Type what you have

Ingredients

• ✓ goat cheese
• red leaf lettuce
• raspberry walnut vinaigrette
• red grape
• pecan

Instructions

1. 1 Toss lettuce with dressing in a mixing bowl; transfer to a serving dish. Scatter grapes, goat cheese, and pecans on top, and enjoy!

By milton

Ingredients

• ✓ goat cheese
• tomato
• nectarine
• cucumber
• cilantro
• olive oil

Instructions

1. 1 Combine tomatoes, nectarine, cucumber, and cilantro in a bowl; gently stir in oil. Top with goat cheese.

By SharonT

Ingredients

• ✓ goat cheese
• baby red beet
• baby gold beet
• fennel bulb
• spring mix
• mandarin orange
• mint
• shallot vinaigrette

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
3. 3 Cool slightly; remove skin from beets and cut into wedges.
4. 4 Trim off fennel leaves and stalk; cut into very thin slices.
5. 5 Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
6. 6 Sprinkle cheese over salad.

By Dole

Ingredients

• ✓ goat cheese
• whole wheat bread
• cream cheese
• salmon
• olive oil
• dill
• black pepper
• lettuce

Instructions

1. 1 Toast bread in a toaster or toaster oven.
2. 2 Spread cream cheese and goat cheese on 1 slice of toast. Add smoked salmon on top. Add olive oil, dill, and black pepper. Cover with lettuce and top with the other slice of toast.

By vmohrbell

Ingredients

• ✓ goat cheese
• olive oil
• balsamic vinegar
• salt
• black pepper
• corn
• sweet onion
• arugula

Instructions

1. 1 Whisk olive oil, balsamic vinegar, salt, and black pepper together in a large bowl until well combined; stir in corn and onion until evenly coated. Refrigerate salad for flavors to blend, about 30 minutes.
2. 2 Spread arugula on a serving plate; top with corn mixture and sliced goat cheese.

By SPetrocelly

Ingredients

• ✓ goat cheese
• walnut
• beet
• beet greens
• walnut oil
• kosher salt
• black pepper
• champagne vinegar
• beet green
• chive

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.
2. 2 Toast in the preheated oven until golden brown and fragrant, about 45 minutes. Watch carefully as they burn quickly. Remove from the oven and set aside until needed. Increase the oven temperature to 375 degrees F (190 degrees C).
3. 3 Crinkle up a piece of aluminum foil and place it into an oven-safe dish or pie plate. (The foil will act as a disposable rack.) Place beet onto the foil.
4. 4 When the oven has preheated, bake beet until just turning tender, about 45 minutes. Remove from the oven and increase the oven temperature to 400 degrees F (205 degrees C).
5. 5 Wrap beet in aluminum foil and let cool for 15 to 30 minutes. Unwrap beet and peel with a sharp paring knife. Cut beet in half, then slice halves into thick half-moons.
6. 6 Brush walnut oil over the bottom and sides of a baking dish. Arrange beet slices in the dish in a single layer. Crumble goat cheese into any empty spaces and then over beets. Season with salt and pepper.
7. 7 Bake in the preheated oven until beets are sizzling and cheese is slightly browned at the edges, about 15 minutes.
8. 8 Remove from the oven and let cool for 10 minutes. Drizzle vinegar over top, and garnish with beet greens, chives, and toasted walnuts. Serve warm.

By John Mitzewich

Ingredients

• ✓ goat cheese
• romaine lettuce
• blueberry
• cranberry
• sunflower seed
• walnut
• feta cheese
• white balsamic vinegar
• maple syrup
• grapeseed oil
• salt

Instructions

1. 1 Toss romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta, and goat cheese in a large bowl. Pour vinegar, syrup, and oil over the salad one at a time; toss until evenly coated. Season with salt.

By Monica

Ingredients

• ✓ goat cheese
• beet
• mache
• lamb's lettuce
• arugula
• peach
• pistachio nut
• shallot
• walnut oil
• balsamic vinegar
• salt
• pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil and place onto a baking sheet.
2. 2 Bake in the preheated oven until beets are tender, about 1 hour 20 minutes. Allow beets to cool slightly, then remove the skins. Let beets cool to room temperature or refrigerate until cold, about 1 hour.
3. 3 Place mâche and arugula into a large mixing bowl. Thinly slice cooled beets and add to salad along with peaches, goat cheese, pistachios, and shallots.
4. 4 Whisk walnut oil, balsamic vinegar, salt, and pepper together in a small bowl until emulsified. Pour over salad, toss well, and serve.

