GreenSunflower Cooks

Pea Salad With Lemon And Goat Cheese

Summer is fast approaching and with it, all the freshness that are the varied salad possibilities. 

Tonight we had lamb and potatoes (very winter), but it was 75 degrees outside and I wanted to make it a little more warm weatherish.  So I barbecued the lamb, and made this salad.  It was different and very good and SIMPLE.

Pea Salad With Lemon And Goat Cheese

1 bag frozen green peas, defrosted at room temp
2 TB chevre
2 TB chopped red onion
2 small lemons
4 TB extra virgin olive oil
salt
pepper

In small bowl, whisk chevre, onion, lemon, salt and pepper (to taste) together, whisk in olive oil.

Spread over peas and toss.

It's that easy.

Cheese Platter

Cheese Plate
Originally uploaded by greensunflowerRN.

Sometimes it is hard to know how to put together a cheese plate.  Which cheeses do you use?  How do you serve so it looks pretty?  What kind of drink do you serve it with.

Here I have combined a Port Salut!, Saint Andre Triple Cream Brie, and a pepper jack, just so everyone will be pleased. 

The Saint Andre is aged and has a fairly strong flavor, the Port Salute! has a creamy slightly salty mild flavor, and the pepper jack is both spicy and sweet.  They all worked together well.  I bought a tricolor pack of grapes and places them in between the wedges.  In the center I quarter from fresh, black mission figs, for a little sweetness after eating a strongly flavored cheese.

I think a cheese platter can be served with just about any beverage.  I had a glass of Kunde Reserve Zinfandel with it.  I also served it with gluten free crackers, but sliced crusty baggette would be wonderful.

Endive, Mango, and Goat Cheese Salad

Endive, Mango, and Goat Cheese Salad
Originally uploaded by greensunflower.

It is getting to be the time for crunchy summer salads again.  I started getting a produce delivery, just to have more variety.  I am loving it.  This was made with the mango and endive from the delivery.  We ate it along side crab, but I think it could be eaten alongside just about anything.

GREENSUNFLOWER'S ENDIVE, MANGO, AND CHEVRE SALAD

• 1 tb white balsamic vinegar
• 2 tb walnut oil
• s/p
• 2 scallions minced
• 3 heads endive, chopped
• 1/2 cup candied walnuts
• 2 oz chevre, crumbled
• 1 less ripe mango, chopped

Add scallions to vinegar and let sit for a little bit, then whisk in walnut oil and salt and pepper to taste.  Assemble all other ingredients in a salad bowl, top with dressing and enjoy.

Grilled Goat's Milk Cheddar Cheese

Grilled Cheese with Goat's Milk Cheddar
Originally uploaded by greensunflower.

I found some goat's milk white cheddar at my local crunchy grocery (where I also buy my granola:).  And after finding a bread machine that doesn't make disgusting bread, I thought I would attempt a grilled cheese.

So I sliced the freshly baked bread very thin.  Thinly sliced some ambrosia (gala or Fuji would work too) apples and spread them over the top and topped it with a small amount of the grated goat's milk cheddar and a ton of fresh ground pepper.  I broiled it for a few minutes until golden brown and the bread was crispy. 

It tasted pretty good.  The sweetness of the apples, the salty of the cheese, and the spicy of the pepper, all on some not too gross gluten free bread (which I would toast before topping next time).  I haven't had a grilled cheese in well over a year... so yay!  And if you have the occasion to try a goat's milk cheddar or Gouda... do it!

Goat Cheese and Herb Frittata

Goat Cheese and Herb Frittata
Originally uploaded by greensunflower.

I have seen a lot of people in the foodblogosphere making frittatas lately.  So, in true original style, I decided to make one myself.  I have never made a fritatta before, so this isn't perfect, but it tastes so good.  It rose above the level of the pan and kind of displaced the lid, but fell after I took it out of the oven, so don't be too worried about it.

