Kitchen - Recipes

Spring Vegetables with Goat Cheese

Serves 2 for side dish / 1 for main course

Ingredients:

1 Tbsp Butter or Olive Oil
3 Large Scallions or bunching onions¹ sliced into 1/2" rounds
1/4 each Red, Yellow, Orange Bell Pepper cut into 1" cubes
1 1/2 Tbsp Sherry²
1 tsp Celtic Salt³
10-15 Asparagus, depending on size, cut into 2" pieces
1-2 oz Goat Cheese, marinated⁴
1-2 tsp Champagne Vinegar
2 Tbsp Sesame Seeds, toasted

In a medium sautè pan over moderate heat, melt butter. Add olive oil, celtic salt and scallions and sautè until just beginning to get tender. Add bell peppers and asparagus (if they are pretty thick). Continue to sautè for 2-3 minutes before adding sherry. As the vegetables begin to soften, 5-6 min total, add the goat cheese, some of the herbs from the goat cheese marinade, and the champagne vinegar. Cook until the goat cheese is melted and mixed into the vegetables. Remove from heat and toss with the toasted sesame seeds.

Note: If the asparagus are very thin, add them a few minutes later.

¹ I get my bunching onions from http://www.jayhillfarm.com. If you live in the area I strongly suggest you check them out!

² I prefer a good quality sherry rather than what you can purchase in the grocery store. My favorite is Hartley & Gibson's, Amontillado Sherry.

³ Good salt is a must. To order go to http://www.celticseasalt.com.

⁴ Check out http://www.haystackgoatcheese.com. I use their goat cheese in the jar marinated with herbs, olive oil and garlic