Grilled German Vegetable Salad

A nice, fall selection of vegetables for an enjoyable grilled salad with a sprinkle of goat cheese is a wonderful afternoon gathering. 

Salat mit gegrilltem Gemüse (German)

Serves 4

~Use organic ingredients as much as possible.~

1 each: zucchini, yellow squash, bell pepper, red onion, and eggplant; sliced into rounds (or vegetables you enjoy)

3 Tbs. (45 ml) extra. virgin olive oil 

minced garlic

purred tomato

goat cheese

pesto

chopped walnuts 

spices:

grassy base: parsley, basil, and chives

earthy: thyme or marjoram

Central European bite: caraway seeds

sharp, tangy depth: mustard seed or Dijon mustard

natural sweetness: salt and black pepper

• 
  

eins 1. Grill the eggplant, zucchini, pepper, and squash.

zwei 2. Remove from the heat and place in a mixing bowl.

drie 3. Sauté the onion in the oil about 2 minutes.

vier 4. Add the garlic and tomato puree for a minute.

fünf 5. Add the spice(s).

sechs 6. Pour over the vegetables and mix in the pesto.

sieben 7. Sprinkle with goat cheese and walnuts.

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Cuban Minced Beef

While visiting Cuba and a 2nd cousin, we both share the same great-grandparents, we were treated to a local dish, but I have added some other ingredients.-Mike

Picadillo de res (Spanish)

serves 4

1 pound (455 g) organic ground beef

1 chopped organic bell pepper

chopped organic onion

1 can (8 ounces/225 g) organic tomato sauce

slice stuffed pimiento or black olives

chili powder

lemon pepper

organic raisins

goat cheese

cooked organic rice

cilantro/parsley 

uno 1. Cook the beef with the pepper and onions over medium-high heat, about 10 minutes.

dos 2. Reduce the heat, stir in the tomato sauce, olives, raisins, goat cheese, and spices, simmer uncovered.

tres 3. Cook until the inside temperature of the beef is 375ºF/191ºC).

cuatro 4. Serve over cooked rice. Sprinkle with cilantro or parsley.

Try some other 

beef  dishes: https://veggiefernandezs.blogspot.com/search/label/beef

Latin American: https://veggiefernandezs.blogspot.com/search/label/Latin%20American

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Goat Cheese and Grape Crostini

 Try this delicious appetizer for your next get-together event. 

Crostini di formaggio di capra e uva (Italian)

12 servings

Preheat the oven to 375ºF (185ºC)

2 cups (260 g) organic red grapes

1 cup (130 g) each organic: pecans cut in half and olives

1 Tbs. (15 ml) balsamic vinegar

2 Tbs. (30 ml) olive oil

1 1/2 Tbs. (9 g) chopped rosemary

1 (gluten-free) baguette

goat cheese

cracked pepper

organic honey

uno 1. Add grapes to one side of a baking sheet, olives and peans to the other side

due 2. Whisk the balsamic, 1 Tbs. (15 ml) olive oil, and 1 Tbs. (6 g) rosemary.

tre 3. Drizzle mixture over the baking sheet. Keep the two sides separated as you toss them.

quattro 4. Bake for 8-10 minutes, until the pecans are toasted (They can burn quickly.)

cinque 5. Slice the baguette into about 35 slices.

sei 6. Lay them on another baking sheet and brush with olive oil.

sette 7. Remove the pecan and olives, but leave the grapes bake another 10 minutes.

otto 8. Place the bread in the other on another rack to toast.

nove 9. Chop the olives and pecans together.

dieci 10. Remove the wrinkled, burst grapes and lightly toasted bread.

undici 11. Spread a thin layer of goat cheese onto each crostini.

dodici 12. Sprinkle each with the olive pecan mixture.

tredici 13. Cut the grapes in half and add several to each crostini.

quattordici 14. Sprinkle pepper and rest of rostra over each one. 

quindici 15. Drizzle each with honey.

