Tag: goat cheese

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Roasted Asparagus and Strawberry Salad

Happy Summer! It’s been a minute here on the Dinner on the Couch blog– baby Winnie is already 2 months old! I mean, she’s the cutest! (pic below) We are obsessed!

Gone (for now) are the days of complicated recipes– little girlfriend likes to be held and entertained most minutes of the day, and she gets what she wants! I have been making lots of QUICK, fresh meals that are ready in a flash and make great leftovers. Meals like this Roasted Asparagus and Strawberry Salad are exactly what I’m talking about.

Roasted Asparagus and Strawberry Salad, with goat cheese, grilled chicken, and balsamic vinaigrette

Why I love it:

  • Green leaf lettuce— The very best for a summer salad, if you ask me. Soft yet crisp, slightly sweet and buttery… the perfect base. I buy 2 heads of it every weekend at the Farmer’s Market!
  • Sweet strawberries— need no real introduction. Just a quick chop and throw them in the bowl.
  • Roasted asparagus— It really only roasts for a few minutes in a super hot oven, and it can be done in advance. I love how roasting brings out a deep, earthy flavor.
  • Goat cheese— I’m all about it. Goat cheese adds the perfect creaminess, but feta could be a great substitute too!
  • Balsamic vinaigrette— This recipe is a true winner, and perfect on summery veggies and fruit!

Give this recipe for Roasted Asparagus and Strawberry Salad a try and let me know what you think!

asparagus, strawberry and goat cheese salad

Roasted Asparagus and Strawberry Salad

Morgan
Refreshing, delicious, & satisfying
Print Recipe Pin Recipe
Course Main Course, Salad
Servings 4 people

Equipment

  • Roasting pan and parchment paper

Ingredients
  

  • 1 bunch asparagus
  • 1 tbsp olive oil
  • Salt and pepper
  • 3 chicken breasts, grilled and sliced Or shredded rotisserie chicken
  • 1 bunch green leaf lettuce, torn and washed
  • 1 1/2 cup strawberries, sliced
  • 4 oz goat cheese, crumbled

Balsamic Dressing

  • 1/3 cup olive oil
  • 3 tbsp balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 1/4 tsp crushed red pepper
  • Salt and pepper

Instructions
 

  • Preheat oven to 400 degrees. Line roasting pan with parchment paper.
  • Remove tough ends from asparagus by snapping 1-2 inches off the bottom of each stalk. Place asparagus on roasting pan, toss with 1 tbsp olive oil, season with salt and pepper. Roast in the oven for 15 minutes, tossing after 10 minutes. Allow to cool slightly and chop into 1-inch pieces.
  • To make dressing: whisk together Dijon mustard, balsamic vinegar, and seasonings in a small bowl. Whisk in olive oil until dressing is combined.
  • Assemble salads: Fill bowls with lettuce, and top evenly with strawberries, asparagus, sliced chicken, and goat cheese. Drizzle with dressing and serve immediately.

Notes

Dressing will last up to 1 week in the fridge.
Keyword asparagus, goat cheese, salad, strawberries

Tried this recipe? Be sure to tag @dinneronthecouch so I can cheer you on!

Our littlest love!! Bow and blanket are from Caden Lane
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French-Style Omelet with Goat Cheese and Herbs

This omelet is simple and comes together quickly. A true French omelet is just eggs, butter, and seasoning, cooked using a swirling technique to ensure even cooking. The omelet I made here is less traditional, but also little less tricky, and rolled with goat cheese which makes everything better in my opinion! Here are a few things to keep in mind when making this beautifully cooked, soft, French-style omelet:

  1. Nonstick skillet– You do NOT want your eggs to stick! Eggs are one of the few foods I always prefer to cook in a nonstick skillet. A well-seasoned cast iron pan is also perfect for eggs.
  2. Medium-low– Even cooking throughout is ideal, and if the temp is too high, you’ll get spots that are overcooked and tough. Don’t rush it. Set the temperature to medium-low. Also, you don’t let the eggs brown!
  3. Butter- Since the temperature is low, butter is the perfect cooking fat to use for eggs. The butter shouldn’t sizzle (if it does, the pan is too hot), so once it melts, swirl it in the pan and add the beaten eggs. Of course you could use olive oil or another fat if you prefer!

