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Spinach Salad with Mahogany-Roasted Mushrooms and Onions

Volunteering to bring a simple tossed salad to a potluck makes life easy, but it does not do much to boost your self-esteem as a creative cook. That's why I was happy to discover this great suggestion in Anne Byrn's 2007 What Can I Bring? Cookbook.

Capra Gia: Same guy, same goats, new outlook

If the faces behind the new Capra Gia goat cheese stand at your farmers market look familiar—and if the cheese tastes deliciously familiar, too—you may be experiencing Coles Lake déjà vu.Mark Stevens, cheesemaker for the now defunct Coles Lake Dairy, is back in business with a new group of partners, some of whom worked with him at Coles Lake. The new business, Capra Gia Cheese Company, is the same but different—which makes perfect sense, when you consider that Stevens himself says that he left but never did.

Tomato, Goat Cheese, and Basil Cornbread

From Green Market Baking Book by Laura C. Martin. Martin suggests serving this pretty bread with a summer salad. Just before serving, cut each loaf into 1/2-inch slices, place on a cookie sheet, and toast in a preheated, 350-degree oven. Serve hot.

Goat Cheese, Radish, and Kale Spread

This easy spread, created by Lisa Rochon, won an honorable mention at Peachtree Road Farmers Market's 2010 "Market Mash-Up" vendor recipe contest. It can be used as a dip, as a simple appetizer or first course served with sliced bread, or as the base for a fabulous sandwich.

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