CAULIFLOWER-GOAT CHEESE GRATIN
Steps:
- Preheat oven to 400 degrees F.
- Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.
ROASTED VEGETABLE SALAD WITH GOAT CHEESE
Warm tender carrots, onion, and zucchini get cozy in this seasonal dinner salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss carrots, zucchini, and onion with 1 tablespoon oil; season with salt and pepper.
- Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once.
- In a serving bowl, whisk together vinegar and remaining tablespoon oil; season with salt and pepper. Add lettuce, and toss. Top with roasted vegetables and goat cheese.
Nutrition Facts : Calories 461 g, Fat 34 g, Fiber 9 g, Protein 12 g
ROASTED VEGETABLES WITH GOAT CHEESE
Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large bowl, toss vegetables with 3 tablespoons olive oil; season generously with salt and pepper. Transfer to a rimmed baking sheet; roast, turning vegetables halfway through, until tender and browned, about 40 minutes. Let cool to room temperature, about 15 minutes.
- In a large bowl, whisk together remaining tablespoon olive oil and lemon juice; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.
Nutrition Facts : Calories 285 g, Fat 20 g, Fiber 6 g, Protein 10 g
CHEESY VEGETABLE CASSEROLE
Easy to make and good to eat! Sometimes I like this better with the broccoli cauliflower mixture than with the California blend.
Provided by Parsley
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Grease a 1 1/2 - 2 quart casserole; set aside.
- Drain off all water from thawed veggies.
- Place drained, thawed veggies in a large bowl. Add ALL remaining ingredients.
- Mix everything well.
- Pour mixture into the casserole dish.
- Bake at 350°F for 30 minutes.
SAUSAGE AND GOAT CHEESE EGG CASSEROLE
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Grease a 9-inch deep-dish pie plate with butter.
- Heat the butter in a large skillet over medium heat. Remove the sausage from its casing and place in the skillet. Cook, breaking apart the sausage with a wooden spoon, until cooked through and fully browned, about 10 minutes. Remove to a paper-towel-lined tray and set aside.
- Add the shallots to the same pan and cook until soft, about 2 minutes. Add the spinach, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until the spinach is tender and its water has evaporated, 5 to 7 minutes. Add the chopped sun-dried tomatoes and cook until heated through.
- Add the sausage to the prepared pie plate and then top with cooked spinach mixture.
- In a medium bowl, beat together the eggs, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper until frothy, about 1 minute. Pour the egg mixture over the spinach and sausage. Place the circular piece of goat cheese in the center of the pie dish and arrange the oblong pieces around it like flower petals. Place the sun-dried tomato strips in between the goat cheese "petals."
- Bake for about 30 minutes, until set.
EGGPLANT AND GOAT CHEESE CASSEROLE
Provided by Florence Fabricant
Categories lunch, casseroles, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat grill or broiler.
- Cut the eggplant horizontally into slices one-half-inch thick. Cut any slices more than three inches in diameter in half. Very large slices should be quartered. Spread them on a work surface or baking sheet and sprinkle them on both sides with 3 tablespoons of the olive oil. Season with salt and pepper.
- Grill the eggplant until attractively browned on both sides.
- Heat two tablespoons of the oil in a large, heavy skillet. Saute the onions over medium heat until the pieces are tender but not brown. Add the garlic and pepper and continue to saute until the pepper pieces are tender. Stir in the tomatoes. Season to taste with salt and pepper and stir in the thyme and the parsley.
- Preheat oven to 350 degrees.
- Spread a fourth of the tomato mixture about two inches deep into the bottom of a one-and-a-half-quart baking dish. Arrange a layer of the eggplant over the tomato mixture, then crumble a third of the goat cheese over it. Repeat twice more, finishing with a layer of the tomato mixture. Sprinkle with the bread crumbs and drizzle with the remaining tablespoon of olive oil.
- Place in the oven and bake about 25 minutes, until heated through. Serve at once.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 556 milligrams, Sugar 7 grams
POTATO GRATIN WITH GOAT CHEESE AND GARLIC
Categories Milk/Cream Cheese Dairy Garlic Potato Side Christmas Easter Thanksgiving Mother's Day Casserole/Gratin Goat Cheese Root Vegetable Fall Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.
PASTA CASSEROLE WITH GOAT CHEESE AND SALSA
Provided by Florence Fabricant
Categories dinner, easy, casseroles, pastas, main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil, add the farfalle and boil until al dente, about seven minutes. Drain, season to taste with salt and pepper and toss with 1 1/2 tablespoons of the olive oil.
- Preheat oven to 375 degrees. Oil an oblong 9-by-13-inch baking dish with one-half tablespoon of the oil.
- Spread one-third of the farfalle in the baking dish. Spread with half the pepper salsa, then top with half the goat cheese. Repeat the layers. Cover with the remaining farfalle, then sprinkle with bread crumbs and Parmesan cheese. Drizzle with the remaining 2 tablespoons of oil.
- Place in the oven and bake 35 to 40 minutes.
SUMMER VEGETABLE AND GOAT CHEESE GALETTES
Easy and pretty vegetable tarts that can be prepared a few hours ahead of time and reheated prior to serving.
Provided by Holly
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir green onions in the hot oil until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
- Combine goat cheese, Parmesan cheese, and cayenne pepper in a small bowl; stir with a fork until blended.
- Gently flatten each puff pastry sheet with a rolling pin on a lightly floured surface. Cut each sheet into four squares. Lightly cut a border about 1/4-inch from the edges of each square using a sharp knife, not going all the way through the dough.
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange puff pastry squares on a baking sheet; spread goat cheese mixture on each square. Top each square with onion mixture. Chill in refrigerator for 5 to 10 minutes.
- Arrange zucchini and tomato slices in a pattern on each puff pastry square, allowing vegetables to overlap. Season with salt and black pepper. Drizzle with about 1 teaspoon olive oil.
- Bake in the preheated oven until puff pastry is golden brown and puffed, about 20 minutes. Garnish with basil strips.
Nutrition Facts : Calories 468.2 calories, Carbohydrate 31.1 g, Cholesterol 18.4 mg, Fat 33.8 g, Fiber 1.9 g, Protein 11 g, SaturatedFat 10.9 g, Sodium 324.4 mg, Sugar 2.5 g
GOAT CHEESE AND VEGETABLE CASSEROLE
Make and share this Goat Cheese and Vegetable Casserole recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook rice with spice packet. Mix rice, vegetables and cheese. Season to taste with salt and pepper. Spoon into 1 ½ quart casserole.
- Bake, uncovered, at 375 for 20-30 minutes.
Nutrition Facts : Calories 252.4, Fat 18.8, SaturatedFat 11.4, Cholesterol 56.9, Sodium 349.1, Carbohydrate 9.6, Fiber 3.8, Sugar 2.3, Protein 13.8
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