goat cheese Archives - Page 2 of 3

beet, greens and goat cheese linguine

by Jackie Newgent | August 22, 2015 | 9 Comments

I don’t think I could live without pasta! How about you? I’m always trying to find new ways to enjoy it. So I hit my local farmers’ market and filled up my sack with all of the fresh vegetables that “called out” to me, including some amazing beets. (I seem to be on a beet kick lately!) Then straight to my kitchen I went. Actually, I take that back. Straight to my building rooftop I went where I snipped a day’s worth of fresh basil. (Yep, that’s how we do it here in Brooklyn!) Then off to my kitchen I went.

chilled grilled corn soup

by Jackie Newgent | August 19, 2014 | 0 Comments

We’re smack dab in the middle of corn* season in much of the country, including where I live in New York. So I thought I’d take advantage of it. Even though I love a good bowl of corn chowder, I really don’t want a steamy serving of it when it’s still so summery hot outside. That’s where this chilled corn soup comes in. It’s rich in flavor from the “naked” grilling of the corn, a hint of “heat” from jalapeño, and a generous pinch of earthy cumin. It provides sweet, smoky, and refreshing goodness in every spoonful! Calories saved: 270 Why it’s better for you? The extra creaminess is from beans, not half-n-half or cream

savory spinach & “goat cheese” oatmeal

by Jackie Newgent | August 12, 2014 | 3 Comments

A bowl of savory oatmeal, including this savory spinach & “goat cheese” oatmeal, is so much more interesting than the more traditional sweet version. And homemade oatmeal can be a quick and simple. Pre-prep the ingredients the night before, if you like. Then skip the snooze alarm and whip up this great-tasting, good-for-you, comforting take on oatmeal. By going savory instead of sweet, it’ll be more satisfying than a few extra minutes of disrupted sleep anyway! Enjoy alongside a cup of green tea and, if you wish, a serving of fresh seasonal fruit.

bottomless mediterranean-style quiche

by Jackie Newgent | March 31, 2014 | 0 Comments

(Click on photo for full-size image!) Makes 8 servings: 1 wedge each When I hear the word “quiche” my mouth literally starts to water. Unfortunately, quiche can be so rich that I don’t sit down to enjoy it as often as I’d like. So voila; here’s a version that you (and I!) can savor anytime. To add a personal touch, my intern, Sheila Mulhern, and I decided to break from the traditional meaty option and go vegetarian as well as go Mediterranean. Our quiche filling contains freshly seasoned eggplant, cherry tomatoes, and goat cheese—perfect in our clever bottomless crust. It’ll be a delightful highlight of a special brunch. Make it for Mother’s day. Moms are worth the effort! Calories saved:...

berry, basil, and baby romaine salad

by Jackie Newgent | March 27, 2014 | 0 Comments

(Click on photo for full-size image!) Makes 4 servings: 2 cups each If you didn’t already know, I have a new cookbook, The With or Without Meat Cookbook! To give you a little taste, here’s a freebie recipe from it. Please let me know what you think of the book. In the meantime, I hope you enjoy this salad! When berries are in season in spring and summer, this stunning berry-bursting salad will be sure to strike your fancy. Luckily, you can make it all year long using frozen berries, too. Adorned with fresh basil, dressed in a perky lemon-berry vinaigrette dressing, and accented with natural almonds and more berries, it’ll actually seem a bit fancy, too. The bonus: it’s...

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