Pasta with Goat Cheese Pesto and Roasted Tomatoes

24 cherry tomatoes
1 TBSP olive oil
Salt and pepper

12 oz Pasta

1 c basil leaves
2 cloves garlic
1/2 c parmigiano, grated
1/4 c pine nuts
Salt and pepper
1/3 c olive oil
4 oz goat cheese

Preheat oven to 375. Toss tomatoes with olive oil, salt and pepper and roast for 20 minutes

Cook pasta according to package.

Combine basil, garlic, cheese, nuts and oil in a food processor and pulse until smooth.

Toss pasta with pesto and tomatoes and serve.

Serves 4.

Kale and Bulgur Pilaf with Glazed Figs

This is from Diana Henry’s A Change of Appetite, and it is a wonderful vegetarian feasts. I added goat cheese and hazelnuts and used baby kale. If you don’t have baby kale use dinosaur kale chopped up.

For Pilaf:
1 fennel bulb, sliced thin
1 red onion, sliced thin
1 TBSP olive oil
2 cloves garlic, minced
Red pepper flakes
5 juniper berries, crushed
1 1/2 c bulgur
1 1/2 c chicken stock
2 strips of orange zest
Salt and pepper
1 lb baby kale
1/4 c orange juice
4 oz goat cheese, crumbled
1/4 c hazelnuts, toasted and chopped
For Glazed Figs
8 figs, halved
3 TBSP honey
2 TBSP balsamic vinegar

Preheat oven to 400. Put in a single layer in a small baking dish, drizzle with honey and balsamic. Bake for 20 minutes.

Meanwhile in a 12 inch skillet heat oil over medium heat, add onions and fennel and cook for 10 minutes untl soft and starting to brown. Add garlic, pepper and juniper berries, cook for 3 minutes. Add bulgar, zest and chicken stock, stir to combine and cook for 10 minutes. Add kale and cook for 5 more minutes. Remove from heat and stir in goat cheese, orange juice and nuts. Top with figs and all the liquid from the baking dish.

Serves 4 – 6.

Preg a

Blossom, Goat Cheese and Egg Cassarole


20140727-063057-23457783.jpgThis was loosely inspired by Patricia Wells, in the fact that it has similar ingredients, but that is where is stops. This is a Zuk blossom and goat cheese casserole with some egg poured over the top to hold it together. This dish is rich and tangy from the goat cheese with a sweet hint of the Zuk blossom.

1 TBSP olive oil
1 small onion, sliced thin
30 squash blossoms, stamen removed
Espelette pepper
6 oz mild soft goat cheese
2 TBSP finely grated Pamegiano
4 eggs, lightly beaten

Preheat oven up 425. Spray a loaf pan with olive oil.

In a small skillet, warm oil over medium heat, add onions and cook until soft.

Line the bottom of the loaf pan with 1/3 of the squash blossom so they overlap and cover the bottom. Crumble 1/2 the goat cheese over the blossoms, add 1/2 the onions, sprinkle with Espelette pepper and salt. Put down next 1/3 of blossom, layer with the remaining goat cheese and onion. Season with Espelette and salt. Lay down the last 1/3 of a blossoms the sprinkle with parmigiano. Pour the beaten eggs over the top and tap the pan on the counter a few times so the eggs seep down.

Bake for 20 minutes.

Serves 2 – 4


Goat Cheese Dip

This is super easy dip that will wow your guests!! Plus it made use of all the jalapeño jelly I made earlier in the year.
It also looks quite pretty, but wouldn’t you know it in the turkey day chaos I forgot to snap a pic.

12 oz log goat cheese, softened
6 TBSP jalapeño jelly
4 Peppadew peppers,
2 TBSP minced cocktail onions
2 tsp Dijon mustard
1 1/2 tsp dry sherry

Preheat the oven to 400°. Spread the goat cheese in a small gratin dish in an even layer.

In a food processor combine the preserves with the Peppadews, jalapeño, onions, mustard and sherry. Spread the mixture over the goat cheese and bake on the top rack of the oven for about 5 minutes, until warm. Turn on the broiler and broil for about 2 minutes, until the topping is bubbling and lightly browned.

Squash Blossom and Roasted Tomato Clafoutis


This one was inspired by a recipe I found at Food Blog and The Dog. I served this savory treat on a bed of lettuce dressed with a champagne vinegar and olive oil dressing.

4 oz goat cheese
20 roasted cherry tomatoes
16 squash blossoms
Herbs de Provence
Salt and pepper
2 eggs
2 TBSP ground almonds
4 TBSP Greek yogurt
4 TBSP milk
1 TBSP flour

Preheat oven to 350. Spray 4 ramekins with olive oil. Lay 2 squash blossoms across the bottom of each ramekin, top with tomatoes, cheese and another layer of blossoms.

In a small bowl whisk the remaining ingredients. Pour into ramekins.

Bake for 15 – 20 minutes until golden and set. Run a knife around the edge of each ramekin and tip out onto plates.

Serves 4.

Rustic Tomato Tart


I love a rustic French tart! This one sings of summer. Mine may not be pretty but it was awful tasty.

Olive oil
2 lb tomatoes, halved
Salt and pepper
Herbs de Provence
1/4 pesto
6 oz goat cheese

Preheat oven to 350. Grease a 10 inch pie pan with olive oil.

Arrange tomatoes in pan, skin side down, crowd them as much as possible. Sprinkle with herbs de provence, salt and pepper. Spray with olive oil. Bake for 30 minutes, until softened. Remove from oven.

Prepare puffed pastry according to package. Roll out to an 11 inch circle, prick with a fork all over. Spread pesto on the pastry.

Cut goat cheese into 1/3 inch slices and place on tomatoes. Place the puff pastry onto of the tomatoes, pesto side down. Tuck into sides. Bake 30 – 40 minutes until golden.

Let cool a few minutes then flip onto a plate. Top with fresh basil leaves and serve.

Serves 4.

Padron and Sausage Pasta with Goat Cheese Sauce


This is one spicy number! Pasta with spicy sausage, padron peppers and goat cheese – yum! The goat cheese adds a nice zing to the zip of the peppers and sausage. You could use Italian frying peppers if you don’t have padrons.

2 spicy sausages, casing removed
1 onion, thinly sliced
1/2 lb peppers, sliced
1/2 c chicken stock
8 oz crimini mushrooms, sliced
4 oz goat cheese
1/2 lb pasta

Cook pasta according to package.

In a large skillet over medium heat, cook sausage, onions, mushrooms and peppers until sausage is cooked through, break up sausage while it cooks. Add stock and simmer for 5 minuets. Stir in cheese, add pasta and serve.

Serves 2 – 4.