Searching for Chanterelles, Nature’s Edible Gold

Welcome to Living Wild by Danielle Prewett, a wild game cook and contributing editor at MeatEater. In this series, she explores what it means to eat consciously and live mindfully. For Danielle, that way of life relies on hunting, fishing, foraging, an…

Welcome to Living Wild by Danielle Prewett, a wild game cook and contributing editor at MeatEater. In this series, she explores what it means to eat consciously and live mindfully. For Danielle, that way of life relies on hunting, fishing, foraging, and gardening. Her stories aim to inspire you to live a life more closely connected to the earth and to celebrate its natural bounty in your kitchen.


In the U.S., wild mushrooms have earned a reputation for being rare ingredients reserved for fine dining. I was reminded of this when I popped into a gourmet grocery store to buy artisanal oil and vinegar. The doors opened into a robust produce section filled with a variety of heirloom vegetables. I spotted the refrigerated wall lined with baskets of wild mushrooms. Chanterelles were $40 a pound; morels were $60! I walked right past them with a smirk on my face, knowing that two pounds were already sitting in my fridge. It felt good to have that edible gold sitting in my fridge, foraged for a fraction of the cost.

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Goat Cheese & Heirloom Tomato Tart

It’s summer in a tart shell: with creamy basil goat cheese and juicy vine-ripe heirloom tomatoes nestled in a savory parmesan shortcrust. Peak tomato season is officially here! Make the most of it with this gorgeous (and delicious) goat cheese and tomato tart, with fresh heirloom tomatoes rather than roasted to really showcase their bright […]

It’s summer in a tart shell: with creamy basil goat cheese and juicy vine-ripe heirloom tomatoes nestled in a savory parmesan shortcrust.

Peak tomato season is officially here! Make the most of it with this gorgeous (and delicious) goat cheese and tomato tart, with fresh heirloom tomatoes rather than roasted to really showcase their bright flavor and gorgeous colors.

Heirloom tomato and goat cheese tart on a gray background surrounded by heirloom tomatoes

This is the first week we’ve gotten tomatoes with our CSA, and this tart was the first thing on my list to make (along with some caprese, of course, and luckily we have more than enough tomatoes for both).

We first made this tart last summer after a particularly successful farmers market haul left us with a stunning assortment of heirloom tomatoes.

We had planned to make two meals out of it, considering the recipe yields a full 9-inch tart. But the two of us devoured the entire thing in a single sitting. That’s how good it is.

Goat Cheese & Heirloom Tomato Tart on a marble plate surrounded by more tomatoes

What differentiates this tart from the countless other tomato tart recipes out there is this one is unbaked, leaving the tomatoes fresh and juicy and brightly flavored. Sure, baked tomatoes have their place, but when your vine-ripe summer tomatoes are this good, it’s a shame to subject them to heat.

The crust is also simply spectacular, adding grated parmesan to a standard shortcrust for an extra savory twist. Not to mention it’s dead simple, you don’t even have to roll it out (just dump the crumb mixture into your tart pan and press it into the bottom and up the sides).

(more…)

Sun Dried Tomato Corn Chowder with Crispy Goat Cheese Croutons.

We’re taking corn chowder to a whole new level today. Another summer day, another soup! I don’t know how these soup recipes continue to fall on close-to-100 degree degrees, but if it’s too warm, put this in your pocket for next week. The flavors are incredible, it’s comforting and will make you so, so happy. […]

The post Sun Dried Tomato Corn Chowder with Crispy Goat Cheese Croutons. appeared first on How Sweet Eats.

We’re taking corn chowder to a whole new level today.

sun dried tomato corn chowder with crispy goat cheese

Another summer day, another soup!

I don’t know how these soup recipes continue to fall on close-to-100 degree degrees, but if it’s too warm, put this in your pocket for next week. The flavors are incredible, it’s comforting and will make you so, so happy.

corn chowder base

This also must be the summer of sun dried tomatoes and corn for me! I made the lasagna skillet last month and loved the flavor profile so much that I decided to carry it into chowder.

I love how the tomatoes are slightly sweet and tart. And I also adore the texture. These little bits add so much to the chowder that the depth of flavor is wild. 

creamy corn chowder in a pot

A few years ago I made this beer corn chowder with chicken and it is a huge favorite here on the blog. As much as I love eating corn on the cob almost daily come late July, I also love finding other uses for it.

That’s the best right?

And even though Eddie isn’t a huge soup person (unless it’s, like, chili), he does like chowder. This recipe is so good that I’ll use it as a starter to our meals, because leftovers are wonderful. I’ll serve with sliced tomatoes and blue cheese on the side, maybe with some grilled chicken. Or a big house salad! Or of course, it can be your entire meal too. 

Because the toppings are what MAKE the bowl.

crispy fried goat cheese

The base is made with a few chopped sun dried tomatoes. Also, lots of corn and potato cubes too! Then I use my favorite soup creamy method – make a slurry with half and half – and stir that in to bring it all together. 

