It tantalizes me, really, and I’ve always loved raising my status in a group by going bold and ordering a meal with goat cheese in a restaurant. Other than goat cheese and feta, however, my cheese experience pretty much begins with cheddar and ends with mozzarella.
When Ile de France Cheese offered to send me some samples, I wasn’t even sure what to ask for. I got goat cheese, brie, Fol Epi (???), and some very, very stinky cheese that I gave away to Jen at Big Binder Blog, who really likes stinky cheese.
I was seriously intimidated.
In case you haven’t noticed, my recipes all use…cheddar or mozzarella. Have I said that before? Repeating myself if a bit like the cheese selection in my refrigerator…
I did manage to use all the cheese, and in spite of my fears, I enjoyed experimenting, although I didn’t go very far outside my comfort zone. I mainly adapted recipes I already had to include fancier cheese. Just goes to show you don’t have to try something radically new to try something new.
I’m working on focusing on in-season produce this month, since the Farmer’s Markets are bursting with fresh veggies here in Michigan, where the growing season has finally caught up to the eating season.
Cabbage.
Cabbages can be huge, especially if you always go for the biggest ones to get your money’s worth when they’re priced individually instead of by the pound. Sometimes it’s hard to know how to use the whole thing when you’re not a sauerkraut maker. (Pity I’m not; my 100% Polish grandmother used to have a fifteen-gallon crock to make hers in. Isn’t that fabulous?)
I like using about half to make Simple Cabbage Soup with Secret Super Food, and the rest for Beef and Cabbage Pockets from The Nourishing Gourmet. However, it’s really nice to have more than two recipes for a massive head of cabbage (which is actually pretty healthy, not like iceberg lettuce like I used to think).
Cabbage can work well in a kid friendly dinner salad bar too.
Recipe: Cabbage Salad with Goat Cheese (or Feta)
(Print version first followed by pictorial.) This simple salad goes together in minutes and is a welcome change from a lettuce salad each night at dinner. Cool, crisp, with a little bite, cabbage salad will refresh you, even if you don’t like coleslaw!
Print
Cabbage Salad with Goat Cheese
5 Stars4 Stars3 Stars2 Stars1 Star5 from 1 review
Author:Katie Kimball
Print Recipe
Ingredients
Scale
1/4 head cabbage (or less)
2–3 Tbs. extra virgin olive oil (EVOO)
1/2–1 Tbs. balsamic vinegar
1 clove garlic, crushed
salt (Use the code kitchenstewardship for 15% off of your first purchase)
dill
goat cheese (or feta)
optional: Add sunflower seeds and/or shredded carrots for color if you’re serving a crowd.
Instructions
Shred cabbage with a sharp knife.
Drizzle EVOO and vinegar on top and mix well until satisfied with the saturation. Add more to taste.
Sprinkle salt and dill over the top and mix in with the garlic. (This recipe is not for those who love their measuring spoons!)
Add goat cheese or feta to taste.
Need a little help getting healthy food on the table every day? Real Plans takes the stress out of meal planning and puts the nourishing food BACK on your table. There’s a plan for every diet type, including GAPS, Paleo, AIP, Whole30, vegetarian and more! You remain totally in control: use your own recipes, accept theirs, and teach the system what your family likes…Check out how powerful it is here!
Recipe: Cabbage Salad with Goat Cheese (or Feta)
Method:
Shred cabbage with a sharp knife. Drizzle EVOO and vinegar on top and mix well until satisfied with the saturation. Add more to taste. Sprinkle salt and dill over the topand mix in with the garlic. This recipe is not for those who love their measuring spoons! Add goat cheese or feta to taste.
The salad lasts well a day in the refrigerator, and somewhat well for a few more days, but it’s definitely best freshly made!
Does your cheese intimidate you? What do you do with the fancy stuff?
Unless otherwise credited, photos are owned by the author or used with a license from Canva or Deposit Photos.
