ZUCCHINI AND GOAT CHEESE ROLL UPS RECIPE
Ingredients:
Suggested goat (chevre) cheese to use in this recipe: Montrachet or Laura Chenel plain or herbed, melts great
Make these ahead, refrigerate them if you like, and broil them briefly before serving. Serve with a first-course green salad or as a side to grilled meat, or as part of an antipasto. Yields 8 to 10 roll ups.
Suggested goat (chevre) cheese to use in this recipe: Montrachet or Laura Chenel plain or herbed, melts great
3 oz. goat cheese, at room temperature1/8 tsp. kosher salt1 Tbs. finely chopped oil-packed sun-dried tomatoes, well drained1 tsp. olive oil Heaping 1/2 tsp. fresh thyme, chopped3 small zucchini, cut into 1/4-inch thick lengthwise strips grilled2 Tbs. freshly grated Parmigiano Reggiano.
Directions:
In a bowl, combine the goat cheese, salt, sun-dried tomatoes, oil, and thyme. Spread 1 heaping tsp. of the filling thinly over one side of each grilled zucchini strip (use a mini spatula or your fingers to spread). Roll up the zucchini (not too tightly; this is more like folding), and put them on a baking sheet lined with parchment or foil. Refrigerate if not using within an hour, but bring back to room temperature before broiling. Heat the broiler. Sprinkle with a little grated Parmigiano and brown goat cheese the-broiler, about 1 min.
In a bowl, combine the goat cheese, salt, sun-dried tomatoes, oil, and thyme. Spread 1 heaping tsp. of the filling thinly over one side of each grilled zucchini strip (use a mini spatula or your fingers to spread). Roll up the zucchini (not too tightly; this is more like folding), and put them on a baking sheet lined with parchment or foil. Refrigerate if not using within an hour, but bring back to room temperature before broiling. Heat the broiler. Sprinkle with a little grated Parmigiano and brown goat cheese the-broiler, about 1 min.
This recipe is from the Fine Cooking website. This is a great site for all types of recopies.http://www.finecooking.com/
A NICE HOLIDAY GOAT CHEESE SIDE DISH
Ingredients:
Butternut Squash, Beets, Greens (any green will do such as spinach, kale etc.), olive oil, fresh goat cheese, salt and pepper, walnuts (1/2 cup chopped mint is optional)
Directions:
Preheat oven to 425 degrees F. Peel and cut butternut squash into 1/2-inch cubes. Place on 2 sheet trays, drizzle with olive oil and 1 teaspoon salt and distribute evenly. Place in oven and bake until softened and golden. Wash beet greens and de-stem and chiffonade greens. Toast walnuts in a medium skillet over medium heat. Remove squash from the oven and toss in beet greens, mint and goat cheese. Top with toasted walnuts. Adjust seasonings with salt and pepper, to taste, and serve warm. You can substitute Feta cheese if you don't like goat cheese. Number of Servings: 4
Delicious, healthy veggie side dish 50 Minutes to Prepare and Cook.
Butternut Squash, Beets, Greens (any green will do such as spinach, kale etc.), olive oil, fresh goat cheese, salt and pepper, walnuts (1/2 cup chopped mint is optional)
Directions:
Preheat oven to 425 degrees F. Peel and cut butternut squash into 1/2-inch cubes. Place on 2 sheet trays, drizzle with olive oil and 1 teaspoon salt and distribute evenly. Place in oven and bake until softened and golden. Wash beet greens and de-stem and chiffonade greens. Toast walnuts in a medium skillet over medium heat. Remove squash from the oven and toss in beet greens, mint and goat cheese. Top with toasted walnuts. Adjust seasonings with salt and pepper, to taste, and serve warm. You can substitute Feta cheese if you don't like goat cheese. Number of Servings: 4
This recipe is from the Spark People website
This is a nice website where members can submit a recipe to the site http://www.sparkpeople.com/
PASTA, VEGGIES AND GOAT CHEESE RECIPE Preparation: 15 minutes Cooking 30 minutes.
Ingredients:
Ingredients:
1 tablespoon olive oil. 2 or 3 large cloves garlic, minced or pressed. 1 can (28 ounces) tomatoes, seeded and diced (or 2 pounds fresh tomatoes, peeled, seeded, and diced). 1/4 teaspoon sugar. salt to taste. 1 tablespoon slivered fresh basil. freshly ground pepper to taste. 12 ounces fusilli, penne, or other pasta such as shells or wheels. 1 pound broccoli, broken into florets, stems peeled and chopped. 3 ounces about 1/3 cup) crumbled goat cheese.
Directions:
Bring a large pot of water to a boil while you make the tomato sauce. Heat the olive oil in a large, heavy- bottomed nonstick skillet over medium- low hear, and add the garlic. Cook, stirring, just until it begins to color, 30 seconds to a minute, then add the tomatoes, sugar, and salt. Raise the heat to medium, bring to a simmer, and cook, stirring often, 15 to 20 minutes, until the tomatoes have cooked down, smell fragrant, and are beginning to stick to the pan. Remove from the heat and stir in the basil and pepper. Adjust the salt. When the water reaches a rolling boil, add 2 to 3 teaspoons sale and the pasta. Stir until the water comes back to a boil. Cook the pasta until it is cooked through but still firm to the bite (al dente), about 10 minutes, stirring occasionally. About 5 minutes before the pasta will be done, drop the broccoli into the boiling water. Drain the noodles and broccoli together when the pasta is al dente, and toss with the tomato sauce and the goat cheese. divide at once among 4 warm plates. Serves 4.Per serving: Calories 495 (22% from fat), Fat 12 g (5g saturated), Cholesterol 17 mg, Sodium 855 mg
Bring a large pot of water to a boil while you make the tomato sauce. Heat the olive oil in a large, heavy- bottomed nonstick skillet over medium- low hear, and add the garlic. Cook, stirring, just until it begins to color, 30 seconds to a minute, then add the tomatoes, sugar, and salt. Raise the heat to medium, bring to a simmer, and cook, stirring often, 15 to 20 minutes, until the tomatoes have cooked down, smell fragrant, and are beginning to stick to the pan. Remove from the heat and stir in the basil and pepper. Adjust the salt. When the water reaches a rolling boil, add 2 to 3 teaspoons sale and the pasta. Stir until the water comes back to a boil. Cook the pasta until it is cooked through but still firm to the bite (al dente), about 10 minutes, stirring occasionally. About 5 minutes before the pasta will be done, drop the broccoli into the boiling water. Drain the noodles and broccoli together when the pasta is al dente, and toss with the tomato sauce and the goat cheese. divide at once among 4 warm plates. Serves 4.Per serving: Calories 495 (22% from fat), Fat 12 g (5g saturated), Cholesterol 17 mg, Sodium 855 mg
This recipe comes from the Westfield Farm website
www.chevre.com
Westfield Farm produces and sells their own line of goat cheese, check them out.
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