It’s silky and comforting and melts in your mouth!

sun dried tomato corn chowder

And of course, let’s not forget the crispy goat cheese croutons. I first shared crispy goat cheese here in 2011. I feel like it really had a moment back then – topping salads and even served as an appetizer. Then I forgot about it, like I do with many other trends.

Thankfully I remembered JUST IN TIME for this soup.

The crispy, melty goat cheese is a little extra here. You don’t NEED it, but you need it. You know? It does add another step to the recipe, but it also fancifies things. And since we can barely go anywhere these days or do anything super fun, making fancy goat cheese to put on top of my corn chowder is how I’m making it through. 

Try it! 

sun dried tomato corn chowder with crispy goat cheese

Creamy, comforting summer in a bowl!

sun dried tomato corn chowder with crispy goat cheese

Sun Dried Tomato Corn Chowder

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Sun Dried Tomato Corn Chowder

This incredible corn chowder is made with sun dried tomatoes and topped with crispy, melty goat cheese. It's incredible and perfect with fresh herbs!
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 tablespoon olive oil
  • 1 small sweet onion, diced
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon smoked paprika
  • ¼ cup chopped sun dried tomatoes, drain if they are in oil, plus more for topping
  • 2 cups corn kernels, cut fresh from the cob, plus extra for topping
  • 1 ½ cups chopped yukon gold potatoes
  • 4 cups chicken or vegetable stock
  • 1 1/2 cups half and half
  • 1 1/2 tablespoons flour
  • ¼ cup fresh chopped chives

goat cheese croutons

  • 1 11 ounce log goat cheese (cold, right from the fridge)
  • ¼ cup flour
  • 1 large egg, lightly beaten
  • 1 cup seasoned bread crumbs
  • olive oil, for pan frying

Instructions

  • Heat the olive oil in a large pot over medium-low heat. Stir in the onions and garlic with a pinch of salt and pepper and smoked paprika and cook, stirring often, until softened, about 5 minutes. Stir in the chopped sun dried tomatoes and cook for another 1 to 2 minutes.
  • Stir in the corn, potatoes and stock. Bring the mixture to a boil, reduce it to a simmer and cover, cooking until the potatoes are fork tender, about 15 to 20 minutes.
  • While the soup simmers, make the goat cheese croutons. Slice the goat cheese into rounds - this can be as many rounds as you want, but I do 6 or so. Place the flour on one plate, the beaten egg on another and the breadcrumbs on a third. Heat a large skillet over medium heat and add 2 tablespoons olive oil. Dip each goat cheese piece in flour, then in egg, then in breadcrumbs. Place it in the hot oil and cook for 1ish minute per side until it’s golden and crispy. Remove with a slotted spoon and place it on a paper towel to remove excess grease.
  • In a shaker bottle, add the flour to the half and half and shake well until it is combined. Slowly pour it into the soup mixture while stirring. Simmer the mixture for 5 minutes – it should thicken up. Taste and season additionally if needed. Stir in most of the chives, reserving a few for topping.
  • Serve, topping the bowl with extra sun dried tomatoes, fresh corn off the cob and a goat cheese crouton!

sun dried tomato corn chowder with crispy goat cheese

I’ll also take a plate of crispy goat cheese please!

The post Sun Dried Tomato Corn Chowder with Crispy Goat Cheese Croutons. appeared first on How Sweet Eats.

Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese.

These grilled prosciutto wrapped peaches make me so darn happy. I mean, just look at how cute they are! Plus, peaches wrapped in pork. This I can get behind. PLUS! Fresh arugula greens that provide the perfect bite, crumbly goat cheese, crunchy pepitas, all drizzled with a balsamic glaze. YES. Peach season is here and […]

The post Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese. appeared first on How Sweet Eats.

These grilled prosciutto wrapped peaches make me so darn happy.

grilled prosciutto wrapped peaches with arugula and goat cheese

I mean, just look at how cute they are!

Plus, peaches wrapped in pork. This I can get behind.

peaches wrapped in prosciutto

PLUS!

Fresh arugula greens that provide the perfect bite, crumbly goat cheese, crunchy pepitas, all drizzled with a balsamic glaze. YES.

Peach season is here and I am also here. For it, that is. I have a ton of peach recipes so just get ready.

prosciutto wrapped peaches

I like peaches with prosciutto as it is. But then, we go and grill them?

I’m so in.

In this recipe, the peaches are quartered – I like big thick slices that hold up well on the grill. You wrap half of a slice of prosciutto around the peach wedge and throw it right on the grates. I actually used my grill pan because it was an easy way to keep everything contained. But I’ve also made it without the grill pan and it’s perfect.

arugula and fresh lemon

The peaches get soft, a bit caramely and even sweeter. The prosciutto gets crisp and crunchy. The sweet + savory combo is just insanely good.

crispy prosciutto wrapped peaches

And then! Then you’re going to spritz some arugula with fresh lemon. This is the best way to eat arugula, in my opinion. It’s just so… easy. And light. And refreshing. Also, it’s ridiculously simple. 

