July Recipes of the Month
Herbed Goat Cheese
It is Hot, too hot to cook most days, but fresh herbs and
fresh vegetables are all around. So make
this blend of goat cheese and herbs and serve it as part of a cold meal with fresh
veggies.
+ 2 4-ounce packages soft
goat cheese
+ ¼ cup chopped fresh herbs
(such as flat-leaf parsley, tarragon, or chives)
+ 1/8 tsp black pepper
In a food processor, pulse the cheese, herbs, and pepper until creamy. Serve with the crackers.
- 1 10-ounce package couscous
- 4 mediums carrots, coarsely chopped (2 cups)
- 1 tablespoon olive oil
- 2 mediums zucchini and/or yellow summer squash, quartered lengthwise and sliced into 1/2-inch pieces
- 6 green onions, sliced into 1-inch pieces
- ½ cup lime or lemon juice
- ¼ cup olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup chopped walnuts, toasted
- 2 ounces Parmigiano-Reggiano cheese, shaved
Prepare couscous according to package directions. Meanwhile, in a large skillet cook and stir carrots in hot oil for 2 minutes. Add zucchini and green onion; cook and stir 6 minutes or until vegetables are just tender. Transfer couscous to large bowl and fluff with a fork. Add carrot mixture.In a screw-top jar combine lime juice, oil, honey, salt, and black pepper. Cover and shake well. Pour over couscous mixture; toss to combine. Top with walnuts and cheese.
