Tag Archives: goat cheese

6:30 Empty Fridge Challenge

17 Feb

by Green Gourmet L

I’m sure everyone has had a night similar to this. It’s 6:30, you have next to nothing in the fridge, and you are too lazy (or had too much wine!) to go to the store.  Mr. Green Gourmet and I call this is a ‘true chef challenge’, because restaurant chefs can always make something out of nothing.

So here were the suspects:

Fridge: ½ red pepper, ½ tomato, last bits of a goat cheese log, ½ lemon, few sprigs of flat leaf parsley

Pantry: garlic, pasta, sweet potato

So here’s what happened:

Sweet Potato Red Pepper Pasta

  • 1 sweet potato, grated
  • 1 red pepper, cut into thin strips
  • 1 tomato, chopped
  • Pasta (linguini, angel hair, or spaghetti)
  • 4 cloves garlic, minced
  • ½ lemon
  • ¼ cup goat cheese (or more to taste)
  • any herbs that you might have (basil, parsley, etc.)
  • Red pepper flakes (optional)

Boil water for the pasta and cook according to directions. Reserve at least ½ cup of pasta water.

Heat one TB of olive oil over medium high heat and add garlic. Cook, stirring frequently, for 1 minute or until fragrant. Add sweet potato, red pepper, tomato and ½ cup of water, cook for 8 minutes until the vegetables become soft. Season with salt and pepper. At this point you can also add red pepper flakes if you like a little heat.

Drain pasta and add to the vegetable mixture. Add lemon juice, goat cheese, and herbs and toss. If the pasta looks too dry, add reserved pasta water about 2 TB at a time. Serve with parmesan cheese and a drizzle of olive oil. Not every meal has to be complicated to taste great. Enjoy and don’t forget to tell them you read it on Green Gourmets!


Beets, it’s what’s for dinner

5 Dec

by Green Gourmet L

I have to admit that I’m kind of obsessed with beets. No not the scary, flavorless things that you see in the can.  The ruby colored roots you have passed by at the market dozens of times. Besides being deliciously sweet (yet low in calories, bonus!), beets contain nutrients that protect against heart disease, birth defects, and colon cancer.

When picking out your beets (possibly for the first time, adventurous eater), make sure they have the green tops attached and that those look vibrant. You can actually eat the greens.

You can cook them like spinach, sautéed in a little oil/butter and garlic. Or you can just tear them up and add them to any other salad greens. I just bought one bunch of local, organically grown beets at the farmer’s market for $3. So…two healthy veggies for the price of one, now that’s a bargain.

My absolute favorite way to eat beets is in Arugula Beet Salad with Pan Fried Goat Cheese. A light dinner or a great starter. Enjoy and don’t forget to tell them you read it on Green Gourmet!

Arugula Beet Salad with Pan Fried Goat Cheese

3 beets

½ lb arugula

4 oz log of goat cheese


breadcrumbs (or Panko)

1 egg


Boil beets in lightly salted water for 45 minutes. Place in ice water and peel off skins (the skins should fall off very easily). Cut into slices or chop into pieces. In the mean time, cut your goat cheese into discs. Dredge in flour, then egg, then bread crumbs and add to a hot sauté pan with 2 TB oil. Cook on medium high for 1-2 minutes per side until the crust begins to brown.  Place your arugula, beets, and fried goat cheese on your plate and add your favorite dressing. Balsamic vinaigrette or lemon vinaigrette is my favorite. Try a new veggie and don’t forget you read it on Green Gourmets!