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Baked Goat Cheese Dip

For our dairy-free members, goat cheese is great. Plus you can introduce the cheese to other people.

Trempette au fromage de chèvre au four (French)

Makes 10-20 servings

Preheat the oven to 350F (175C)

3 Tbs. (45 ml) balsamic vinegar

2 Tbs. (30 g) organic brown sugar

1 cup (130 g) organic berries of your choice

thyme, basil, or rosemary leaves

1/4 cup (30 g) chopped organic nuts of your choice

10 ounce (285 g) goat cheese

(DF) crackers and/or bread for serving

un 1. Mix the balsamic vinegar and sugar.

deux 2. Stir in the berries and leaves. Set aside for 5 minutes.

trois 3. Mix half of the nuts with the cheese.

quatre 4. Top the rest of the nuts.

cinq 5. Place the cheese in a pie pate or an oven-safe serving dish.

six 6. Arrange the berry mixture around the cheese.

sept 7. Bake for 10-20 minutes until golden brown.

huit 8. Serve hot with the crackers and/or bread.

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Zucchini with Stuffed Quinoa

Quinoa (kinwa, kinuwa) is a flowering plant, harvests for its edible seeds, which is rich in protein, dietary fiber and minerals, plus B vitamins. It is not a grass and is gluten-free. It originated in the Andean region of northwestern South America some 5 200-7 000 years ago. People did not start eating it until 3-4 000 years ago in the Lake Titicaca basin of Peru and Bolivia.

Calabacines con Quinoa Rellena (Spanish)

Services 2

Preheat the over to 375F (190C)

1 cup (130 g) organic quinoa. I used a mixed bag of quinoa. 

2 cups (480 ml) water

goat cheese

cumin

cinnamon

garam masala

chopped organic: almonds and walnuts

chopped organic dried: apricots and figs

1 large organic zucchini

optional:

organic if possible...

• spicy sauce
• (dairy-free) yogurt
• other dried fruits and/or nuts
• raisons
• different spices to taste

~Quechua (Quechua: runasimi “people’s language", indigenous language by the Quechua peoples of Columbia, Ecuador, Peru, Bolivia, and Argentina)~

Cuzco Quechua (dialect of Peru):

huk 1. on the stove: add the quinoa to the water, cook uncovered until quinoa has absorbed all the water, cover, and let it steam for 5 minutes.

huk 1. in a rice cooker: add the quinoa to the water, cook, when done, unplug, and let it steam another 5 minutes

iskay 2. Mix all the ingredients with the cooked quinoa, except the zucchini.

kimsa 3. Cut the zucchini lengthwise.

 (a) If you have a small pan, cut the two lengths in half.

tawa 4. Hollow out the middle with a spoon.

pichqa 5. Chop the zucchini pulp.

suqta 6. Mix the pulp with the other bowl of ingredients.

qanchis 7. Spoon the mixture into the well of each zucchini and press down as you add more.

pusaq   8. Cover with aluminum foil.

isqun 9. Cook for 35-45 minutes. Check by sticking a folk into the side of the zucchini for softness.

chunka  10. Served with optional with sauce or yogurt on top.

 

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Austrian Cheese Spread

It is a cheese spread from Austran, Hungarian, and Slovakian cuisine. It is different from the Bavarian spread, and uses goat cheese instead. 

Liptauer (Austrian German)

Körözött (Hungarian)

Liptaver (Slovenian)

Urnebes (Serbian)

Liptao (Coratian, Albanian, 

and province of Trieste, Italy)

Serves 4

4 Tbs.(115 g) organic goat cheese, room temperature

2 Tbs. (28 g) organic (dairy-free) butter, room temperature

1/2 Tbs. (7 g) Dijon mustard

caraway seeds

minced organic onion

chopped organic garlic 

paprika

garnishes:

• sliced organic bell peppers
• sliced organic radish
• sliced (pickled) cucumbers
• capers

~Austrian German~

oans /whan) /ans (ans) 1. In a bowl, mix the cheese and butter.

zwoa (zwha)/zwa (zva) 2. Mix in the rest of the ingredients.

drei (drii) 3. Top with any of the garnishes.

