Chèvre-Stuffed Portabella Mushroom Caps

It might be my imagination, but I think not. More and more goat cheese recipes are cropping up this summer, as people figure out that they can go wild and crazy and still eat healthy meals using goat cheese. Yay, word is getting out!

Case in point: these stuffed portabella mushroom caps. Did you know that “portabella” is just the US food marketeers’ fancy name for Crimini mushrooms? So there. Go get you some of ’em and serve ’em for your next get-together. Scrumptious! Thanks to C and C Marriage Factory for the recipe and the pix, found on Yummly!


20 oz portabella (aka crimini) mushrooms, cleaned and stems removed

Olive oil cooking spray

3 slices white sandwich bread
1 small garlic clove, coarsley chopped
5 oz. soft crumbled goat cheese
1/2 cup fresh parsley
1/4 tsp red pepper flakes
Coarse salt, to taste
Preheat oven to 400. Lightly spray a rimmed baking sheet with cooking spray.
In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red pepper flakes. Season with salt and pulse filling until combined.
Spoon filling into each mushroom top and roll filled side in reserved breadcrumbs. Place on prepared baking sheet and bake until mushrooms are tender and lightly browned, 15 to 20 minutes.

Okra Cornmeal Cakes with Chèvre and Roasted Tomatoes

I wonder if I somehow have southern blood running through my veins. I love okra, sweet potatoes, collard greens, southern green beans, cornbread and lots of other southern specialties. This recipe is a lovely combination of several of those specialties, and doesn’t it just look spectacular?? Thanks to Annie’s Eats for the fabulous recipe!

Yield: about 14 cakes


For the roasted tomatoes:
1 pint grape or cherry tomatoes, halved
Generous drizzle of olive oil
Pinch of kosher salt
Generous pinch of sugar

For the corn cakes:
2 cups fine yellow cornmeal
2 tsp. baking powder
1 tsp. sea salt or kosher salt
1 large egg, lightly beaten
1½ cups water, plus more as needed
8 oz. okra, stems trimmed and sliced ¼-inch thick
1 jalapeño, cored, seeded and finely chopped
1 clove garlic, finely minced
¼ cup canola oil, for frying

To serve:
About 3 oz. herbed goat cheese
Fresh herbs, for garnish (optional)


  • To make the roasted tomatoes, preheat the oven to 350˚ F.  Combine the tomatoes, olive oil, salt, and sugar on a rimmed baking sheet and toss well to coat.  Bake for about 40 minutes, tossing once or twice during cooking.  Remove from the oven and let cool.  If not using immediately, refrigerate until needed.
  • To make the corn cakes, combine the cornmeal, baking powder, and salt in a medium bowl; whisk to blend and set aside.  Combine the egg and water in a liquid measuring cup and whisk lightly.  Add the liquid mixture to the bowl with the cornmeal mixture, and stir just until combined.  Fold in the okra, jalapeño, and garlic until incorporated.  The mixture may seem a bit watery at first, but give it a minute for the cornmeal to soak up the liquid.  If the mixture is too dry, add more water a tablespoon at a time.
  • To cook the corn cakes, heat the oil in a large skillet over medium heat until very warm.  Drop in scoops of the dough mixture, about a scant ¼ cup each, spaced an inch or two apart.  Cook, flipping once during cooking, until both sides are lightly browned, about 3-4 minutes per side.  Transfer the finished cakes to a paper towel-lined rack and repeat with the remaining dough mixture.
  • To serve, place a small dollop of the herbed chèvre on top of each warmed corn cake.  Let it sit for a minute or two to melt slightly, then spread gently over the top of the corn cake.  Top each cake with a few of the roasted tomatoes and garnish with fresh herbs as desired.  Serve immediately.

Herbed Goat Cheese Dip

I can’t believe I haven’t entered this into the files yet — it is so incredibly simple and delicious. And for a certain man in Charlotte, NC who loves Texas Pete’s Hot Sauce, I hope it tries it! Thanks to Food 52 for the recipe!

Makes 1 cup


3.5 ounces fresh goat cheese (chevre), room temperature

1 teaspoon worcestershire sauce

1/2 tablespoon parsley, minced

1.5 tablespoons mixed herbs (I use thyme, rosemary, basil)

1/2 cup sour cream

6-8 dashes Texas Pete Hot Sauce (or Tabasco)

1 garlic clove, minced


  1. Place all ingredients in the bowl of a food processor. Pulse until mixture comes together but is not pureed.
  2. Serve with crudites, crostini, your favorite crackers, or even warm, crusty bread. You can serve this with slow roasted tomatoes drizzled with balsamic alongside.

French Tart with tomato, onions and goat cheese

Oh-la-la, thank you Lindsay Tramuta of Lost in Cheeseland fame, for this luscious tart (savory galette, really) ! I didn’t think I would like so many onions in a tart, but you had me at the photo of the raw composition…and then when I saw the finished photo, well, it just took me over the top. You see, the onions are caramelized BEFORE they go into the pie. Nums. Totally. Enjoy!


Serves 4-6, depending on appetite

A 9- or 10-inch tart shell, unbaked, or about 280 grams of pastry of your choice, rolled to a 14-inch circle (see below image)

4 tablespoons olive oil, with more for drizzling

3 medium-sized onions, thinly sliced

2 cloves garlic, smashed

3–4 fresh basil leaves

Salt and pepper

2 small tomatoes, thinly sliced

6–8 ounces (170–225 grams) fresh goat cheese, sliced or crumbled (mine is crumbled)

2–3 tablespoons chopped fresh herbs (parsley, basil, marjoram or oregano)



 Tomato & Onion Tart

1. Put the onions, garlic and basil leaves into a shallow pan with the olive oil, and cook over medium heat, stirring occasionally until the onions are very soft and caramelized, for at least 30 minutes and up to an hour, depending on the onions. Reduce the heat if they start to brown too much before they are soft, and don’t rush them. Season well with salt and pepper, and cool completely before filling the tart shell.

