This dip was the runaway favorite at our recent Open House. It has just enough tang to make it a savory and spicy delight for the mouth! Serve with pita wedges. Thanks to Whole Foods and PopSugar.
2 teaspoons grapeseed oil
1/2 pound mixed mushrooms, finely chopped
1/2 cup diced red onion
1/4 teaspoon fine sea salt
3 ounces soft goat cheese (chèvre), crumbled
3 ounces grated goat Gouda
6 ounces (about 1 3/4 cups) shredded pepper jack cheese
1 1/2 cups sliced baby spinach leaves
2 chipotles in adobo (from a can), minced (optional)
- Preheat oven to 375°F. In a large skillet, heat oil over medium heat. Add mushrooms and onions and salt. Cook, stirring frequently, until mushrooms have released their liquid and are both dry and lightly browned, about 10 minutes.
- Spread mushrooms and onions over the bottom of a small ovenproof casserole or gratin dish.
- In a large bowl, combine goat cheese, grated Gouda, pepper jack cheese, spinach, and chipotles. Toss until combined. Spread cheese mixture evenly over mushrooms and bake until bubbling, about 25 minutes. Serve hot.
This wonderful breakfast recipe came to me via Pinterest, originally from a site called On My Plate
It called for Feta, but I am using fresh goat cheese (shocking, I know). It’s so quick and easy, you can manage it even if you only have 15 min to prep!
6 green onions, chopped
3 cloves garlic, minced
1 tablespoon olive oil
12 ounces fresh baby spinach, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 13.8-ounce package refrigerated pizza dough
1/4 cup crumbled goat cheese
2-4 tablespoons toasted pine nuts
1 tablespoon butter, melted
1/4 cup finely shredded Parmesan cheese
Preheat oven to 375 degrees.
Spray twelve muffin cups with non-stick cooking spray; set aside.
In a large skillet cook green onions and garlic in 1 tablespoon of the oil until tender.
Add spinach; cook and stir over medium heat just until wilted.
Season with salt and pepper.
Drain off excess liquid. (This step takes awhile. Spinach releases A LOT of liquid. Press it down in a colander, and then squeeze it out in handfuls.)
Set aside to cool.
On a well-floured surface, unroll pizza dough and shape into a 12×8-inch rectangle.
Spread spinach mixture to within 1 inch of the edges of dough.
Sprinkle with feta cheese and pine nuts.
Starting with one of the long sides, roll dough into a spiral.
Slice roll into 12 pieces.
Place cut side up in prepared muffin cups.
Brush with butter and sprinkle with Parmesan cheese.
Bake for 18 to 20 minutes or until golden brown.
Let stand in muffin cups for 2 minutes.
Carefully remove from cups and serve warm.
We just dug up our garlic bulbs this weekend, and they smell so awesome! They are drying now in the garage and will then go into storage in dark paper bags to await culinary greatness. This is one recipe that will do justice to them. And the spinach will give you a nice boost to your healthiness, to say nothing of the goat cheese! I really feel you could go with 100% chevre, esp. if you want to cut the fat down by half:)
Love the dip, love the cute little pan!
- 5 oz. frozen spinach
- 8 oz. cream cheese, softened
- 4 oz. goat cheese, softened
- 1/2 head of roasted garlic (directions here)
- Parmesan cheese
- salt and freshly ground pepper
Preheat the oven to 350°F.
Thaw and drain the spinach well. Remove the roasted garlic by squeezing the cloves – it should have the consistency of a paste – if it doesn’t, quickly run your knife through the garlic.
Using a spatula, mix the cream cheese, goat cheese and garlic. Fold in the spinach. Add salt and pepper to taste.
Place mixture in an oven safe dish and sprinkle with the Parmesan cheese. Cook for 20-25 minutes or until completely warmed through and the top is golden brown.
Thanks to the Urban Spork for the recipe and photo:)
These little fresh goat cheese bites are sooo simple to throw together, you’ll wonder why you didn’t think of this already! Recipe makes 48 bites.
- 11 ounces fresh goat cheese
- 4 ounces coarsely chopped pisatchio nuts
- 4 shakes of your favorite seasoning (can be truffle salt, garlic salt, herbs or herbed grated aged cheese)
- 48 washed and dried baby spinach leaves
- Bring goat cheese to room temperature. Using your hands, roll forty-eight 1/2-inch balls, and place them on a piece of parchment paper. Shake the nuts in a fine mesh sieve to remove dust, then place in a small, shallow bowl. Roll each cheese ball in the nuts to coat evenly.
- The cheese balls can be prepared the day before the event. Store them in the refrigerator in an airtight container until ready to serve.
- To serve, arrange the spinach leaves on a serving tray, and place each cheese ball on a leaf. Serve immediately.
