6 cups torn mixed salad greens
2 medium apples, chopped
1/2 cup raisins
1/2 cup green grapes, halved
2 tablespoons olive oil
4-1/2 teaspoons balsamic vinegar
1 tablespoon honey
1-1/2 teaspoons lemon juice
1 garlic clove, minced
3 tablespoons chopped walnuts, toasted
2 tablespoons crumbled goat cheese
In a large bowl, combine the greens, apples, raisins and grapes.
In a small bowl, whisk the oil, vinegar, honey, lemon juice and garlic.
Pour over salad and toss to coat.
Sprinkle it with walnuts and goat cheese.
1 pound asparagus, ends trimmed
1 1/2 tablespoons olive oil
8 medium eggs
1 tablespoon fresh minced chives
2 tablespoons fresh parsley chopped
1 tablespoon fresh thyme, finely chopped
1 cup crumbled or cubed feta cheese
1 teaspoon butter
Salt and freshly ground black pepper
Edible flowers, optional garnish
Preheat the oven to 425 degrees
Roast the asparagus: In an 8 to 10-inch ovenproof skillet, toss the asparagus, 1 tablespoon of the olive oil, salt and pepper.
Place on the middle shelf for 8 to 10 minutes, depending on the thickness.
You want the asparagus to be slightly tender, but not cooked through; test the stem end with a small sharp knife.
Whisk the eggs in a large bowl with a generous pinch of salt and pepper.
Add the herbs and cheese and whisk the mixture together.
Remove the asparagus from the oven and place on a plate.
Add the butter and remaining ½ tablespoon of olive oil to the hot skillet.
Add the whisked egg mixture and then arrange the asparagus on top in a design (Careful, the skillet and the asparagus are hot!).
Bake on the middle shelf for 10 to 12 minutes or until the eggs are slightly puffed, almost golden brown and not wet looking.
Remove and serve hot or room temperature.
2 cups gingersnap crumbs
6 tablespoons melted butter, plus extra butter for pan
1/4 cup sugar
Pinch of salt
2 (8-ounce) packages cream cheese, at room temperature
1 (12-ounce) log goat cheese
12 ounces creme fraiche or sour cream
1 cup sugar
2 teaspoons vanilla extract
Vanilla Pineapple Compote, recipe follows
Special equipment: 9-inch springform pan
Vanilla Pineapple Compote:
1 cup brown sugar
1 1/2 cups water
1 cup rum
2 vanilla beans, split, seeds scraped and reserved
1/2 lemon, juiced
1 ripe pineapple, top, skin and core removed, cut into bite-size wedges
Preheat the oven to 350 degrees F.
To make the crust:
Stir all of the ingredients together in a large bowl.
Butter a 9-inch springform pan.
Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
To make the filling:
Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy.
Add the crème fraîche and beat to combine.
Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined.
Beat in the sugar and vanilla until just combined.
Pour the filling into the prepared crust.
Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes.
Rotate the baking sheet halfway through the cooking process.
If the cheesecake starts to color, tent the springform pan with aluminum foil.
Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving.
Cut the cake into wedges and serve with Vanilla Pineapple Compote
Vanilla Pineapple Compote:
Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat.
Squeeze the lemon juice into the pan and stir to combine.
Bring to a simmer, add the pineapple and stir until well mixed.
Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!
1 baguette, sliced on the bias about 1/2-inch thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 tablespoons red wine vinegar
1 tablespoon honey
2 teaspoons chopped fresh thyme
Pinch red pepper flakes
One 16-ounce jar roasted red peppers (or a mix of red and yellow), drained and thinly sliced
1 shallot, minced
2 tablespoons chopped fresh Italian parsley
One 6-ounce log fresh goat cheese, at room temperature
Microgreens, for garnish
Preheat the oven to 400 degrees F.
Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper.
Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl.
Stir in the thyme and red pepper flakes.
Add the roasted peppers and shallots to the dressing, and season with salt and pepper.
Gently toss to combine, then fold in the parsley.
Set aside or place in the refrigerator to marinate.
Spread each toast with a small spoonful of goat cheese.
Top with a spoonful of the pepper mixture, followed by a pinch of microgreens.
Arrange on a platter and serve.