Tag Archives: goat cheese

Baked Goat Cheese and Roasted Vegetables with Garlicky Fettuccine


Katie:  This was another great meal!  I found this recipe from Cooking Light.  Fettuccine mixed with minced garlic is topped with roasted bell pepper and winter squash seasoned with rosemary, with baked goat cheese coated in bread crumbs.  This was a nice meal, but not too complicated to prepare on a weeknight and could easily be adapted.  I think next time I might add mushrooms, eggplant, or sun-dried tomatoes.  The baked goat cheese turned out great and was a great addition to the other flavors!


Strawberry and Balsamic Grilled Chicken Salad

Katie:  On the hottest and most humid days, the thought of standing in front of a hot stove isn’t always very appealing.  Salads are a good alternative, especially with the perfect combination of sweet and savory flavors. So when I spotted this recipe for Strawberry and Balsamic Grilled Chicken Salad on Closet Cooking, I quickly remembered the huge box of strawberries sitting in the refrigerator.  I knew it would be the perfect light meal for a sticky day.  I followed the recipe as written.  First, I mixed together the homemade Balsamic Vinaigrette and marinated the chicken for awhile, before grilling it on the Panini grill.  I also made the homemade Strawberry Vinaigrette Dressing with roasted strawberries.  The remaining ingredients included a mixture of greens, chopped pecans, bacon, (peppers), and goat cheese.  It was pretty simple to prepare, and I really enjoyed the flavors!

Roasted Butternut Squash and Corn Salad

Katie:  After a warm, sunny summer, it’s hard to see the days getting shorter and the air getting chillier.  At least there’s one thing that helps make the transition to fall a bit easier:  pumpkins!!  I’ve been spotting pumpkins, or as I’m always corrected “squash”, at the farmer’s market for the last couple of weeks.  I made two batches of muffins with the ambercup squash I found.

After a difficult week, I was in need of a pumpkin to cheer me up a little.  I had a butternut squash to use, but didn’t want to make anything too wintery yet.  Since sweet corn is still in season, I was happy to find this recipe for Roasted Butternut and Corn Salad.  The roasted butternut and corn made an interesting combination.  I only used 1/2 of a chili pepper for the dressing, but it was still pretty spicy, so I’m glad I decided not to mix it in the salad.  I added extra fresh basil.  The toasted sunflower seeds and feta cheese enhanced the other flavors.  Next time, I might try adding some lime or lemon juice or even some yogurt to the dressing to balance the spiciness.

Roasted Butternut Squash and Corn Salad (adapted slightly from The First Mess)
serves: 2-4

  • 1 small-medium butternut squash, peeled and diced into small cubes
  • olive oil
  • 1/2  – 1 small chili/hot pepper (I used a Thai chili pepper)
  • 3 ears of corn, husked and cleaned
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp agave nectar
  • 1/2 clove of garlic, sliced
  • 1/2 tsp dijon mustard
  • 1 Tbsp water
  • 1/4 cup pumpkin seeds, toasted (I toasted them in a skillet over medium-high heat until they were lightly brown)
  • 1/4 cup feta cheese, crumbled
  • 2-4 fresh basil leaves, slivered
  • salt and pepper, to taste

Preheat the oven to 375 degrees F.

Mix the pieces of squash with 2 teaspoons olive oil, salt, and pepper. Spread out onto a baking sheet. Add the whole chili to the sheet as well. Roast until the squash is soft, about 30 minutes. The chili should be crinkly and slightly brown. Remove the seeds and stem from the chili and set aside.

While the squash is roasting, cut the corn from the cobs.  Mix with 1 teaspoon olive oil, salt, and pepper.  Spread in a single layer on a baking sheet and roast for 15 minutes, or until corn begins to turn light brown. Set aside.

For the dressing, combine the apple cider vinegar, agave nectar, garlic, roasted chili, dijon mustard, 2 teaspoons oil, water, salt, and pepper in a blender. Blend mixture until well-mixed.

Combine the squash, corn, and basil in a large bowl.  Top individual servings with dressing, roasted seeds, and feta cheese.

Strawberry, Pistachio, Goat Cheese and Shaved Asparagus Flatbread

Katie:  The farmers market in Paderborn seems to have a different “it” item each week.  While the stands were filled with white asparagus last week, strawberries seemed to outnumber them this week.  They smelled so sweet, that I just couldn’t resist buying some, even though I already had some at home.

I decided to try a savory dish using strawberries.  This recipe for Strawberry, Pistachio, and Goat Cheese Pizza from Cooking Light caught my eye.  I used my favorite pizza dough recipe.  Instead of watercress, I decided to go with another spring item, green asparagus.  I tried shredding it, like Matt did with his pizza.  After rolling out the dough, I brushed it with a little olive oil and added the shredded asparagus, which I had mixed with olive oil, sea salt, and ground black pepper.  I then baked the flatbreads for about 15 minutes at 475 degrees, removed them from the oven, and then added the remaining ingredients.  I tried putting a couple of the flatbreads back in the oven for a couple of minutes and served the other ones without baking the other ingredients.  Both variations worked well.

These were really good!  The combination of strawberries, goat cheese, and pistachios worked really well together, and the asparagus added an interesting twist.  I added asparagus sparingly, but next time I would probably add a little more.  I toasted the pistachios in a frying pan before chopping them, which enhanced their flavor.  This was a good spring meal!

Butternut Squash, Oven-dried Tomatoes, and Pesto Pizza

Katie:  I’ve used butternut squash in soup before, but was interested in trying something different.  After finding a butternut squash and fresh tomatoes at the farmers market, I decided to make pizza.  I based it on this recipe for Pesto Pizza with Butternut Squash.  I used this recipe for the pizza dough, which has worked well before.  In addition to homemade pesto and roasted butternut squash, I decided to make oven-dried tomatoes, which seem to be popular at the moment!  I topped the pizza with goat cheese and a little parmesan cheese.  It turned out really good!  The flavors of roasted squash, oven-dried tomatoes, and goat cheese went together well.  It was an interesting meal for a fall day.

Pizza with Fresh Figs, Caramelized Onions, Mushrooms, and Goat Cheese

Katie:  I spotted some more fresh figs this weekend, and decided to try making a fig pizza this time.  Although I found a few recipes on other food blogs, I couldn’t find exactly what I was looking for.  I ended up improvising, mostly using parts of this recipe and this one.  Here’s how I did it:

  1. Prepare pizza dough (I used this recipe, with half whole wheat flour).
  2. Bake crusts for 5 minutes at 475 degrees.
  3. Brush crusts lightly with olive oil.
  4. Add toppings:  caramelized onions, sliced fresh figs, sliced brown mushrooms sauteed with garlic, and crumbled goat cheese.
  5. Lightly drizzle a little bit of balsamic vinegar and honey over pizzas.
  6. Sprinkle with chopped fresh rosemary and basil, freshly ground black pepper, and sea salt.
  7. Bake for about 10 minutes or until crust is done and cheese starts to melt.
  8. Enjoy!