Fresh green asparagus, 1 whole bunch 2 - 3 cups of baby kale 1 whole mango, nicely ripened, pealed and cut into bite sized chunks 1 cup cooked beets, cut into larger pieces 1 hand full of cherry tomatoes, cut in half 3 to 4
Tablespoons soft goat cheese (or a bit more if you like) A generous drizzle of balsamic vinegar Salt and pepper to taste
1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few
tablespoons soft goat cheese, for serving
Not exact matches
for the
goat cheese frosting: 8 ounces (2 sticks) butter,
soft 3 ounces
soft goat cheese, warmed to room temp 1/4 -1 / 2 teaspoon kosher salt, to taste 3 - 4 cups confectioner's sugar, to taste 2 - 4
tablespoons heavy cream
1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds
soft mild
goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3
tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad greens — about 2 ounces)
2
tablespoons butter, softened, plus more for pan 1 package (1 pound) frozen hash brown potatoes, thawed 12 large eggs Coarse salt and ground pepper 1 1/2 cups reduced - fat sour cream 1 package (4 to 5 ounces)
soft goat cheese, room temperature 4 scallions, thinly sliced
I used: 2 medium eggs 2oz
soft goat cheese 1
tablespoon goat double cream 1
tablespoon vanilla essence 2 small truvia packets 3/4 cup less 2
tablespoons of water 1/2 teaspoon pumpkin pie spice
115 grams (8
tablespoons) unsalted butter (that's 1 stick to Americans) 170 grams gluten - free all - purpose flour 1 teaspoon psyllium husk 1 teaspoon baking soda 1/2 teaspoon Saigon cinnamon 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon kosher salt 140 grams (about 1 cup) brown sugar 150 grams
soft goat cheese 240 grams (about 1 cup) roasted kabocha squash puree (see below) 1/2 cup milk (you can use any milk that works for your family) 1/3 cup maple - roasted pumpkin seeds (optional) 1/3 cup chopped apple (optional) 2
tablespoons raw sugar (optional)
(makes 4) 1 1/2 cups freshly made
goat milk ricotta cheese (good recipe here) or 1 cup ricotta cheese mixed with 1/2 cup
soft goat cheese 3 radishes — chopped 3
tablespoons chopped chives 2
tablespoons basil oil (1/2 cup olive oil blended together with 1 cup basil leaves) 2 teaspoons apple cider vinegar zest of 1 lemon salt and freshly ground black pepper — to taste 3 red small to medium cooked beets — peeled 3 yellow small to medium cooked beets — peeled handful of fresh greens or microgreens to serve fresh basil for garnish (optional) small handful of hazelnuts (optionally toasted)
To Finish: * 2 Cups cooked farro * 1 medium cucumber, chopped 1
Tablespoon extra virgin olive oil * 3 ounces chevre (
soft goat cheese) 1
Tablespoon balsamic vinegar Salt and pepper to taste * 1 Medium shallot, peeled & chopped * 2 Cups chopped arugula
for the
goat cheese cream: 3 ounces
goat cheese,
soft 5 ounces (1/2 cup plus 2
tablespoons) sour cream 3 ounces (3/4 cup) powdered sugar 2 ounces (1/4 cup plus 2
tablespoons) powdered milk
For Herbed
Goat Cheese: 2 garlic cloves 10 basil leaves 1
tablespoon chopped parsley 2 teaspoons fresh thyme 2 teaspoons fresh rosemary, minced 4 ounces mild
soft goat cheese 1
tablespoon extra virgin olive oil Sea salt and fresh cracked pepper to taste
4
tablespoons salsa verde (green salsa) 4
tablespoons goat cheese —
soft and spreadable (or queso fresco) 4 teaspoons hot sauce 2 organic firm tomatoes — sliced thinly