goat cheese

As much as I love eating seasonally, it can be a hair uninspiring this time of year when the pickings are slim to say the least. Still, a girl's got to eat, and I prefer to do it well. I love this satiating but light soup that relies on a cold-weather market staple: the humble beet. Velvety smooth and perked up by the addition of tangy chèvre, it's not only delicious, but also practical. I like to make a big batch and reap the rewards throughout the week for an easy-to-reheat lunch or dinner.

A quick note: while this soup's vibrant color may lead you to think this is simply borscht by another name, don't let your eyes fool you. The main ingredient may be the same, but it's actually its own creature of sorts. Borscht tends to be served chilled, is quite a bit heartier, and has a decidedly different (and, judging by the host of recipes out there, varied) flavor profile.

Beet fanatic or newbie, let me urge you to read on

Adapted from Whole Living

Roasted Beet and Garlic Soup with Chèvre

Ingredients

6 medium to large beets, scrubbed clean and trimmed of stems
3 tablespoons canola oil, divided, plus more for drizzling
1 head unpeeled garlic
2 large leeks, thinly sliced
2 teaspoons fresh thyme leaves, or 1 teaspoon herbes de Provence
2 bay leaves
4 cups vegetable stock
2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked pepper
4-5 teaspoons sherry vinegar
6 ounces chèvre (fresh goat cheese), crumbled

Directions

I love the tanginess of chèvre, or goat cheese (I'm partial to Laura Chenel — it's a classic for a reason) with this earthy soup, but if you're catering to a vegan crowd, feel free to omit the cheese and instead finish with a drizzle of good quality olive oil. If you don't keep sherry vinegar on hand, try subbing in cider vinegar or freshly squeezed lemon juice.

1. Preheat oven to 400ºF. Drizzle beets with 3 tablespoons canola oil and wrap tightly in aluminum foil. Place the foil packet on a baking sheet and roast til beets are fork-tender, about 1 hour. Meanwhile, slice the stem end off of the head of garlic and drizzle the exposed cloves with oil. Wrap the garlic in aluminum foil and roast for 40 minutes or until fragrant and golden brown.
2. Carefully unwrap the beets and garlic, and allow them to cool to the touch. Rub the beet skins off and quarter (with larger beets cut into eighths). Squeeze the cloves of garlic out from the head, and set aside.
3. Heat remaining 3 tablespoons canola oil in a stockpot or Dutch oven over medium heat. Add leeks, and cook, stirring occasionally, until softened, about 8-10 minutes. Add beets, garlic, thyme (or herbes de Provence), bay leaves, and vegetable stock, plus an additional 2 cups water.
4. Bring to a boil, then reduce the heat to low, and simmer for 5 minutes
5. Discard bay leaves, and blend til smooth either using an immersion blender (my preference) or by carefully transferring to a blender in batches.
6. Add olive oil, and season to taste with salt (I generally start with 1/2 teaspoon and go from there, tasting frequently) and vinegar.
7. Ladle into bowls and sprinkle with freshly cracked black pepper; garnish with goat cheese (about an ounce per serving).

Serves 6-8.

print recipe

I planted a raised bed full of herbs in my backyard last year in hopes of gaining a better understanding of where my food comes from, as well as to enjoy the fruits herbs of my labor. Despite next to no prior experience in the garden, for the next few months I was a woman obsessed, tending to my garden with care day in and day out.

Cut to three months later, when I sheepishly pulled into the garage under the cover of darkness with a seemingly lifeless twig of a fig tree in the car trunk. Inexperienced, and without a proper home for a tree with a decades long life-span, I set it up next to its fragrant friends and watered away, hoping for a sign of life. Slowly, but surely, leaves sprouted forth, and I marveled at each subsequent, shoot, bud and leaf; from my enthusiasm (and over-sharing with anyone who'd listen) you'd think I birthed the tree myself.

Keep reading for more figgy business.

Follow dmash and switch up the tomato routine by opting for a less obvious caprese salad.

Heirloom tomatoes, goat cheese, basil, and a good balsamic vinegar = a little slice of heaven. I don't know why I never thought to ditch the mozzarella and switch up my Caprese salads!

For the full recipe, check out her blog, and be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.

