Goat Cheese Dip

Pâté de Formage de Chèvre (French)

Makes 1 1/4 cups (6 ml)

It is hard to fine strong goat cheese in Oregon.

We ask and taste all the time in supermarkets and outdoor open markets.

Still looking.

I

Garlic and Herb Goat Cheese Dip

Pâté d'Ail et de Formage de Chèvre

aux Herbes Fraîches

Best to refrigerate several hours or overnight after combining the ingredients. 

5–6 oz (150 to 180 g) goat cheese 
⅔ cup (150 ml) Greek yogurt 
3 green onions, chopped 
1 Tbs. (15 ml) each: chopped fresh parsley and basil or each 1 tsp./15 ml dried  
1 large or 2 small garlic cloves 
sea salt (option) and freshly ground black pepper

1. Place all ingredients in a blender. Pulse 1–2 minutes until well combined but not completely pureed. 
2. Refrigerate to allow flavors to blend. 

-adopted from WholeFoods market

II

Goat Cheese and Herb Dip

Pâté de Formage de Chèvre

aux Herbes Fraîches

8 ounces (225 g) soft goat cheese

3 Tbs. (45 ml) each: olive oil and organic plain yogurt

2 Tbs. (30 ml) each chopped: chives and parsley

1 Tbs. (15 ml) each chopped: cilantro, mint, and thyme

1/2 tsp. (2,5 ml) chopped rosemary

1 Tbs. slightly chopped edible flowers* for color
toasted baguette slices
assorted raw vegetables

1. Blend goat cheese, oil, and yogurt until smooth.
2. Mix in herbs and flowers.
3. Cover and refrigerate until dip is cold, about 3 hours.
4. Serve with toasted baguette and raw vegetables.

*example: the purple lemon thyme, for other types of flowers, see "Nutritional Information: Edible Flowers"  
 http://veggiefernandezs.blogspot.com/p/getting-to-know-your-vitamins.html

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Toasted Goat Cheese

Use either plain or herb goat cheese for hors d'oeuvres or in a pasta dish.

Fromage de Chèvre Grillé (French)

Makes about 25 servings

11-oz. (335 g) room temperature goat cheese

4-oz. (110 g) mascarpone (Italian cream cheese) or any brand

1 Tbs. (15 ml) each: chopped chives and shallots

1 baguette

any flavor of jelly or jam

25-50 edible flower blossoms (see "Nutritional Information" article "Edible Flowers" http://veggiefernandezs.blogspot.com/p/getting-to-know-your-vitamins.html) Select blossoms to contrast with the color of the jelly/jam or a variety of colors if serving on a plater.

1 un. Preheat the oven at 450℉ (230℃)

2 deux. Mix in a bowl: goat cheese and cream cheese

3 trois. Stir in the shallots and chives.

4 quatre. Slice the baguettes, about 25 pieces.

5 cinq. Spread the mixture on the pieces of baguettes and bake about 5 minutes.

6 six. Remove from the oven and drop some jelly/jam on each piece.

7 sept. Top with 1 or 2 flower blossoms.

8 huit. Serve warm.

-modified from "The Herb Quarterly"

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Basic Herbal Vinegars

Herbal vinegars delight the eyes as well as the palate.

1. Choice the type you like, example: thyme, mint, rosemary, red peppers....list can go on. 

2. Next, wash the fresh organic herb stems and leaves, let dry (very important). Warm the white wine vinegar* in the sun for 15 minutes. 

3. Stuff the stems and leaves into a clean jar. 

4. Submerge the herb completely with warm white wine vinegar. 

5. Use a wooden spoon to push floated peppers to the bottom. 

6. Seal the jar (metal lids will rust) and let it stand for 4 weeks out of direct sun. 

7. Stain the vinegar through cheesecloth or brown coffee filter to remove the herbs. 

8. You are ready to use the flavored vinegar in all sorts of dishes, salad dressings, and cooking. 

9. Store in cool, dark area. 

10. Options: 

1. example of combining herbs: 

(a) dill flowers and peppercorns

(b) fennel, oregano, marjoram, basil, sage, garlic

(c) cilantro, garlic, whole cloves, and hot peppers

(d) basil, garlic, peppercorns

2. herbal vinegar for international dishes: 

(a) Middle Eastern = mint, lemon, garlic, or thyme

(b) Latin dishes = hot peppers, cilantro, or garlic

(c) Asian = lemongrass, basil, ginger, or flowering Chinese chives

(d) Mediterranean = basil, chives, lavender, marjoram, oregano, parsley, rosemary, or sage

(e) Native American = chive, tarragon, rose blossoms, mint, or sage

(f) Indian = curry leaves, chilly, clove, or ginger

3. herbs in oil:

• basil
• chervil (related to parsley, favorite of France)
• chives
• dill
• fennel
• lemon verbena (flower species from Latin America)
• oregano
• parsley
• rosemary
• sage
• tarragon
• thyme

