This Apple, Brussels Sprout, and Goat cheese salad is almost too pretty to eat! Slice apple on mandolin or very finely. Cut off bottom of Brussels sprouts and tear off leaves. Layer Brussels sprouts and crumbled Blueberry Vanilla Goat Cheese goat cheese in between apple slices. Top with EVOO, balsamic glaze/balsamic vinegar, and S&P.
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Steak, Goat cheese, and Mango Salad One of my goals on here is to help you become more comfortable with inviting friends to “life at your table”. Wether it’s a diet coke and peanuts during a play date or neighbors over for dinner, invite someone over. I promise it will be worth the effort! This salad can be done ahead of time and looks fancier then it is. Red leaf and butter lettuce Avocado, sliced Asparagus, roasted and chopped Mango relish- Store bought pineapple salsa with fresh mango and cilantro (tastes homemade) Grilled shrimp, steak, or chicken Goat cheese log Macadamia nuts, chopped or ground in blender Asian Soy dressing- combine 1/2 C EVOO 2 Limes, juiced 1/3 C Red wine vinegar 2-3 TB Soy sauce 1 TB garlic 2 green onions, chopped Dash of sugar Dash of Sesame oil Ground pepper Macadamia Goat cheese patty – Squish goat cheese into disk shape. Coat in ground macadamia nuts. Put patty in toaster oven or high heat in oven for 1-2 minutes. (Nuts burn easily so keep watch). Pineapple mango salsa-…
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‘Tis the season for everything pear! These goat cheese stuffed pears look gourmet, are so easy to make and taste amazing. Use any type of pear (I think red pears look best) slice 4 in half and scoop out middle with a melon baller or spoon. Combine 4 oz goat cheese (Vermont creamery apricot and thyme is to die for in these), chopped dates, honey, toasted pecans, kosher salt, a dash of cinnamon, and ground pepper. (Use any type of cheese and toppings you love, the possibilities are endless.) Stuff cheese mixture into pears. Fill baking dish with some apple juice or cider then place the Stuffed pears on baking dish. Cover and cook for 20 minutes at 400 degrees. Place pears on top of any type of greens you like. Bon Appetit! For your Traeger: cook on 400 degrees for 20 minutes and it’s twice as good!
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I’ll be 30k miles up during Super Bowl Sunday but I’ve been asked for some favorite appetizers… Red Rock Goat Cheese Bruschetta Toast crisps/crostini- Toast sliced baguette drizzle olive oil and rub fresh garlic on toast Jarred sun dried tomatoes Julienned basil Roasted garlic- cut off top of the heads of clump of garlic, put in aluminum foil and drizzle with EVOO and S&p. Cook for 40 minutes at 400. (YUM!!) Almond crusted Goat Cheese- Form cold goat cheese in patty or log. Use macadamia nuts, almonds, hazelnuts or your favorite nuts. Crush or pulse nuts until fine. Cover goat cheese in nuts pushing them into cheese so they stay. Sauté in EVOO on both sides until nuts are toasted and cheese is getting soft. Your guests or family can make their own Bruschetta or you can eat the whole plate yourself, because it’s that good! #appetizer #superbowl #superbowlfood #yum #foodie #snack #goatcheese #brunch – See more at: http://iconosquare.com/viewer.php#/detail/909038819561784458_1513970336
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I’m not a huge fan of leftovers, so if I use them I recreate a new meal with leftover ingredients. Today lunch: Leftover grilled grapes (and the leftover marinade) from my last post mixed with- Spinach or Kale Rotisserie chicken Farro Orzo Goat cheese Marcona almonds EVOO Dash of balsamic glaze.
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