Beet, Cherry Tomato and Pea Shoot Salad with Goat Cheese

Beet, Cherry Tomato and Pea Shoot Salad with Goat Cheese

Originally I had intended this recipe to have feta cheese instead of…

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Originally I had intended this recipe to have feta cheese instead of goat cheese but my mom “thought they were the same thing?”. Goat cheese and beets in my opinion always go well together so there was no loss. I also originally intended this recipe to have mint flavour in with the yogurt but by the time I made it to the mint stand they were sold out.

Spinach Salad with Bacon, Smoked Chicken and Hard-boiled Quail Egg

Spinach Salad with Bacon, Smoked Chicken and Hard-boiled Quail Egg

I thought that moving back into the city would make my internet…

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I thought that moving back into the city would make my internet connection better! Out in the country everyone shared the same IP address the the internet was sssllloooowww at peak times. So now I’m back in the city, sharing a connecting wall with a stranger, and my internet is still slooowwwww, only now it’s “fiber-op” – which means what? not too sure except that my roommates are more frustrated that it’s not working, websites still don’t load at peak times, and uploading pics can still be a pain in the you-know-what. That being said – last night I uploaded pics for 10 posts, so my work is cut out of me! This recipe uses quail eggs, and more info will follow about them shortly!

Tuscan Kale Caesar Salad

Tuscan Kale Caesar Salad

This recipe is adapted from a Bon Appetit recipe I found on…

This recipe is adapted from a Bon Appetit recipe I found on epicurious.com. I added my favourite Caesar salad ingredients, and some baby roman which added an amazing color contrast. This recipe can easily be adapted to be lactose free by removing the Parmesan Cheese. Unlike most Caesar dressings which can contain raw eggs or cream to make it “creamy” this dressing only has 5 ingredients.

Eating the First Things I’ve Ever Grown…

Eating the First Things I’ve Ever Grown…

I can’t think of a more appropriate topic for my 100th post,…

I can’t think of a more appropriate topic for my 100th post, then to rave about eating the first things from my first garden. Although it is early, I tossed the greens I ‘thinned’ out of my garden tonight into a delicious salad. I think back to how far I have come in the past year, and realize how much closer I am too my dream. When I first started this blog I never imagined that in 14 months I would have moved from the city, traveled through Europe and started my first vegetable garden. And although there have been bumps and hardships along the way, I feel now I am closer to where I am supposed to be, then ever. 

Who said I can’t make MAYO!!!

Who said I can’t make MAYO!!!

Yesterday I made a cake involving 9 egg whites and no yokes.…

Yesterday I made a cake involving 9 egg whites and no yokes. I could remember that there was something I liked to make with egg yokes but it took googling to remind me of the evasive mayo that I had unsuccessfully attempted earlier this year.
Now I’m not going to lie. I love love LOVE mayo. I will make any excuse to smear it on anything, so the thought of making it, making a BETTER mayo then the commercial brands excites me.

Kale and Brussel Sprout Salad

Kale and Brussel Sprout Salad

This salad was easy and to my surprise, went well together. Two…

This salad was easy and to my surprise, went well together. Two healthy green vegetables and a great dressing. Make sure to have enough almonds. They were a great addition, but half ended up eaten by the time we were ready to assemble the salad. I also added more cheese then necessary, which was great if you aren’t on a diet. But if you are dieting you shouldn’t come to eat at my house! 

Endive and Apple Salad with Warm Goat Cheese

Endive and Apple Salad with Warm Goat Cheese

Endive and Apple Salad with Warm Goat Cheese This is a recipe…

Endive and Apple Salad with Warm Goat Cheese

This is a recipe from Fine Cooking’s Sept 2011 issue.

Endive and Apple Salad with Warm Goat Cheese

Ingredients

  • 1 cup pomegranate juice
  • 6 oz. goat cheese
  • 1/2 cup finely chopped hazelnuts
  • 3 Tbs. unsalted butter
  • 2 large Belgian endives, halved lengthwise with core left intact, each half cut lengthwise into 4 pieces
  • Kosher salt and freshly ground black pepper
  • 2 firm, medium-sweet apples (like Fuji or Honeycrisp), peeled, cored, and cut into 1/2-inch dice (about 3 cups)
  • 1 medium shallot, finely diced (about 3 Tbs.)
  • 1 Tbs. cider vinegar
  • 1 tsp. Dijon mustard
  • 6 Tbs. extra-virgin olive oil
  • 4 oz. (4 lightly packed cups) baby spinach
  • 1/3 cup fresh pomegranate seeds (optional)
  • 2 Tbs. thinly sliced fresh chives

Instructions

  1. Position a rack in the center of an oven and heat the oven to 425°F.
  2. In a small saucepan over high heat, reduce the pomegranate juice to about 1/4 cup (it should be syrupy), about 15 minutes.
  3. Meanwhile, mash the goat cheese in a small bowl with a fork until smooth. Form the cheese into four 2-inch-diameter rounds. Put the hazelnuts on a small plate and press the goat cheese rounds into the nuts on all sides to coat. Transfer the cheese to a small baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes.
  4. While the goat cheese bakes, melt 2 Tbs. of the butter in a 12-inch heavy-duty skillet over medium-high heat. Arrange the endives flat in the pan (they’ll fit snugly), sprinkle with 1/2 tsp. each salt and pepper, and cook, undisturbed, until browned, 2 to 3 minutes. Flip and cook until the other side starts to soften, 1 to 2 minutes. Transfer to a large plate.
  5. Melt the remaining 1 Tbs. butter in the skillet, add the apples and shallot, sprinkle with 1/4 tsp. salt and cook, shaking the pan often, until the apples start to soften, 2 to 3 minutes.
  6. Transfer the pomegranate juice to a medium bowl. Add the vinegar, mustard, and 1/2 tsp. each salt and pepper; whisk until combined. Gradually whisk in the oil and season with more salt and pepper to taste.
  7. In a large bowl, toss the spinach and apples with half of the vinaigrette and season to taste with salt and pepper. Arrange the endives on 4 large serving plates, top with a mound of the spinach mixture, and then the goat cheese. Sprinkle with the pomegranate seeds (if using) and the chives and drizzle with the remaining vinaigrette. Serve.
http://www.constantvessel.com/endive-and-apple-salad-with-warm-goat-cheese/

Listed as a salad, my sister requested “something with goat cheese” for Thanksgiving