The secret here is the Honeycrisp apple. The sweet, tartness of the apple combined with the earthiness of the caulfilower and the tangy goat cheese makes for one winning combination!
Apple Cauliflower Puree with Chevre
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Tag Archives: goat cheese
Turkey, Goat Cheese and Portabello Meatloaf
Trade in the beef for turkey, add in some goat cheese and portabello mushrooms and this certainly ain’t your Mama’s meatloaf!
- 1 lb ground turkey
- 1/4 cup goat cheese crumbles
- 1 container of baby bellas, finely chopped
- 1/2 cup oats
- 1 small white onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup ketchup (1/4 for mix and reserve 1/4 to top loaf before baking)
- 1 tsp mustard seeds
- 2 tbs worcestershire
- 1 tbs dijon mustard
- 1 tbs yellow mustard
- 2 tbs flat leaf parsley, chopped
- 2 tbs olive oil
- salt and pepper
Preheat your oven to 375.
Get a skillet going over medium heat and add olive oil. Once the oil is heated, add in mushrooms, onion, garlic, salt and pepper and cook down for about 10 minutes, stirring occasionally. Set aside and allow to cool.
In a large bowl, add turkey, oats, goat cheese, parsley, worcestershire, yellow mustard, dijon, half of your ketchup, mushroom mixture, salt and pepper. Mix to combine with your hands but be careful not to over mix as this will result in a tough, rubbery texture.
If you have a loaf pan, spray it with non stick cooking spray and add in your meat mixture. Shape to form your loaf. If you don’t have a loaf pan, just use a cookie sheet. Top with reserved ketchup and mustard seeds.
Bake at 375 for about 50 minutes or until internal temperature reads 155. (The turkey police say optimum temp is 160 but it will carry over a bit!)
Greek Falafel Fusion Salad
Falafel is a traditional Middle Eastern dish made up of ground chickpeas and spices and Tzatziki is a Greek sauce made from yogurt and fresh herbs. The combination of falafel patties fried up over greens and topped with the yummy tzatziki sauce makes for one hearty meal. Best of all? With this dish you get to travel to two exotic countries without ever leaving your kitchen!
Ingredients for Salad:
- 1 package of falafel mix (we like Telma brand)
- water for mix (see instructions on box)
- 1/4 slivered almonds, toasted
- 1 bag of baby spinach
- 1/4 cup pitted kalamata olives
- olive oil for drizzling
- salt and pepper
- goat cheese crumbles
Ingredients for Tzatziki:
- 1 seedless cucumber, chopped
- 1 clove garlic, minced
- 1/4 cup plain, non-fat yogurt
- 1/4 cup sour cream
- 1/4 tsp salt 1/4 tsp pepper
- 1/4 tsp oregano
- handful of fresh mint
- handful of fresh flat leaf parsley, chopped
- juice of half a lemon
Ingredients for Dressing:
- 1 small shallot, minced
- 1/2 cup extra virgin olive oil
- 2 tbs red wine vinegar
- pinch of red pepper flakes
- salt and pepper
- juice of 1/2 lemon
- pinch of coriander
- pinch of cumin
Directions:
- For tzatziki, simply combine all ingredients in a bowl and set aside. Letting the mixture sit, allows the flavors to marry. This can be made up to a day in advance, just make sure and stir before serving.
- Prepare your falafel mix according to package instructions. (Super easy!)
- Fry up your falafel patties according to package directions and set aside on a paper towel to absorb any excess oil.
- To assemble your salad, place your spinach in a bowl with your kalamatas, falafel patties and top with your tzatziki mixture. Drizzle you dressing over it and top with toasted almonds.
Tips:
- Falafel mix can be found in your International foods aisle.
- To toast your almonds, place in a small pan over low-medium heat, stirring occasionally until they begin to brown slightly. Keep and eye on them, they burn easily.
Tuna Tartare Boat
So, you want to think you’re all fancy and stuff. You want to be that person that can whip up some totally gourmet tapas or ethereal amuse bouche at a moments notice for your guests. You want to be that person that can construct an elegant appetizer that will be talked about in perpetuity, but what if you think you can’t cook?
What if you’re that person who thinks that as soon as you apply heat to anything, you’ve set upon an unavoidable course of ruin, destroying pans, setting aflame to your kitchen and driving your guests away from the oppressive flames that must ensue any attempt to cook.
Listen, it can’t be that bad. But just in case it really is…we came up with an appetizer that doesn’t even involve any cooking, yet is so tasty and unusual that you’re bound to wow anyone with a discriminating palette. Welcome the tuna tartare boat…based on a dish Gretchen made, that I modified and she perfected!
Ingredients:
- 1 cup sushi grade tuna, cubed (or diced?)
- 1 Tbs Sriracha Hot sauce (this is the asian hot sauce with the rooster on the bottle)
- salt and pepper
- juice of 1/2 lemon
- 1 fresh endive
- 1 stem of scallions
- 3 tbs fresh soft goat cheese
Directions:
- If your tuna is whole, cube it up and add to a bowl.
- Add in 1 tbs. Siriracha sauce, a pinch of salt and pepper and the juice of 1/2 lemon.
- Toss the ingredients to coat well. Refrigerate until serving.
- Chop your scallions on a bias and set aside for garnish.
- To serve, spoon a small amount of the tuna mixture into an endive leaf.
- Top the endive boats with goat cheese and scallions.
- Serve immediately.