Arugula tossed in fresh lemon juice is a great base for so many dishes. Put it in your recipe arsenal!

I like to add goat cheese for that creamy tang. It complements the warm peaches and peppery arugula very well.

grilled prosciutto wrapped peaches with arugula and goat cheese

Finally, a sprinkle of roasted pepitas! Because everyone needs some crunch on their salad.

Seriously, I would die without crunch in my salad.

Actually, that’s dramatic. I just wouldn’t eat salad without crunch in my salad. You know? It makes the entire thing.

grilled prosciutto wrapped peaches with arugula and goat cheese

This is the perfect summer lunch or dinner. It’s different and flavorful. It’s not too heavy but it’s satisfying enough. It tastes like heaven!

You can also use it as a side dish too. I like to add a few ears of corn to the grill while I’m doing the peaches, so that rounds everything out. But you could also add chicken breast or even some shrimp if you like. The grill is already hot, so you may as well do it!

grilled prosciutto wrapped peaches with arugula and goat cheese

I’m craving it again already.

grilled prosciutto wrapped peaches with arugula and goat cheese

Grilled Prosciutto Wrapped Peaches with Arugula

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Grilled Prosciutto Peaches

These grilled prosciutto wrapped peaches are perfectly sweet and savory! Serve over a bed of lemon arugula with goat cheese and pepitas.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 3 peaches, each cut into 4 wedges
  • 6 slices prosciutto
  • 12 ounces baby arugula
  • 2 tablespoons freshly squeezed lemon juice
  • ½ tablespoon olive oil
  • salt and pepper
  • 4 ounces goat cheese, crumbled
  • 3 tablespoons roasted, salted pepitas
  • balsamic glaze, for drizzling

Instructions

  • Preheat the grill over medium heat - to about 350 or 400 degrees F.
  • Slice the peaches in half and remove the pit. Slice the halves in half again, so you have 4 wedges for each peach. Tear or cut the prosciutto slices in half.
  • Wrap half of a slice of prosciutto around each peach wedge. You can place the peaches on a grill pan or grill directly on the grates.
  • Place the prosciutto wrapped peaches on the grill and cook, turning every few minutes, for about 10 to 12 minutes, until the prosciutto is crispy and cooked.
  • While the peaches are on the grill, toss the arugula with the lemon juice and olive. Season it with a pinch of salt and pepper.
  • Remove the peaches from the grill and serve on top of the arugula. Crumble the goat cheese on top. Sprinkle on the pepitas. Drizzle some balsamic glaze over the peach wedges.
  • You can serve this on a big platter where people can scoop it up themselves, or plated with a handful of arugula on the plate and 2 or 3 peach wedges. Enjoy!

grilled prosciutto wrapped peaches with arugula and goat cheese

This is my love language.

The post Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese. appeared first on How Sweet Eats.

Strawberry Cheesecake Ice Cream—Zero Churning Required

We’re partnering with California goat cheese maker Cypress Grove to show you all the ways you can enjoy goat cheese at every meal, including dessert! Here, our Absolute Best Tests columnist Ella Quittner shares her recipe for a no-churn strawberry ice …

We're partnering with California goat cheese maker Cypress Grove to show you all the ways you can enjoy goat cheese at every meal, including dessert! Here, our Absolute Best Tests columnist Ella Quittner shares her recipe for a no-churn strawberry ice cream with a secret ingredient that makes it sing.


Quarantine has made home cooks scrappier than ever.

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Goat Cheese Tartines with Hard Boiled Egg Vinaigrette.

Welcome to my new obsession: hard boiled egg vinaigrette. YES it’s a thing. A delicious thing. Please don’t be freaked! I promise that it is out of this world and you will  looooove it.  I know, I know! This might sound weird. I mean, hard boiled egg vinaigrette? But if you’re a lover of eggs […]

The post Goat Cheese Tartines with Hard Boiled Egg Vinaigrette. appeared first on How Sweet Eats.

Welcome to my new obsession: hard boiled egg vinaigrette.

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

YES it’s a thing. A delicious thing. Please don’t be freaked! I promise that it is out of this world and you will  looooove it. 

perfect hard boiled egg

I know, I know! This might sound weird. I mean, hard boiled egg vinaigrette?

But if you’re a lover of eggs like I am (they are def my favorite food!) and now have a fridge full after Easter, use one or two of them up to try this recipe. It’s SO fantastic.

roasted asparagus

I was on the fence about dyeing eggs this year because I didn’t know if it seemed… irresponsible? But we had enough eggs and every weekend I hard boil at least eight, so I figured why the heck not. I knew they’d get eaten, if only because I am in love with my best ever egg salad

Seriously, if you need an egg salad recipe, RUN to that one right this minute!

