Best Garden Greens With Raspberries Goat Cheese Raspberry Vina Recipes

FAVORITE RASPBERRY TOSSED SALAD

Steps:

• In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the fruit spread, vinegar, oil, salt and pepper. Pour over salad and toss gently to coat.

GOAT CHEESE SOUFFLES AND MIXED GREENS WITH RASPBERRY VINAIGRETTE

Steps:

• Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups.
• Cut one 4-ounce goat cheese log into 6 equal rounds. Place 1 round in each prepared dish. Crumble remaining 4-ounce cheese log into large bowl.
• Bring milk to simmer in small saucepan. Remove from heat. Melt butter in heavy medium saucepan over medium-high heat. Add flour and stir 2 minutes. Gradually whisk in hot milk. Continue cooking until mixture is smooth and resembles thick paste, whisking constantly, about 2 minutes. Pour mixture over crumbled goat cheese in large bowl. Whisk in Parmesan, yolks, herbs and pepper. Cool soufflé base to lukewarm.
• Using electric mixer, beat egg whites with 1/4 teaspoon salt in another large bowl until stiff but not dry. Gently fold 1/4 of egg whites into lukewarm soufflé base to lighten. Fold in remaining egg whites. Divide soufflé mixture among prepared dishes. Transfer dishes to baking sheet and bake until soufflés are puffed and golden brown on top, about 22 minutes.
• Place soufflé dishes on serving plates. Mound Mixed Greens with Raspberry Vinaigrette alongside and serve.

RASPBERRY-GOAT CHEESE SALAD/RASPBERRY VINAIGRETTE

Steps:

• 1. In a jar, combine the oil, vinegar, mustard, and sugar. Cover and shake well.
• 2. In a salad bowl, toss together the salad greens, raspberries and goat cheese. Shake dressing and pour over the salad. Toss and serve immediately.

MIXED GREENS WITH RASPBERRY VINAIGRETTE

Steps:

• Blend vinegar and shallots in blender or processor. With machine running, gradually add oil. Season with salt and pepper.
• Combine romaine, radicchio and endive in large bowl. Toss with enough vinaigrette to coat.

GARDEN GREENS AND GOAT CHEESE PASTA

Steps:

• Pull the tough stems away from the leaves of: 1 bunch of kale (lacinato, Red Russian, or Siberian)
• Put the stems into the compost bucket and wash the leaves in cool water. Drain. Cook the leaves until tender in boiling salted water. Remove from the water and let cool. Bring the water back to a boil and add: 1 pound whole-wheat spaghetti
• While the pasta is cooking, heat a heavy-bottomed skillet over medium-high heat and pour in: 2 tablespoons extra-virgin olive oil
• Stir in the greens and heat through. Move the greens from the center of the pan and add: 2 garlic cloves, finely chopped
• Allow to cook for a minute and stir into the greens. Taste for salt and add as needed. When the pasta is cooked, drain it in a colander, reserving some of the cooking liquid. Add the drained pasta to the greens with: 1/3 cup crumbled fresh goat cheese A pinch of dried chile flakes A drizzle of extra-virgin olive oil
• Stir the greens, pasta, and goat cheese together. The cheese will melt, making a creamy sauce. Add cooking water as needed to loosen. Taste for salt one last time before serving.

GARDEN GREENS WITH RASPBERRIES, GOAT CHEESE & RASPBERRY VINA

Steps:

• In a jar, combine the oil, vinegar, mustard, and sugar. Cover and shake well. In a salad bowl, toss together the salad greens, raspberries and goat cheese. Shake dressing and pour over the salad. Toss and serve immediately.