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Sweet Corn and Baby Arugula Salad with Lemon and Shaved Parmigiano-Reggiano

Sweet Corn and Baby Arugula Salad with Lemon and Shaved Parmigiano-Reggiano


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A light salad that works perfectly as an appetizer or alongside grilled fish or meats.

Ingredients

For the dressing:

  • Juice of ½ lemon
  • ¼ teaspoon kosher salt
  • ½ teaspoon granulated sugar
  • ¼ cup good extra-virgin olive oil

For the salad:

  • 1 ear of sweet corn
  • 4 ounces baby arugula
  • 2 ounces good quality Parmigiano-Reggiano cheese

Directions

Add lemon juice, salt, and sugar to a small stainless steel bowl. Whisk to combine. As you continue to whisk, add the olive oil in a steady stream until it is completely combined. Set aside. Husk the corn making sure to remove the silk and rinse. In a medium stainless steel bowl, stand up the ear of corn and cut the kernels form the cob with a very sharp knife making sure not to cut yourself in the process. Add the arugula and add dressing to taste. Toss with your hands to combine. Divide between 4 chilled salad plates and shave ½ ounce Parmigiano-Reggiano over each salad. Serve immediately.


Arugula, Sweet Corn and Herb Salad

Steam the corn until tender, 4 to 5 minutes. When it is cool enough to handle, cut the kernels from the cobs.
Combine the corn, arugula, herbs and Parmesan in a salad bowl. In a small bowl or measuring cup, whisk together the sherry vinegar, balsamic vinegar, Dijon mustard, garlic, salt, pepper and olive oil.
Just before serving, toss the salad with the dressing. Garnish with the tomato wedges and serve.

Source:

Produce:


Steak Salad with Oven-Caramelized Onions, Sweet Corn, and Gouda Crisps

If you follow me on Instagram, you already know I went on a lovely long weekend to Florida. This trip included eating everything and anything in sight for 5 days. So now that I’m back, a big salad for dinner (but with a little extra steak indulgence to not shock my system LOL) is just what I need!

Sweet balsamic vinegar and bursts of corn combine with the slight bitterness of arugula. Soft, buttery oven-caramelized onions are the perfect compliment for grilled medium-rare steak. Tomatoes provide the needed-acidity to break the richness of the dish. Garnished with aged gouda crisps add saltiness and crunch.

Happy weekend, ladies and gentleman!

Makes: 4 dinner-portion salads

The Ingredients

1 package Campari tomatoes, cut into fourths (or you can use grape tomatoes!)

8 cobs of corn, corn removed from the cobs

4 Spanish onions, cut into thin strips

4, 1/3-pound tenderloin steaks (or another cut of meat if you prefer!)

4 large aged gouda crisps (I get these at Whole Foods, or substitute parmesan crisps)

1/4 cup awesome-quality balsamic vinegar

1 cup extra virgin olive oil

The Steps

For oven-caramelized onions: preheat oven to 375 degrees. Spread onions on an aluminum-foil lined baking sheet. Drizzle about 1/3 cup of olive oil along with a sprinkle of salt. Toss until onions are coated with olive oil, adding more olive oil if needed. Bake for 1 hour, until onions are soft and slightly golden, tossing half way through. Remove from oven and set aside.

For steak: crack pepper on all sides of steak. Grill steaks 3 to 4 minutes a side for medium-rare. Let rest while making the salad.

For the dressing: in a medium bowl, whisk together balsamic, about 1/2 cup olive oil, and salt and pepper to taste. Adjust balsamic to olive oil ratio to meet your taste buds. Set aside.

In a large salad bowl, toss arugula, raw corn, and dressing. Plate in shallow bowl or plate. Sprinkle tomatoes. Add onions to top of greens. Slice steak and lay on top of onions. Garnish with smoked gouda crisps, a bit of salt, and pepper. Serve room temperature.

The Steps with Pictures

For oven-caramelized onions: preheat oven to 375 degrees. Spread onions on an aluminum-foil lined baking sheet. Drizzle about 1/3 cup of olive oil along with a sprinkle of salt. Toss until onions are coated with olive oil, adding more olive oil if needed. Bake for 1 hour, until onions are soft and slightly golden, tossing half way through. Remove from oven and set aside.