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

But the only thing is that I make egg salad weekly, so I wanted to have a few OTHER recipes to go with all the hard boiled eggs. I love to throw them in salads (that’s Eddie’s favorite way of consumption) and I also often slice them and put them on either avocado or hummus toast. Heck, I’ll even eat one plain with salt and pepper! 

However this… this recipe is a game changer for me.

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

For years, I’ve loved the classic asparagus topped with chopped eggs. In fact, any king of egg works for me. You’re not seeing things: I most definitely have a few other asparagus + egg toast combos.

And since I also happen to lose my mind over all things tart, briney and vinegary?

This bowl is basically a combo of all my favorite things. 

The dressing is white wine vinegar, dijon, capers and tons of olive oil. My mouth waters just typing those words!

goat cheese tartines

In the last week I’ve eaten this dressing on an array of roasted vegetables. But I love the idea of making it more of a complete lunch by slathering toast with goat cheese, topping it with a few roasted (or even leftover!) vegetables and THEN drizzling on the dressing.

Um. It might be my lunch for the remainder of 2020. 

tartines

And the best part – use what you have. Throw some greens (I like microgreens, but spinach or arugula works!) on the toasts. If you don’t have goat cheese, do cream cheese. 

You can also use the hard boiled egg vinaigrette on a salad and you get the both of best worlds: the eggs and the dressing in one! 

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

Oh and you could even throw another slice of bread on top and call this a sandwich. I don’t blame you.

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

Hard Boiled Egg Vinaigrette

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Goat Cheese Tartines with Hard Boiled Egg Vinaigrette

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 pound asparagus
  • 2 teaspoons olive oil
  • salt and pepper
  • 4 baguette slices, or toast, or whatever bread you have, toasted!
  • 4 ounces goat cheese, softened
  • 1 cup greens, microgreens, arugula (whatever you have!)

hard boiled egg vinaigrette

  • 3 tablespoons white wine vinegar
  • 1 tablespoon capers
  • 1 tablespoon dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ½ cup extra virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 to 3 hard boiled eggs, chopped

Instructions

  • Preheat the oven to 425 degrees F. Place the asparagus on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 10 to 15 minutes, until slightly crisp.
  • Spread the toast with the softened goat cheese. Top with the greens. Place a few asparagus spears on top. Spoon the vinaigrette all over the tartines. Serve!

hard boiled egg vinaigrette

  • Whisk together the vinegar, capers, mustard, salt and pepper until combined. Stream in the olive oil while whisking until the dressing emulsifies. Whisk in the chopped parsley. Stir in the chopped eggs. Serve immediately. (This is also great over roasted vegetables alone!)

Notes

adapted from bon appetit

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

Definite new favorite until the next new favorite.

The post Goat Cheese Tartines with Hard Boiled Egg Vinaigrette. appeared first on How Sweet Eats.

Crispy Orzo with Artichokes and Lemon.

It’s here!! This crispy orzo pot, a flavor explosion, is fiiiinally here. Crispy orzo with artichokes and creamy goat cheese and zesty lemon and crunchy prosciutto. Doesn’t that sound like the best party in your mouth? Come watch me make it on instagram today! Gosh I just love anything with artichokes. Okay so I promise […]

The post Crispy Orzo with Artichokes and Lemon. appeared first on How Sweet Eats.

It’s here!! This crispy orzo pot, a flavor explosion, is fiiiinally here.

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

Crispy orzo with artichokes and creamy goat cheese and zesty lemon and crunchy prosciutto. Doesn’t that sound like the best party in your mouth?

Come watch me make it on instagram today!

crispy orzo

Gosh I just love anything with artichokes.

Okay so I promise I’m not turning into a pasta blog. This is another dish that I made waaaay before our quarantine, but it works out well if you have a few pantry ingredients! You can sub rice or even couscous for the orzo, so there’s that.

I’m such a seasonal cook so coming up with meals that can be made with ingredients in our pantry right now has been HARD. I want to cook all the fresh asparagus and spring produce and prepare delicious Easter dishes!

Luckily, this one fits the quarantine bill. You may need to skip an ingredient or two if you don’t have it, but that’s totally okay!

crispy prosciutto

So let’s do it. 

You have to cook the orzo first (and you can totally do this ahead of time) but once it’s cooked? It comes together quickly!

The other thing you want to do is crisp up some prosciutto. This is my FAVORITE part. One of my favorite salads ever is a simple greens salad with tons of lemon, parmesan and crispy prosciutto.

Besides being delicious, obviously, one of the main reasons I love this prosciutto is because once it’s crisped up (pan fried like bacon), it becomes so delicately crisp that it literally crumbles at the touch. This means that you can easily crumble it over salads and pastas. It’s much thinner than bacon or pancetta, so it truly SHATTERS.

