Blueberry, Basil, and Goat Cheese Tarts

When I made these tarts, it was 2 degrees outside. Not 2 degrees Celsius, which would be 35 degrees Fahrenheit, but 2 degrees Fahrenheit, or -16 degrees Celsius.

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So, really freakin cold. No matter what country you’re in.

I seem to take cold weather, and snow in particular, as a personal challenge to see how much food I can make in one day. Continue reading

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Roasted Corn Salad with Tomatoes and Feta

I have to come clean. Corn has not always been my thing.

It seems like this time of year, everyone is raving about fresh corn on the cob at their late summer/ early fall BBQs, but it’s never really done the trick for me.

Oddly enough, there are many vegetables I would rather have a side than corn. Green vegetables even. Shocking, right?

But then, I discovered the secret key that would let me enter the corn loving club. It is, as with many things, all a trick of preparation. Continue reading

Zucchini Boats with Cheesy-Basil Mousse

Growing up, zucchini was one of those foods that fell in the “yucky green vegetable” category. Had these appeared before me at age 5, I might have reconsidered my feelings on zucchini.

The herbed cheesy filling compliments the sweetness of the baked zucchini. But be careful not to over cook these boats, or they’ll sink under the weight of of their creamy filling. Continue reading

Grilled Goat Cheese Sandwich with Fig and Basil

If you’re on the fence about goat cheese, I ask you to hold your judgement until after you try this sandwich. I used to belong to the camp that feels goat cheese is a smelly, unappetizing cheese that one asks to be held off your salad or entrée.

My mind has been entirely changed by two things: first, an amazing tapas restaurant called 4 Sisters Tapas and Wine Bar in La Crosse, WI (of all places…) where I had my first true experience with plain goat cheese, and this sandwich which has made it a staple item in my fridge forever.

Goat cheese is not the mildest of cheese, I will give you that, and taken on its own, it can be a bit overbearing, but with the sweetness of the fig and honey in this sandwich, and the gooey, cream-cheese-like texture it takes on when grilled, this sandwich is a great option for a quick dinner, or a filling breakfast.

So I ask, my darling readers, that you set aside your preconceived ideas about goat cheese until you try it in the sandwich I have been obsessively eating for breakfast for the past week. Continue reading