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Thumb_5281_Grated Beet, Frisee, Walnut And Goat Cheese Salad

Thumb_5281_Grated Beet, Frisee, Walnut And Goat Cheese Salad

Beets are naturally colorful, and grated they look like vegetable confetti. You can use any color you like - red, golden, striped - or mix them for a Technicolor effect.

Thumb_10257_Crispy Risotto Cheese Balls

Thumb_10257_Crispy Risotto Cheese Balls

This recipe assumes that you have leftover risotto already. You can use just about any risotto recipe, as long as it is good and sticky and has sufficiently cooled. For the cheese, you want something that will melt well but is still easy to handle during stuffing. Read more about this recipe at Cook & Eat.

Thumb_7214_Penne With Goat Cheese, Artichoke Hearts And Sundried Tomatoes

Thumb_7214_Penne With Goat Cheese, Artichoke Hearts And Sundried Tomatoes

This light pasta is a snap to put together - just remember to take out the artichoke hearts to thaw in advance.  For a heartier dish, try adding some cooked, sliced Italian sausage.

Thumb_5208_Beet, Escarole, Walnut And Goat Cheese Salad With Orange Vinaigrette

Thumb_5208_Beet, Escarole, Walnut And Goat Cheese Salad With Orange Vinaigrette

This elegant salad gets its goodness from the range of flavors: sweet, earthy beets, pungent shallot, sour vinegar, sweet and sour orange, slightly bitter olive oil, meaty nuts, bitter escarole and soft, rich cheese. The varied tastes contrast with each other in a dynamic combination. 

Thumb_4715_Roasted Beet And Goat Cheese Salad

Thumb_4715_Roasted Beet And Goat Cheese Salad

Roasting brings out all the natural sweetness of beets - and the goat cheese adds a touch of creaminess.  You can use either plain, or herbed goat cheese - either would be be delicious.

Thumb_9945_Road Trip Pasta Salad

Thumb_9945_Road Trip Pasta Salad

Here’s a colorful pasta salad, coated with a silky, creamy goat cheese dressing. It has all the qualities that make it a good snack for the road -- you get your carbs and protein, plus a good smattering of fresh veggies, and you can eat it right out of the container with a spoon. Read more about this recipe at hogwash.

Thumb_8011_Penne With Tomatoes, Goat Cheese, Thyme And Capers

Thumb_8011_Penne With Tomatoes, Goat Cheese, Thyme And Capers

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_7385_Penne With Tomatoes, Goat Cheese And Thyme

Thumb_7385_Penne With Tomatoes, Goat Cheese And Thyme

A simple sauce made from fresh goat cheese, olive oil and chopped fresh tomatoes seasoned with thyme leaves works well with penne or your favorite pasta. The heat of the pasta melts the cheese and forms a creamy sauce.

Thumb_12595_Goat Cheese With Pastis And Herbes De Provence

Thumb_12595_Goat Cheese With Pastis And Herbes De Provence

This is a great way to turn a log of goat cheese into an elegant hors d'oeuvre. Pastis adds an anise flavor that balances the richness of the cheese. If you don't have herbes de Provence on hand, just mix together one teaspoon each of fennel seeds, dried rosemary, bay leaf, lavender, basil, sage and thyme.

Thumb_10282_Classic Tomato Soup With A Goat Cheese Swirl

Thumb_10282_Classic Tomato Soup With A Goat Cheese Swirl

What gives old-fashioned tomato soup its comfort-food super-status is its perfect sweet-acid balance. Chervil adds a delicate celery-like flavor that complements the tomatoes. Read more about this recipe in The Santa Monica Farmers' Market Cookbook.

Thumb_8266_Pesto Pizza With Tomatoes, White Beans And Goat Cheese

Thumb_8266_Pesto Pizza With Tomatoes, White Beans And Goat Cheese

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_13964_Three-Cheese Cake

Thumb_13964_Three-Cheese Cake

Rather than the traditional graham cracker crust, this cake has a micro-thin layer of pastry -- which helps hold the whole thing together but doesn’t overwhelm the flavor of the filling. Read more about this recipe at Cook & Eat.


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