Posts Tagged ‘Goat cheese’

Zucchini, the delight (and sometimes bane!) of the home gardener, is one of the easiest vegetables to grow. The zucchini we know today is a variety of summer squash developed in Italy. The word zucchini comes from the Italian zucchino, meaning a small squash. The term squash comes from the Indian skutasquash meaning “green thing eaten green.”


This “green thing eaten green” can be grated raw into salads, quick cooked in a little olive oil, or shredded into sweet breads and muffins.

I stumbled across this recipe for “Grilled Zucchini Naan-wich with Goat Cheese” several years ago in a Weight Watchers magazine and fell in love with the ease of preparation and the complexities of flavors. You can easily adjust the proportions for how many people are eating.



Olive oil


Goat cheese

seasoning of choice

Flat griddle or large frying pan


Naan can usually be found in the deli section of most grocery stores. I get mine at Trader Joe’s.


Preheat griddle slowly while prepping ingredients.

Remove an outer strip of peeling to expose the flesh and cut zucchini into fairly thick slices.


Exposing the flesh speeds up the cooking process.

Drizzle with olive oil and season as desired. I usually use an Italian herb mix, but plain old S&P would work as well. Place zucchini slices on hot griddle and cook, flipping occasionally, until tender and browned.


Look at that golden yumminess!

At the other end of the griddle (or in a separate pan) toast Naan. I like mine crispy; Hubby likes his warm but still soft.


Flip Naan frequently so each side heats but does not burn. Adjust heat if need be.

When zucchini is almost done, spread goat cheese on Naan and allow to melt as zucchini finishes. I usually keep it on the griddle but turn off the heat to the Naan so it doesn’t burn.


Any soft cheese can be used. In this picture, I used some left-over soft herb cheese.

Place grilled zucchini slices on top of cheese covered Naan. Slice and eat!


Grilled Zucchini Naan-wich With Goat Cheese makes for a nice appetizer or light lunch!

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It is such a shame to use the beets and not enjoy to delicious and nutrient dense beet greens! They have a rich earthy flavor.  Letting it marry together with a simple dressing enhances its unique flavor.  I like to mix all of my other CSA lettuces with this salad too. This salad is ideal for the vegetarian or anyone else looking for meals high in iron.

I love the simplicity of this combination, so you are able to experience all the flavors of the full beet plant. The is no need to add too many ingredients to naturally flavorful foods. Also, it makes for an easier meal with less preparation which is always a plus!

Goat cheese or feta cheese are a perfect pairing with beets, so that’s why I add a sprinkle.  I always opt for goats cheese, since I have a cow’s milk allergy, but either is yummy.  The capers are a nice added touch of flavor as well. This Mediterranean dish is not only healthy, but something new and different from your usual salad.


  • Beets and their greens
  • additional CSA lettuces (optional)
  • 1/2 c  goat or feta cheese crumbles
  • 2T drained capers
  • 3/4 c extra virgin olive oil
  • 1/4 c red wine vinegar
  • 3 garlic cloves pressed
  • salt and pepper to taste


Preheat oven to 450

Cut the beets from their greens, wash, rub with oil, and wrap in foil.  Bake for 40-45 mins and while still warm pinch of skin. Cover and chill in the refrigerator.

Remove the stems from the beet greens and wash the greens thoroughly. Dry them well and chop the leaves.


Combine the red wine vinegar, garlic, and salt and pepper in a bowl. Whisk the olive oil into the vinegar mixture.  Place your chopped greens in a bowl and pour as a much of the dressing as you desire, combine, and let marry for a bit.

Thinly slice the beets and arrange on salad plate. Add the greens around the beets and sprinkle with goat cheese and capers.




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Radish salad

As it gets warmer out I love doing a big refreshing salad as a dinner entree. The CSA lettuce and radishes help to make up this springtime salad. Adding fried goat cheese medallions gives us a healthy protein and makes this dinner complete. And, yes, a fried medallion CAN be healthy!! Instead of the traditional frying method using unhealthy oils and refined flours, I use grape seed oil (which is ideal for high heats), almond flour, and chopped walnuts. Grape seed oil is rich in good fats that our bodies need to thrive, and also a great source of vitamin E.



Goat cheese medallions:

  • 1 log of goat cheese frozen for 1 hour
  • 1/4 C grape seed oil
  • 1 egg
  • 1/2 C almond meal
  • 1/2 C finely chopped walnuts
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 2 tsp parsley
  • 1/2 tsp red pepper flakes


  • CSA lettuces washed and dried
  • 1 sliced yellow or orange bell pepper (lightly roasted if desired)
  • CSA radishes thinly sliced

Radish goat cheese salad


Prepare your dressing first by adding the oil, vinegar, garlic, and seasonings. I usually use a jar and then shake well to blend the ingredients. Set the dressing aside.

Next, in a skillet, heat the grape seed oil over medium high heat. In three separate bowls, place the almond meal (mixed with all the seasonings), the whisked egg, and the chopped walnuts. I usually eyeball all the spices when I season the almond flour, so you can just use these measurements as a suggestion, and feel free to add more or less of the seasonings.  Slice the goat cheese log into 1/2 inch medallions. Dip each medallion (fully coating) in the almond flour mixture first, then the egg, and then into the walnuts. Once the medallion is fully coated with all three, place it into the skillet. Let each side fry until golden brown, about 3 minutes per side. Using a slotted spatula remove the medallions and place onto a paper towel covered plate to absorb the excess oils.

Chop your lettuce and add your sliced radishes and sliced pepper. Top with your goat cheese, drizzle the dressing over the salad, and enjoy eating a guilt free fried food!!







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