Sentences with phrase «ounce goat»

Breakfast Toast and Berries: Top 2 slices whole - grain raisin toast with 1 ounce goat cheese and 3⁄4 cup sliced berries.

For each sandwich: Spread 1 ounce goat cheese on one flatbread.

2 blood oranges, peeled, pith and ends removed and cut width-wise into 1/4 — inch slices 1 large navel orange, pith and ends removed and cut width-wise into 1/4 — inch slices 2 tablespoons chopped red onion 1 ounce goat's milk chevre cheese, crumbled 2 tablespoons raw pistachios 12 fresh mint leaves, julienned, plus a few extra for garnishing extra sea salt and fresh cracked pepper, to taste

Nutrition Information Serving Size: 1 cup sauce, 1 egg and 1 ounce goat cheese Serves 6 Calories: 297; Total fat: 21g; Saturated fat: 8g; Cholesterol: 208 mg; Sodium: 751 mg; Carbohydrates: 15g; Fiber: 5g; Sugars: 8g; Protein: 15g; Potassium: 644 mg; Phosphorus: 267 mg

Grilled Cheese 2 slices sourdough bread 1 ounce goat cheese mozzarella (or any other melty cheese you like!)

5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper

For honey - whipped goat cheese 4 ounces goat cheese at room temperature 2 ounces cream cheese at room temperature 1 tablespoon honey 1/4 teaspoon salt

16 ounces penne or rigatoni pasta 5 Tablespoons unsalted butter 1 medium onion, finely chopped 2 large garlic cloves, minced 1 jar (16 ounces) roasted red peppers, drained and roughly chopped 1 cup vegetable broth 1/2 teaspoon salt black pepper 4 ounces goat cheese 1/2 cup Parmesan cheese Parmesan cheese, shaved for serving parsley, finely chopped

1 baguette, sliced about 3/4 inch thick extra virgin olive oil salt 4 ounces goat cheese 1 pint strawberries, sliced 2 tablespoons balsamic vinegar 1/3 cup fresh basil leaves, chopped

For orzo 1 cup whole wheat orzo 1 zucchini, trimmed, quartered lengthwise and deseeded 3 tablespoons plus 1 teaspoon olive oil 3 garlic cloves, peeled and smashed 1/4 teaspoon kosher salt plus more for cooking water and seasoning 1/4 teaspoon black pepper plus more for seasoning 4 ounces goat cheese, crumbled 1/4 cup fresh basil, thinly sliced

3 cups mâche or lamb's lettuce 1 small red beet, peeled and julienned or grated 10 French breakfast radishes, sliced 4 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1/4 cup vegetable oil 12 ounces goat cheese, sliced into 8 equal rounds 1 egg, lightly beaten 1/4 cup Panko breadcrumbs (or gluten - free Panko) 10 strawberries, halved or quartered 1/2 small bunch chives, chopped salt and pepper, to taste

Ingredients - 2 tablespoons coconut oil - 1 red bell pepper chopped - 4 cloves of garlic, minced - 4 cups butternut squash peeled + cubed - 1 teaspoon spicy curry powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper - 1 (14 ounce) can coconut milk - 2 cups veggie broth - salt and pepper to taste - 4 ounces goat cheese softened + more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping

Ingredients: 1/2 cup semi-pearled farro 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 2 tablespoons extra virgin olive oil 1 1/2 teaspoons pure maple syrup Salt Fresh ground pepper 1/2 cup fresh mint leaves, chopped 4 cups baby arugula 1/4 medium red onion, very thinly sliced 1 1/4 cups cherries, halved and pitted 2 ounces goat cheese, crumbled

4 cups shredded napa cabbage (about 1/2 medium head) 1 crisp apple, thinly sliced 2 large celery ribs, diced 1/2 cup dried cranberries 1/2 cup pecans 2 ounces goat cheese 1/4 cup extra-virgin olive oil salt and pepper to taste 4 teaspoons rice vinegar 4 teaspoons honey

1 recipe rough puff pastry 1 very small zucchini or other summer squash 2 ounces goat cheese 1 tablespoon fresh thyme leaves 1/4 cup walnut pieces (optional)

1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive oil, drained, patted dry, and thinly sliced For the pesto: 3 packed cups baby arugula 1/3 cup fresh basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive oil (You can also use the oil from the sun - dried tomato jar if you're feeling fancy.)

