Crustless Quinoa & Greens Quiche

INGREDIENTS

1/2 cup quinoa
1 cup water
2 Tbsp extra virgin olive oil
1 onion, thinly sliced
1 bunch cooking greens (kale, chard, spinach, dandelion greens, collard greens, etc), stems removed and cut into ribbons
2 cloves garlic, minced
1/2 cup shredded cheddar cheese
3 oz cream cheese or plain chevre, cubed
4 eggs
Sea salt and ground pepper, to taste

DIRECTIONS

Preheat the oven to 350 degrees Fahrenheit.

Grease a 9-inch pie plate with either butter or extra virgin olive oil.

Use a fine sieve to rinse the quinoa. In a saucepan, combine the water and quinoa. Cover, bring to a boil, and then reduce heat to a simmer. Cook until all the water is absorbed and the quinoa is tender, about twenty minutes. Fluff and set aside.
   
In the meantime, heat a large frying pan over medium heat. Add the olive oil. When the oil is hot but not smoking, add the onions. Cook, stirring frequently, until the onions are soft and browned.

With the stove still on, scrap the onions in to a large mixing bowl and set aside, and then add the greens to the hot frying pan. Still on medium heat, cook until the greens are wilted and bright green, about two minutes.

Allow the greens to cool and then squeeze out any extra liquid using a sieve or a clean dish towel.

Add the greens, quinoa, garlic, cheddar, and cream cheese to the mixing bowl already containing the onions. Mix well until evently combined.

In a small bowl, whisk the eggs. Add to the veggie and cheese mixture, and then stir until well combined. Add salt and pepper.

Pour the mixture in to the prepared pie plate. Bake for about 45 minutes, until the top is golden and the quiche has started to pull away from the edge of the pie plate.

Serve hot or at room temperature.

Decadent Stuffed Mushrooms

INGREDIENTS

1 lb fresh mushrooms
5 Tbsp butter, divided
1 Tbsp finely chopped onion
2 tsp finely chopped garlic
1 package (110 g) plain chevre
1/2 package (90 g) feta, crumbled

DIRECTIONS

Clean the mushrooms with a slightly damp paper towel and remove the stems. Dice about a 1/2 cup of the stems and set aside.

Heat a large skillet over medium-high heat. Melt about half of the butter in it, then add the mushroom caps. Cook and stir the mushroom caps until the edges are slightly soft, about 5 minutes. Place the mushrooms in a colander to drain and cool and return the skillet to the stove. Lower the heat to medium, melt the other half of the butter, then add the onion and garlic and saute until the onion is translucent, about 8 minutes. Remove from heat and stir in the diced mushroom stems.

Stir together the chevre and feta until well blended. Mix in the onion and mushroom stem combination. Use the filling to generously fill each mushroom cap. Place them filling side up in a baking pan.

Preheat the oven broiler for high heat. Broil the mushroom caps until golden brown, about 5 minutes.

Warm Stuffed Dates

INGREDIENTS

12 dates, sliced lengthwise
3 oz chevre
1/8 cup finely chopped pecans or walnuts

DIRECTIONS

Preheat your oven's broiler and move an oven rack to the top position. Line a baking sheet with parchment paper.

Stuff each date with chevre, sprinkle with nuts, and place on the parchment paper. Broil for 3 to 4 minutes and serve warm.

Spinach and Strawberry Salad

INGREDIENTS

1/2 lb baby spinach
1 pint strawberries, sliced
1/2 cup pecans, coarsely chopped
1/2 red onion, cut into rings
1/3 cup apple cider vinegar
1/4 cup sugar
1 tsp mustard
1/2 cup extra virgin olive oil
Feta or plain chevre to taste, crumbled

DIRECTIONS

Combine baby spinach, strawberries, pecans, and red onions in a large bowl.

Combine vinegar, sugar, oil, and mustard. Pour over salad and toss gently, then top with feta or chevre.

Arugula Chevre Pasta

INGREDIENTS

8 oz penne (or substitute in brown rice penne)
2 Tbsp extra virgin olive oil
2 Tbsp butter
2 tsp garlic, minced
1 cup fresh mushrooms, sliced
1/2 cup sundried tomatoes
2 cups arugula, chopped
1/2 cup cherry or grape tomatoes, quartered
110 g chevre
1/2 cup Parmesan cheese, grated
Sea salt and pepper, to taste

DIRECTIONS

Cook pasta in lightly salted water until al dente.

In a skillet, heat the olive oil and butter over medium heat. Add the minced garlic, mushrooms and sundried tomatoes. Saute until the mushrooms are tender, about 10 minutes. Add the arugula and cook until it is wilted, about 3 minutes. Serve this mixture over hot penne pasta and top with cherry tomatoes, chevre, and parmesan cheese. Season with salt and pepper.

