This installment features the results I got making Chef Cristian Pettita’s Quinoa Salad with Mixed Vegetable, Goat Cheese & Orange Dressing recipe in my tiny kitchen! Continue Reading →
Sweet and a little spicy, these addictive stuffed peppers are the perfect accompaniment to any appetizer spread! Continue Reading →
Tangy goat cheese is whipped with Greek yogurt and topped with a tangy, garlicky tomato-and-herb mixture for a flavorful appetizer offering. Continue Reading →
This salad is a nice mix of cool, warm, tangy, crunchy and fresh. It’s hearty yet light – a perfect summertime lunch. Continue Reading →
This simple and colorful side dish is the perfect addition to any springtime meal. Plus, any time I can smother veggies in goat cheese, I’m totally on board! Continue Reading →
Spice roasted squash, fresh mint, French lentils and goat cheese are tossed with greens to make this salad anything but ordinary! Continue Reading →
I had some Slow Cooker “Roasted” Beets in the fridge, so I made this tasty and colorful salad for lunch.
The plate was full of great flavors and textures, which is key for a great salad. Continue Reading →
Remember when I figured out how to roast beets without making a big mess or heating up the kitchen by wrapping them in foil and popping them into the slow cooker?
Yeah, I’ve been doing that a lot lately. Continue Reading →
For our second dish for this month’s Layered/Stacked Supper Club event, Dino picked Smitten Kitchen’s spin on the classic Ratatouille, as it was presented in the animated film of the same name.
I think he just wanted an excuse to use the mandoline again 😉 Continue Reading →
I remember the first time I tried goat cheese. I was hesitant to taste it because it sounded “different”. “Weird”, even. And then I took a bite… And I tried not to leap across the table and devour the entire party-sized portion all by myself. That was about a decade ago. Since then, it has been a top contender for my favorite cheese, and I’ve been doing my best to make up for lost time. So when I saw a cookie recipe that included goat cheese, I was immediately intrigued. Continue Reading →
For the last few days, I had it in my head that I wanted to make a kale salad with toasted hazelnuts on top. I looked around the kitchen to see what else I had to use, and this is what I came up with. Continue Reading →
To use some of the beautiful Fresh Blueberry Vinaigrette that I made, I put together a salad for myself for dinner. My (lactose intolerant) husband had to run out to band practice, so I figured I’d celebrate by frying up some goat cheese and drinking wine. It had been a while since I had a massaged kale salad, so I decided to use that as a base. Not that I’m above just consuming fried cheese and wine for dinner, by any means ;). Continue Reading →
We had some friends over for dinner, and I was inspired to make an appetizer with this combination of ingredients. Continue Reading →
I have a bunch of baby arugula that I’ve been making salads out of lately, and this one was really nice. Continue Reading →
Stonesoup is hands down one of my favorite food blogs. I love going there for simple, healthy recipes, and usually ones that require very few ingredients. I was making Thomas Keller’s Favorite Simple Roast Chicken again for dinner tonight, and I wanted a simple side dish to make while the … Continue Reading →