National Goat Cheese Month

2 Aug

August is National Goat Cheese Month!

 

I couldn’t be happier to celebrate this “holiday” as I absolutely LOVE goat cheese! Goat cheese is lower in calories, fat and cholesterol when compared with cheese from cow’s milk.  It has a unique flavor and is very easy to incorporate to almost any meal!

 

Read below for some simple and healthy recipes using goat cheese!

 

Shrimp Tomato Basil Linguine with Warm Goat Cheese Rounds
Cooking Light, 2002

  • 1 (1-ounce) slice white bread
  • 1 (4-ounce) package log-shaped goat cheese
  • 1 tablespoon olive oil
  • 1 cup coarsely chopped onion
  • 2 garlic cloves, minced
  • 2 1/2 cups chopped seeded peeled plum tomatoes (about 1 1/2 pounds)
  • 1/4 cup water
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon crushed red pepper
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 6 cups hot cooked linguine (about 12 ounces uncooked pasta)
  • 1/2 cup thinly sliced fresh basil
  • Basil sprigs (optional)

Preparation

  • Preheat oven to 400°.
  • Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Sprinkle breadcrumbs on a baking sheet; bake at 400° for 2 1/2 minutes or until golden brown. Transfer to a shallow plate; cool completely. Slice goat cheese crosswise into 4 rounds. Press both sides of each round into breadcrumbs. Arrange in a single layer on a baking sheet; chill.
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in tomato, water, sugar, and pepper; cook 15 minutes, stirring occasionally. Add shrimp and salt; cook 4 minutes or until shrimp are done. Remove from heat. Cover; keep warm.
  • Bake cheese rounds at 400° for 10 minutes or until soft but still holding their shape.
  • Add pasta and 1/2 cup basil to tomato mixture; toss to combine. Divide pasta mixture evenly among 4 bowls; top each serving with 1 goat cheese round. Garnish with basil sprigs, if desired.

Beet and Goat Cheese Salad

  • 4 medium beets- scrubbed, trimmed and cut in half
  • 1/3 cup chopped walnuts
  • 3 tablespoons maple syrup
  • 1 (10 ounce) package mixed baby salad greens
  • 1/2 cup frozen orange juice concentrate
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 ounces goat cheese
  • Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
  • While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
  • In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
  • Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
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