Sentences with phrase «soft goats cheese»

Gooey and toffee - like, but with a tang from the balsamic or raspberry vinegar, these roasted figs make a beautiful dessert, cosied up with a quenelle of crème fraiche or soft goats cheese; dolloped onto ice cream (or indeed stirred into ice cream, with perhaps some freshly made pistachio praline, and refrozen); nestled into a sweetcrust pastry along with fresh, broken cobnuts or hazelnuts and slices of ripest pear.

You will love this variety with asparagus, fresh apple, soft goats cheese and delicious balsamic cream combined with the bite that spelt grains add... Perfect for a lovely lunch or dinner after a day outside!

Brie works beautifully with this recipe, as does camembert or any soft goat cheese.

Yes — soft goat cheese would go perfectly with the pickled grapes!

I melted some soft goat cheese, butter and pesto together and made a dipping sauce / topping.

The trick is to make sure you have a «glue» to hold things down - mashed avocado, nut butter, hummus, ricotta, maybe a soft goat cheese.

Enhance the flavors of soft goat cheese and traditional Italian nuts when they are combined for this decadent appetizer.

Now we are going to stuff them with soft goat cheese using a teaspoon.

Lusciously sweet, chewy roasted figs with smooth skin and crunchy seeds pair so well with savory and soft goat cheese.

It's very sweet and rich, so it's the perfect thing to go with a soft goat cheese.

And if you really want a flavor explosion crumble on some soft goat cheese, my candied rosemary walnuts, flaked sea salt and get ready for a trip to flavor town!!

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

Stuffed Peppers with Goat Cheese — Recipe for roasted bell peppers filled with soft goat cheese, topped with herbs and baked.

(Full disclosure: I did use a soft goat cheese instead of feta, and GC probably isn't quite as salty.)

Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

Port Madison Farm on Bainbridge Island makes an unforgettable crumbly, tangy, soft goat cheese perfect for this recipe.

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

I substituted the soft goat cheese on top (for lack of it at the store) with some tomatoe feta crumbles and baked them a little on top.

Beautiful presentation and I love the soft goat cheese and spring pea shoots arranged on top!

(* Kitchen Tip: Use dental floss to cleanly cut your soft goat cheese.)

The frosting uses just soft goat cheese (chevre) and the coconut oil instead of cream cheese or butter.

This salad also has a lot of fun textures, soft goat cheese and roasted beets with crispy croutons and pumpkin seeds.

Unlike other savory tarts, such as the Herbed Ricotta Tart, this one has no custard or cream added; it's just sliced tomatoes, fresh herbs, and sliced rounds of soft goat cheese, which get browned on top.

I followed the recipe pretty closely (which has been reprinted here), except I omitted the chili (because I didn't have one on hand) and replaced the soft goat cheese with crumbled ricotta salata, which might be a new favorite around here.

But those soft goat cheese do work well, as you've found out.

Other uses might be beaten into soft goat cheese and spread on crisp bread, swirled into soup, piled high with a little sour cream on a baked potato, really the options are endless.

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

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

1 can yellowfin tuna in olive oil thin slices of cucumber, sliced in half crosswise slivers of red onion, to taste salad greens of your choice, preferably organic plain chevre, or soft goat cheese, crumbled

If you feel like mixing things up, swap in plain Greek yogurt or even a soft goat cheese for the ricotta.

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

This frittata is an edible expression of spring: full of flavorful seasonal produce and dolloped with fresh, soft goat cheese.

1 1/2 Tbsp olive oil 1 lg red onion, finely chopped (1 c) 1 Tbsp sugar 1 tsp kosher salt, divided 1/2 tsp freshly ground black pepper, divided 2 Tbsp water 1 Tbsp balsamic vinegar 1 c Arborio rice 4 1/2 c low - sodium chicken broth, divided 4 c Roasted Butternut Squash 1 oz soft goat cheese 1/4 c unsalted, dry - roasted, shelled, chopped pistachios 1/4 c fresh mint, thinly sliced

Ingredients: 12 mini sweet peppers 1/2 cup sliced scallions 1/2 cup soft goat cheese 1/2 cup cooked chopped bacon (about 5 slices) 1 clove garlic, minced 1 egg 7 grinds black pepper pinch of red chili flakes

Juicy chicken breasts stuffed with soft goat cheese, sun - dried tomatoes, fresh oregano and wrapped in a layer of crisp prosciutto.

Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal

Instead, I used soft goat cheese marinated in garlic, basil oil.

You could try serving a soft goat cheese with a smoky blue cheese made from cow's milk, for example.

Ingredients: Butternut squash, grapeseed oil, soft goat cheese, unsalted butter, black pepper, salt, whole - wheat panko, fresh thyme, cremini mushrooms

Brie goat cheese and soft goat cheese work best in this recipe.

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

«One - tomato salad» made from beef tomato, soft goat cheese, capers and caper greens, extra virgin olive oil and oregano - true heaven!

Foods low in potassium include most refined fats and oils, grains like cornmeal, white rice, and white pasta, some cheeses like soft goat cheese, and blueberries, leeks, and napa cabbage.

Soft goat cheese counters the sweetness of the pears, maple syrup and caramelized pecans and gives our salad some creaminess.

I sometimes keep the whole thing all to myself for dinner, and other nights I split into 2 servings to share as a side dish with my hubby and top it with a lil» soft goat cheese for extra flavor and energy....

I served it with a little bit of soft goat cheese crumbled on top, and some whole wheat skillet bread.

Goat Cheese Sandwich: Spread light layer of soft goat cheese on toasted pumpernickel bread.