For steak: crack pepper on all sides of steak. Grill steaks 3 to 4 minutes a side for medium-rare. Let rest while making the salad.

For the dressing: in a medium bowl, whisk together balsamic, about 2/3 cup olive oil, and salt and pepper to taste. Adjust balsamic to olive oil ratio to meet your taste buds. Set aside.

In a large salad bowl, toss arugula, corn, and dressing.

Plate in shallow bowl or plate. Sprinkle tomatoes. Add onions to top of greens.

Slice steak and lay on top of onions. Garnish with smoked gouda crisps, a bit of salt, and pepper.


Fresh & Sweet Bean Salad with Grilled Chicken

1 can (15 ounces) READ 3 Bean Salad, chilled

1/2 teaspoon coarsely ground black pepper

4 ears fresh sweet corn (see Notes)

1/2 cup finely diced red onion

1/2 medium cucumber, diced into 1/4-inch pieces, peeled if desired

1 medium red bell pepper, diced into 1/4-inch pieces

1/2 cup cherry tomatoes, halved

12 ounces prepared grilled chicken strips (chilled) (see Notes)

DIRECTIONS

Makes 4 servings.

Drain the liquid from the can of READ 3 Bean Salad into a bowl (reserve the beans for later). Whisk honey and black pepper into bean liquid until well incorporated. Let dressing stand while preparing Bean Salad.

Cut corn kernels from cobs. Place corn in large bowl.

Add reserved beans, red onion, cucumber, red bell pepper, cherry tomatoes, and 3/4 of the dressing. Toss well to combine.

Arrange grilled chicken strips on top of the salad. Drizzle with the remaining Dressing.

3 cups frozen corn kernels, thawed, can be used in place of fresh corn.

Grilled chicken strips can be found in the prepared, refrigerated meats section of most supermarkets.


Sweet Corn and Baby Arugula Salad with Lemon and Shaved Parmigiano-Reggiano - Recipes

Serves 4 people
Cooking time 10 minutes

Ingredients
1 cup Romano beans, blanched and chopped
1 cup Blue Lake green beans, blanched and chopped
1/2 cup sweet corn kernels
3/4 cup Macadamia nuts, toasted (hazelnuts would be a great substitute)
shaved parmesan reggiano for garnishing

dressing:
1 tablespoon white wine vinegar
2 tablespoons extra virgin olive oil
Macadamia nut paste (see directions below)
salt & pepper

Directions
Place half of the toasted Macadamia nuts in a small food processor and grind into a paste. Add the vinegar and olive oil and blend together. Season to taste with salt and pepper.

To make the salad, chop the remaining macadamia nuts into halves or quarters. Place the Macadamia nuts, Romano beans, green beans, and corn in a bowl. Add the dressing and toss to combine. Check seasoning (salt and pepper).

To plate, scoop some of the salad into a bowl. Top with shaved parmesan. Enjoy!

Source for Ingredients
raw Macadamia nuts from Oh! Nuts

Blue Lake green beans and extra virgin olive oil from Hollywood Farmers Market (Sunday)

yellow Romano beans and sweet corn from West Hollywood Farmers Market (Monday)


RARE is proud to be OPEN & serving our community once again with delicious Take-Out Food & Drink! Available Monday-Friday 4pm-close and Saturday-Sunday 2pm-close.

To Order, call us at(970) 294-4544

Orders & Payment will be taken over the phone to limit pick-up interaction.

ANTIPASTI

Choose items from any one of the four categories
1 choice $5 | 4 choices $15 | 8 choices $25

Served with Crostini (gluten free crostini available)

HOUSE-MADE CHEESES: Mozzarella, Burrata, Lemon Ricotta

IMPORTED CHEESES: Taleggio, Gorgonzola Piccante, Parmigiano-Reggiano, Pecorino Peperoncino, Piave Vecchio

SALUMI: Prosciutto di Parma, Finochietta, Mortadella, Coppa, Speck

VEGETABLES: Castelvetrano Olives, Pickled Vegetables, Peperonata, Spiced Nuts

APPETIZERS

TOMATO ARANCINI 9
Tomato Risotto, Mozzarella Filling, Marinara Sauce

SHRIMP BRUSCHETTA 13
Sautéed Shrimp, Grilled Ciabatta, White Wine Butter Sauce, Sweet Peppers