Yes, shattered prosciutto pasta. We should make that a thing!

artichoke

And the other great thing – because the prosciutto is so thin, it doesn’t get soft and gross in the fridge. Meaning leftovers of this are INCREDIBLE. Super good with possibly even more flavor? 

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

ANYWAY.

After the cooking of the orzo and the crumbling of the prosciutto, it comes together.

The most important part is to crisp up the orzo! Considering this is a crispy orzo dish, that part is important. Take a big old pan or skillet, add some olive oil and toss in the cooked orzo. Almost as if you’re making fried rice. You want to alternate between stirring occasionally and flattening the orzo against the pan, allowing it to cook a few minutes before tossing. 

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

There will be bits of crispy orzo, some chunks will stick together and some pieces will remain soft, which makes this a texture lover’s dream. 

Like me! That’s me. Give me alllll the texture. 

You’re going to add canned/jarred artichoke hearts, a bunch of fresh lemon zest, goat cheese (or feta, or parm, or whatever you have on hand), and a few mint leaves. Spring in a dish, if I do say so myself.

Oh and don’t be freaked by the mint! It adds this refreshing bite that works so well. If you don’t have it right now, any other herb that you enjoy will work.

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

I know that Easter celebrations with friends and family are up in the air for most of us. Either way, this would make a fantastic side dish. But in the meantime, it makes an incredible dinner for you, tonight!

And let’s be real – the crispy orzo can be the base for just about ANY flavor. Whatever you have in your pantry or fridge, add it in. 

Make.it.your.own.

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

Crispy Orzo with Artichokes and Lemon

Print

Crispy Orzo with Artichokes and Lemon

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 as a meal, 4 as a side dish
Author How Sweet Eats

Ingredients

  • 3 cups cooked orzo
  • 4 ounces prosciutto
  • 2 tablespoons olive oil
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 2 12 ounce jars artichoke hearts, drained (and chopped if you wish)
  • 1 lemon, zest grated and juiced
  • salt and pepper, to taste
  • 3 to 4 ounces goat cheese, crumbled
  • fresh mint or herbs for garnish

Instructions

  • If you haven’t cooked the orzo yet, bring a pot of salted water to a boil and cook 1 ½ cups according to the package directions. This is usually to boil for 8 to 10 minutes.
  • Heat a large skillet over medium heat. Add the prosciutto and cook until crisp and golden, about 5 to 6 minutes. Remove the prosciutto and place it on a paper towel to cool. Prosciutto does not render as much fat as bacon, so you will most likely need olive oil here. If you use bacon instead, there may be enough fat in the skillet to cook the orzo. Ideally you want about 2 tablespoons.
  • In the same skillet over medium heat, add the olive oil. Add in the shallots and the garlic with a pinch of salt and stir. Cook for 5 minutes, until softened. Add in the orzo and toss well. Press the orzo into an even layer in the pan so it covers the entire bottom. Let it cook and crispy for a few minutes, then toss and repeat the process, pressing it into the bottom of the pan to cook. You want to do this a few times over, until the orzo is a bit crisp and golden in color.
  • Once the orzo is finished, add in the artichoke hearts. Stir in the lemon zest and juice. Taste and season with salt and pepper. Turn off heat.
  • Crumble the goat cheese into the orzo and toss. Stir in the fresh mint. Crumble the prosciutto on top and serve immediately.

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

Crunch crunch crunch.

The post Crispy Orzo with Artichokes and Lemon. appeared first on How Sweet Eats.

Smoky Butternut Kale Salad with Goat Cheese and Apricot Vinaigrette.

I promise this is not another boring butternut squash kale salad! It may look a little underwhelming, but just wait until you taste it. THE FLAVOR. Oh my, the flavor is so good.  This is one of those salads where you will think about the flavor the next day and want to make it again. […]

The post Smoky Butternut Kale Salad with Goat Cheese and Apricot Vinaigrette. appeared first on How Sweet Eats.

I promise this is not another boring butternut squash kale salad!

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

It may look a little underwhelming, but just wait until you taste it.

THE FLAVOR.

Oh my, the flavor is so good. 

roasted butternut squash

This is one of those salads where you will think about the flavor the next day and want to make it again. It’s true.

lacinato kale with goat cheese

And! 

This is one of those salads that is almost too easy. It can surely be a great side dish – I feel like I’m always searching for a new kale salad! Just made another one last night for the super bowl – as a side to all the snacks. It’s accompanies most meals and kale salads always hold up great if you have leftovers.

But it’s also hearty enough that if you’re not starving, like on a day that you had a big lunch or you’d just like something lighter for dinner? It works. It’s filling and satisfying thanks to the squash. The pepitas bring the crunch and the goat cheese is so dreamy and creamy!

apricot vinaigrette

The dressing though! Oh this dressing. I became obsessed with this idea of jam dressing, especially apricot dressing. Which is hilarious because it’s not like I’m a huge fan of apricots or anything. But!

I just LOVE this vinaigrette so much.

