Lemon Chicken Tagine
Servings: 6 – 8

12 boneless, skinless chicken thighs
1/4 cup olive oil
Juice of 1 lemon (about 3 tablespoons)
3 tablespoon fresh herbs, chopped fine (I used thyme, oregano, and rosemary. Some mint or cilantro would work well too.)
2 teaspoons kosher or sea salt
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon Hungarian paprika
6 ounces feta, crumbled, plus more for serving
1 lemon, cut into 8 slices lengthwise
1 large yellow onion, sliced
1 (14.5-ounce) can garbanzo beans, drained
1/2 pound green olives stuffed with garlic (or 1/2 pound green olives and 6 cloves of garlic)
1/4 cup dried apricots
1/4 cup dried cherries
1/2 cup cherry tomatoes

Preheat your oven to 350°F.

Over medium heat on stove top, heat olive oil in the tagine (or a Dutch oven). Add the onion and cook until it has softened and started to brown a bit (about 5 minutes).

Add the cumin, turmeric, paprika, and salt. Stir and cook until fragrant (about 2 minutes). Add lemon juice and stir to deglaze the pan. Arrange the lemon wedges in the pan. Cover with the garbanzo beans, chicken thighs, herbs, olives, fruit, and tomatoes. Top with feta.

Put the cover on the tagine and move to the oven. Cook for 60 minutes. Remove the lid and check for doneness. The tagine braises the food, so the pan juices should be bubbling and the meat should be very tender. This batch wasn’t quite done at an hour, so I rearranged the thighs so they were covered in the juices, put the lid back on, and let it cook for another 30 minutes.

When done, carefully remove the tagine from the oven.

Tagine safety note: Take the lid off the tangine before removing it, as steam can spit out from under the lid (palm blister). Put the lid on a heat-proof surface and cover with a pot holder to remind you that it is still very hot (finger blister).

Serve straight from the pan with more feta to crumble over top.

…with thanks to foodandfire.com

Goat Cheese and Lemon Cheesecake
Servings: 6

CRUST

1-1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
Combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan and evenly distribute.

FILLING

11 ounces mild fresh goat cheese, softened
3/4 cup granulated sugar
1/2 lemon juiced
1 lemon zested
1 teaspoon pure vanilla extract
6 large eggs, separated
3 tablespoons all-purpose flour

Preheat the oven to 350°. Prep a springform however you like to do so. I don’t prep mine, since it’s nonstick and awesome. (I got it at the grocery store…true story.)

In a medium bowl, combine the goat cheese with the granulated sugar, lemon juice, lemon zest and vanilla and beat at medium speed until smooth. Beat in the egg yolks, 2 at a time, incorporating them completely before adding the next batch. Beat in the flour at low speed.

In another bowl, using clean beaters, beat the egg whites until firm but not dry. Beat one-third of the whites into the goat cheese mixture, then gently fold in the remaining whites. Spoon the batter into the prepared pan and bake for about 40 mintues, or until a skewer inserted in the center of the cake comes out clean. Transfer to a wire rack to cool completely before serving.

…with thanks to alejandraowens.wordpress.com and tendercrumb.blogspot.com

Panko Breaded Eggplant Slices
Servings: 4

2 medium or 3 smaller eggplants
1 T. salt
2 c. panko bread crumbs
1/2 c. finely shredded parmesan cheese
2 t. finely chopped fresh basil OR oregano
freshly ground black pepper
2 eggs, lightly beaten
1 T. milk
2 c. tomato sauce
2-3 oz. Montchevré Feta or crumbled goat cheese

Partially peel eggplants, leaving on a bit of skin for color and substance.  Slice eggplants into even rounds a little thicker than 1/4 inch.  Lay out some paper towels and place eggplants on top in a single layer.  Sprinkle generously with salt and allow to stand for at least 10 minutes and up to 30 minutes.

Preheat the oven to 400 F.   Pat eggplant slices dry with additional paper towels.  Line baking sheet with parchment paper.   In a shallow bowl, beat eggs and milk together.  In a second shallow bowl, combine panko bread crumbs (crush them in your hand first to make them a bit finer), shredded parmesan cheese, herbs and pepper.  Toss well with your hands to be sure to evenly distribute the cheese.