Sauce: * 2 Tablespoons olive oil * 1 onion, chopped * 2 cloves garlic, minced * 2 - 3 Tablespoons mirasol hot yellow pepper paste * 15 ounce can evaporated milk * 1/2 cup cooked quinoa * 1/4 cup dry roasted cashews * 2 - 3 ounces goat cheese (or substitute feta cheese or queso fresco) * salt and pepper

1 eggplant, cut into 1 / 2 - inch thick slices 1-1/2 tablespoons kosher salt 1 red onion, cut into 3 / 4 - inch thick rounds 1 cup cherry tomatoes 1 red pepper, cut into 1 - inch wide strips 1 yellow squash (about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 zucchini (about 3/4 pound), cut into 1 / 2 - inch thick diagonal slices 1 tablespoon olive oil 1/2 tablespoon black pepper 4 5 × 4 - inch pieces rosemary focaccia, halved horizontally 1/4 cup basil pesto 4 ounces goat cheese, crumbled 1 handful arugula

For salad 5 ounces mixed baby greens 1 cup pomegranate seeds 1 scallion, thinly sliced 1/2 cup walnuts, roughly chopped 1 tablespoon chives 2 ounces goat cheese, crumbled

ingredients SWEET POTATO CROUTONS: 2 medium sweet potatoes (peeled, cut into 1 / 2 - inch dice) 2 tablespoons olive oil Kosher salt & freshly ground black pepper (to taste) GOAT CHEESE BITES: 1/4 cup salted pumpkin seeds 1/4 cup salted sunflower seeds 8 ounces goat cheese Kosher salt (to taste) SALAD: 1/4 cup champagne vinegar 1 and 1/2 tablespoons dijon mustard 1 tablespoon honey 1/2 cup olive oil Kosher salt and freshly ground pepper (to taste) 8 ounces baby spinach 1/4 cup salted sunflower seeds (for garnish)

peaches, peeled and diced 1 cup cherry tomatoes, halved 8 basil leaves, thinly sliced 1 tablespoon fresh lemon juice 1 pound ground chicken breast 3 ounces goat cheese, crumbled 1 clove garlic, grated or finely minced 1/4 teaspoon kosher salt 1/2 teaspoon crushed red pepper Romaine or butter lettuce leaves (for serving)

1/4 cup plus 2 tablespoons basil pesto 4 8 - inch round flatbreads (or 8 slices of your favorite bread) 8 ounces fresh mozzarella, thinly sliced 2 ounces goat cheese 2 ripe tomatoes sliced 1/8 pound thinly sliced prosciutto di Parma

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

2 slices sourdough bread 2 ounces goat cheese, softened to room temp 4 slices crisp - fried bacon 3 whole fresh jalapeno peppers 1 Tbsp apricot preserves 2 Tbsp butter

brie cheese 2 zucchinis 1 large eggplant 2 red bell peppers Giant lima beans Arborio rice Four 5 - ounce wild salmon fillets 2 bags organic spring mix lettuce 2 large beets 3 parsnips 1 sweet potato or garnet yam 8 ounces goat cheese 4 ounces hazelnuts

4 — 6 ounces goat cheese 2 — 3 Tbsp.

* 2/3 cup dark / bittersweet chocolate chips (or 4 ounces chocolate, coarsely chopped) * 4 ounces goat cheese, at room temperature * 3 Tablespoons granulated sugar * 1/2 teaspoon vanilla extract * 1/2 teaspoon coarsely chopped black peppercorns * 2 - 3 Tablespoons unsweetened cocoa powder * coarse sea salt, for finishing

Not exact matches

3 medium striped beets 1 pie crust recipe (this one is from my book and it has quinoa flour and almond flour) 2 tablespoons olive oil 1 medium yellow onion, peeled and sliced 1/2 teaspoon fine sea salt 2 eggs 1/2 cup (125 ml) whole milk 1/2 cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled

To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly slice 1 small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette

With an electric hand mixer or whisk, blend in 2 ounces of goat cheese, thyme, and nutmeg.