Grab some apricot preserves and you can have this year round. It’s slightly sweet but also tart and just adds so much depth of flavor to the salad. And of course, you can use any jam that you’d like! This is one of my tips in my next book and I just couldn’t wait to share. Got jam? You can have an exciting and unique vinaigrette then too. 

Woohoo!

roasted butternut squash

Aside from the roasting of the squash, the salad comes together quickly and without fuss. I used lacinato kale here but you can always use curly green kale. Make sure to massage the kale with the tiniest drop of olive oil – it helps to remove the bitterness from the greens. It also allows them to be chewy in a GOOD way – not chewy in a tough way. You know?

It’s an important step that you can’t forget!

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

All that’s left to add? The goat cheese and pepitas. Almost TOO easy, right? Sure, I could have added some dried fruit or a cucumber or an avocado. But I’ve really loved making these “base” recipes lately that allow me to enjoy great flavors AND possibly account for leftovers.

By that, I mean that this salad makes a great base. The flavors are not overly polarizing so you could add some leftover shrimp or chicken to this. You could even add a soft boiled egg or something like that for a little more ooomph. 

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

This salad is:

Crunchy

Chewy

Creamy

All the things!

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

These are just my favorite kinds of recipes! HELLO DINNER. 

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

Butternut Squash Kale Salad

Butternut Squash Kale Salad

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

  • 3 cups cubed butternut squash, (about 1-inch cubes)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chipotle chile pepper
  • 1 head lacinato/tuscan kale, (leaves torn from stems)
  • 1 to 2 teaspoons olive oil
  • 2 to 3 ounces goat cheese, (crumbled)
  • ¼ cup roasted pepitas

apricot vinaigrette

  • 1/4 cup apple cider vinegar
  • 2 tablespoons apricot preserves
  • 2 garlic cloves, (finely minced or pressed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch crushed red pepper flakes
  • 1/2 cup extra virgin olive oil
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Place the squash on the sheet and toss with a tablespoon of olive oil. Season with the salt, pepper, garlic powder, cumin, paprika and chipotle pepper. Toss well. Roast for 20 to 25 minutes, until the squash has started to caramelize.
  3. While the squash is roasting, chop the kale leaves. Place them in a large bowl and drizzle on 1 to 2 teaspoons of the olive oil. Use your hands to massage the oil into the kale, massaging for a few minutes. Let the kale sit for 5 minutes.
  4. Add a pinch of salt and pepper to the kale and toss. Add on the crumbled goat cheese and the roasted pepitas. Add on the squash. Drizzle with the dressing and serve!

apricot vinaigrette

  1. In a bowl or jar, whisk together the vinegar, preserves, garlic, salt, pepper flakes and pepper. Stream in the olive oil while whisking until emulsified. Drizzle on the salad! This stays great in the fridge for 3 to 4 days.

This butternut squash kale salad is so easy and delicious! Roasted, smoky butternut squash, goat cheese, pepitas and apricot vinaigrette.

In it for meatless monday!

The post Smoky Butternut Kale Salad with Goat Cheese and Apricot Vinaigrette. appeared first on How Sweet Eats.

Easy Stuffed Dates

Here’s an easy finger food recipe: goat cheese stuffed dates! They’re quick to make, and the sweet and savory combo keeps everyone coming back for more. Want our new favorite trick for entertaining? Goat cheese stuffed dates! Yes, these beauties are incredibly easy to make, and the flavor of this simple pairing is outrageous. There’s the sweet caramel chewiness of Medjool dates. Pair that with tangy, fluffy goat cheese, and the sweet-savory combo is out of this world. To them with a dusting of pistachios and a sprinkle of smoked paprika, and wowza! It also works as a quick snack or “side” for a healthy lunch, and involves no cooking at all. What you need to make stuffed dates These stuffed dates are so easy to make, they’re perfect as a finger food for a party or a no-think snack when you’re hangry. Honestly, Alex and I love these so much: and our 3-year-old Larson does too! Our favorite recipes are quick and simple pairings like this one, that taste way greater than the sum of their parts. Here’s what you’ll need to make this recipe: Medjool dates: These dates are very large and have a sweet caramely flavor. They’ve […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s an easy finger food recipe: goat cheese stuffed dates! They’re quick to make, and the sweet and savory combo keeps everyone coming back for more.

Stuffed dates

Want our new favorite trick for entertaining? Goat cheese stuffed dates! Yes, these beauties are incredibly easy to make, and the flavor of this simple pairing is outrageous. There’s the sweet caramel chewiness of Medjool dates. Pair that with tangy, fluffy goat cheese, and the sweet-savory combo is out of this world. To them with a dusting of pistachios and a sprinkle of smoked paprika, and wowza! It also works as a quick snack or “side” for a healthy lunch, and involves no cooking at all.

