Tag Archives: goat cheese

Potato, Squash + Goat Cheese Goodness

21 Jul

Recipe originally from theKitchn.

  • 2 squashes, thinly sliced
  • 2 sweet potatoes, thinly sliced
  • 3T olive oil
  • salt + pepper
  • 1/4C milk
  • 1/3C grated parm
  • 1T chopped basil

Preheat oven to 400.

Toss sliced veggies with olive oil.

Pour a small drizzle of olive oil in a casserole dish (around 8 or 9 inches square) and spread it around the bottom and sides. Place 1/3 of the squash and potato slices in the bottom of the dish—no need to layer them squash-potato-squash-etc.—then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.

Advertisements

Beet (Greens), Walnuts + Goat Cheese Pasta

13 Jul
Jen made this and it was tasty!
  • 2 T olive oil
  • 1 clove garlic
  • 1/2 lb beet greens, in pieces
  • 1/4 C water/stock
  • 1 beet, roasted and chopped (3/4 C)
  • 1/3 lb cooked pasta
  • 1/4 C walnuts
  • salt + pepper to taste
  • goat cheese to taste
Saute garlic in olive oil.  Add beet greens, cook until wilted.  Add water, noodles and beets.  
Cover pan for a minute to heat, then stir until noodles are a nice pink.  Then add walnuts and salt + pepper.  Plate and add goat cheese.
Based on the edible Boston recipe.

Strawberry + Arugula Salad

20 Jun

Modified slightly from Martha Stewart’s recipe.

  • 1/2 lb strawberries
  • 1 T balsamic vinegar
  • 1 T olive oil
  • salt & pepper
  • arugula
  • walnuts
  • goat cheese

Soak strawberries in balsamic.  While that’s happening, combine olive oil with salt & pepper.  Put the arugula and walnuts in a large bowl, and after about 10minutes (or whenever you get impatient) scoop the strawberries out of the balsamic and add them to the arugula.  Mix the olive oil and balsamic, then pour over the arugula mix.  Divide onto plates and sprinkle with goat cheese.

Pumpkin Sauce

12 Oct

This is based on a recipe I found at Circle B Kitchen, with a few modifications (measurements are mostly approximate).

Time: 1 1/2 hr to roast the pumpkin, 1 hour for the rest of it.

  • 1 box of pasta – shape of your choice
  • 2 T olive oil
  • 1 small-ish onion (or 1/4 C green onions)
  • 4 cloves garlic , minced/grated
  • Pinch of Crushed Red Pepper
  • 1 1/2 C broth
  • 1 pumpkin (approximately cantaloupe sized)
  • 1/2 C 1/2+1/2 or heavy cream
  • 3 oz of goat cheese (or more if you have it)
  • 1 tsp salt
  • 1/4 tsp peper
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 sage/rosemary/thyme (whatever you have)
  • Maple Syrup
  • Grated parmigiano-reggiano cheese
  • Hot sauce (Sriracha is best)
  • Sausage – I prefer Sweet Italian Sausage

Cut pumpkin in half, scoop out innards.  Roast, flesh side down, at 400 F for about 45 minutes.  It should be easy to stab with a fork when it’s done.  Let it cool, scoop out roasted flesh.  Puree in a food processor until smooth.  (Thanks to Alton Brown’s Pumpkin Puree Recipe.)

Cook pasta.

Cook sausage.

Saute onions and garlic in olive oil with crushed red pepper (5 minutes).

Stir in broth, pumpkin, salt, pepper and 1/2 + 1/2.  Add cinn amon, nutmeg, rosemary, and goat cheese.  Let thicken – approx 5 minutes.

Taste it.  Add maple syrup to taste.  Season with salt, pepper and hot sauce.  Taste, season, repeat as necessary.

Toss sauce with pasta and sausage.  Top with grated cheese.