Tuesday, May 3
I’ve tried to convince you to like beets before, and I’m not going to stop until I get at least one of you beet haters on the beet bandwagon. As a beet convert myself, I know it’s possible. And, today, I’m going to make it even easier for the beet haters to give them another try.
Here’s the secret: eat golden beets. I don’t even know where you can find them because I found them in my CSA bag the week before Easter. But all of you (beet haters and lovers alike!) should try to find fresh, in-season, golden beets sometime. The flavor is milder and, well, just plain yummy. (I think the food magazines are knocking on my door after that amazing description.)
Before I get you thinking golden beets don’t taste like beets, they do. And, I’ll be straight with you…the non-beet lovers at the Easter feast did not gobble these beauties up. But the non-beet lovers did admit these beets are better than your average, run-of-the mill red beet. I consider that success.
Plus, they’re gorgeous. Seriously. My camera ate them up almost as enthusiastically as I did.Roasted Beet Salad with Spinach and Goat CheesePrep timeCook timeTotal timeAuthor: Jane Maynard, inspired by Cafe BorroneIngredients
- - Beets (golden if you can find them)
- - Spinach
- - Goat cheese
- - Your favorite salad dressing…Girard’s Champagne dressing is awesome with this salad
- Preheat oven to 400 degrees F. Cut the greens and ends off of the beets and wrap each beet in some foil. Place in a roasting pan. Roast 40-60 minutes, until beets are pierced easily with a sharp knife. Let cool a bit, then peel of the skins.
- Slice beets then top with spinach, crumbled goat cheese and salad dressing.
Posted by Jane Maynard at 5:00 am 36 Comments
Categories: CSA, eat less meat, featured recipes, healthy eats, Recipes, side dishes, simple side dishes Tags: goat cheese, roasted beet salad, roasted beets, salad, vegetarian |
Tuesday, September 21
Menlo Park Week was oodles of fun for me, but I’m a little happy it’s over so I can finally share this honey goat cheese pizza with you! It’s divine. I can’t take credit for the idea of this pizza…that goes to my dear friend Faye. Yet another reason I’m grateful Faye is in my life.
Here’s why I love this pizza. The sweetness of the goat cheese and the caramelized onions balances perfectly with the saltiness of the parmesan cheese and the salt that you sprinkle on the pizza. And the texture of the mozzarella cheese balances out the goat cheese oh so nicely. It’s perfection on a pizza crust.Honey Goat Cheese PizzaAuthor: Jane Maynard inspired by my friend Faye SteinIngredients
- Honey goat cheese from Trader Joe's (If you don't have a TJ's, then I would recommend using regular goat cheese and drizzling some honey over the pizza before baking - you gotta get that sweetness in there. You could even mix some honey in with the goat cheese before putting dabs on the pizza.)
- Caramelized onions
- Fresh mozzarella cheese (or shredded if that's what you have in the fridge, but the fresh is just so yummy)
- Fresh parmesan cheese (sorry, this one has to be fresh, folks)
- Olive oil
- Salt & pepper
- Pizza crust (Obviously! Click here for the recipe I use.)
- Make your crust. When it's ready to be topped, drizzle some olive oil on the crust and spread around with your fingers. Sprinkle salt all over the crust, and a bit of pepper. Top with the caramelized onions, mozzarella cheese and fresh parmesan cheese. Like I mentioned in the ingredients list, if you can't get your hands on the Trader Joe's honey goat cheese - I would just drizzle a bit of honey over the pizza before topping with the cheeses and onions. You could also mix your plain goat cheese with honey before putting dabs of the cheese on the pizza.
- Bake on a pizza stone at the highest heat your oven can put out until cheese is bubbly and the crust is browned (or bake your pizza how you normally bake it).
Friday, June 11Grilled Crostini with Goat Cheese and 'wichcraft Tomato RelishFrom Williams-SonomaAuthor: Jane MaynardCuisine: Side Dish, AppetizerIngredients
- 1 baguette, sliced int ¼-inch-thick rounds
- ¼ cup extra-virgin olive oil
- 8 ounces goat cheese, at room temperature
- 1 jar (8.8 oz) ‘wichcraft Tomato Relish
- ¼ cup fresh basil leaves
- Lightly brush both sides of the baguette slices with olive oil. Preheat a Calphalon Unison Grill pan with Sear Nonstick over medium heat. Working in batches, place the baguette slices in the pan and cook until light golden brown and toasted on both sides, about 2 minutes per side. (If you don’t have a grill pan, you can bake in a 400 degree oven for 5-10 minutes, until nice and crispy.)
- Transfer to a serving platter. Spread about 3 teaspoons of goat cheese on each crostini and top with ‘wichcraft Tomato Relish. Sprinkle with basil and serve. Makes about 24 crostini.
Wednesday, January 31Cranberry Chutney & Goat CheeseFrom Jane MaynardAuthor: Jane MaynardIngredients
- 1 tablespoon olive oil
- 1 shallot, sliced thin then chopped
- ~1 tablespoon orange juice
- 1 can whole cranberry sauce
- ¼ – ½ teaspoon kosher salt
- ¼ cup golden raisins
- 1 logs goat cheese
- your favorite crackers or a good baguette
- Heat olive oil over medium heat in small saucepan. Add shallots and cook until soft. Add the rest of the ingredients and simmer for a few minutes. Spoon chutney over a log of goat cheese (you’ll most definitely have chutney left over…freeze for another day or make a meal out of it with grilled chicken and rice). Serve goat cheese & chutney with crackers or sliced baguette.