goat cheese Archives - Jackie Newgent

brussels sprouts & butternut squash pizza with goat cheese

by Jackie Newgent | October 13, 2017 | 1 Comment

I’m a New Yorker! Well, at least I’ve been one for the past 20 years! And I couldn’t be a “real” New Yorker if I didn’t appreciate pizza. So, appreciate pizza I do. This autumn-inspired, Meatless Monday-friendly version is no exception! Not only are these scrumptious slices loaded with seasonal farmers’ market goodies, they’re full of good-for-your gut benefits.This recipe is rich in prebiotics—which feed friendly bacteria in the gut. Since gut health is connected to immunity, enjoying this pizza wouldn’t be the worst way to try to fend off a cold or flu this season! Once you bake up this pizza, make it complete by pairing your slice with a protein-packed pick, like a bean salad side or hummus...

sweet potato pappardelle with greens and cashew cheese

by Jackie Newgent | July 23, 2017 | 0 Comments

On a recent trip to the Quad Cities, I visited Freight House Farmers’ Market in Davenport, Iowa and picked up some really cool pastas, including sweet potato pappardelle, dark chocolate linguine, lavender fettuccine, and Tunisian harissa fettuccine. I was so excited to see that it all made it back in my suitcase without breaking, too! This is what I made with the pappardelle. (Hint: If you’d like to prepare this recipe with the same pasta I used, order it here.)

vintage veggie abundance bowl

by Jackie Newgent | October 22, 2016 | 0 Comments

Like leftovers? I do! I do! In fact, sometimes I enjoy leftover vegetable dishes more than when originally made. Part of that may be because I consider leftovers as “vintage” cuisine! The other is because I may spend less time actively cooking. I made this one with extra Seasonal Butternut Squash Hash Browns. So good! Beyond the veggies, I stir hemp seeds into the brown rice to significantly pump up the plant-based protein. And I finish it with a little touch of soft goat-style cashew cheese for a touch of creamy decadence. It’s a complete meal-in-one thanks especially to 26 grams of protein … which can be especially important when not getting enough protein throughout the day. Plus, it’s yum!...

grilled grapefruit “sundae” with pistachios and basil vinaigrette

by Jackie Newgent | February 18, 2016 | 0 Comments

I challenged myself to create a sundae concept with no added sugar. This loosely-interpreted sweet-and-savory version is the result! I made Sweet Scarletts the star of the show because I had so many of them on hand. Plus, the naturally sweet red grapefruit is seasonal, gorgeous, and delicious! In this recipe, they’re halved and brushed with extra-virgin olive oil for grilling to bring out savory notes. Then these caramelized delights are topped with sprinkles of tangy cashew-based cheese, fresh basil vinaigrette, and pistachios. It’s cuisine outside of the normal boundaries … and definitely worth it.

make-ahead fusilli pasta bowls

by Jackie Newgent | September 22, 2015 | 2 Comments

At the end of a long day, sometimes cooking up a quick pot of pasta doesn’t seem speedy enough—and a packaged frozen entrée doesn’t sound appealing enough. That’s where this fast make-ahead fusilli pasta bowl fix comes in. It’s my go-to pasta bowl of the moment. I pair whole grain fusilli with a good-quality marinara sauce, plus some of my favorite ingredients: baby arugula, soft goat-style cashew cheese, pistachios, and lemon zest. Yum!