BLISTERED CAMPARI TOMATO 15
House-made Burrata, Grilled Ciabatta, Pine Nut Pesto, Balsamic Drizzle

MARGHERITA PIZZETTA Available Gluten Free 13
San Marzano Tomato Sauce, Basil, House-made Mozzarella

SALAMI PIZZETTA Available Gluten Free 15
San Marzano Tomato Sauce, Mozzarella, Finochietta

QUATTRO FORMATTI PIZZETTA Available Gluten Free 15
Mozzarella, Pecorino Romano, Parmigiano-Reggiano, Gorgonzola

SUMMER SWEET CORN ZUPPA 7
Roasted Fingerling Potatoes, Charred Corn, Chives

ROMAINE & KALE CAESAR * 12
Chopped Romaine Hearts, Baby Kale, Ciabatta Croutons, Shaved Parmesan

APPLE ARUGULA SALAD 11
Wild Arugula, Tart Apple, Toasted Almond, Apple Cider Vinaigrette, Pecorino Romano

PASTA & RISOTTO

Available Gluten Free Primi/Full

SUNCHOKE & TRUFFLE RISOTTO 13 / 25
Oven-roasted Sunchoke, White Truffle Oil, Parmigiano-Reggiano

BRASATO & KALE RISOTTO 13 / 25
Braised Beef Shoulder, Fried Kale, House-made Mascarpone

TAJARIN AL RAGÙ 14 / 26
Finely Cut Noodles with Pork Sausage & House-aged Beef Ragù, Parmigiano-Reggiano, Rosemary

LASAGNE 14 / 25
Pasta Layered with House-made Sausage, San Marzano Tomatoes, Pecorino, Mozzarella, Ricotta, Besciamella, Fried Basil

STUFFED PASTA 14 / 26
Sweet Pea & Lemon Ricotta, Toasted Walnuts, Micro Pea Tendril Salad, Besciamella

LINGUINI CARBONARA 14 / 27
Rustichella di Abruzzo Linguini, Guanciale, Garlic, Parmigiano-Reggiano

TAGLIATELLE MARINARA 9 / 17
Hand-cut Pasta, San Marzano Tomatoes, Parmigiano-Reggiano

WE HAVE WINE by the glass & bottle & cocktails

Our full wine list is available for to-go bottled wine purchases or even by the glass. Please click here to see our list of Cocktails, Beer & Wine by the Glass.

House-aged steaks

Served with Potato Purée and Sautéed Spinach
8 oz. Filet * 42
10 oz. Dry-aged New York Strip * 40
14 oz. Dry-aged Rib Eye * 42
24 oz. Bone-in Dry-aged New York Strip * 66
32 oz. Fiorentina * 87

Sauces:
Aged Balsamic Vinegar | Salsa Verde | Chianti-veal Demi Glace | Truffle Butter

Dry-aging is done in-house & a minimum of 21 days

ENTREES

POLPETTE BEVEVINO (Available with Pasta) 24
Oven Baked Meatballs of Beef & Pork, Grilled Polenta Cake, Arrabbiata or Marinara Sauce, Parmigiano, Fried Basil

BRASATO 27
Braised Beef Shoulder, Potato Purée, Sautéed Spinach, Braise Jus, Gremolata

BRANZINO PUTTANESCA 29
Colorado Striped Bass, Olives, Heirloom Tomatoes, Roasted Summer Vegetables, Wine White Butter Sauce

CHICKEN AL MATTONE 27
Chicken Breast with Lentil Ragu, Sautéed Spinach, and Salsa Verde

DRY-AGED BURGER * (served with fries) 13
6 oz. House-ground Burger, Mayo, Arugula, Tomato, Red Onion, House-made Bun
Add-ons 3
House-cured Pancetta | Fontina Cheese | Truffle Fries

SIDES

All priced at $8
Lentil Ragù
Polenta
Grilled Asparagus
Potato Purée
Sautéed Spinach
Chili-glazed Brussel Sprouts
Truffle Fries

