celebration of spring strawberries salad!

capture the season with this spinach/strawberry salad...

capture the season with this spinach/strawberry salad…

a favorite spring ingredient…strawberries!
Recipe type: salad
Author: elena
Prep time: 20 mins
Total time: 20 mins
Serves: 4-6
inspired by freshly harvested spinach, baker & olive strawberry balsamic and spring strawberries…
  • 8 cups loosely packed fresh spinach
  • (i grew “bloomsdale” variety, but any baby spinach will work)
  • 1 pint ripe but firm strawberries
  • 3 oz. plain goat cheese
  • 1/4 cup unsalted and toasted pistachios (or roasted/candied nut of your choice)
  • 2 tablespoons baker & olive CASTELVETRANO EVOO or other EVOO
  • 1 tablespoon baker & olive strawberry balsamic (such a bright flavor!)
  • 1/4 teaspoon dijon mustard
  • OPTIONAL: firm but ripe avocado slices; chunks of mexican papaya; quick pickled onions or radishes
  1. wash and dry spinach; place in large bowl
  2. core and slice strawberries; add to spinach
  3. crumble goat cheese over top of salad
  4. add pistachios (or nuts of your choice)
  5. in a small jar shake strawberry balsamic with dijon mustard
  6. add EVOO and shake well to emulsify
  7. (salad can be assembled to this point and covered tightly/chilled)
  8. *when ready to serve, drizzle oil/vinegar mixture over salad and toss lightly
  9. NOTE: you can make this a main dish salad by adding grilled or poached chicken; seared or broiled ahi; or roasted tofu cubes.
  10. i added some 4th of july rose petals for extra color!

eggplant and herbed goat cheese roulade

goat cheese rolled into grilled eggplant for an impressive presentation

eggplant and herbed goat cheese roulade
Recipe type: vegetarian sidedish
Author: elena
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 3 to 6
herbed goat cheese rolled into grilled eggplant…impressive yet easy!
  • 1 medium globe eggplant, firm and unbruised
  • 1 3 oz pkg plain goat cheese
  • olive oil for brushing on eggplant
  • low sodium soy sauce (or tamari) for brushing on eggplant
  • kosher salt to taste
  • freshly ground blackpepper
  • 2 tablespoons freshly minced rosemary or thyme or a combination
  • fresh herb sprigs for garnish, optional
  1. put goat cheese log into small bowl to bring to room temperature
  2. heat grill or grill pan to medium high
  3. slice off both ends of eggplant; discard ends
  4. slice eggplant vertically into 1/2 inch slices; lay flat on plate
  5. brush both sides eggplant with olive oil
  6. brush both sides eggplant with soy sauce (or tamari if gluten intolerant)
  7. sprinkle lightly with freshly ground blackpepper
  8. grill eggplant approx. 4 min per side or until tender and cooked through and grill marks appear (do not overcook or eggplant will become brittle)
  9. cool slightly
  10. while eggplant is grilling add chopped herbs and 1/8 teaspoon salt to goat cheese and mix with a fork to make a paste
  11. with a small spatula apply a thin 1/4 inch layer of the goat cheese to entire slice of eggplant
  12. starting with shorter end, roll up evenly and secure with toothpick
  13. continue until all slices are rolled up (approx. 6 rollups)
  14. serve at room temperature or slightly reheated in a warm oven

apricot/goat cheese appetizer

delicious and easy to make appetizer!

apricot/goat cheese appetizer

Recipe type: easy and healthy appetizer
Author: elena
Prep time: 20 mins
Total time: 20 mins
Serves: 12
sweet dried apricots paired with tangy goat cheese are a great and healthy combo. adding a bit of finely chopped basil and dry roasted unsalted pistachio to each bite adds another layer of flavor, texture and visual appeal…
  • 24 dried apricots (bulk section/preferably turkish)
  • 1 small log plain goat cheese
  • 24 dry roasted unsalted pistachios (bulk section or TRADER JOES)
  • 4-5 washed, dried and finely chopped basil leaves; plus more for garnish if using
  1. unwrap goat cheese and put into medium bowl at room temperature (approx. 30 min) to soften
  2. very finely chop basil leaves;
  3. mix chopped basil into softened goat cheese with a fork;
  4. with clean/dry hands roll a small ball of goat cheese and place on top of each apricot;
  5. press a dry roasted unsalted pistachio into the goat cheese;
  6. garnish with extra basil leaves if desired.
  7. enjoy!