Dip each slice of eggplant in the egg and then into the bread crumb mixture.  The bread crumbs might be reluctant to stick so press firmly and don’t worry if you can still see the eggplant through the crumbs.  Lay breaded slices in a single layer on the lined baking sheet.  Place full baking sheet in the oven.

Bake for 20 minutes or until golden on the outside and tender in the middle.  While eggplant is baking, bring tomato sauce up to a simmer and set out the goat or feta cheese.  When ready to serve, pile eggplant slices on a plate and top with sauce and crumbled cheese.   If you make extra to use for lunch the next day, store breaded eggplant and sauce separately and combine just before serving.

…with thanks to eatdrinkbetter.com

Spruce Cornmeal Cake with Tangerine Goat Cheese Frosting
Servings: 6

CORNMEAL CAKE

2 Tbsp. melted butter
1/2 c. milk
1 egg
2 Tbsp. honey
1/2 c. cornmeal
1/4 c. cornstarch
1/4 tsp. salt
1/2 Tbsp. baking powder
1/2 tsp. xanthan gum
1 tsp. spruce tips, ground finely in a mortar and pestle

Combine wet ingredients, then stir in dry ingredients.  Pour into a greased and cornstarched (in place of flour) 8″ cake pan.  Bake for 15 minutes at 350 degrees (F), or until a toothpick comes out cleanly.  Let cool completely.

FROSTING

Use a hand mixer to combine 2 Tbsp. each butter and Montchevré goat cheese (room temp).  Add in a big splash of brandy.  Next, mix in powdered sugar 1/2 c. at a time (approx. 1-1/2 cups total) until you enjoy the taste and consistency. Turn the mixer up to high and make the frosting extra fluffy.

To assemble, turn the cake upside down, and pierce with a fork or toothpick repeatedly. Pour several spoonfuls of warm spruce syrup over the cake, until it looks nicely soaked. Frost generously with tangerine goat cheese icing.

…with thanks to hungerandthirstforlife.blogspot.com

Beet and Goat Cheese Ravioli
Servings: 2

PASTA DOUGH

24 ravioli
Ingredients
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs, plus 1 for egg wash
2 tablespoons extra-virgin olive oil
Cornmeal, for dusting

DIRECTIONS
To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.

*Alternatively if you don’t have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.

Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.

Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue.

Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.

Cook the ravioli in plenty of boiling salted water for 4 minutes; they’ll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.

FILLING

6 small cooked beets, peeled (I used the steamed ones in vacuum packs from Trader Joe’s, but you can also roast your own)
2 ounces Montchevré goat cheese
1/4 teaspoon salt
1/2 teaspoon dried thyme

Blend beets and goat cheese in a food processor until it’s pink and creamy.  Stir in the salt and dried thyme.

…with thanks to foodnetwork.com for the pasta and, for the filling, theruncible.wordpress.com

Roasted Red Pepper and Goat Cheese Pasta
Servings: 4

1 Tablespoon olive oil
2 boneless skinless chicken breasts, salted and peppered
3 Tablespoons unsalted butter
3 garlic cloves, minced
1 red onion, diced
1 Tablespoon white sugar
8 ounces tricolor pasta (or pasta of choice)
1 12-oz jar Trader Joe’s Fire Roasted Yellow & Red Peppers, drained and chopped
4-oz. Montchevré crumbled goat cheese
Approximately 1/2 cup pasta water

Directions:

Heat salted pasta water on high in a medium pot.

In a large skillet, heat olive oil on medium high heat. Add chicken breasts and cook for 4-5 minutes on each side or until fully cooked. Remove chicken and set aside.

Melt butter in the skillet and add the minced garlic, diced onion and sugar. Cook over medium heat for 10 minutes, stirring occasionally.

Add pasta to boiling water and cook according to package, until al dente. Reserve 1/2 cup of the water. Drain the pasta and set aside to add to the sauce.

Add roasted chopped roasted red peppers to the skillet and cook for an additional 5 minutes.

While roasted red pepper sauce is still cooking, dice the chicken breasts and add to the skillet.

Remove the skillet from the heat and add the crumbled goat cheese. Stir until the sauce is well blended and toss with cooked bowtie pasta. Add enough pasta water to reach the consistency you want the sauce to be. Serve.