FAMILY STYLE Serves 4-6 people

TRAY OF LASAGNE 45
(take & bake – please order 24 hours in advance)
Pasta Layered with House-made Sausage, San Marzano Tomatoes, Pecorino, Mozzarella, Ricotta, Besciamella, Fried Basil

TAGLIATELLE MARINARA 24
Hand-cut Pasta, San Marzano Tomatoes, Parmigiano-Reggiano

TAKE AWAY STEAKS (raw)
10 oz. Dry-aged New York Strip * 28
14 oz. Dry-aged Ribeye * 30
8 oz. Beef Tenderloin Filet * 30

BISTECCA DINNER (serves 2-4) 125
Includes:
32 oz Fiorentina *
Potato Purée
Broccolini
2 Salads (choice of mixed and/or caesar)
2 Full-sized Servings of Tagliatelle Marinara

DESSERT

CHERRY CROSTATA Please allow 30 minutes 18
Lemon Ricotta, Flaky Pastry Crust, House-made Blueberry Gelato

CHOCOLATE HAZELNUT TORTE 9
Flourless Chocolate Cake, Nocciolata Buttercream, Toasted Hazelnuts, and Vanilla Gelato

ROSEMARY OLIVE OIL CAKE 8
Lemon Glaze, Mascarpone, Burnt Rosemary Sprig

WILDFLOWER & HONEY PANNA COTTA 7
Orange Chocolate Ganache, Orange Supremes, Local Honeycomb


Burgers

includes choice of mixed green salad, house-cooked potato chips, or french fries
complimentary coleslaw available upon request

substitute hand-cut sweet potato fries — 3

Brewski Burger &ndash 13.5

lettuce, tomato, bacon, mushrooms, choice of sharp cheddar, american or swiss cheese, served on a potato roll
add sunny-side up egg —2

Cheeseburger &ndash 12.5

lettuce, tomato, choice of sharp cheddar, american or swiss cheese, served on potato roll

Pimento Cheeseburger &ndash 14

Vienna Red Lager and Ore House IPA-pickled pimento cheese, bacon, bread and butter pickles, pickled jalapenos, crispy fried onion rings, served on potato roll

Drunk Monk Burger &ndash 14.5

Wee Heavy Ale-caramelized onions, mushrooms, arugula, rosemary truffle aioli, brie cheese, served on potato roll
add sunny-side up egg —2

Zeus Burger &ndash 15

lamb and beef burger, cucumber, red onion, feta cheese aioli, green herb sauce, served on potato roll

Grilled Falafel Burger &ndash 14

cucumber, tomato, arugula, feta cheese aioli, served on grilled naan

Santa Fe Turkey Burger &ndash 14

guacamole, tomato, bacon, pepper jack cheese, ancho honey mayonnaise, served on potato roll

Asian Salmon Burger &ndash 14.9

fried nori, pickled vegetables, cucumber, pickled ginger, wasabi soy mayonnaise, potato roll


Here are some of our favorite ways to use CHEVOO! Feel free to change them up with your favorite flavors and let us know your new creations @CHEVOOlife!

Roasted CHEVOO Carrots

Oven roast whole carrots and beets in CHEVOO infused-oil. Add salt, pepper, fresh herbs, CHEVOO goat cheese and drizzle some additional oil for extra flavor to spruce up this side dish. Yum!

Roasted Peppers with Goat Cheese

Slice peppers in half, remove seeds, and brush with CHEVOO infused-oil. Grill open side down, flip, add CHEVOO goat cheese and grill to your liking. Enjoy this beautiful side dish, perfect for entertaining.

Goat Cheese & Roasted Pepper Bruschetta

Brush CHEVOO’s infused-oil on sliced artisan bread and grill in a frying pan. Then fry peppers in a generous amount of CHEVOO's infused-oil. Add fried peppers to toast and top with CHEVOO goat cheese to finish off this delicious appetizer. We love enjoying it as a special snack too.

Goat Cheese and Tomato Salad

Slice fresh tomatoes, crumble CHEVOO’s smoked salt goat cheese, add basil leaves, drizzle CHEVOO’s rosemary-infused oil and a splash of red wine vinegar to finish. Toss salad and enjoy as a delicious side dish, snack, or appetizer!