By Megancake

Ingredients

• ✓ goat cheese
• portobello mushroom
• red bell pepper
• red onion
• olive oil
• lime
• grill seasoning
• garlic
• cayenne pepper
• balsamic vinegar
• avocado
• salt
• black pepper
• basil

Instructions

1. 1 Place mushrooms, red bell peppers, and red onion in a 9x13-inch baking dish. Whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. Toss to coat and allow vegetables to marinate for at least 30 minutes.
2. 2 Preheat grill for medium heat and lightly oil the grate.
3. 3 Remove vegetables from the marinade, and shake off excess. Reserve remaining marinade.
4. 4 Grill vegetables on preheated grill until tender, about 5 minutes. Transfer grilled vegetables to a large platter. Whisk remaining marinade with balsamic vinegar; pour over vegetables. Top with avocado and goat cheese, then season with salt and pepper. Sprinkle with basil to serve.

By Carol Klassen

Ingredients

• ✓ goat cheese
• beet
• aluminum foil
• lemon juice
• shallot
• mustard
• lemon zest
• honey
• olive oil
• salt
• black pepper
• fennel bulb
• butterhead lettuce
• walnut
• chive

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Scrub beets; wrap each beet in aluminum foil and place on a baking sheet.
3. 3 Bake in the preheated oven until a knife can easily be inserted into beets, about 1 1/2 hours.
4. 4 Meanwhile, whisk lemon juice, shallot, Dijon mustard, lemon zest, and honey together in a medium bowl. Slowly whisk in 1/3 cup olive oil in a steady stream. Cover and set aside.
5. 5 Cool beets until able to handle, about 20 minutes. Remove and discard foil. Trim off stems and root ends; peel and cut into 1-inch pieces.
6. 6 Combine beets, 3 tablespoons vinaigrette, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.
7. 7 Combine fennel, 3 tablespoons vinaigrette, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a separate bowl.
8. 8 Line 8 salad plates with lettuce; drizzle with remaining vinaigrette. Layer on beets, fennel, goat cheese, walnuts, and chives.

By Reynolds KitchensR

Ingredients

• ✓ goat cheese
• chicken broth
• quinoa
• salt
• black pepper
• olive oil
• green bell pepper
• yellow onion
• zucchini
• garlic
• broccoli
• grape tomato
• rotisserie chicken
• avocado
• lemon

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Season with salt and pepper.
2. 2 While quinoa cooks, heat olive oil in a pan over low heat until gleaming. Add bell pepper and onion and saute for 1 to 2 minutes. Turn heat to medium-high, add zucchinis and garlic, and saute until they are starting to soften and the onion is transparent, 5 to 7 minutes. Add broccoli and saute until bright green. Season veggies with salt and pepper. Stir in tomatoes and quickly saute until they start to crinkle and soften, about 5 minutes. Add chicken to warm through, about 5 minutes more.
3. 3 Separate the quinoa into 6 bowls and top with desired amount of veggies. Top with goat cheese, avocado, and lemon juice.

By sam johnson

Ingredients

• ✓ goat cheese
• soy sauce
• parsley
• black pepper
• salt
• cinnamon stick
• bay leaf
• turmeric
• cardamom
• ginger
• paprika
• coriander
• mustard powder
• soy sauce
• basil
• cannellini bean
• water
• coconut milk
• jalapeno pepper
• cauliflower
• yam
• olive oil

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Cook and stir the cubed yams in the hot oil until fork-tender, 7 to 10 minutes. Add the cauliflower and diced jalapeno pepper to the yams; continue cooking until the cauliflower begins to soften, 10 to 15 minutes more.
2. 2 Combine the coconut milk, water, and cannellini beans in a stockpot over medium-high heat. Stir the basil, 1 tablespoon of soy sauce, mustard powder, coriander, smoked paprika, ground ginger, cardamom, turmeric, bay leaf, and cinnamon stick into the bean mixture. Season the soup with salt and black pepper. Bring the soup to a boil, add the yam mixture, reduce heat to low, and simmer until the cauliflower is tender, 30 to 45 minutes. Garnish with the parsley, drizzle with 1 teaspoon of soy sauce, and sprinkle with goat cheese to serve.

By Allergy Friendly

Ingredients

• ✓ goat cheese
• black pepper
• salt
• almond
• tomato
• cucumber
• red onion
• carrot
• pea
• broccoli
• spinach
• spaghetti
• olive oil
• black pepper
• salt
• basil
• mustard
• garlic
• honey
• italian seasoning
• parmesan cheese
• lemon juice
• white wine vinegar

Instructions

1. 1 Whisk together white wine vinegar, lemon juice, Parmesan cheese, Italian seasoning, honey, garlic, Dijon mustard, basil, salt, and pepper in a small bowl until well combined. Gradually mix in olive oil, whisking constantly. Set dressing aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 While spaghetti cook, prepare all the vegetables. Combine spinach, broccoli, peas, carrot, red onion, cucumber, and tomato in a large bowl.
4. 4 Drain pasta, and add to the bowl with the vegetables. Toss pasta and veggies together. Pour dressing over pasta and veggies and toss until thoroughly combined. Add in goat cheese and almonds and toss again to combine.
5. 5 Cover pasta, and chill in the fridge for at least 3 hours to overnight. Taste pasta salad, and season with more salt and pepper, if necessary.

