goat cheese Recipes
A Tasty Frittata
The tastiest, super adaptable frittata recipe. Made with potatoes, onions, and eggs drizzled with a cilantro chile sauce.
Zucchini Ricotta Cheesecake
A savory, summertime ricotta cheesecake recipe made with shredded zucchini, dill, garlic, and Parmesan cheese. Perfect picnic or brunch fare.
Green Chile Whipped Goat Cheese
This is the recipe I was working on when Sarah Lonsdale came to visit for an interview for Remodelista. Whipped goat cheese is simply combined with flecks of sautéed garlic and green chile resulting in an easy spread that pairs perfectly with a long list of things.
Maintaining a Long-term Blog (+Roasted Cauliflower Rice)
I thought I'd attempt a slightly different type of post today - one that explores the theme of maintaining a blog over an extended time period. Plus a roasted cauliflower rice recipe - orange zest, hazelnuts, goat cheese, and wilted pea sprouts..
Liptauer Cheese Crostini
A couple book signing pics. And in an effort to expand my crostini repertoire, I made this flavor-packed liptauer cheese spread on black bread crostini - goat cheese, paprika, capers, pickles, onions.
Winter Pasta
I inherited a CSA box packed with greens the other night, inspiring this simple one-pot winter pasta with a sauce made from a full bunch of kale, shallots, garlic, and goat cheese.
Red Pesto Ravioli
For the sun-dried tomato lovers out there. Goat-cheese raviolis tossed in a sun-dried tomato red pesto sauce, served over baby spinach.
Whiskey & Wheat Berry Salad
A wheat berry salad recipe inspired by a crostini I tasted in Denver, Colorado made by chef Jennifer Jasinski of Rioja. It features whiskey-soaked golden raisins, adobo-kissed goat cheese, herbs, and toasted pine nuts are tossed with a bit of lettuce.
Apple Zucchini Crostini
Inspired by a trip to Argentina, small crackers topped with an apple-zucchini relish, a tiny kiss of goat cheese, and a couple flecks of black pepper.
Spring Wild Rice Salad
A spring-inspired wild rice salad - vibrant asparagus, yellow split peas, and wild rice tossed in an almond butter dressing and finished off with a bit of goat cheese and chives.