Try Bavarian Cheese Spread Obatzda: https://veggiefernandezs.blogspot.com/2023/09/bavarian-cheese-spread.html

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Goat Cheese Paste Sauce with Chicken

Goat cheese is dairy-free (plus #1). Left over rotisserie chicken. (plus #2). Add herbs. (plus #3). Ecco! (Voilà!), a quick, easy, tasty sauce over your favorite paste.

 

~formaggio di capra~

Salsa di pasta di formaggio di capra con pollo (Italian)

optional: Add any chopped, organic vegetables and other spices.

uno 1. Chopped  rotisserie chicken.

due 2. Add crumbled goat cheese.

tre 3. Add parsley, basil, Italian spices and any optional ingredients.

quattro 4. Some chopped, organic garlic.

cinque 5. Add paste water a little at a time, while you are mixing it all together.

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Whipped Goat Cheese Dip

 Goat cheese is dairy-free.  That is why I am using it. - Mike

1 organic lemon, remove 1 tsp. (5 g) of zest

1-2 organic garlic cloves

1 1/2 cups (180 g) goat cheese at room temperature

4 Tbs. (55 g) dairy-free cream cheese

2 Tbs. (30 ml) olive oil

organic dried tomatoes

choice of herbs:

• dill
• paprika
• mint
• basil
• red pepper flakes
• rosemary
• thyme
• parsley
• black pepper

1. Use a blender to mince the garlic.

2. Add the zest, 1 Tbs. (15 ml) of lemon juice, and the cheeses, for about 20-30 seconds.

3. Add any herbs, dried tomatoes, and oil. Blend until smooth.

 (a) Add more oil if needed.

4. Serve with a dash of an herb on top.

5. It can be refrigerated for a week in a airtight container.

 (a) Refresh with a little olive oil mixed in.

6. Use the rest for:

• a sandwich spread
• over cooked meat 
• on vegetables
• on homemade pizza
• brush on a bruschetta with slices of tomatoes
• etc.

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A Goat Cheese Dip with Roasted Garlic

Mixing wonderful, dairy-free goat cheese with the amour of roasted garlic will be delight for your guest and family.

Goat cheese (French: chèvre) was first made in the Loire Valley, France. It is now found from Asia to Europe, to South and North America.

Trempette au fromage de chèvre et à l'ail rôti (French)

Servers 8

Preheat the oven to 400F (200C)

organic garlic

4 tsp. (20 ml) olive oil

1 1/3 cup (300 g) soften goat cheese

1/2 cup  (65 g) (dairy-free) cheese or shredded Parmesan cheese

3 Tbs. (45 ml) (diary-free) milk

organic grape tomatoes

some thyme leaves or dried thyme

(gluten-free) sliced French bread or crackers

un 1. Slice the top off each head of garlic.

deux 2. Drizzle with 1 tsp. (5 ml) olive oil on each. 

trois 3. Place the garlic heads down on a baking sheet.

quatre 4. Roast for 30 minutes, remove and cool.

cinq 5. Reduce the oven temperature to 350F (175C).

six 6. Rub 1 tsp. (5 ml) of olive oil in a small broiler-safe baking dish.

sept 7. In a bowl, mix the  goat cheese, other cheese, and milk. 

huit 8. Squeeze the garlic cloves into the bowl. Stir.

neuf 9. Spread the mixture into the baking dish.

dix 10. Add the tomatoes in the middle, on top of the mixture, and drizzle with oil.

onze 11. Bake another 20 minutes. 

douze 12. Then broil for 1-2 minutes.

treize 13. Drizzle more oil on top and add the thyme.

quatorze 14. Serve with the bread/crackers.

