GREEN STRATA WITH GOAT CHEESE AND HERBS
This herb-infused savory bread pudding makes an excellent brunch dish or a light dinner. It gets its hue from a copious amount of braising greens pureed into the custard - baby kale, mustard greens, chard. Use all of one or a combination. The bread cubes can soak for up to 24 hours before baking, so plan on assembling this in advance. But don't bake it until just before serving. You want the eggs on top to still have their bright yellow, runny yolks. If you're not a goat cheese fan, substitute dollops of fresh ricotta instead.
Provided by Melissa Clark
Categories dinner, lunch, custards and puddings, main course
Time 5h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a medium pot, bring milk and cream to a simmer.
- Meanwhile, place greens, herbs, cheese, salt and pepper in a food processor fitted with the blade attachment. Once the hot milk mixture comes to a simmer, pour over greens and purée until smooth. Pour into a bowl and let cool completely. Once cool, whisk in 6 eggs.
- Lightly oil a 9-by-13-inch baking pan. Scatter bread cubes over bottom of pan. Pour custard over bread and press down so the bread absorbs the custard. Cover with plastic wrap and refrigerate for at least 4 hours. If you can, stir bread cubes after an hour or so to encourage an even distribution of custard.
- When you are ready to bake the strata, heat oven to 350 degrees. Tuck the goat cheese rounds into and on top of the strata. Transfer pan to oven and bake until top is beginning to firm up but is still slightly wet underneath, about 25 minutes.
- Remove pan from oven and use a spoon to make 6 evenly spaced indentations on the surface of the strata. Crack an egg into each hole and season with salt and pepper. Return pan to oven and continue to bake until strata is cooked through and eggs are just set, 20 to 25 minutes more. Sprinkle with Aleppo or Turkish pepper if desired.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 22 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 637 milligrams, Sugar 8 grams, TransFat 0 grams
MEDITERRANEAN GREEN SALAD
"This colorful, beautiful salad is a great way to use veggies from your summer garden-and always a hit with friends and family! On days when it's too hot to cook, I buy a rotisserie chicken from the grocery store, shred it and add to the recipe to make it a complete meal." Angela Larson - Tomahawk, WI
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large salad bowl, combine the first eight ingredients. Just before serving, drizzle with salad dressing; toss to coat.
Nutrition Facts : Calories 194 calories, Fat 16g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 594mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.
GREEN SALAD WITH BAKED GOAT CHEESE
I combined my favorite parts of a variety of salads to create this masterpiece. The warm baked cheese and crunchy croutons are wonderful complements to the crisp salad greens.-Deb Morris, Wevertown, New York
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cut goat cheese into eight slices; brush both sides with olive oil and coat with bread crumbs. Place on an ungreased baking sheet. Bake until cheese is bubbly, 5-6 minutes., In a large bowl, combine salad greens, cranberries, walnuts and bacon; transfer to a platter. Top with cheese and croutons. Serve with dressing of your choice.,
Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 192mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
CRUNCHY GREEN SALAD WITH GOAT CHEESE AND WARM BACON VINAIGRETTE
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 to 8 as appetizer, 4 as dinn
Number Of Ingredients 20
Steps:
- Put potatoes in a saucepan and cover with cold water. Cover the pan and bring to a boil over high heat. Uncover and boil until the potatoes are tender, between 12 to 15 minutes.
- While the potatoes are cooking, make the dressing. In a skillet, saute the bacon over a medium-high heat until most of the fat has been rendered and the bacon is golden and beginning to crisp, about 5 minutes. Turn off the heat and pour off the fat into a glass-measuring cup. Remove the bacon from the pan and let drain on paper towels. In the skillet, with its thin coat of bacon fat, add the garlic and shallots and cook over medium heat, stirring, until softened, about 5 minutes. Add the brown sugar and cook, stirring, until dissolved. Scrape the mixture into a blender or food processor and add the balsamic vinegar, extra-virgin olive oil, and orange juice. Add 1/4 cup of the bacon fat and process, pulsing, until, just until smooth. Season to taste with salt and pepper. Slice the warm potatoes 1/4 inch thick and combine with half of the warm vinaigrette (reheat the vinaigrette in the microwave if necessary) and half of the bacon pieces. Divide in roomy serving bowls. In a large bowl, combine the lettuces, chives, tomato, cucumbers, and celery. Toss with the remaining vinaigrette and divide on top of the potatoes in the serving bowls. Sprinkle the crumbled goat cheese and reserve bacon pieces over the salads, place 3 or 4 croutons on each, and serve.
- For the croutons, preheat to 350 degrees. Arrange the bread slices on a baking sheet and brush the tops with garlic oil. Bake 10 to 12 minutes, until golden. Remove from the oven and immediately sprinkle with cheese (if using) and pepper. Cover with foil to keep warm.