Cheesy CHEVOO Grilled Corn

Grill cobbs of sweet corn, smear on CHEVOO’s chili chèvre goat cheese, drizzle on CHEVOO’s lemon-infused oil, and sprinkle with parmesan. Serve and enjoy this as a gorgeous side dish or appetizer.

Goat Cheese Marinated T-Bone

Grill steaks to your liking and in the final moments add a cube or two of your favorite CHEVOO goat cheese flavor, melt to perfection and enjoy! A rich and flavorful favorite of ours for entertaining.

Goat Cheese Avocado Toast

Smash (or slice) avocado on toast and top with your favorite flavor of CHEVOO goat cheese, and drizzle with a bit of flavored oil. Our favorite Aussie-style breakfast!

CHEVOO Chicken Spinach Salad

Step 1: Lightly season chicken breasts with salt and pepper. Slice the lemon in half.

Step 2: In a medium skillet, heat 1-2 Tbsp. infused CHEVOO olive oil, and grill the chicken for about 6 minutes per side. Lay the lemon halves face down in the pan and grill until softened and browned.

Step 3: Slice the onion and avocado and dice the cucumber.

Step 4: Add spinach to a platter top with the vegetables, chicken, and CHEVOO marinated goat cheese. Squeeze the lemons and drizzle oil.

Serve as a delicious side salad while entertaining - or enjoy it all for yourself! Yum.

  • 1 Jar CHEVOO Dill Pollen & Garlic
  • 1 lb chicken breasts
  • 1 Cucumber
  • 1 Avocado
  • 1 Bag Baby Spinach
  • 1 Lemon
  • 1/2 Red Onion

Grilled Peach and Radicchio Salad with Goat Cheese

Open the jar of CHEVOO and using a brush, dip it in the olive oil and then brush the peach and radicchio halves. Put them face side down on the grill, and grill until dark marks are made. Take off the grill and slice the peaches, and cut the radicchio into ribbons. Remove the goat cheese cubes from the CHEVOO jar and halve. In the jar, add about 2 tablespoons of balsamic vinegar to the remaining olive oil. Shake vigorously to make your vinaigrette. Combine all of the ingredients in a bowl and toss together with a few tablespoons of dressing. Serve and enjoy this colorful salad dish!

  • 1 Jar CHEVOO Rosemary and Sea Salt
  • 2 Tbsp balsamic vinegar
  • 2 Handfuls arugula
  • 1 Small head of radicchio
  • 1 Peach

Peach & Prawn Salad with Goat Cheese

Toss prawns, garlic powder and sweet chili sauce in a bowl to coat, cover and refrigerate for 30 minutes. Bring a skillet with 2 tablespoons of olive oil from the CHEVOO jar to medium-high heat and sear the prawns for 2-3 minutes per side or until desired doneness.

Arrange sliced peaches, avocado and cress on a platter followed by cooled shrimp and CHEVOO goat cheese crumbles. Sprinkle with chives, drizzle olive oil and serve with lemon or lime wedges! Voila - the perfect summer goat cheese salad!

  • 1 Jar Urfa Chili & Lemon marinated goat cheese
  • 1 lb Peeled deveined prawns
  • 1tsp Garlic powder
  • 1/4 Cup sweet chili sauce
  • 2 Large peaches
  • 1 Medium avocado
  • 4 Cups highland cress
  • 2 Tbsp Chives

Easy Chickpea CHEVOO Mezza Bowls

Combine 1 cup cooked chickpeas, a handful of sliced tomatoes, 2 sliced Persian cucumbers, a bit of peeled zucchini, pickled onions, mint, thyme, and crushed pistachios. Divide the ingredients among two bowls, drizzle generously with CHEVOO's infused oil, top with CHEVOO goat cheese, and season to taste. Yum! We love this fresh take on one of our favorite salads.

Heirloom Tomato Salad with CHEVOO Goat Cheese

Arrange the tomatoes and CHEVOO goat cheese on a platter. Scatter with the herbs. Drizzle with the vinaigrette as needed. For the dressing: Combine all the ingredients in a bowl and whisk to combine. Adjust salt and pepper as needed. Enjoy this goat cheese salad as a refreshing snack or serve as a vibrant side dish while entertaining.