By Kim

Ingredients

• ✓ goat cheese
• basil pesto
• sun-dried tomato
• pita bread

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
3. 3 Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

By Alesa

Ingredients

• ✓ goat cheese
• turkey bacon
• cooking spray
• egg
• flour tortilla
• kalamata olive
• baby spinach

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
2. 2 While bacon cooks, spray a small skillet with cooking spray; warm over medium-high heat. Whisk egg in a bowl. Pour into the skillet; cook, stirring frequently, until scrambled and set, about 5 minutes.
3. 3 Heat tortilla in a microwave until soft and pliable, about 15 seconds.
4. 4 Spread goat cheese evenly over the tortilla. Layer olives, 1 slice of bacon, egg, spinach, and remaining bacon slice in the center of the tortilla. Wrap up and serve.

By FrackFamily5 CACT

Ingredients

• ✓ goat cheese
• arugula
• mandarin orange segment
• red onion
• cherry tomato
• yellow bell pepper
• sunflower seed
• avocado

Instructions

1. 1 In a large bowl, combine arugula, oranges, onion, tomatoes and yellow peppers. Toss with dressing of your choice. Top with sunflower seeds, goat cheese and avocados.

By Denise

Ingredients

• ✓ goat cheese
• red potato
• olive oil cooking spray
• green bean
• red onion
• garlic
• balsamic vinaigrette dressing
• roasted red pepper
• basil

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.
2. 2 Heat a large skillet over medium-high heat; grease with cooking spray. Cook and stir the green beans and onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute more.
3. 3 Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers, and basil; toss lightly. Stir in the goat cheese.

By Linda T

Ingredients

• ✓ goat cheese
• sweet potato
• carrot
• apple
• yellow onion
• vegetable oil
• curry powder
• garlic salt
• black pepper
• skim milk
• ginger
• lemon juice

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix sweet potatoes, carrots, apples, and onion together in a large baking dish. Drizzle with oil and toss to coat. Stir in curry powder, garlic salt, and pepper. Cover with foil.
3. 3 Roast in the preheated oven for 20 minutes. Remove foil and roast until vegetables are tender, another 10 minutes. Remove from the oven and allow to cool, about 10 minutes.
4. 4 Transfer vegetables to a pot and mash or puree with an immersion blender. Stir in milk, ginger, and lemon juice. Bring to a simmer and cook for 20 minutes.
5. 5 Serve warm with crumbled goat cheese.

By emccabe

Ingredients

• ✓ goat cheese
• white sugar
• balsamic vinegar
• sesame seed
• poppy seed
• shallot
• worcestershire sauce
• paprika
• vegetable oil
• baby spinach
• strawberry
• pecan

Instructions

1. 1 Place sugar, balsamic vinegar, sesame seeds, poppy seeds, shallots, Worcestershire sauce, and paprika in a container with a tight-fitting lid; shake until mixed well. Add oil and shake to mix. Refrigerate for flavors to blend, 1 hour.
2. 2 Combine spinach, strawberries, pecans, and goat cheese in a bowl. Add dressing; toss to coat.

By Christina

Ingredients

• ✓ goat cheese
• water
• buckwheat groat
• avocado
• cherry tomato
• lime
• red onion
• olive oil
• parsley
• fennel seed
• cayenne pepper
• peppercorn

Instructions

1. 1 Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat to medium-low, cover the saucepan, and simmer until the buckwheat is firm yet tender to the bite, about 8 minutes. Rinse buckwheat under cold water and drain.
2. 2 Stir avocado, cherry tomatoes, lime juice, red onion, olive oil, parsley, fennel seed, cayenne pepper, and mixed pepper together in a large bowl until evenly combined. Add buckwheat groats and stir gently; top with goat cheese.

By Buckwheat Queen

Ingredients

• ✓ goat cheese
• pine nut
• red leaf lettuce
• green leaf lettuce
• black pepper
• rosemary
• balsamic vinegar
• basil pesto
• kalamata olive
• red onion
• red bell pepper
• green bell pepper
• yellow teardrop tomato
• red teardrop tomato
• chickpea
• salt
• garlic flavored olive oil
• white bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
3. 3 Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
4. 4 To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

By Josephine D. Piro

Ingredients

• ✓ goat cheese
• cauliflower
• black pepper

Instructions

1. 1 Place cauliflower florets into a large microwave-safe bowl with enough water to just cover the bottom of the bowl.
2. 2 Cover the bowl loosely with waxed paper or a paper towel. Steam in the microwave on high until tender, 4 to 5 minutes; drain.
3. 3 Place drained cauliflower into a food processor with goat cheese; purée until completely smooth. Season with black pepper.