“Enjoying food is how you welcome guests,

and how you spend time together.”

-Robyn Eckhardt

(Cookbook author)

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Potato, Goat Cheese Soup

While attending the International Romani Art Festival, Romania (2007), and watching our son perform, we enjoyed a lot of the local food.  A quick bowl of soup for lunch was always available. 

Supă de cartofi cu brânză de capră (Romanian)

Serves 6

1/4 cup (30 g) (dairy-free) organic butter

2 organic chopped onions

3 chopped organic carrots

2 peeled and chopped organic potatoes

to taste: paprika, cayenne pepper, (chopped) or dry parsley, and chives

5 cups (1200 ml) oranic chicken broth

goat cheese (is dairy-free) 

unu 1. Sauté the onions and carrots in melt butter over medium heat.

doi 2. Add the potatoes and spices (except the chives).

trei 3. Add the chicken broth, bring to a boil, reduce, cover and simmer for about 30 minutes.

patru 4. Strain the soup into a bowl and purée the vegetables.

cinci 5. Pour back in the saucepan and add more broth to your taste.

șase 6. Cook over low heat and add the goat cheese, stir, but do not boil the liquid.

șapte 7. Add more spice to taste. 

opt 8. Place in a soup bowl or individual bowls, sprinkled with chopped chives.

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Mushroom Pita Sandwiches

Medicinal mushrooms have a very good healing power and were used thousands of years ago by the Greeks, Egyptian, and Chinese. Every type of mushroom has different benefits. (See Pages "Nurtitional Information")

Serves 3

1 Tbs. (15 ml) olive oil

1/2 Tbs. (7 ml) (dairy-free) organic butter

6 ounces (175 g) organic shiitake mushrooms* (remove stems, slice into thin strips)

2 organic shallots, peeled and thinly sliced

1 organic bell pepper, sliced into thin slips

1 minced organic garlic clove

1/2 can organic beans, drained and rinsed

handful of basil

Feta cheese or fairy-free goat cheese, crumbled

(gluten-free) pita breads*, cut in half 

optional: 2 tsp. (10 ml) mushroom powder

1. Heat oil and butter over medium heat until butter melts.

2. Sauté the mushrooms, shallots, bell pepper, garlic, and optional mushroom powder, about 5 minutes.

3. Stir in the beans, cook about 2 minutes.

4. Remove and stir in the chopped basil and feta/goat cheese.

5. Fill each pita pockets.

*Shiitake mushrooms

• rich in nutrients, protein, flavor, and medicinal properties
• might lower cholesterol, support immune function, fight viruses, and promote a health cardiovascular system
• can be added to vegetable stir-fry or sautéed with garlic for a rich, smoky flavor

*Pita (Pitta) bread 

• common in the Mediterranean and Middle East 
• roots in the prehistoric flatbreads of the Middle East, some 14 500 years ago 
• English "pita" from Modern Greek πίτα "bread, cake, pie, pita" 
• Ancient Greek πικτή /piktḗ/ "fermented pastry" into Latin picta "pizza"

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Middle Eastern 3-Bean Salad

Beans can be cooked in many different ways: boiled, fried, and baked. Then too, serve cold, uncooked as well. There are so many traditional dishes throughout the world. Here is one from the Middle East.

(Arabic) ثلاث سلطة فول

/thalath saltat fwl/

Serves 6

 1/2 cups (350 g) dried beans (any 3 types) or 1 can of mixed organic beans

3 sprigs of thyme

2 bay leaves

1 organic onion cut in half

crushed garlic cloves

1 1/2 tsp. (7,5 ml) cumin seeds, crushed

3 spring organic onions, chopped

6 Tbs. (90 ml) chopped parsley (= 6 tsp./30 ml dry)

4 tsp. (20 ml) organic lemon juice

6 Tbs. (90 ml) olive oil

3 hard-boiled organic eggs, chopped

1 pickled organic cucumber, chopped

black pepper to taste

optional: feta or dairy-free goat cheese

I. Dried beans:

وا حد /haa’id/ ١  Soak overnight in water.

