Sentences with phrase «ounce goat cheese»

each 1/2 tbsp olive oil 2 cloves of garlic, minced 1/4 cup white wine (I used Chardonnay) 1/2 cup chicken broth 2 Tbsp sun - dried tomatoes, chopped and drained, if they are oil - packed 2 ounces goat cheese salt and pepper Chopped basil for garnish

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

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

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

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

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

8 jalapeno peppers, halved vertically and seeded 4 ounces goat cheese, softened 4 ounces reduced - fat cream cheese, softened 1/4 teaspoon onion powder 1/4 teaspoon kosher salt 1/4 teaspoon garlic powder 1/8 teaspoon freshly ground black pepper 4 bacon slices, cooked and crumbled 2 tablespoons red pepper jelly or honey

1 pound maple flavored breakfast sausage 5 - 6 cups torn raisin bread 4 ounces goat cheese, crumbled 1 cup apple butter 3 large eggs 2 cups 1/2 & 1/2 4 tablespoons maple syrup 1 teaspoon allspice 1/2 teaspoon salt 1 teaspoon vanilla extract Pre-heat oven to 350 °F.

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

To each plate, top with 1/4 cup blueberries, 1/4 avocado, 1 - ounce goat cheese.

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: 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)

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

Ingredients • 2 large poblano peppers • 3 ounces goat cheese • 5 ounces Romano cheese, grated • 2 ounces almonds • 8 large basil leaves, chopped • Olive oil

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

5 - 6 medium red and yellow beets, greens removed and reserved for another use 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 4 slices crusty bread 3 ounces goat cheese, room temperature 1 scallion, thinly sliced 1 handful arugula

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 tablespoon olive oil 1/2 small onion, finely diced 2 garlic cloves, peeled and minced 1 - 14.5 ounce can whole peeled tomatoes 1/4 teaspoon salt 1/4 teaspoon black pepper Pinch of red pepper flakes 1 baguette, ends trimmed, cut in half and sliced lengthwise 4 ounces fresh mozzarella, roughly torn 4 ounces Taleggio cheese, grated 1 ounce goat cheese, crumbled 1 ounce Parmesan cheese, grated

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

2 bags (or one container) organic spring mix lettuce 2 large beets, peeled and chopped into 1 - inch dice 3 parsnips, peeled and chopped into 1 - inch dice 1 sweet potato or garnet yam, peeled and chopped into 1 - inch dice 8 ounces goat cheese 4 ounces hazelnuts, chopped 1/4 cup balsamic vinegar

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

Lunch: 2 ounces goat cheese, 1/2 medium tomato, 1 baked apple with 4 tablespoons apple cider and 1 teaspoon sugar, 1 slice whole wheat toast with 1 tablespoon butter, 8 ounces whole milk with 3 tablespoons cocoa mix.

Breakfast: 2 cups coffee with 4 tablespoons half and half, 2 ounces goat cheese, 1 slice whole grain toast with 1 tablespoon butter, 1 extra large soft boiled egg, 4 ounces apricot / apple juice, 2 teaspoons cod liver oil.

Put all this on a piece of whole grain flatbread, topped with 1 ounce goat cheese.

Goat Cheese Bacon Grilled Cheese Makes 1 serving 2 slices Nature's Own 100 % Whole Grain Bread 2 teaspoons coconut oil or Earth Balance butter 1 teaspoon fig preserves 1 ounce goat cheese 1 slice nitrite - free...

4 ounces goat cheese (Chevre), room temperature 3 cups of rainbow chard, roughly chopped 1 large yellow onion, sliced thinly 2 medium - large beets Horseradish, to taste

4 — 6 cups cut kale 1/2 head red radicchio, chopped Zest + flesh (supremed and chopped) of 1 sumo or other orangey / grapefruity citrus 1/3 cup nice olives, chopped 2 ounces goat cheese, crumbled 1/2 cup toasted chopped pecans Juice 1/2 lemon 2 Tbsp whole grain mustard 2 tsp honey 1/2 cup olive oil Kosher salt & black pepper

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

lacto cheddar (grated) per pie, 1.5 — 2 ounces goat cheese, 4 macadamias (halved), 2 Tbsp.

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