By serSanFran

Ingredients

• ✓ goat cheese
• arugula
• pomegranate seed
• vinaigrette dressing

Instructions

1. 1 Place arugula in a large bowl and top with chevre and pomegranate seeds. Drizzle with vinaigrette right before serving, and mix to combine.

By barbara

Ingredients

• ✓ goat cheese
• black mission fig
• prosciutto
• honey

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place fig halves, cut-sides up, on a baking sheet; top each with goat cheese. Arrange prosciutto strips on goat cheese layer.
3. 3 Broil in the preheated oven until prosciutto is crisp and goat cheese is melted, 3 to 5 minutes.
4. 4 Transfer warm figs to a serving platter; drizzle with honey.

By AndreaB

Ingredients

• ✓ goat cheese
• pecan
• honey
• cinnamon
• rosemary

Instructions

1. 1 Divide goat cheese into 12 equal portions; roll each into a ball.
2. 2 Combine pecans and cinnamon in a bowl. Roll cheese balls in pecan mixture until covered. Gently pat balls into patties; transfer to a serving plate.
3. 3 Drizzle honey over patties; sprinkle rosemary on top. Serve immediately.

By Raelee's recipes

Ingredients

• ✓ goat cheese
• prosciutto
• fig
• basil
• black pepper

Instructions

1. 1 Place goat cheese on a sheet of plastic wrap. Top with another sheet of plastic wrap and use a rolling pin to flatten into a 4x8-inch rectangle.
2. 2 Remove the top sheet of plastic wrap and cover goat cheese with slices of prosciutto, slightly overlapping the edges. Cover prosciutto with a new sheet of plastic wrap and flip both sheets over so the goat cheese layer is now facing up.
3. 3 Remove top sheet of plastic wrap. Cover goat cheese evenly with figs, basil, and black pepper. Starting from the long edge, roll tightly to form a log. Wrap log in plastic wrap and refrigerate at least 2 hours.

By SunnyDaysNora

Ingredients

• ✓ goat cheese
• fig
• almond
• honey
• balsamic vinegar

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
2. 2 Place fig halves, cut sides-up, onto a baking sheet; top each fig with about ½ teaspoon goat cheese. Place 1 almond on each goat cheese dollop; push slightly into each fig.
3. 3 Broil in the preheated oven until cheese is soft and almonds turn a rich shade of brown, 2 to 3 minutes. Cool for 5 minutes.
4. 4 Arrange figs on a serving platter; drizzle with honey and balsamic vinegar. Serve warm.

By ChristineM

Ingredients

• ✓ goat cheese
• salmon
• dijon mustard mayonnaise blend
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. 2 Arrange salmon fillets in the prepared baking dish. Make small incisions in each fillet; divide and stuff incisions with herbed goat cheese. Divide and spread Dijon-mayonnaise over each fillet; season with salt and black pepper.
3. 3 Bake in the preheated oven until salmon easily flakes with a fork, about 15 minutes.

By Ani

Ingredients

• ✓ goat cheese
• sun-dried tomato pesto
• puff pastry
• pecorino romano cheese
• egg
• oregano

Instructions

1. 1 Gather the ingredients. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine sun-dried tomato pesto and goat cheese in a small bowl and stir well.
3. 3 Unroll 1 puff pastry sheet onto the prepared baking sheet. Cut away 2 strips at the bottom of the sheet to form a tree trunk, about 1 inch wide and tall. Cut diagonally to the top of the puff pastry sheet to create a long triangular shape, removing excess pastry on either side.
4. 4 Spread a thin layer of the pesto mixture over the pastry, all the way to the sides. Sprinkle 1 tablespoon Pecorino-Romano cheese on top.
5. 5 Roll up the second puff pastry sheet and place at the tip of the triangle. Unroll carefully towards the bottom. Press down lightly and carefully cut away the sides to match the first triangle. Remove excess pastry.
6. 6 Cut 2/3-inch thick branches into the sides of the triangle from both sides, leaving a space lengthwise in the center all the way from the trunk to the tip. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
7. 7 Brush the entire tree with beaten egg. Sprinkle with remaining 1 tablespoon of Pecorino-Romano cheese and dried oregano.
8. 8 Bake in the preheated oven until deep golden brown, about 20 minutes. Let cool on the baking sheet slightly.

By Diana Moutsopoulos

Ingredients

• ✓ goat cheese
• olive oil
• shallot
• balsamic vinegar
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
3. 3 Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
4. 4 Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
5. 5 Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

By Amber Maechler