Easy stuffed dates

What you need to make stuffed dates

These stuffed dates are so easy to make, they’re perfect as a finger food for a party or a no-think snack when you’re hangry. Honestly, Alex and I love these so much: and our 3-year-old Larson does too! Our favorite recipes are quick and simple pairings like this one, that taste way greater than the sum of their parts. Here’s what you’ll need to make this recipe:

  • Medjool dates: These dates are very large and have a sweet caramely flavor. They’ve become very popular because they’re used in energy bars like Larabars (here’s our homemade version) and other no-bake treats.
  • Goat cheese: Use your favorite soft goat cheese for this recipe.
  • Pistachios: Pistachios crushed into a dust are used for the topping here
  • Smoked paprika: Spanish smoked paprika or pimentón brings a smoky savoriness: don’t even think about omitting it! You can find it in the spice aisle at your local grocery.
  • Salt & pepper: Flaky sea salt and fresh ground pepper round out the toppings.
Making stuffed dates

Topping stuffed dates: a few tips!

All you have to do for this recipe is pit the dates, then spoon in a little fluffy goat cheese. Here are a couple simple tips to think about as you make these goat cheese stuffed dates:

  • Use room temp goat cheese, or soften it up with your hands. It’s easiest to work with the goat cheese when it’s at room temperature and not cold right out of the refrigerator. If you don’t have time to let it sit on the counter for a few minutes, you can just use your hands to massage it right in the package. This softens it up and makes it easier to get spoonfuls!
  • If you eat vegan or plant based, try peanut butter. If you’re looking for a plant based option, stuff with peanut butter or almond butter! Or sunflower butter for nut allergies.
  • A little smoked paprika goes a long way! When you add the smoked paprika, a little goes a long way. You can use the tiniest sprinkle, and still taste the delicious smokiness. We did this to simulate the flavor of bacon, which is often used in combination with dates.
Drizzling honey

Enhance the flavor with honey (optional)

If you want to take these stuffed dates to the next level: top with a very tiny drizzle of honey! Now, this is totally optional. When we tried this, Alex didn’t like the honey version as much as I did. So try it and see what fits your personal tastes! To me, it elevated the flavor and enhanced everything, much like salt would to a savory dish.

Again, be careful: you only need the smallest drizzle of honey! Too much and the honey overwhelms the flavor.

Goat cheese stuffed dates recipe

When to serve stuffed dates

There are so many occasions when you could serve these goat cheese stuffed dates! Here are some ideas:

Medjool date recipes

Fun fact: Medjool dates are fresh fruits!

Here’s a fun thing we learned about Medjool dates when making this stuffed dates recipe. Contrary to what you might think, they’re not a dried fruit! Medjool dates are actually fresh fruits. They’re harvested from the date palm tree and then packaged immediately. There’s no processing, so they’re not dried at all!

Where to buy Medjool dates?

Looking for Medjool dates? They’ve become quite popular lately, and you can find them at most mainstream grocery stores in the US. Look in your grocery in the produce aisle (many times next to the bananas), or near the dried fruits. You can also order them online.

How to store Medjool dates? Store them at room temperature for 1 to 2 months, in the refrigerator for up to 6 months, and about 1 year frozen. (Source) You may notice that some dates will develop a white powder on the outside. It’s perfectly normal, not mold! It’s just the natural sugars in the date rising to the skin.

Goat cheese stuffed dates

More recipes with Medjool dates

Outside of these stuffed dates, what else can you make with Medjool dates? So many things! Here are some of our favorites:

This easy stuffed dates recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use peanut butter or almond butter.

Print
Stuffed dates

Easy Stuffed Dates


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 24

Description

Here’s an easy finger food recipe: goat cheese stuffed dates! They’re quick to make, and the sweet and savory combo keeps everyone coming back for more.


Ingredients

  • 24 Medjool dates
  • 4 ounces soft goat cheese* (helpful if it’s come to room temperature**)
  • 3 tablespoons pistachios
  • Sea salt and fresh ground black pepper
  • Smoked paprika
  • Optional: honey

Instructions

  1. Use a knife to make a lengthwise slit into the dates, then remove the pits. Use a spoon to fill them with goat cheese.
  2. Crush the pistachios with a rolling pin.
  3. Top each with a tiny sprinkle of black pepper, sea salt and the tiniest bit of smoked paprika (just a tiny sprinkle has big flavor). Sprinkle on pistachio dust. If desired, add the tiniest drizzle of honey (again, use a small amount to heighten the flavor; too much and it overwhelms).

Notes

*For vegan, plant-based and dairy-free diets, try peanut butter or almond butter.

**The goat cheese is easier to work with at room temperature. If you don’t have time to set it out, just use your hands to mash it around in the package a little bit so it becomes softer. 

  • Category: Appetizer
  • Method: Raw
  • Cuisine: Mediterranean

Keywords: Stuffed Dates, Goat Cheese Stuffed Dates, Medjool Dates

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Crispy Chickpea Chopped Salad.

