Remove the tops and bottoms from each beet ( if the beet greens are fresh use them in the salad with the mixed greens) Note: these beets are so fresh that I have left the skins on. There are a lot of nutrients and fiber in the skins, so leave them on if you can.
Use a damp paper towel to clean any dirt off the beets
Cut the goat cheese log into 10 slices. We will use 8 slices for frying. Crumble up 2 slices and set aside to top the salad
Using a pastry brush, coat each slice of goat cheese with the egg mixture. Then coat each slice of goat cheese with the panko breadcrumb mixture
Place in the refrigerator for an hour to chill. This will allow you to fry the cheese without melting it
Coat a non-stick skillet with olive oil. Heat the skillet to medium-high. Fry the cheese medallions till they are golden brown
Set aside while you assemble the salad
Prepping the salad greens and dressing:
Wash the salad greens and tear them into bite size pieces. Dry the salad greens using a salad spinner
The salad dressing is very simple. In a small jar, add 1/2 cup of the best extra virgin olive oil you have, 3 table spoons of white balsamic vinegar, oregano, thyme, sea salt and fresh cracked pepper to taste. Shake to combine.
When you are ready to serve, toss the greens with the salad and place in the center of a large platter. Arrange the sliced beets surrounding the salad greens. Top with the crumbled goat cheese. Finish by arranging the crispy goat cheese medallions on top.
This is a yummy and satisfying salad that can also be used as a vegetarian main course, along with some crusty bread and a glass of your favorite white wine.
8 oz package of shaved or grated Italian cheese (Parmesan, Romano , Asiago or a mixture)
2 tablespoons fresh thyme
2 tablespoons fresh oregano
4 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
Remove the stems from the collard greens. Cut the leaves into strips.
Dice the onion
Strip the leaves off the oregano and thyme stems
Mince the garlic and chilies
Coat a large stainless steel skillet with 2 tablespoons of olive oil and place on medium heat. Add the onions, garlic, chilies, oregano and thyme. Saute until golden brown.
Add 2 tablespoons of balsamic vinegar
Add the collard greens and stir. Let the collard greens wilt for 2 minutes.
Add salt and pepper to taste. Then turn off the heat and cover with a lid while you cook the gnocchi.
Coat a large non-stick skillet with 2 tablespoons of olive oil and place on medium high heat. Add the pumpkin gnocchi and cook until brown on all sides. Toss the gnocchi gently with a plastic or silicone spoon so that all sides get brown without bruising the delicate gnocchi.
Add the browned gnocchi to the cooked collard greens. Add half the cheese and gently toss everything together.
Plate the dish. Sprinkle with additional cheese . Serve with a glass of Chianti or any red wine you like.
I served this as a side dish at Thanksgiving. Also for those who don’t eat meat, it serves as a yummy and satisfying main dish.
If you can’t find pumpkin gnocchi, you can use another flavor.
Sprinkle the squash cavity with the spice mix and drizzle on olive oil to coat
Roast at 400 F for 10 minutes
Fill with the stuffing and bake for an additional 10 minutes.
Recipe Notes: This a great main dish for a vegetarian. You can par bake the squash and stuff it ahead of time. Then, just before serving you can do the final baking step and serve it hot out of the oven.
Tromboncino Squash grown by Sunset Hill Farms in Smithville, Texas. I bought the beautiful, longest one at the farmer’s market in downtown Bastrop, Texas. I was very excited to see this squash because it is an Heirloom vegetable originally from Liguria, Italy. It tastes halfway between butternut squash and spaghetti squash. I used the long part to make roasted medallions topped with pesto. I used the bottom part to make Stuffed Tromboncino Squash.
The long part of the squash cut into one inch medallions (use any squash you like)
Sprinkle the first side of the medallions with the spice mix and drizzle on olive oil to coat. Gently rub in the spice mix and olive oil into each medallion. Flip the medallions and repeat on the second side.
Preheat the oven to 400 F
Place sheet tray of medallions in the middle of the oven.
Let roast until you see the moisture in the medallions bubbling. About 10 minutes.
Remove the sheet tray from the oven and flip the medallions over. Roast until tender. About 7 minutes. Then turn the oven off and leave in for another 5 minutes. This will allow the side resting on the sheet tray to get nicely caramelized without burning.
Place medallions on a platter caramelized side up. Top with pesto sauce (optional.)
Enjoy with a glass of red wine (not optional, HA!! HA!!, LOL:)
Paneer cured in olive oil with green peppercorns and pink Himalayan salt
Juice of 2 limes (you can also use vinegar or lemon)
1 gallon of milk (get the best milk you can. Paneer is usually made with cow’s milk. This one is special because it is made with goat milk from my goat, Oreo)
large stainless steel pot for boiling the milk
medium stainless steel pot with insert (you can use a pasta pot)
glass bowl that fits inside your stainless steel insert
something to weigh the cheese down ( I used a marble mortar)
Place the milk in the stainless steel pot. Turn stove on high and bring it to a boil.
Let the milk cool a little bit. Then add the lime juice. Stir and bring it to a boil again. The curd will separate from the whey.
Place the cheese cloth in the pot with the insert
Slowly pour the curds and whey into the cheese cloth. Let the whey drain. The curd will remain in the cheese cloth.
Gather the cheese cloth around the curd and place it in the glass bowl.
Place the glass bowl with the curd back in the strainer. Put a weight on it.
Cover and let stand in the refrigerator overnight.
Don’t throw the whey away. Store it in a glass container in the refrigerator. It can be used for other recipes and smoothies. It is high in protein. My husband uses it in his protein shakes.
Recipe Note: The paneer shown here is cured in olive oil with green peppercorns and pink Himalayan salt. The flower in the center is a basil flower. I did this to add additional flavor and color, but this step is not traditional.