GREEN SALAD WITH GOAT CHEESE, ARTICHOKE HEARTS AND MIGAS
Yield Serves 10
Number Of Ingredients 11
Steps:
- Combine artichoke hearts, 6 tablespoons oil, 2 minced garlic cloves and 1 tablespoon oregano in medium bowl. Refrigerate at least 2 hours and up to 6 hours, tossing occasionally.
- Heat remaining 6 tablespoons oil in heavy large skillet over medium-high heat. Add prosciutto; stir 2 minutes. Add bread pieces; stir to coat with oil. Mix in remaining 2 garlic cloves and 2 tablespoons oregano. Reduce heat to medium-low; stir until bread pieces begin to brown and are crisp on edges, about 10 minutes. Remove from heat. Season with pepper; sprinkle lightly with salt.
- Place romaine, arugula, red onion and vinegar in large bowl. Add artichoke mixture; toss to blend. Season salad to taste with salt and pepper. Spoon bread mixture over center of salad. Sprinkle with goat cheese.
GREEN SALAD WITH SPINACH, ARTICHOKES AND AVOCADO
Also has Boston lettuce and a lemon, garlic, oregano dressing...from my files but not sure of the source. There is a 30 minute marination. This is a no-cook reicpe.
Provided by Oolala
Categories Salad Dressings
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Wash and dry all the greens and place in a bowl.
- Combine all dressing ingredients in a bowl t(hat will fit the avocado slices and artichokes) and mix with a whisk to emulsify.
- Toss the avocado and artichoke hearts in the dressing to coat, adjust seasoning if needed, and leave to marinate for about 30 minutes.
- To serve, add the avocado, artichokes and dressing to the lettuce and spinach leaves and lightly toss.
- Serve at once.
Nutrition Facts : Calories 636.3, Fat 54.4, SaturatedFat 7.7, Sodium 248.6, Carbohydrate 37.3, Fiber 21.3, Sugar 2.2, Protein 12
GREEN SALAD WITH GOAT-CHEESE VINAIGRETTE
Provided by Florence Fabricant
Categories salads and dressings
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Rinse and core the bibb lettuce. Dry the leaves. Rinse and dry the arugula, removing any heavy stems. Rinse and core the radichio. Tear the salad ingredients into bite-sized pieces. Place in a bowl.
- Remove long stems from the parsley and add the leaves to the salad bowl. Finely chop the stems and add them.
- Beat oil and vinegar together until well emulsified.
- Sprinkle the goat cheese over the salad, then add the vinaigrette dressing. Toss. Season to taste with pepper and serve.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 165 milligrams, Sugar 2 grams
GRILLED ARTICHOKE, GREEN GARLIC, AND GOAT CHEESE BRUSCHETTA
Green garlic bulbs look like scallions-they're available at many farmers' markets in the spring. If you can't find them to make this Italian appetizer, substitute the peeled cloves from a head of regular garlic and the green top of a scallion.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h45m
Yield Makes 8
Number Of Ingredients 9
Steps:
- Combine oil, garlic bulbs, and rosemary in a small saucepan; bring to a simmer over medium. Reduce heat to low; simmer until garlic is golden, about 15 minutes. Remove from heat; let cool.
- Squeeze 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)
- Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover. Steam until hearts are easily pierced with the tip of a knife, 30 to 35 minutes. Transfer to a plate; let stand until cool enough to handle, then cut in half lengthwise and scoop out and discard fuzzy chokes.
- Strain infused oil; discard rosemary. Mash garlic bulbs into a paste and stir into goat cheese with 1/4 cup infused oil, green garlic tops, and red-pepper flakes. Season with salt.
- Heat grill to high. Brush artichokes with infused oil; season with salt. Grill, brushing with more oil and turning a few times, until charred in places, 8 to 10 minutes. Grill bread, turning once, until charred in places, 1 to 2 minutes. Lightly brush bread with infused oil.
- Remove artichoke leaves from bottoms; cut bottoms into slices and reserve leaves for eating separately. Slather grilled bread with goat-cheese mixture and top with sliced artichokes. Drizzle with more infused oil, sprinkle with more red-pepper flakes and green garlic tops, and serve.
COLD GREEN BEAN AND ARTICHOKE SALAD
A hearty and delicious salad for potlucks, barbecues, and family get-togethers.
Provided by McLaughlinMom
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 30m
Yield 5
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil and add green beans. Cook until tender-crisp, 2 to 3 minutes. Drain and transfer to an ice bath to stop the cooking process, about 5 minutes. When cooled, drain well and pat dry. Set aside.
- Combine blanched green beans, tomatoes, artichokes, red onion, black olives, beans, and parsley in a large bowl.
- Whisk together balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a cup. Add olive oil in a steady stream while whisking until dressing has emulsified.
- Pour dressing over salad and finish with freshly shaved Parmesan cheese. Garnish with a sprig of parsley, if desired.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 26.2 g, Cholesterol 0.9 mg, Fat 27.5 g, Fiber 7.1 g, Protein 7.1 g, SaturatedFat 3.3 g, Sodium 576 mg, Sugar 2.3 g
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