إثنان /ithnaan/ ٢ Drain. Place in a saucepan and cover with fresh water.

ثلاثة /thalaatha/ ٣ Bring to a boil for about 10 minutes. 

أربعة /abri’a/ ٤ Add thyme, bay leaves, and 2 half onions. 

خمسة /khamsa/ ٥ Simmer for about an 45-60 minutes.

ستّة /sitta/ ٦ Drain and remove the herbs and onion.

II. Canned beans:

سبعة /sab’a/ ٧ Place in a bowl with the herbs and finely chopped onion.

III. Continue with either the dry or cooked beans:

ثامنية /thamaanlya/ ٨ Mix together the garlic, cumin, spring onions, parsley, lemon juice, oil, and black pepper.

تعسة /tis’a/ ٩ Toss in the beans.

عشرة /‘ashara/ ١٠ Stir in the eggs and cucumber. 

أحد عشر ahida a'shara/ ١١ Top with cheese.

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A Nuty Spaghetti

 Off to Naples, Italy for walnut spaghetti dish with lost of flavors, antioxidants, and good fats.

Spaghetti alle noci (Italian)

(If serving friends, ask about any nut allergies.)

(gluten-free) spaghetti (cook as directed on package, save some pasta water)

olive oil

organic chopped garlic cloves

toasted organic walnuts, finely chopped

goat cheese or (non-dairy-fee) ricotta cheese

Parmesan cheese (substitute dairy-fee with hemp seeds, nutritional yeast, or garlic & onion powder + sea salt)

chopped parsley

uno 1. Sauté the garlic in some oil for a few minutes.

due 2. Add some pasta water and simmer 5-10 minutes.

tre 3. Add the walnuts and goat cheese/ricotta cheese.

quattro 4. Toss the walnuts with the spaghetti.

cinque 5. Top with Parmesan/dairy-fee item and parsley.

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Turkish Mixed Salad

A classic Turkish salad, as a side dish or appetizer salad

çoban salata

Serve 4

I. Salad:

2 organic bell peppers of different colors, thin slices

1/2 organic cucumber, chopped

4 organic tomatoes, chopped

1 red organic onion

crumbled feta cheese (or dairy-free goat cheese)

black olives

mixed organic lettuce

bir 1. Place the lettuce, peppers, cucumber, tomatoes and onions in a bowl.

iki 2. Refrigerate for 30 minutes.

II. Dressing:

3 Tbs. (45 ml) each: organic lemon juice and olive oil

crushed organic garlic cloves

chopped parsley and mint

1 Tbs. (15 ml) chopped dill (or 1 tsp./5 ml dry)

1 tsp. (5 ml) sumac

üç 3. Whisk oil, lemon juice, and garlic.

dört 4. Stir in the parsley, mint, and dill.

III. Serve:

beş 5. Scatter the feta/goat cheese over the top.

altı 6. Pour dressing over the salad. Toss.

yedi 7. Garnish with olives

Afiyet olsun! 

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French Lentil Salad With Goat Cheese and Walnuts

We have a recipe for French Lentil Soup (https://veggiefernandezs.blogspot.com/2015/11/french-lentil-soup.html), so now try French Lentil Salad!

Salade de lentilles française 

au fromage de chèvre et aux noix (French)

Serves 4

Prepare 4 hours beforehand 

A. Salad:

2 cups (260 g) organic green lentils

1 organic carrots, cut into strips

5 organic turkey bacon, chopped

1 organic onion, chopped

2 chopped garlic cloves

1 bay leaf

1-2 thyme sprigs

Occitan (langue d'oc) is spoken in southern region of France also found in Italy and Spain. There are six major dialects. Provençal is spoken in Provence, France.