Drain the cooled onions of any excess juice, remove the thyme sprigs and bay leaf, and spread the onions in the bottom of the tart shell. If making a free-form tart, spread the onions into a circle on the pastry, leaving a two-inch border.

2. Preheat the oven to 400°F (204°C). If you use a free-form tart, transfer the rolled pastry to a baking sheet lined with parchment paper.

3. Arrange the tomatoes and goat cheese over the onions, and top with the herbs, a drizzle of olive oil and salt and pepper.

5. If you are making a free-form tart, fold the edges of the dough up around the filling in a series of pleats, gently pressing the dough to seal each fold.

6. Bake the tart for about 30 minutes—until the pastry is done, the tomatoes are cooked and the cheese is melted and browned. Cooking time will depend on the size of your oven!

For best results, enjoy the tart warm and on the same day it was made.


Crockpot Lentil Veggie Stew

On a rainy, cold Friday, this recipe seems just right. It comes from Weelicious, which is a great endorsement for it being kid-friendly! If you must have meat in it, try tossing in some chicken parts, or chunks of chuck roast or round steak to up the meat protein. Put them in at the start and they will be very tender at the end.

1 Tbsp Olive Oil
1 Large Onion, chopped
2 Garlic Cloves, chopped
2 Leeks, chopped (use only the white and light green part of the leek)
2 Large Carrots, chopped
3 Celery Stalks, chopped
2 Bay Leaves
1 Tbsp Fresh OR 1 Tsp Dried Thyme
2 Tsp Kosher Salt
8 Cups Vegetable Stock (you could also use chicken stock)
1 32 Oz Can Chopped Tomatoes with juice
16 Oz Dried Lentils
2 Cups Kale or Swiss Chard, chopped

Accompaniments: plain yogurt, herbed goat cheese, feta cheese, crème fraiche or Parmesan cheese

1. Heat the oil in a sauté pan over medium heat and cook the onions for 4 minutes.
2. Add the garlic and cook an additional minute.
3. Place the onion mixture with the remaining ingredients in a crock pot and stir.
4. Cover and cook the lentils on high heat for 4 hours or low heat for 8 hours or until lentils are tender.
5. Top with desired accompaniment and serve.

* You can also place all of the ingredients in a large pot over low to medium heat and cover for 90 minutes or until tender.

Asparagus Pesto

Just arrived:  the perfect late-Spring pasta sauce. Just when you thought you’d seen all the asparagus recipes on earth, here comes this lovely green, velvety blanket of verdant spring-ness to cover your pasta, fish or chicken – schlurp! If you are lucky enough to have aged goat cheese, toss some of that grated goodness in to replace the parm.


…from the kitchen of One Perfect Bite courtesy of Mark Bittman

1 pound asparagus, trimmed and cut into 2-inch segments
1 clove garlic, or more to taste
1/4 cup pine nuts
1/4 cup olive oil, or more as desired
3/4 cup freshly grated Parmesan cheese
Freshly ground black pepper
Juice of 1/2 lemon, or to taste

1) Bring a large pot of water to a boil and salt it. Add asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some cooking liquid, and let asparagus cool slightly.
2) Transfer asparagus to a food processor and add garlic, pine nuts, 2 tablespoons of oil, Parmesan, a pinch of salt and, if needed, a couple of tablespoons of the cooking liquid. Process mixture, stopping to scrape down sides of container as necessary, and gradually add remaining oil and a bit more of reserved cooking liquid to moisten if it is needed. Add lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta, fish or chicken. The pesto can be refrigerated for up to 1 day. Yield: 4 to 6 servings.

Kale with Goat Cheese

Sometimes you just feel like greens in creme sauce, don’t you? This one is soooo healthy and sooooo tasty, with the garlic to add zest and depth. It can be used as a side dish, or when paired with the rice recipe that follows, a main dish. Thanks to Kokblog for the inspiration!


one bunch of kale
olive oil
two cloves of garlic
chopped dried chili (what kind and how much depends on how spicy you want it)
60 ml (1/4 cup) tamari sauce
60 ml (1/4 cup) of water
one – three tablespoons of sour cream
goat cheese (you can use feta as well)

(serves two or three people)

Clean the kale carefully, trim the stems and chop the leaves into one-inch pieces. Peel and chop the garlic into tiny slices. Heat up some olive oil in a pan and sauté the garlic and the chopped chili. When the garlic starts to get golden brown, add kale and sauté until the kale starts to get a little soft. Lower the heat, add water and tamari, cover the pan and let it cook for about three to five minutes. Add some spoons of sour cream and some goat cheese. Stir without boiling for one minute (season with salt and pepper.)

Serve the kale with m’s lovely rice, brown pasta or even kasha (buckwheat).

m’s lovely savory rice
(serves two hungry people)

one cup (ca 235 ml) of rice, a mix of Brown Basmati and a small amount of black wild rice if you have it
two cups (ca 470 ml) of water
one clove of garlic
one big bay leaf

Sort through for the rice for any odd bits and rinse lightly in water. Put the rice and water into a pressure cooker (or rice cooker) and turn the heat on high. When the water starts to boil add salt, the whole clove of garlic and bay leaf. Stir and close the pressure cooker. Turn heat to medium and when it starts to steam/hiss turn the heat to low. Cook for 30 minutes. When it’s finished take the pressure cooker from the heat and wait for the pressure to go (about five minutes). Open the pressure cooker and discard the garlic and the bay leaf. Ready to serve!