Thanks to Martha Stewart again:)
Another cold summer day in Northern Michigan, so I have to content myself with a cool weather recipe. But such a tasty one — puffy, creamy, cheesy, spinachy goodness! Thanks, Martha Stewart, for the secret ingredients list! IMHO, you can use either Gruyere or any aged goat cheese!
You don't need the expensive copper ramekin!
- 2 tablespoons unsalted butter, room temperature, plus more for baking dish
- 1/3 cup plain dried breadcrumbs
- 5 cups (5 ounces) packed spinach, trimmed and washed
- 2 tablespoons all-purpose flour
- 3/4 cup plus 2 tablespoons whole milk
- 1/2 cup grated goat or cow Gruyere cheese
- Coarse salt and ground pepper
- 2 large eggs, separated, plus 2 large egg whites
- Preheat oven to 375 degrees. Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid.
- In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2 to 3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
- In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base; pulse until blended. Stir spinach mixture into remaining souffle base. (To store, press plastic wrap against surface and keep at room temperature, up to 4 hours.)
- In a large bowl, using an electric mixer, beat 4 egg whites and pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base. Pour batter into prepared dish and bake until souffle is tall, browned, and firm to the touch, about 35 minutes. (Avoid opening oven during first 25 minutes of baking.) Serve immediately.
Souffles are much simpler to make than you think. Just stir egg yolks and spinach into cheese sauce to create your base. All that is left is to fold in egg whites and bake.
We are so lucky to have Peacefield Farm’s fresh spinach from their hoop house already! If you can find fresh spinach and herbs (perhaps your own?), you too can have a breath of springtime on a plate:
Who doesn't love creamy pasta for dinner?
A Straight from the Farm Original recipe
½ lb (half the box) spaghetti or linguini, cooked
3 T. olive oil
2 cloves garlic, minced
1 green bell pepper, sliced thinly
¼ t. crushed red pepper flakes
5 large eggs (or 7 egg whites)
½ C. grated goat Parmesan, plus more for serving
1 cup fresh goat cheese
1 t. kosher salt
Freshly ground pepper to taste
2 C. (packed) mache, washed and trimmed
1 C. chopped sorrel or 3 Cups chopped spinach
½ C. finely chopped basil leaves*
*You can also use frozen basil puree, frozen into cubes. One cube, thawed, worked perfectly.
Heat the oil in a large skillet over medium heat and sauté the garlic, green pepper and red pepper flakes until the vegetables are tender and just barely starting to brown at the edges. Meanwhile, in a medium bowl, whisk together the eggs, parmesan, fresh goat cheese, salt and pepper. If using thawed basil puree, add it to the eggs and whisk well to combine.
Place the cooked pasta, mache and sorrel in the skillet and toss with tongs to get everything combined. Pour over the egg mixture and toss until eggs begin to set up. You may need to scrape the bottom of the skillet with the spatula to lift the eggs up a bit. If using fresh basil, add it soon after the eggs and continue to toss to combine.
When eggs are set to your liking (about 4-5 minutes), remove skillet from heat and serve pasta with extra Parmesan. Good reheated gently in the microwave.
From an admirer-blog, Yum-Yum-Yummy, we get today’s featured recipe which results in a toothsome and satisfying all-vegetable lasagna. Nicely done!
– bring large pot of water to a boil & add whole-wheat lasagna pasta sheets (approx 12 large pieces).
– just half-cook the pasta sheets, until slightly al dente.
– preheat oven to 375F
– lightly brush medium-sized baking pan w/ extra-virgin olive oil (evoo)
– roast 1 small acorn squash (tip: you may want to roast the acorn squash the day prior, if you’re tight on time for weeknight meals.)
– line baking pan w/ 3 sheets of half-cooked lasagna pasta
– spread 3/4 cup light cottage cheese
– spread 1/2 of roasted acorn squash (don’t worry about covering the entire layer with squash, but try to distribute evenly.)
– add 1/3 cup organic spinach leaves (fresh, not frozen)
– add 1/3 cup grape tomatoes (halved)
– add 1/8 cup fresh parsley (finely chopped)
– season w/ 1/2 tsp ground nutmeg & 1/2 ground black peppercorns
– sprinkle generously 3/4 cup grated cheese
(tip: a mixture of chevre, gruyere & gouda works well since all of them melt and meld nicely and are not overly strong in taste.)
– add another layer of pasta sheets & repeat instructions above for the second layer of filling
– add top layer of pasta: 3 sheets of half-cooked lasagna
– add 1/3 cup organic spinach leaves
– sprinkle generously 1/2 cup grated cheese, mixed w/ 1/8 cup fresh parsley (finely chopped)
– sprinkle roasted acorn squash seeds (optional)
– bake uncovered for 40min at 375F
– allow to cool on rack before slicing lasagna