  • 4 Ripe heirloom tomatoes
  • 1 Cup cherry heirloom tomatoes
  • 1 Cup of tiny baby tomatoes
  • 1/2 Cup CHEVOO Dill Pollen and Garlic marinated goat cheese
  • Small basil leaves
  • Dill leaves
  • Mint leaves
  • 1 Lemon
  • 1 Tablespoon champagne vinegar (or red wine vinegar)
  • 2 Cloves garlic
  • 1 Shallot
  • 1/3 Cup olive oil

Roasted Fig & CHEVOO Goat Cheese Tarts

  1. Heat oven to 425F.
  2. Brush each square with CHEVOO’s Italian Black Truffle marinating oil and sprinkle with Parmesan.
  3. Top each square with onions and half a fig.
  4. Brush more oil over fig and onions, lightly season with salt and pepper and bake for 18 to 25 minutes or until golden brown.
  5. Remove from oven and allow tarts to cool, about 5 minutes.
  6. Top each tart with a generous amount of crumbled goat cheese, a small cluster of red currents (if using) and some sliced chives. Serve.

This is one of our favorite flavorful snacks that we can't get enough of!

  • CHEVOO Italian Black Truffle marinated goat cheese
  • red currents
  • sliced chives
  • 3 extra-large mission figs
  • 1/4 Small red onion
  • 2 oz Parmesan cheese
  • 1 (9”x9”) sheet puff pastry

CHEVOO Goat Cheese Burger

Step 1. Using your hands, mold the patties so that they are slightly larger than the patty. Generously season each side with salt and pepper.

Step 2. In a large nonstick skillet, add about ½ tablespoon of canola oil on medium-high heat. Add your burger patties - for medium rare, cook on each side for approximately 4 minutes.

Step 3. While burgers are cooking, place arugula into a small mixing bowl and add in about 1-2 spoonful’s of the truffle olive oil from the CHEVOO jar. Season with salt and pepper and mix until well coated.

Step 4. Spread 2 cubes of the CHEVOO goat cheese on the top side of the bun.

Step 5. When patties are done, transfer to the bottom bun. Top with arugula and drizzle the hot honey over top. Top with the goat cheese spread top bun and enjoy right away!

Greek Cauliflower Rice Salad Bowls

Simply mix together the prepped ingredients in a large bowl. Garnish with a hefty dose of crumbled CHEVOO goat cheese, Red pepper flakes, extra cilantro or basil, and lemon slices. We love this as a side dish or refreshing appetizer!

  • 1 jar CHEVOO marinated goat cheese (any flavor is amazing with this!)
  • 2-3 tbsp of olive oil from CHEVOO marinated goat cheese
  • 1 small to medium head cauliflower
  • 1/2 teaspoon minced garlic
  • 1 cup grape leaves
  • 1/4 cup pumpkin seeds
  • 1 cup tomatoes
  • 1/4 cup cilantro - marinated green olives
  • 1/2 lemon, juiced

Grilled Chicken and CHEVOO Salad

To make this salad, fill the plate with butter lettuce and top it with sliced, grilled chicken breasts in 1/2 inch slides. Add 1/4 of a red onion, kalamata olives, dried cranberries and CHEVOO truffled goat cheese. Add salt, pepper, a little lemon juice, and drizzle with olive oil and serve!

Creamy Pesto Pasta with CHEVOO

  1. Add pesto to a large, heat resistant bowl. Make spreadable by adding olive oil from CHEVOO goat cheese.
  2. Prepare a deep pan with boiling water. Salt. Cook pasta al dente.
  3. Using tongs, transfer pasta to bowl with pesto and toss to coat evenly. No need to strain first, the starch in the water will help make pesto more saucy. Add more pesto/CHEVOO olive oil as needed.
  4. Add CHEVOO goat cheese and basil (tear with hands, no fancy chopping necessary), toss so cheese melts and is uniformly distributed with pesto.
  5. Plate pasta, top with Parm and serve for a delicious dish.

Spring Bean Goat Cheese Crostini

In a medium bowl, toss the green and yellow bean mix and radishes with 6 tablespoons of vinaigrette, coating evenly. Spread each crostini with 1 teaspoon of the marinated goat cheese and top with a small pile of bean mix, dividing the bean mix evenly. Garnish each crostini with an equal amount of mint and 2 strips of preserved lemon. Sprinkle with sea salt, arrange on the plate and serve. A delicious goat cheese appetizer.