French-Style Omelet with Goat Cheese

This omelet cooks almost entirely flat, then is rolled at the very end.
5 from 1 vote
Print Recipe Pin Recipe
Total Time 5 minutes
Course Breakfast, Main Course
Cuisine American, French
Servings 1 person

Equipment

  • 8-inch nonstick pan
  • Silicone or rubber (soft) spatula

Ingredients
  

  • 1 tbsp butter
  • 2 eggs
  • 2 tsp fresh chives, chopped
  • 2 tsp fresh parsley, chopped
  • 1 oz goat cheese, crumbled

Instructions
 

  • Melt butter over medium-low heat in nonstick skillet.
  • Meanwhile, beat 2 eggs in a small bowl until light yellow color, about 30 seconds.
  • Add eggs to pan and swirl to coat. Immediately stir eggs through with spatula to incorporate butter and lift away from the pan. Cook over medium-low until edges begin to set. Using the spatula, gently tilt skillet away from you and lift edges of cooked egg so that the runny egg is exposed to direct heat and cooks. Continue gently lifting the edges of the egg and tilting the skillet until the runny egg no longer runs off of the omelette.
  • Add fresh herbs, goat cheese, and a little salt and pepper.
  • Turn off heat. Using spatula, slowly roll one side of the omelette toward the center of the pan and continue to roll once or twice more until all filling is rolled up.
  • Transfer to a plate, top with more herbs and enjoy!

Notes

Feel free to switch up the herbs and type of cheese to make it your own. And remember, when using nonstick skillets, never use metal utensils or you will scratch the coating.
Keyword eggs, goat cheese, herb, omelette

Tag @dinneronthecouch when you make this, so I can cheer you on!

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Roasted Beet and Goat Cheese Pizza

This spring (in quarantine), we built our first garden in our backyard. If you ask my husband what we grew this year, he will say, “We grew a fence.” That part was definitely the most work! We planted seeds and hoped for the best after that job. To our delight, we had a great first year of gardening, growing mostly flowers, pumpkins, and some vegetables.

Our first harvest was 3 rows of beautiful beets! Ollie LOVED harvesting beets, pulling the big greens stems up from the ground to reveal big, purple beetroots. Of course, spraying the beets off with the hose was the most fun thing ever for a 2-yr-old! I know ALL of us were really proud of this harvest.

Ollie the Jr. Beet Farmer

Roasted beets are one of my top-favorite fall foods, and in my opinion they taste SO much better with goat cheese! And don’t all delicious veggies deserve to have a go on pizza?! Try this fun take on pizza by topping it with roasted beets and creamy goat cheese.

Caramelized onions are SUPER good on pizza too!
beetza

Roasted Beet and Goat Cheese Pizza

Morgan
Beetzza anyone?
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American

Equipment

  • Half-sheet roasting pan for beets
  • Pizza pan, roasting pan, or pizza stone for pizza
  • Parchment paper
  • Small food processor for basil vinaigrette

Ingredients
  

  • 1 recipe pizza dough or store-bought dough
  • 3 cups beets, peeled and cubed
  • 1-2 tbsp olive oil
  • Salt and pepper
  • 3-4 oz fresh mozzarella, torn or sliced
  • 2-3 oz goat cheese, crumbled
  • 3-4 fresh basil leaves, for garnish

Basil Vinaigrette

  • 1 small shallot
  • 1 garlic clove
  • 1/4 tsp crushed red pepper
  • 1/2 tsp salt
  • Freshly ground black pepper
  • 2 cups fresh basil leaves, packed
  • 1 tbsp red wine vinegar
  • 1/2 cup olive oil

Instructions
 

Prepare basil vinaigrette

  • Pulse shallot and garlic clove in food processor until minced. Add salt, pepper, and red pepper and pulse once more.
  • Add packed basil leaves, vinegar, and about 1 tbsp (eyeball it) olive oil to the food processor and begin blending. Add remaining oil in a small stream with the motor running. Process until basil vinaigrette is a smooth consistency, about 1-2 minutes.

Roast beets

  • Preheat oven to 400 degrees. Place diced beets on a parchment-lined roasting pan and coat with olive oil, salt and pepper. Roast for 40 minutes, or until browned.

Prepare pizza

  • Preheat oven to 500 degrees with roasting pan or pizza stone inside.
  • Stretch portions of dough to 8-10 inches wide on parchment paper (or cornmeal if using pizza stone and peel).
  • Spread 1-2 tbsp basil vinaigrette on dough with the back of a spoon. Top evenly with beets, mozzarella, and goat cheese.
  • Slide pizza on parchment paper onto hot roasting pan (be careful!) and bake until cheese is bubbly, about 8-10 minutes. Finish with a few basil leaves.

Notes

I use Roberta’s Pizza Dough recipe from NYT Cooking.
Basil Vinaigrette is adapted from What’s Gaby Cooking.
Keyword basil, beets, goat cheese, mozzarella, pizza

If you try this recipe, be sure to tag @dinneronthecouch so I can cheer you on!