1 navel orange 1 blood orange 1 cara cara orange 1 tablespoon champagne vinegar 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup olive oil 5 ounces baby arugula 1 endive, chopped 1/4 cup smoked almonds, roughly chopped 2 ounces crumbled goat cheese

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

Top with 1 to 1 1/2 ounces of goat cheese pieces.

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)

Mash potatoes with 1-1/2 cups milk, 6 ounces softened goat cheese and 2 tablespoons butter in large bowl with electric mixer until smooth.

2 meyer lemons, sliced into 1/4 inch rounds (I prefer organic when eating the rind) 2 cups sugar 2 cups water 2/3 cup seasoned bread crumbs 1/2 teaspoon garlic powder 1/4 teaspoon crushed red pepper flakes 1 (8 - ounce) goat cheese log, sliced into 1 / 2 - inch rounds 2 tablespoons olive oil 1 large egg, lightly beaten 8 cups spring greens 1 pint grape tomatoes, quartered 1/2 cup walnuts, toasted

Top each bowl with 1/4 of blueberries, 1/4 of raspberries, a tablespoon of the toasted almonds and 0.75 ounces of the goat cheese crumbles.

1 tablespoon minced garlic 1 tablespoon lemon juice 2 14 - ounce packages extra-firm or firm water - packed tofu, drained 2/3 cup yogurt (you choose: soy, milk, goat — I used goat, it was good!)

Alternatively, chop 1/4 cup olives as finely as you'd like and stir into one 4 - ounce log of goat cheese before spreading on crackers.

For goat cheese 1 egg 1 tablespoon water 1 cup finely chopped shelled unsalted pistachios 1 - 8 ounce log goat cheese, sliced crosswise in 1 / 4 - inch thick rounds

* 8 Yukon gold potatoes * 3 Tablespoons olive oil, divided * salt and pepper * 1 medium onion, diced * 2 cloves garlic, minced * 1/2 red bell pepper, seeded and diced * 3 Tablespoons Mirasol sun dried hot yellow pepper paste * 12 - ounce can evaporated milk * 4 ounces queso fresco, feta cheese or crumble goat cheese * 1/2 cup walnuts * lettuce leaves * 4 hard boiled eggs, halved lengthwise * chopped olives

* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive oil * 1 cup freshly shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped organic broccoli * 1/2 cup loosely packed, fresh basil, chopped * 1/4 cup fresh goat cheese, crumbled, plus more, if desired, for garnish * crushed red pepper flakes - to taste * lightly toasted pine nuts for garnish (or use chopped toasted almonds)- to taste (I used about 1 1/2 tablespoons) * olive oil for drizzling the finished dish - optional * sea salt to taste - optional

4 slices ciabatta Olive oil 1 ounce fresh goat cheese 1-1/2 ounces prosciutto 1 peach, pitted and sliced 1 small handful baby arugula Salt & pepper

2 tablespoons extra virgin olive oil 1 1/2 cups beets (can be a mix of yellow and red), peeled and diced 1/4 cup white onion, diced 1/2 teaspoon kosher salt, plus more to taste 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon red pepper flakes 1 1/2 pound fresh tomatoes, peeled and diced (or 1 1/2 14.5 ounce cans of diced tomatoes) 1 cup kale leaves, packed 1/4 cup goat cheese 3 - 6 eggs (up to you!)

* 6 ounces cream cheese * 6 ounces creamy goat cheese * 1/2 cup organic sugar * grated zest of 1 lemon, preferably organic * 1 teaspoon pure vanilla extract * 1/4 teaspoon fine sea salt * 2 eggs, preferably organic and free - range

6 to 8 ounces of goat cheese 1 teaspoon of garlic salt Freshly ground black pepper 1/4 teaspoon of sea salt (Note: Only add the extra salt is the garlic salt you use isn't particularly salty.)

Using a 1 - ounce scoop, roll out goat cheese into 1 / 2 - inch balls and place on a plate.

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

Top with 1/4 of the beets and sprinkle 1/2 an ounce of goat cheese and two teaspoons of walnuts over each salad.

Also make optional sauce with 5 ounces of goat cheese and 2 tablespoons of milk; melt the cheese with the milk over medium heat, stirring constantly.