Brown rice chickpea salad cherries goat cheese
July 21, 2017
The week 2017 serves 4
Mix all ingredients & toss together.
- 2 C cooked brown rice
- 2 scallions trimmed & chopped
- ¼ C chopped fresh basil
- 3 TB olive oil
- 2 TB white balsamic or sherry vinegar
- salt & pepper
- 32 fresh cherries (9 oz) quartered & pitted
- 15 oz drained & rinsed chickpeas (1¾C if home cooked)
- Toss together, divide into 4 serving bowls.
Lastly, sprinkle on 2 oz goat cheese crumbled (½ C) –
Radicchio Blood Orange Goat Cheese salad
January 5, 2016
WSJ Dec 2015 / Justin Severino. Serves 4-6
- 2 TB balsamic vinegar
- 6 TB olive oil (plus extra for drizzling)
- juice ½ lemon
- kosher salt
- 2½ medium blood oranges
- ¼C mint leaves chopped, plus extra for garnish
- ¾ C pistachio, toasted & roughly chopped
- 1 C pomegranate seeds
- 1 large avocado cubed
- 1½ med heads radicchio (remove outer leaves and tear inner leaves into 3 inch pieces)
- 8 oz goat cheese at room temperature
Vinaigrette
- whisk vinegar, lemon juice and oil in small bowl.
- Peel and section blood oranges (remove skin from sections). cut both ends, peel and then free each section.
- Large bowl: combine radicchio, orange sections, mint, pistachios, pomegranate seeds & avocado.re whisk vinaigrette, toss with just enough to coat leaves.
- Either coat bottom of plates or serving dish with got cheese or toss pieces into salad.
Kale and Goat Cheese
August 17, 2015
Ingredients
- 1LB or bunch of kale, leaves pulled from stems
- sea salt, smoked salt, pepper
- 2 TB olive oil
- small onion diced
- 2 cloves garlic crushed
- goat cheese
- apple cider vinegar
Directions
- cook kale in salted water 8 min, drain. coarsely chop leaves.
- Heat 2 TB olive oil in pan med hi, soften onions 7-10 min.
- Add garlic & kale, toss until heated. season with smoked salt & pepper.
- Plate kale on 2 plates, crumble goat cheese on top, drizzle with more oil. Serve with toasted wheat bread.