What do you do when you're entertaining for a crowd, don't have a lot of time, can't spend a boatload of money, and still want to impress everyone? If you're me, then you pull the oldest trick in the culinary book: a simple appetizer of fresh goat cheese and cured olives, bathed in an olive oil marinade of thyme, lemon zest, and freshly-ground pepper.

It's literally the easiest hors d'oeurve in the world, but the thing is, guests always go nuts for it — and then they proceed to ask how it's made. Honestly, I usually hesitate to divulge the answer, for fear that I'll be busted for being the laziest host ever, but now the secret's out. Keep reading so I can share the recipe with you.

Come Sunday morning, you'll find me with toes tapping, eagerly anticipating my weekly stroll to my neighborhood farmers market. Part of the excitement, especially this time of year, comes from not knowing exactly what new treats I'll find as we hit peak harvest season. That being said, I'll be sad to see some Spring favorites vanish till next year. Like a chipmunk before Winter, I gorge myself on those treats, trying to get my fill before they're gone.

Many a meal over the past couple of months involved slender and snappy stalks of asparagus, what some might consider the quintessential Spring vegetable. I've eaten it every which way: blanched, roasted, grilled, and even larded with prosciutto (wow). This is not to say that I've grown sick of it; I've just satisfied my need to consume it in more elemental preparations, and at this time of year I find myself turning to one of my favorite kitchen tricks. A few swipes of a vegetable peeler and I'm left with a pile of willowy asparagus ribbons, fit to be tossed into a salad or (my favorite) atop a pizza.

Keep reading to get the recipe.

Fenugreek, a spice used frequently in Indian cooking, might easily be confused with similar-sounding fennel seeds, but the likeness ends there. Fenugreek actually has a maple scent and a caramel flavor. It's primarily used in curries, but I like to use it to season everything from pickles and chutneys to breads and soups. Recently, I used it to bring out sweetness in a warm-weather salad.

In this salad, fenugreek-studded cheese makes an appearance, adding contrast to tart greens that have been tossed in white balsamic vinaigrette. LaClare Farms makes an incredible aged, Gouda-style goat cheese with fenugreek that grates and shreds easily, so it's an ideal alternative to typical Parmesan used in salads. The fenugreek goat cheese, sweet peaches, and greens are a match made in heaven. Become a believer by trying the recipe for yourself.

This recipe requires only a few ingredients, takes five minutes to put together, and cooks up in about about 40 minutes. It's the definition of a fast and easy meal. It's also incredibly satisfying and comforting without being heavy.

Chicken breasts with the bone in and skin on are actually cheaper than boneless, skinless breasts at the grocery store (there was a two dollar difference at my store!), and this recipe actually requires the skin to hold in the goat cheese and basil. The result is a moist, tender piece of meat, packed with flavor. Generally, I'm not the biggest fan of goat cheese on its own, but once it's been cooked with the basil and chicken, it takes on a whole new flavor.

For this super easy recipe, keep reading!

Bacon-wrapped dates are like morsels of salty-sweet magnificence. Thus, it's tragic that our vegetarian friends can't enjoy them. I've found the next best thing: this vegetarian appetizer for goat cheese- and pistachio-stuffed dates.

Capitalizing on the magical combination of dessert-worthy dates and a salty sidekick (in the form of pistachio-whipped goat cheese), this recipe packs so much flavor into every bite you'll forget about your bacon-wrapped past. But the biggest revelation are the chives; the herb combines with the creamy cheese for an effect that's like a high-end sour cream and chive potato chip. It's sophistication and childhood nostalgia all in one.

Though pitting and halving the dates is time-consuming — especially if you're doubling or tripling the recipe for a party — these apps are super-easy to make ahead. They are just as delicious after a few days in the fridge, though best served at room temperature. Get this vegetarian appetizer recipe.

For a different take on the traditional dinner roll this Thanksgiving, try chef Art Smith's goat cheese biscuits; the recipe is a basic buttermilk drop biscuit that incorporates tangy and creamy goat cheese.

The recipe's incredibly easy, though I did make one change: The recipe called for coating the preheated cast iron pan in butter, but due to the heat, the butter nearly instantly turned a very dark brown, and smoked throughout my first batch. Since I didn't want my smoke alarm to go off for my second batch, I opted to use a peanut oil to ensure they didn't stick, but also didn't smoke. Ready to try a new take on a biscuit? Just keep reading for the recipe.