Tag: goat cheese

  • Portobello & Goat Cheese Sandwich

    Portobello & Goat Cheese Sandwich

    Portobello & Goat Cheese Sandwich

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    Total Time 35 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 4 large portobello mushrooms stems discarded
    • ¼ cup olive oil
    • ¼ cup balsamic vinegar
    • 2 tablespoons tamari
    • ½ teaspoon coarse ground black pepper
    • 1 ciabatta loaf
    • 4 ounces herbed goat cheese
    • 1 ounce baby arugula
    • 1 large beefsteak tomato sliced (8 slices)

    Method
     

    1. In a small bowl, whisk together olive oil, balsamic vinegar, tamari, and black pepper. Brush portobello mushrooms generously with the marinade and place in a baking dish.Cover tightly and let the marinade absorb. Preheat the oven to 350°F.
    2. When the oven is hot, bake for 15-20 minutes, or until mushrooms are tender and juicy. Remove from oven and allow to cool.
    3. Slice the ciabatta loaf in half lengthwise. Spread goat cheese evenly on both cut sides. Layer the bottom half with tomato slices, portobello mushrooms, and arugula. Top with the remaining bread.
    4. Cut into four sandwiches and serve immediately.
  • Winter Citrus & Beet Salad

    Winter Citrus & Beet Salad

    Fresh, Sweet Satsuma Mandarins pair with Beets and Goat Cheese for this refreshing salad. It’s easy to put together and packs well for lunch!

     

    We chose to use cooked beets from Love Beets. These little jewels make quick work of all kinds of recipes. Baby Romaine is soft and plays nice with all the bold flavors going on. We used our raw walnuts from our bulk section, and Raw Goat Feta from Mt. Sterling  Co-Op Creamery.

    No need to measure- it’s all up to your flavor preferences. Peel the mandarin, chop the beets, crumble the cheese and toss together. Top with the dressing of your choice- we like simple balsamic vinegar and oil.