About to make this crispy chickpea chopped salad your new favorite thing!  How is that for alliteration? Because a good salad is better with alliteration.  This salad came from two places.  Err, let me say that again. This idea came from two other salads that I make all the time. My favorite greek salad and […]

The post Crispy Chickpea Chopped Salad. appeared first on How Sweet Eats.

About to make this crispy chickpea chopped salad your new favorite thing! 

This crispy chickpea chopped salad is super simple and loaded with flavor. It's an incredible side or starter and a huge crowd pleaser!

How is that for alliteration? Because a good salad is better with alliteration. 

crispy roasted chickpeas

This salad came from two places. 

Err, let me say that again. This idea came from two other salads that I make all the time. My favorite greek salad and my howsweeteats house salad. They are probably the salads I make the most often in this house – the salads that I make when we need a salad on the side or as a starter.

This crispy chickpea chopped salad is super simple and loaded with flavor. It's an incredible side or starter and a huge crowd pleaser!

It’s no secret that I make a TON of other salads, but they tend more towards “entree salads” now don’t they? They do! Not only because most have chicken or meat or another protein, but it’s because they are enormous. 

The greek salad and the house salad are great for a salad course or on the side. Sure, you can add a protein of some sorts to them, but they are simple and fantastic on their own.

shallot vinaigrette

I’ve wanted to another salad where chickpeas are the star – this panzanella with chimichurri and chickpeas is incredible, but I wanted something… easier.

Something chopped. Because a chopped salad is basically my love language. Chopped salads are how I really learned to love salads – all the flavors in one big bite of salad, since everything is chopped small. It’s so much more enjoyable for me!

This crispy chickpea chopped salad is super simple and loaded with flavor. It's an incredible side or starter and a huge crowd pleaser!

So this chopped salad.

First, we start with some super crispy chickpeas. These are best made right before eating, but if you follow me on instagram, you know I make them ahead of time ALL the time. Sure, they lose a little crunch as the days go on. But they still have tons of flavor.

Into the big bowl goes:

Lots of butter lettuce, chopped up.

Tomatoes and cucumbers, for a somewhat greek salad feel, even though this isn’t a greek salad at all. 

Torn castelvetrano olives. I am a briney olive freak and if you are too, raise your hand! Or skip the olives if you hate them.

Lots of creamy, dreamy goat cheese. Big hunks of it! 

See? Embarrassingly easy!

This crispy chickpea chopped salad is super simple and loaded with flavor. It's an incredible side or starter and a huge crowd pleaser!

The dressing is a shallot vinaigrette and I love this for a few reasons. First, I love any sort of vinaigrette (see my briney love above). Second, with the shallots sitting in the honey with some salt and pepper and red wine vinegar, they soften and lose some of that sharp taste. It’s a great way to add raw onion and flavor to your salad without actual pieces of raw onion straight from the… onion. This is more like marinated onion! 

Then mix the whole thing up! Bite after bite is perfect and flavorful. 

This is a salad for, frankly, whenever you want it! Need something lighter for lunch? Go for it. Want a side for dinner? This is it. There is tons of flavor, lots of texture and all this green stuff which apparently is super good for us! 

This crispy chickpea chopped salad is super simple and loaded with flavor. It's an incredible side or starter and a huge crowd pleaser!

Crispy Chickpea Chopped Salad

Crispy Chickpea Chopped Salad

This crispy chickpea chopped salad is super simple and loaded with flavor. It’s an incredible side or starter and a huge crowd pleaser!

  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 8 cups butter lettuce, (chopped)
  • 1 cup grape tomatoes, (chopped)
  • ⅔ cup chopped cucumber
  • ½ cup castelvetrano olives, (pitted and torn)

shallot vinaigrette

  • 1 small shallot, (diced)
  • 1/4 cup red wine vinegar
  • 1 1/2 tablespoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil
  1. Preheat the oven to 425 degrees F. Place the chickpeas on a towel and lightly towel dry them so they aren’t wet from rinsing. You can remove any loose skins at this time too. Place the chickpeas on a baking sheet and drizzle with the olive oil. Toss to coat, then sprinkle with the paprika, garlic powder, oregano, salt and pepper. Shake the pan a few times to distribute the seasoning. Roast the chickpeas for 15 minutes, then toss and roast for 10 to 15 more.
  2. To make the salad, chop the lettuce and place it in a large bowl. Top with the chopped tomatoes, cucumbers, olives and goat cheese. I like to drizzle the dressing on now, so it doesn’t take lots of crisp away from the chickpeas. Toss the salad then top with the chickpeas and eat!

shallot vinaigrette

  1. In a bowl or jar, whisk together the shallot, vinegar, honey, salt and pepper. Stream in the olive oil until emulsified and combined. This stores great in the fridge for a few days.

This crispy chickpea chopped salad is super simple and loaded with flavor. It's an incredible side or starter and a huge crowd pleaser!

Chomp chomp.

The post Crispy Chickpea Chopped Salad. appeared first on How Sweet Eats.