Arugula, Tomato, and Chevre Salad

INGREDIENTS

12 ripe Roma tomatoes
3/4 cup extra virgin olive oil
3/4 tsp sea salt
1/4 cup balsamic vinegar
1 tsp honey
110 g plain chevre
1 bunch fresh arugula, washed and trimmed

DIRECTIONS

Preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper.

Slice tomatoes in half lengthwise and drizzle with 1 tablespoon of olive oil and sprinkle with salt. Arrange cut side up on the baking sheet. Bake for 2 hours, until semi-dry. Cool.

Place remaining olive oil, balsamic vinegar, and honey in a small bowl and whisk until well combined. Set aside.

Use a melon baller or a spoon to shape the chevre into four balls or domes.

Make sure the arugula is very dry. Divide amongst four individual plates. Top each plate of arugula with six oven-dried tomato halves and drizzle with vinaigrette. Place one ball of chevre on each salad.

Chevre Zucchini Gratin

INGREDIENTS

2 lbs zucchini, cut diagonally into 1/4-inch slices
3 Tbsp unsalted butter
1 large onion, halved and thinly sliced
Sea salt
Freshly ground pepper
8 oz chevre, at room temperature
1/2 cup whipping cream
1 oz Parmesan cheese, freshly grated (1/4 cup)
1/4 cup dry bread crumbs

DIRECTIONS

Preheat oven to 350 degrees. Grease a 9 by 13-inch baking dish. Boil zucchini in salted water until tender, but still crisp, about 2 minutes. Drain and pat dry.

Melt butter in a skillet. Add onion and saute until translucent. Arrange one-third of zucchini in prepared dish. Season with salt and pepper. Spread half of onion over zucchini. Repeat layers, seasoning with salt and pepper, and end with zucchini on top.

Crumble chevre into top of a double boiler. Stir in cream. Cook until smooth and thick, 3 to 4 minutes. Thin with an additional 2 to 4 tablespoons cream if too thick. Pour over zucchini layers. Combine Parmesan and bread crumbs. Sprinkle over gratin. Bake 35 to 40 minutes.

Note: May be prepared in advance and refrigerated or frozen. Bring to room temperature before baking.

Fresh Fig Salad

INGREDIENTS

9 oz shelled walnuts, roughly chopped
1 Tbsp white wine vinegar
Sea salt and black pepper, to taste
1 tsp stone ground mustard
6 Tbsp extra virgin olive oil
24-30 fresh medium to large black mission figs
6-9 oz feta or chevre

DIRECTIONS

In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.

Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the mustard and olive oil, then shake again to emulsify.

Wipe the fresh figs gently, then cut them in half. Arrange them on a large platter or on individual plates - allow 4 to 5 fresh figs per person, depending on the size of the fruit.

Sprinkle 1 to 1 1/2 oz of crumbled feta or chevre per person over the top of the fresh figs. Scatter the toasted walnuts over the fig salad. Just before serving, give the vinaigrette another good shake, then drizzle over the salad.

Summer Arugula Pasta

INGREDIENTS

8 oz dried penne (or substitute in brown rice penne)
1 bunch arugula, rinsed, patted dry, and trimmed
1 package chevre, at room temperature
1 large tomato, chopped
1/4 cup extra virgin olive oil
1 to 2 tsp finely minced garlic
1/4 tsp sea salt
1/2 tsp ground black pepper

DIRECTIONS

Cook the penne in a large pot of salted boiling water according to package directions.

While the pasta is cooking, coarsely chop the arugula, including the stems (there should be about 2 cups total). Transfer to a large bowl and add the chevre, chopped tomato, olive oil, garlic, salt and pepper, mixing to combine. Drain the pasta and immediately toss with the goat cheese mixture, stirring until evenly distributed. Divide among individual bowls and serve warm.

For a less garlicky version, try using a couple of cloves of roasted garlic instead of fresh, or take out the garlic completely and try sundried tomato chevre or garlic and herb chevre instead of plain.

Radish Dip

INGREDIENTS

5-6 radishes, washed and trimmed
3 oz plain chevre or cream cheese
3 cloves garlic
2 Tbsp apple juice
Sea salt and pepper to taste

DIRECTIONS

Place radishes in the work bowl of a food processor fitted with a metal blade. Add remaining ingredients. Puree until smooth. Taste and adjust seasonings. Serve with crackers, chips, or fresh raw vegetables.

Tomato, Avocado, and Chevre Crostini

Servings: 35-40 crostini

INGREDIENTS

1 French baguette
1/3 cup extra virgin olive oil
2 tsp garlic, minced
2 ripe avocado
4 oz plain chevre
1/4 tsp sea salt
1 1/2 cups tomatoes, seeded, diced
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp black pepper
1/4 cup basil, fresh chopped
Small basil leaves for garnish (optional)

DIRECTIONS

Pre-heat oven to 350 degrees.