Category: Real Food Recipes
Tags: appetizer, cabbage, easy meals, fast meals, feta, gluten free, goat cheese, grain free, meatless, salad, side dish
Marinated grilled vegetables with whipped goat cheese – eggplants, peppers, zucchini, asparagus, and onions, marinated and grilled till soft on the inside and charred on the outside, then doused in garlicky marinade, and served with whipped goat cheese on the side.
In summer, you might combine fresh goat cheese with slices of peach, apricot or nectarine, or even red berries (cherries or redcurrants). Once autumn arrives, choose apples, pears, figs or grapes as the perfect accompaniment to more aged cheeses.
“Chevre” means both “goat” and “goat cheese” in French and is frequently used to refer to fresh goat cheeses in particular. Fresh goat cheese, or chevre, is bright, tart, tangy, and delicious, but goat cheese comes in all shapes, sizes, and ages.
But, just like other animals, goats shouldn't consume things like garlic, onion, chocolate or any source of caffeine, to name a few. Although most goats wouldn't eat leftover meat scraps, they shouldn't be offered them either. Citrus fruits should also be avoided, as they can really upset the rumen.
Goat cheese is full of beneficial probiotics, a healthy kind of bacteria. Probiotics colonize the intestines and compete with any unhealthy bacteria or pathogens that they find there. This can improve the effectiveness of your immune system and reduce your vulnerability to illness.
Many of the microorganisms present in goat milk cheese, yoghurt and other byproducts are beneficial to human health. In addition to their anti-inflammatory action, they promote positive effects on intestinal functions.
Goat cheese adds a tangy, creamy flavor to any dish and it pairs well with vegetables and grains. You can use it to stuff proteins, as a spread for toast and or add it to a salad. Recipes like Apple-Cranberry Spinach Salad with Goat Cheese and Roasted Root Vegetables with Goat Cheese Polenta are flavorful and savory.
When you have a cheese as sharp and intense as a goat cheese, it's best not to compete too much. Goats cheese, without any accompaniments, is best served with a plain water cracker.
Herb: Add salt to taste and mix in fresh herbs like tarragon, dill, basil, or parsley. Dry herbs also work great. Spices like chile flakes, cumin, onion powder, garlic powder, or any other seasoned salt also make for great flavors.
Technically, you can freeze goat cheese. This extends its shelf life, but can change its texture. Especially hard and semi-hard cheeses are more suitable for freezing than soft cheeses, because soft cheeses have a higher moisture content that affects the texture more after freezing.
Goat Cheese as a delicacy was embraced by the people of France's Loire Valley in the 8th Century, a region that today is well known for its chevre. The word chevre simply means "goat" in French, but internationally is associated with a soft, spreadable type of French Goat Cheese.
The four animals most widely known as the sources of milk for cheesemaking are cows, goats, sheep, and water buffalo. To understand why goat milk cheese is more expensive than cow milk cheese, consider the availability of the milk, the production process of the cheese, and the supply chain (or 'path to market').
There are also many different types of vegetables that goats can eat — options like carrots can be a great, healthy snack. Goats can also eat corn, though you should keep it to no more than 10% of their daily diet.
Most goat cheeses are considered vegetarian-friendly, however, some may contain animal rennet. Hard goat cheeses like feta, asiago, and cheddar are generally safe, but check the ingredients list to be sure. Soft varieties like chevre and Boursin may contain animal rennet so it's best to confirm before consuming.
Goat cheese has a rich, tangy flavor that makes it a delicious, creamy addition to so many recipes. Whether you're adding it to pizza and pasta sauces, spreading it on toast, stuffing it into baked chicken and turkey, or sprinkling it over salads, there are countless ways to use this delicious ingredient.
Address: Suite 751 871 Lissette Throughway, West Kittie, NH 41603
Phone: +2366831109631
Job: Sales Producer
Hobby: Creative writing, Motor sports, Do it yourself, Skateboarding, Coffee roasting, Calligraphy, Stand-up comedy
Introduction: My name is Laurine Ryan, I am a adorable, fair, graceful, spotless, gorgeous, homely, cooperative person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