Provençal numbers:

un /un/ 1. Soak the lentils with water covering them a little for about 4 hours.

dos /doos/ 2. Drain and add carrots, onions, garlic, bay leaf, and thyme sprigs.

tres th-re-ss/3. Pour water to cover a little and bring to a boil over high heat.

quatre /Kah-tray/4. Reduce and simmer until tender, about 10 minutes.

cinc /seenk/ 5. Drain and remove the liquid, bay leaf and thyme sprigs.

sièis /seei-s/6. Pour the lentils and vegetables into a blow and chill for an hour.

sèt /seht/ 7. Cook the bacon.

unit /wait/ 8. Drain on paper towels.

B. Dressing:

chopped chives

chopped red onion

1/2 cup (120 ml) olive oil

1/4 cup (60 ml) red wine vinegar

Dijon mustard to taste

chopped garlic cloves to taste

parsley for garnish

nòu /noou/ 9. Whisk all the ingredients.

C. Preparing the salad:

goat cheese

chopped walnuts

dix /deex/ 10. Toss the salad and dressing.

onze /OON-zay/ 11. Set aside for half an hour.

dotze /DOO-dzay/ 12. Garnish with goat cheese, walnuts, and parsley.

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Greek Potatoes with Feta Cheese

                                                                 Ελληνικές γεώμηλο με φέτα

                                                                  /ellinkés geómilo me féta/

                                                                              Serves 4

Preheat the oven to 400F (200C)

1 1/2 lbs. (700 g) organic potatoes (peeled or not; cut into bite size pieces)

4 organic cloves of garlic minced

1 Tbs. (15 g) each: dried oregano and thyme; fresh thyme and oregano

1/2 organic lemon juice

2 Tbs. (30 ml) olive oil

1/2 cup (120 ml) organic vegetable stock

(dairy-free): feta cheese or goat cheese

1. Place the potatoes in single layer in a baking dish.

2. Pour oil over them.

3. Add the garlic, dried herbs and toss.

4. Bake for 15 minutes.

5. Add the stock, toss, and back 10 minutes.

6. Add the lemon juice, toss, and back 10-15 minutes or until cooked.

7. Preheat the boiler and boil for 2-3 minutes until golden brown.

8. Remove and sprinkle with fresh herbs and cheese.

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Baked Goat Cheese with Herb Oil

Add this to your summer picnic table.

Fromage de chèvre au four 

avec de l'huile aux herbes 

(French)

Serves 8

Preheat the oven to 425F (220C)

8-ounce (225 g) (dairy-free) each: cream cheese cut into pieces and softened & goat cheese, crumbled

2 Tbs. (30 ml) (dairy-free) milk

2 tsp. (10 ml) organic lemon zest

1 tsp. (10 g) thyme 

pinch or two of black pepper

1/2 cup (65 g) shredded Parmesan or a hard, dairy-free cheese

1/2 - 1/3 cup (65-95  g) organic cheery tomatoes, cut in half

2 Tbs. herb oil (See below)

1. Combine goat and cream cheeses, milk, zest, thyme, and pepper.

2. Beat with a mixer on medium until smooth

3. Spread mixture in an au gratin dish plan.

4. Sprinkle with cheese.

5. Top with tomatoes.

6. Bake 12 minutes or until lightly browned.

7. Let cool slightly.

8. Drizzle with herb oil.

9. Serve warm with (gluten-free) crackers and organic vegetables.

Herb Oil

makes 1 cup (240 ml)

Use a single herb or your favorite combination, example tarragon and lemon thyme for this goat cheese dish.

4 1/2 cups (25 g) fresh herb leaves

1 cup (240 ml) olive or avocado oil

1. Blanch the herb in a medium saucepan of boiling water for 30 seconds.

2. Remove and plunge into a bowl of ice water.

3. When they are completely cool, drain and squeeze to remove water.

4. Using a kitchen towel, pat herbs to dry.

5. Place in a food processor, combine with oil. Purée until well blended.
6. Keep chilled in an airtight container up to 4 days

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