…with thanks to laphemmephoodie.com

Rigatoni with Sun-Dried Tomatoes and Goat Cheese
Servings: 2

8 ounces rigatoni or penne pasta
1/3 cup panko breadcrumbs
4 tablespoons olive oil
1/8 teaspoon pepper
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup sun-dried tomatoes, 1/4-inch slices
1 cup heavy cream
1/8 teaspoon nutmeg
4 ounces Montchevré goat cheese
salt to taste
basil for garnish (optional)

Bring a large pot of salted water to the boil and preheat the oven to 400 degrees F.

Cook rigatoni in boiling water according to the pasta\’s package directions.

Prepare panko breading: Add panko breadcrumbs, 2 tablespoons of olive oil and pepper to a medium bowl; toss and set aside.

Make the sauce: Heat the olive oil in a large saucepan over medium heat. Add the garlic, red pepper flakes and sun-dried tomatoes, cook, while stirring for 1 minute. Add the heavy cream and nutmeg; simmer for 2 minutes.

Add cooked rigatoni and goat cheese, toss, then taste for seasoning. Add salt to taste.

Pour mixture into a baking dish, sprinkle with prepared panko breadcrumbs and bake in the oven for about 10 minutes or until the tops begins to brown.

Serve withe a drizzle of olive oil and a few basil leaves.

…with thanks to inspiredtaste.com

Lavash Pizza with Zucchini and Goat Cheese Topping
Servings: 2

1 9-by-12-inch lavash
2 tablespoons extra virgin olive oil
1 large garlic clove, minced
3 medium zucchini, thinly sliced (about 1 pound)
Salt and freshly ground pepper
1/2 cup (2 ounces) Montchevré crumbled goat cheese
1 to 2 teaspoons chopped or slivered fresh mint leaves

1. Heat the oven to 375 degrees, preferably with a baking stone in it.

2. Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Add the zucchini. Cook, stirring or tossing in the pan, just until the zucchini begins to look translucent, about three minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute until fragrant. Season with salt and pepper, and remove from the heat.

3. Place the lavash on a baking sheet. Sprinkle the goat cheese over the lavash. Arrange the zucchini on top in overlapping rows. Drizzle on the remaining olive oil, and place in the oven. Bake 15 minutes until the lavash is crisp and browned on the edges. Remove from the heat, sprinkle on the mint and serve.

Advance preparation: You can cook the zucchini through Step 2 several hours before you assemble and bake the lavash pizza.

…with thanks to Martha Rose Shulman and newyorktimes.com

Prosciutto and Goat Cheese Frittata w/ Asparagus
Servings: 2

The saltiness of the goat cheese and prosciutto together really make this dish! Great for dinner, too!

Ingredients

4 eggs
1/2 cup cream
salt/pepper
2 pats butter
1 turn of extra virgin olive oil
1/4 cup asparagus tips (fresh)
1 round slice of Montchevré goat cheese
2 slices prosciutto, chopped
fresh parsley, chopped

Heat your oven to 450 degrees F. Frittata should finish in the oven, so be sure to use an oven-proof teflon skillet.

Add the olive oil and butter to a small skillet, heated over med – med/high heat.

Mix eggs and cream together, add salt/pepper. Add to the pan when hot.

Sprinkle in the asparagus tips, cheese, prosciutto and parsley. Let the bottom and sides set, about 4 minutes. Then put in the oven.

Watch for the frittata to get puffy and sizzly from the butter and olive oil. A little brown is nice on top, but you don’t want to overbrown the bottom.

The frittata should slide right out of the pan, onto a plate.

…with thanks to opensourcefood.com

Goat Cheese and Spinach Turkey Burgers
Servings: 4

1-1/4 lbs. lean ground turkey
5 ounces (1/2 box) frozen chopped spinach
2 ounces Montchevré Crumbled Goat Cheese
1 T. no salt added garlic and herb seasoning mix
4 hamburger buns, your choice

Thaw spinach and remove excess water by squeezing by hand and/or between paper towels.

Mix together turkey, goat cheese and spinach and sprinkle seasoning mix on top.  Mix together by hand to combine ingredients and distribute seasoning. Form well-packed patties.

Grill patties for approximately 15 minutes until they are cooked through, flipping once – or more as needed.

If you’d like you can dress them up with a sauce – maybe pesto, tomato bruschetta or even spicy mustard or barbecue sauce – whatever you like.

Serve patties on buns.

…with thanks to pomelosunshine.com and allrecipes.com