Roasted Vegetable Salad with Goat Cheese

I made this salad about a week ago for a family gathering, and I was very worried about it. I was worried that the lemon was going to be too strong, that it might be too oily, or that the overall combination might be too mild. I had taken another recipe and added a few more flavors and vegetables, left out a few ingriedents, and this is what I came up with - which I admit turned out to be quite tasty. The combination of flavors is unique and although it might be surprising to find roasted vegetables on a green salad, it is good, at least that is what the family told me, and they wouldn't lie, right?

Roasted Vegetable Salad with Goat Cheese
Recipe and pictures by Caroline

2 red, yellow, or green bell peppers, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
2 medium zucchini, cut into 1-inch pieces
1 banana pepper, seeded and cut into ½-inch pieces
4 tablespoons olive oil
Coarse salt and ground pepper
1 teaspoon dried rosemary
2 tablespoons freshly squeezed lemon juice
1 ½ teaspoons dried oregano
1 bunch green leaf lettuce
½ to 1 cup crumbled goat cheese

1. Preheat the broiler. In a large bowl, toss vegetables with 3 tablespoons olive oil and rosemary; season generously with salt and pepper. Transfer to a rimmed baking sheet lined with aluminum foil; broil, turning vegetables halfway through, until tender and browned, about 15 minutes. Watch closely as they can easily burn. Let cool to room temperature, about 15 minutes.
2. In a large bowl, whisk together remaining tablespoon olive oil, lemon juice, and oregano; season with salt and pepper. Add roasted vegetables and arugula; toss well. Serve sprinkled with goat cheese.

Summer Salad with Grilled Salmon

Summertime is the best time of year to enjoy cooking outside on the grill, and nothing makes meat, especially fish, taste better. This salad receipe combines the flavor of grilled salmon, goat cheese, and balsamic vinegar. It makes a great summer dinner when you want something light, filling, and healthy.



Summer Salad with Grilled Salmon
Salad recipe by Caroline
Picture by Caroline
Dressing recipe adapted from Everyday Foods Serves 4

Salad Ingredients:
4 skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper
½ tablespoon olive-oil
5 cups baby spinach
3 cups Romaine lettuce, chopped roughly
2 Roma tomatoes, diced
3/4 cup crumbled fresh goat cheese (3 ounces)
1/4 cup pecans (optional)
1/4 cup Balsamic-Rosemary Vinaigrette (below)

Directions:
1. Heat grill to medium-high heat.
2. Brush fillets with olive oil, and season with salt and pepper.
3. When grill is ready, place salmon on grill and cook for 4-5 minutes each side, or until fillets are cooked through, but still flaky. Take off heat and let rest on a plate for 10 minutes.
4. Combine spinach, Romaine lettuce, tomatoes, goat cheese, and pecans.
5. To serve, place salad mixture on plate and top with a sliced salmon fillet; sprinkle with Balsamic-Rosemary Vinaigrette (below).

Balsamic-Rosemary Vinaigrette
Makes about 3/4 cups

Ingredients:
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 or 2 small garlic cloves
1/4 teaspoon dried rosemary
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup olive oil

Directions:
1. In a blender combine all ingredients except the olive oil. Blend mixture until smooth.
2. Keeping blender going, slowly drizzle in olive oil and continue to blend until creamy. (This dressing can be kept in the refrigerator for up to two weeks. If it becomes somewhat solid, run bottle under hot water and shake well.)

ps...don't forget, one week left to submit to our 100th Post Birthday contest

Wonton Brusetta Stacks

As you may know from my Sweet-Pepper Balsamic Sandwiches, I think that a mix of tomatoes, basil, and balsamic vinegar is one of the best flavor combinations around, thus I am a huge fan of brusetta. This recipe brings together a basic brusetta mixture with the tart flavor of goat cheese and the soft-crispiness of fried wontons. Now I realize that soft and crispy are different, but if you have ever had a fried wonton, you know that while they are crispy, they are also tender.

This is a great appetizer to serve guests and can be served in stacks as pictured below, or you could place all the components on a plate and let each guest make their own stack. Whichever way you choose, this is sure to be a favorite.

Pasta with Goat Cheese, Spinach and Sun-Dried Tomatoes

This dish has a lot going for it. First of all, the star ingredient is goat cheese. And if you like goat cheese, you really can't go wrong with it. The slight nutty flavor is fantastic, and it's definitely a welcome change from your typical Italian or American cheeses. The recipe itself is super easy and probably took about 15 minutes from start to finish (maybe a little longer because we forgot to start our water boiling). The sun dried tomatoes have a very distinct and strong flavor, but complement the spinach perfectly. And then the lemon. Ah, the lemon! The lemon ties everything together. It's quick, it's easy, it's delicious. Basically, we loved it.

Pasta with Goat Cheese, Spinach and Sun-Dried TomatoesRecipe by Kelly
Pictures by Caroline

1 lb penne/spiral pasta
6 oz goat cheese*
1 small jar sun dried tomatoes (in oil), drained
1 bag spinach, coarsely chopped
1 plus 3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
juice of 1/2 lemon

1. Bring a large pot of well-salted water to boil. Add pasta and cook just until firm. Drain.
2. Meanwhile, heat 1 tablespoon olive oil in a large pan. Add the spinach and saute until spinach begins to wilt, about 3 minutes. Remove from heat.
3. Mix 3 tablespoons olive oil and goat cheese together in a large bowl. Add hot pasta and stir until pasta is well coated with cheese.
4. Reheat pan with wilted spinach. Add cheese/pasta mixture to pan with spinach. Add sun dried tomatoes, salt, pepper and lemon juice and stir until well combined.

*Be sure to get the non-crumbled kind, as it will melt better on the pasta.