By Anita Brown
This recipe is a terrific way to use all those summer veggies we are blessed with in the summer. Add whatever vegetables are in your garden or featured in the markets. And for more ideas of how to creatively use the season’s crops call, email or check my website; Anita Brown Culinary Coach – 847 341-4623, firstname.lastname@example.org or www.anitaculinarycoach.com
- Rounds of Goat Cheese
2 Tbs. sesame seeds
2 tsp. ground cumin
1 ½ tsp paprika
1 tsp finely chopped fresh thyme
¼ tsp. kosher salt
1/8 tsp ground black pepper
11 oz log fresh, chilled goat cheese cut into 16 (*1/3 inch thick)
- Vinaigrette Dressing
2 Tbs. red wine vinegar
1 shallot – minced
1 tsp fresh thyme, chopped
1 tsp. Dijon mustard
5 Tbs. extra-virgin olive oil
- Salad Mix
1 lb. Baby new potatoes, halved
1 lb. green beans trimmed (mix it up with green, yellow and purple)
8 cups loosely packed mixed salad greens – pick what’s the best of the market
1/3 cup small fresh basil leaves
12 oz. assorted small tomatoes (mixes of red and yellow cherry, grape, teardrop)
½ cup Nicoise olives.
- Goat cheese rounds: Line a baking sheet with waxed paper. Mix first 6 ingredients in shallow bowl. Dip cut sides of goat cheese rounds into spice mixture to coat. Place on baking sheet. Chill til ready to serve.
- Vinaigrette: Whisk first 4 ingredients in small bowl. Gradually whisk in olive oil Season with salt and pepper.
- Salad Mix: Steam potatoes till tender. Transfer to plate to cool. Steam green beans till crisp tender. Rinse under cold water, drain. Dry.
Combine greens and basil in large bowl. Add some dressing to coat lightly, toss. Arrange on large serving platter. Add potatoes’ and greens to same greens bowl; add remaining dressing and toss. Arrange potatoes and beans atop greens. Scatter tomatoes and olives all over. Surround with goat cheese rounds. Add a protein, if you like; 1 lb. of grilled chicken breast, salmon, steak or cannellini beans!