Slice bread into 1/4 " thick diagonal slices. In a small bowl, combine garlic and olive oil. Brush bread slices lightly with garlic oil. Arrange on sheet pans in single layer. Bake crostini for 10-15 minutes until golden brown and crisp. Remove from oven and let cool.

These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.

In a bowl combine avocado, chevre, and salt. Mix until smooth. (To make in advance, save avocado pit and bury in mixture to prevent browning.)

In a separate bowl, combine tomato, extra virgin olive oil, salt, pepper, and chopped basil.

To serve, spread each crostini with about 1 Tbsp of avocado mixture, then top with tomato-basil mixture. Garnish with small basil leaves if desired.

About Goat's Milk

Delicious with a slightly sweet and sometimes salty undertone, goat's milk is the milk of choice in most of the world. Although not popular in the United States, it can be found in markets and health foods stores throughout the year.

Unlike cow's milk, there is no need to homogenize goat's milk. While the fat globules in cow's milk tend to separate to the surface, the globules in goat's milk are much smaller and will remain suspended in solution. When individuals have sensitivity to cow's milk, goat's milk can sometimes be used as an alternative.

Health Benefits

Goat's milk is a very good source of calcium and the amino acid tryptophan. It is also a good source of protein, phosphorus, riboflavin (vitamin B2) and potassium. Perhaps the greatest benefit of goat's milk, however, is that some people who cannot tolerate cow's milk are able to drink goat's milk without any problems. It is not clear from scientific research studies exactly why some people can better tolerate goat's milk. Some initial studies suggested that specific proteins known to cause allergic reactions may have been present in cow's milk in significant quantities yet largely absent in goat's milk.

History

Goats have played a role in food culture since time immemorial with ancient cave paintings showing the hunting of goats. They are also one of the oldest domesticated animals since the herding of goats is thought to have evolved about 10,000 years ago in the mountains of Iran.

Goat's milk and the cheese made from it were revered in ancient Egypt with some pharaohs supposedly having these foods placed among the other treasures in their burial chambers. Goat milk was also widely consumed by the ancient Greeks and Romans. Goat milk has remained popular throughout history and still is consumed on a more extensive basis worldwide than cow's milk.

Serving Ideas

Next time you want a glass of milk, try goat's milk instead.

Goat's milk yogurt makes a wonderful base for savoury dips. Simply mix in your favourite herbs and spices and serve with crudité.

Crumble some goat's cheese on a salad of romaine lettuce, pears and pumpkin seeds.

Crumbled goat cheese is a wonderful rich topping for split pea soup.

Add extra taste and protein to a vegetable sandwich by including some goat's cheese.

Soft, spreadable goat cheese is an exceptional accompaniment to crusty whole grain bread or crackers and fruit.

Top sliced tomatoes with crumpled goat cheese and fresh basil. Drizzle with balsamic vinegar and extra virgin olive oil.

Green Earth Organics has recently started carrying Avalon Dairy Goat's Milk. We hope to start carrying goat's milk cheeses very soon. If you are interested in special ordering goat's milk yogurt, please call Melissa in the office at 604-708-2345 or email her at info@greenearthorganics.com.

Chard and Beet Sautee

INGREDIENTS

1 1/2 lbs red beets (about 3 large)
4 lbs chard
1/4 cup extra virgin olive oil
1 large onion, halved lengthwise, cut thinly crosswise
3/4 cup sliced green onions (about 3)
5 garlic cloves, chopped
2 jalapeno chiles, thinly sliced crosswise with seeds
3 14 1/2-ounce cans diced tomatoes in juice, drained
1 cup plus 2 Tbsp golden raisins
1/4 cup fresh lime juice
1 5 1/2-ounce log soft fresh goat cheese, crumbled
2 Tbsp pine nuts

DIRECTIONS

Fold chard leaves in half lengthwise and cut stalks away from leaves. Cut leaves coarsely into 1-inch pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Cook chopped leaves in large pot of boiling salted water until just tender, about 1 minute. Drain and reserve.

Heat oil in heavy large pot over high heat. Add sliced stalks; sautee until starting to soften, about 8 minutes.

Add onion and next 3 ingredients; sautee 3 minutes. Add drained tomatoes and 1 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.

Add chard leaves to pot; stir to heat through. Remove from heat; add lime juice and stir to blend. Season to taste with salt and pepper. Transfer chard mixture to large platter. Sprinkle with beets, goat cheese, pine nuts, and remaining 2 tablespoons raisins. Serve warm or at room temperature.