4. herb-type of vinegar-uses (combine herbs in equal parts)

• chive flowers...white wine...salads, marinades, sauces
• tarragon...white wine...salads, sauces
• chive flowers & savory...white wine & cider...cold bean salad
• dill, garlic, & nasturtium...white wine or cider...salads, cooked greens or snap beans
• mints & cicely seeds...white wine...fruit salads, cooked peas
• parsley, rosemary, & sage...red wine...potato salad, grain or tofu salad

* Try red wine vinegar, rice vinegar, cider vinegar, some balsamic

See: Nutritional Information article "Edible Flowers" for other suggestions.
http://veggiefernandezs.blogspot.com/p/getting-to-know-your-vitamins.html

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Zucchini Pasta Noodles

We used zucchini strips as the noodles. Our farmers' market sells huge zucchini, which makes long "noodles".

Tagliatelle di pasta zucchine (Italian)

Serve 4

2 cups (480 ml) organic baby zucchini

1/4 cup and 2 Tbs. (90 ml) olive oil

8 cups (1920 ml) organic zucchini spiral "noodles", use a potato peeler

1 1/2 cups (360 ml) Greek yogurt (almond milk-dairy free)

2 cloves of garlic, chopped

1/4 tsp. (1,2 ml) saffron

1 cup (240 ml) squash blossoms, sliced thinly)

minced herbs: parsley, rosemary, and basil

2 Tbs. (30 ml) organic lemon juice

zest of 1 organic lemon

1. Cut the baby zucchini into rounds and toss with 1/4 cup (60 ml) of olive oil.

2. Grill over high heat until they have char marks, about 3-4 minutes. Let cool.

3. In a pan over medium heat, add the rest of the oil, saffron, and the garlic. 

4. After a minute, turn the heat to low and add the yogurt and 1 cup (240 ml) of water. Stir everything together.

5. Cool the sauce, toss with the zucchini spirals and herbs.

6. Serve in four bowls. Sprinkle each with a little lemon juice and zest, plus the squash blossoms. 

optional: Grade a hard cheese or use a dairy free cheese over the top.

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Chive Blossom Salad Dressing

Use the blossoms in dishes as well as salad dressing. The green stems add an onion taste to foods as well. 

Pour hot white-wine vinegar into a jar full of pungent chive blossoms. Cover and let it sit for two weeks, then strain. Use the pinkish vinegar as a salad dressing and marinades.

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Dill Summer Norwegian Vegetables

Here's another adapted recipe from newscancook.com. 

Dill Sommer Norske Grøntsager (Norwegian)

Serves 4

pepper and lemon juice to taste

1 bunch of chopped parsley

1 chopped red onion

1 lb. (450 g) of butter (almond butter for dairy-free)

pinch of sugar

blooming dill (use the flowers also)

8 organic carrots

4 parsley roots

4 parsnips

ett 1. Put the vegetables in a pot and fill to cover them.

to 2. Add the dill, pepper, and sugar.

tre 3. Boil the vegetables until they are al dente. Drain.

fire 4. Brown the butter in a pan until golden brown.

fem 5. Whip the butter until smooth. Blend in the vegetables.
seks 6. Season with pepper and a little lemon juice.

For dessert, serve :
"Norwegian Berry Soup"
http://veggiefernandezs.blogspot.com/2014/07/norwegian-berry-soup.html

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Thai Mango Salad

I have left over coconut milk, so this recipe works well with Thai Potatoes* 

มะม่วงไทยสลัด

/sà-làt tai má-mȗang/

SALAD:

2 firm unripe mangoes (0r papayas) 

1/4 cup (60 ml) coconut milk

1/2 cup (125 ml) chopped fresh coriander

3-4 sliced springs of green onions

handful of organic peanuts or cashews (whole or chopped)

1/3 cup (80 ml) fresh basil

1 cup (240 ml) fried tofu (There are many packaged flavored tofu to experiment with.)

DRESSING:

3 Tbs. (45 ml) fish sauce or 4 Tbs. (60 ml) soy sauce

3-4 Tbs. (45-60 ml) lime juice

2 Tbs. (25 ml) brown sugar or honey

1-2 tsp. (5-10 ml) Thai chili sauce (optional)

1/4 cup (60 ml) of an edible flower (see Nutritional Information)

1. Mix the dressing in a bowl and set aside to marinate.

2. Peel the skin from the mangoes.

3. Grate the flesh of the mangoes into a bowl.

4. Add the coriander, onion springs, tofu, coconut milk, and edible flowers. Toss.

5. Add the dressing and toss again.

6. Optional:

- more fish/soy sauce to taste

- sweeter = more sugar or honey

- spicier = some chili sauce

- too salty or sweet = more lime juice

*Thai Potatoes: http://veggiefernandezs.blogspot.com/2014/07/thai-potatoes.html

Nutritional Information http://veggiefernandezs.blogspot.com/p/getting-to-know-your-vitamins.html

-modified from Darlen Schmidt

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Tofu Fondue with Dips

Mix up some interesting dips

to serve with extra-firm cubes of organic tofu*.