GreenSunflower's Goat Cheese and Herb Frittata

• 12 medium organic free range eggs (or 10 extra large/large)
• 1/2 cup organic heavy cream
• 2 tsp finely chopped lemon thyme (you can use regular thyme too)
• 2 tb chopped flat leaf parsley
• 2 scallions, sliced both white and green parts
• 4 oz Moncheret goat cheese, pulled apart into little chunks
• 1 tsp salt
• 1/2 tsp pepper

Heat oven to 350 degrees. Heat 10 inch oven proof skillet with lid (or use foil) to medium heat. Place all ingredients into  large bowl and whisk until blended. Spray skillet with canola oil spray.  Pour egg mixture into skillet.  Sprinkle goat cheese bits evenly around pan.  Cover with lid.  Let cook for 5 min.  Transfer skillet to oven.  Bake for 20 minutes.  Slice and serve.

Italian Sausage Lasagna

Lasagna
Originally uploaded by greensunflower.

Babe claims he hates lasagna.  I think the only lasagna he has ever had was Stouffer's because I knew he would love this.  And he did, he ate two portions.  I put a TON of ricotta in it, because I love ricotta, you can cut down on it if you want. This is very easy to make.  Do not be put off by assembling a lasagna.  It is one of the easiest foods to prepare. The smell of this cooking in your house, will make anybody hungry.

GreenSunflower's Italian Sausage Lasagna

• 1lb bulk mild Italian sausage, browned
• 1 small box lasagna noodles (wheat or wheat free) cooked very al dente
• 2 jars premade marinara sauce (I used Classico and recommend it)
• 1 extra large container ricotta cheese (any fat content you desire)
• 2 eggs
• 1 ball part skim pasteurized mozzarella (it will melt better than fresh)
• 1/2 cup grated peccorino romano (or Parmesan) cheese

Heat oven to 350 degrees.  After browning and crumbling the sausage in a large pan, add both jars of marinara and stir to combine.  Remove from heat. Place ricotta in a bowl and add both eggs.  Stir until mixed throughly.  At this point, create an assembly line of all the ingredients (noodles, sauce, and cheeses).

In 9x13 pan, place a thin layer of sauce.  Top with 3 noodles along the length of the pan (if your noodles are broken, you can piece them together to make one noodle length).  On top of each noodle, spread a layer of ricotta along the length of the noodle (if you want less ricotta, just dot it on evenly spaced out).  Spread a layer of sauce on top (you have to evenly lay out the sauce to last for 4 layers).  Top with 1/4 of the mozzarella.  Top with more noodles.... etc, until you have used up all the ingredients (approx 4 layers).  When you get to the top layer cover the lasagna with the peccorino romano.  Bake in oven for approx 45 min, until bubbly and browned.

Pork and Sausage Chipotle Chili

Pork and Sausage Chili
Originally uploaded by greensunflower.

Babe hates regular chili, no matter what you do to it.  So I made this.  It is almost too much like a stew to call chili, but I do.

GreenSunflower's Chipotle Chili with Pork and Sausage 

• 2 small or 1 large pork tenderloin, cubed
• 1 lb chipotle chicken sausage, sliced on a bias (angle)
• 2 small can salsa verde
• 1 jalapeno in adobo, chopped
• 2 tsp adobo sauce
• 1tb cumin
• 1 tb chili powder
• 1/4 tsp cayenne pepper
• 1 yellow onion, chopped
• 2 ribs celery, chopped
• 1 clove garlic, chopped
• 1 large can chopped tomatoes with juice
• olive oil
• salt and pepper

In 5 quart saucepan/soup pot, on medium heat, saute onions and celery in about 2 tb olive oil.  Salt and pepper onion and celery. Stir and saute until onions are translucent and soften.  Add garlic and saute for 1-2 mins.  Add meats, tomatoes and juice, salsa verde, jalapeno, and adobo sauce, salt and pepper. Stir.  Add spices and stir.  Bring to a boil and then reduce heat to simmer.  Simmer for 2 hours.  Top with sour cream and sharp cheddar cheese.