[Food Series] Roasted Balsamic Beets with Goat Cheese

I know, beets aren't for everyone. Most people I know either love them or hate them. Luckily, for my family, we all fall in to the LOVE them category! In the last few weeks, we've received a ton of fresh beets in our CSA delivery and I've been experimenting and re-imagining some of my favorite recipes. This one is so incredibly easy and delicious, it's almost a crime! Enjoy!

Ingredients

3 lbs Golden and Red Beets

2 tablespoons Olive Oil

1 tablespoon Balsamic Vinegar

2 ounces Goat Cheese

To roast the beets, preheat the oven to 400 degrees. Remove beet tops (the stalks and greens) and wrap the beets in aluminum foil. Place the beets in the oven for about an hour, making sure rotate them every 20 minutes. If they are really large beets, they might need more roasting time. I generally do the 'squeeze' test. If you squeeze them (with an oven mitt!) and they depress, they are ready! When the beets are done, take them out and set them on the counter and allow them to cool. When the beets are cooled, easily remove the skin with your hands or by gently rubbing them with a paper towel. Slice the beets a 1/4 inch in thickness, sprinkle a few dollops of goat cheese on top and drizzle with balsamic vinegar and olive oil. Enjoy!

[Food Series] Herbed Goat Cheese and Pepper Bulgur

I had never heard of bulgur until I met my husband 17 years ago, but once I tried it, I was a fan! Bulgur is a really light and fluffy whole wheat grain that is naturally high in fiber and low in fat. It's the grain that you'll find in a traditional tabbouleh recipe and it's a staple in our pantry. Ready in 15 minutes, this dish is definitely a quick, healthy and delicious mid-week family meal that won't break the bank! Enjoy!

Ingredients

9oz of Bulgur

2 tablespoons of Olive Oil

2 tablespoons of Butter

1 large Shallot

1 tablespoon of Herbs de Provence

1 Orange Bell Pepper

1 Yellow Bell Pepper

3oz Herbed Goat Cheese

Salt & Pepper

Start the bulgur to cook in a deep pot, following the directions on the package. Meanwhile, thinly slice the shallots and in a heated pan with the olive oil and butter, saute them on a low heat for 5 minutes. Thinly slice the bell peppers and then add them and the herbs de Provence to the shallots. Once the bulgur is ready, drop the goat cheese into the bulgur in tiny dollops, then pour in the shallot and bell pepper mixture. Add salt and pepper to taste and stir until the goat cheese is fully melted and incorporated. Serve and enjoy!

[Food Series] Roasted Garlic and Broccoli Soup with Goat Cheese Crostini

When I'm making soups that feature one particular vegetable, like broccoli soup, I generally prefer to keep the soup fairly simple, so that I can actually taste the vegetable that I am highlighting. The fewer the ingredients, the easier the prep, the quicker wholesome food gets to the table for us to savor! This recipe is so comforting and delicious, I always make a big batch to ensure we can enjoy it for days after! I hope you enjoy it, too!

Ingredients
3 heads of Broccoli
1 brown Onion
3 tablespoons Olive Oil
1 tablespoon fresh Lemon Juice
5 Garlic Cloves
1/8 teaspoon Ground Nutmeg
1/2 teaspoon Thyme
Salt
Pepper
Crostini
1/3 cup Goat Cheese
1/4 cup raw Hazelnuts
Water
1/2 cup Half and Half

Preheat the oven to 425 degrees. Take the outer skin of the garlic bulb off, slice off the very top drizzle with olive oil and wrap in aluminum foil. Place it on the bottom rack of the oven and set the timer for 15 minutes. Chop your broccoli into florets, toss in olive oil, salt and pepper, place in a large roasting pan and place it in the oven when the timer goes off. Set the timer for another 15 minutes. Dice the onion and throw it into a deep pot on the stovetop with a little olive oil and saute for about 5 minutes on medium heat. When the timer goes off, take out your garlic and stir your broccoli. Place the broccoli back in the oven and set the timer for the last 15 minutes. When the broccoli is done, place it in the pot with the onions, 5 cloves of the roasted garlic, nutmeg, thyme, salt and pepper and enough water to just cover the ingredients. On a low heat use your emulsifier to puree your soup in the pot. Add hot water in small amounts to bring it to the desired consistency (I added about 2 cups), then add your cream. Allow it to simmer for another 5 minutes. Thinly slice a baguette and place in the broiler for about 3 minutes. Keep a close eye on them to make sure they don't burn! When they become a nice golden brown, take your crostinis out of the broiler, spread with goat cheese and sprinkle with crushed, raw hazelnuts. Once the heat is turned off under the soup, add the lemon juice and serve! Enjoy!