Press out the extra liquid from tofu.

Cut the tofu into cubes.

Pour 4 cups (1 l) of organic vegetable broth into a fondue pot.

Heat, skewer each tofu cube, and cook in the broth a few seconds (to taste).

Dip in these or other sauces.

Curry Dip

4 Tbs. (60 ml) mayonnaise or plain organic yogurt with 1 Tbs. (15 ml) of curry powder in a small bowl.

Honey Mustard Dip

Pour 1 Tbs. (15 ml) of your favorite mustard into a small bowl and stir in 1 Tbs. (15 ml) of honey.

Red Madness

Mix 4 Tbs. (60 ml) of mayonnaise or plain organic yogurt and 2 Tbs. (30 ml) of ketchup in a small bowl.

Melted Cheese

Melt some cheese-that's it! You can add a little wine if you like.

Your Own

Start with mayonnaise; organic: plain yogurt, sour cream, or soft cream cheese.

Add your favorite herbs and spices.

*Tofu is gluten free. (All US tofu is GMO, so buy organic tofu.)

See "National Information" article "Spices" and "Edible Flowers"
http://veggiefernandezs.blogspot.com/p/getting-to-know-your-vitamins.html

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Garlic Oils

Makes 1 cup (250 ml)

This basic combination can be used with a variety of dishes.

1 crush one clove of garlic*

1 cup (250 ml) olive oil

Combine the two in a sauce pan. Bring to a bubble over medium heat (about 3 minutes.) Reduce to low and cook another 10 minutes. Cool at room temperature (about 45 minutes). Refrigerate up to a week.

Harvesting garlic, from "Tacuinum sanitatis" (a 15th century medieval handbook on health and well being) >

*Garlic has been found to have antibacterial, antiviral, and antifungal activity.

Options:

• Garlic Oil Vinaigrette makes 1/3 cup (75 ml)

3 Tbs. (45 ml) of garlic oil

2 Tbs. (30 ml) each: red wine vinegar and grated Parmesan cheese

Whisk the ingredients.

• Vegetables* with Garlic Vinaigrette

1 bunch (1 lb./450 g) asparagus, trim the ends

1 bunch (1 lb/450 g) carrots, halved

2 Tbs. (30 ml) garlic oil

Steam the vegetables for about 5 minutes. Serve on a platter, drizzled with the garlic oil.

*Substitute any vegetables

1. cooked summer squash drizzled with garlic oil
2. cooked beets + garlic oil + parsley
3. cooked spinach + garlic oil

• Pizza Crust

Brush the crust with garlic oil before adding the vegetables, cheeses, and herbs. Spray olive oil over the pizza. Bake.

• Salad Dressing

Mix other herbs and spices to the garlic oil or vinaigrette, add some mustard. Shake and pour.

• Mix with mashed organic potatoes.

• Use in place of olive oil.

• Garlic dipping

Mix the garlic oil with some cheese and herbs or red pepper flakes. Serve with warm cubed French bread.

• Boiled dandelions

Boil the dandelions in water for 15 minutes. Drain. Sauté in garlic oil about 15 minutes. Season with a pinch of chili powder and pepper.

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Spaghetti with Rapini Flowers

Broccoli Rabe or Broccoli di Rape is a vegetable from southern Italy, northwest Spain, and China. It has a nutty, bitter, and pungent taste. We bought some at an open market one Saturday. The vender said to cut off the thick ends, remove the flowers, and steam the stocks to make spaghetti sauce. So while I steamed the stocks for 15 minutes, then another 15 minutes. Finally, sautéed them with some oil and garlic for 10-15 minutes. The stems were still tough, I ended up making this sauce with the flowers instead. -Mike

Serve 4

1. Chop: 2 garlic cloves, 1 onion, 1 zucchini, and 3 mushrooms. Sauté.

2. Add 1 chopped tomato and a 1/4 cup (60 ml) of white wine + 1 tsp. (5 ml) of flour to thicken the sauce. Simmer.

3. Chop fresh Italian basil, thyme, washed radish leaves, and Cuba basil. Add to the

sauce.

4. Add the zest of one organic lemon. Then juice the rest of the lemon into the sauce. Continue to stir.

5. Simmer while the pasta cooks in salted boiling water. Drain the pasta.

6. Combine the pasta with the sauce in a large bowl.

7. Blend in 1/4 cup (60 ml) each: parmigiano and pecorino-romano cheeses.

8. Top with a handful of the yellow rapini flowers for a

sweet, broccoli flavor.

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