sauté in the garlic. Plate the greens, then top with some of the red & yellow beets, fennel slices and some goat cheese. A nice slice of crusty bread would complete the dish perfectly.
1 pint cherry tomatoes, quartered
½ small red onion, diced (about 1/3 cup)
1 clove garlic, minced
½ cup basil, thinly sliced (or a handful)
Goat Cheese
Baguette
Salt n Peppa
Olive Oil
Set oven to broil. Slice the baguette into 1/4 in slices, separate on a baking sheet and toast under the broiler for a couple minutes on each side, until golden brown and crispy. Keep a close eye on them so they don’t burn. Let cool. Meanwhile, combine the tomato, garlic, onion & basil with a drizzle of olive oil. Mix well and season with salt and pepper to taste. When the baguette slices are cool, spread them with goat cheese and top the goat cheese with the tomato bruschetta mixture.
These make a delicious & light appetizer!
Check out the Tomato & Goat Cheese Bruschetta cooking clip!!!
Smokey Goat
1 5oz log goat cheese
1 red bell pepper
1 tsp smoked paprika
Salt and pepper
Grill the red pepper over medium-high heat until well charred.
Transfer to a plastic bag and let sit for 5 minutes. Remove from bag, peel off burnt skin, remove stem and seeds.
Place pepper in food processor with the goat cheese and smoked paprika. Process until well smooth. Season with salt and pepper to taste.
MUSHROOMS!!! Check me out in Organic Lifestyle Magazine
Chanterelle, Squash Blossom & Goat Cheese Pizza
Makes 1 pizza
10-15 Squash blossoms
2 cups Chanterelles, roughly chopped
½ cup red onion, thinly sliced
1 garlic clove, minced
8 oz crumbled unpasteurized goat cheese
½ cup basil, chopped
2 tbsp olive oil
1 package pizza dough
Sea salt and pepper
Preheat the grill to medium heat. In a skillet, heat the olive oil then sauté the onion over medium heat until translucent, about 3 minutes. Add in the garlic and chanterelles and sauté another 3-5 minutes. Gently add in the squash blossoms and sauté 2 minutes until the blossoms are just wilted. Spread out the pizza dough. Drizzle lightly with olive oil, then place on grill. Cook the first side for 3-5 minutes, until you have nice grill marks on the bottom. Remove from grill. Flip the crust over so the grilled side is up and top with the chanterelle and squash blossom sauté, then sprinkle with the crumbled goat cheese and chopped basil. Return the pizza to the grill and allow it to cook another 2-3 minutes, until the cheese is warm and the bottom crust has grill marks. Remove and let cool slightly before cutting and eating. If squash blossoms are not in season, substitute 1 zucchini, halved lengthwise and thinly sliced.
Spinach Salad with Cumin Chicken and Goat Cheese
Serves 4
4 cups baby spinach
1 cup sliced strawberries
½ cup thinly sliced fennel
½ cup thinly sliced red onion
8 oz goat cheese log sliced into rounds
4 chicken breasts
Cumin
Salt and pepper
Olive oil
Aged Balsamic vinegar
Heat grill to medium high. Drizzle chicken with olive oil and season both sides with cumin powder, salt and pepper. Grill 3-5 minutes per side, until thoroughly cooked. Remove from grill and set aside.
To assemble salad: On each plate, place 1 cup of spinach leaves. Top with strawberries, fennel and red onion. Slice the grilled chicken and lay on top of the spinach salad. Arrange a 3-4 slices of goat cheese around the plate and drizzle the whole salad with aged balsamic vinegar.
Smokey Pepper Goat Cheese Dip
1 11oz log of goat cheese
½ red bell pepper, chopped
1 small clove garlic, chopped
1/2 tsp smoked paprika
1 scallion, chopped
In food processor, pulse the garlic and bell pepper until finely chopped. Add in the goat cheese and smoked paprika. Process until well combined and smooth. Add in scallions and pulse to combine. Season with salt and pepper if desired. Serve with crackers, bread, or as a veggie dip.
