Goat Cheese With Edible Flowers And Arugula Recipes
GOAT CHEESE WITH EDIBLE FLOWERS AND ARUGULA
When you have a bunch of edible blossoms, let their vibrant colors do the work for you. Simply mix chopped flowers (petals and leaves) into softened goat cheese, then shape into rounds and pat more flowers on top. Any edible flower will work; peppery nasturtium, borage, and pansy are shown here. This recipe appears in our cookbook, "Martha Stewart's Vegetables" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Stir 1 goat-cheese log in a bowl until smooth. Mix in arugula, and season with pepper. In another bowl, stir remaining goat-cheese log until smooth. Mix in 1 1/2 cups flowers and leaves, and season with pepper.
- Form each mixture into 2 or 3 disks (each about 1/2 inch thick). Roll in remaining blossoms. Place disks on a parchment-lined baking sheet, cover, and refrigerate until chilled, about 30 minutes. Serve with crackers or baguette rounds.
GOAT CHEESE AND ARUGULA OVER PENNE
This is a quick, easy, and elegant dish. Serve as a main course with a good loaf of bread, or as a side dish.
Provided by Christine L.
Categories Everyday Cooking Vegetarian Side Dishes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
- Drain pasta, and toss with goat cheese mixture.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 29.7 g, Cholesterol 20.5 mg, Fat 17.8 g, Fiber 1.7 g, Protein 11 g, SaturatedFat 6.8 g, Sodium 334 mg, Sugar 2.1 g
ARUGULA SALAD WITH PEACHES, GOAT CHEESE AND BASIL
This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don't need much fussing (or much cooking at all, in this case). Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can't find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place.
Provided by Lidey Heuck
Categories brunch, dinner, easy, lunch, weekday, salads and dressings, appetizer, main course, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
- In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.
- Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.
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- Mash the cheese with a fork into a homogeneous mix then form rolls with your hands. Put the rolls in the fridge for at least 10 minutes.
- In the meantime, thinly slice your veggies. (I like to use a mandoline to get really thin slices however you can also use a vegetable peeler or simply be really careful with a knife).
- I chose rainbow carrots, rainbow radish, cucumber, cucamelon but you can select your favourites. It's important to slice them as thin as possible so that it's easy for each piece to wrap around the cheese roll.
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