  • 12 tp CHEVOO marinated goat cheese
  • 1 tsp Dijon mustard
  • 2 tsp White verjus
  • 2 tsp Champagne vinegar
  • 1 tsp Lemon juice
  • 1 tsp Minced shallot
  • 1 Tbsp Chopped chives
  • 1 Tbsp Chopped flat-leaf parsley
  • 1 Tbsp Chopped tarragon
  • 1 Tbsp Chopped Mint
  • 1/4 c Rice oil
  • 1/4 lb Green beans
  • 1/4 lb Yellow wax beans
  • 4 Breakfast radishes
  • 1/2 Preserved Lemon
  • 1 Baguette
  • 4 Chopped mint leaves

Prosciutto & Goat Cheese Dates

Open each date and carefully fill with about 1/2 tsp of goat cheese. Cut the slices of prosciutto into quarters. Wrap one piece of prosciutto around each date. Drizzle with balsamic reduction and sprinkle with fresh basil leaves. It's the perfect side dish or appetizer for entertaining!

  • CHEVOO Smoked Salt + Rosemary Goat Cheese + Olive Oil
  • 12 pitted noor dates
  • 3 slices prosciutto
  • 1 tsp balsamic reduction
  • 8-10 basil leaves

Goat Cheese and Citrus Charcuterie Board

Brighten up your day – and your taste buds – with this citrus-inspired charcuterie board with CHEVOO goat cheese! Thanks for the inspiration @seecandycook!

  • CHEVOO Urfa Chili & Lemon or Tupelo Honey & Lime
  • Your choice of citrus, olives, and charcuterie!

Sweet and Fresh CHEVOO Cheeseboard

We're loving this beautiful cheeseboard! To balance the acidity of a bright, fresh sauv blanc wine that brings sweet citrus notes and light acidity, we pair it with CHEVOO goat cheese. The acidity cuts through the richness of the goat cheese and the light, clean flavors complement each other perfectly. Add lots of fresh and dried fruit to complement the light sweetness, and keep the crackers plain & simple to act as a vehicle for the cheese and/or palette cleanser between bites. Yum!

‘Cheese Is A Meal’ Cheeseboard

Cheeseboards for the family are always a hit, no matter what's going on. We love your 'Morale Booster Board' with CHEVOO Goat Cheese + Oil, @cheeseisameal! Dig in!

Cheeseboard Sharing Spread

We are looking forward to sharing many goat cheese boards like this one with friends in person soon! Cheers to this stunning creation by @theboardloon, featuring your favorite CHEVOO Goat Cheese + Oil flavor or creamy Goat Cheese Spread.

Let’s Graze Together Cheeseboard

Fridays always look better with goat cheese boards by @grazetogether. It’s the perfect plan for a night in, if you ask us. What's your favorite CHEVOO Goat Cheese flavor to round out your cheese board favorites?

Charcuterie, Crackers, Cheese

Let the simple, high quality ingredients sing. Snack on few of the key ingredients for an ideal afternoon: charcuterie, crackers, and CHEVOO Goat Cheese. What else do you need?!

CHEVOO Mixed Greens and Strawberry Spring Salad

Enjoy this refreshing mixed greens, herb, strawberry, and CHEVOO Dill Pollen & Garlic Goat Cheese + Olive Oil salad -- this one is straight from @graes_provisions' hydroponic garden in her backyard! It’s simply springtime in a bowl, through and through. Enjoy!

  • CHEVOO Dill Pollen & Garlic Goat Cheese + Olive Oil
  • Mixed Greens
  • Strawberries
  • Herbs of your choosing

Goat Cheese Grazing Platter

Dive into this packed-to-the-brim grazing platter – we promise you'll be dreaming of it later. Include any CHEVOO Goat Cheese flavor or creamy spread of your choice! Thanks for including us in this masterpiece, @zojograze! Check out her grazing platter inspiration here.

CHEVOO Prosciutto Wrapped Melon with Basil

Wow, @cookathomemom knows a thing or two about how to put together a cheeseboard that both tastes and looks delicious! We’re loving the addition of prosciutto and melon together with CHEVOO Goat Cheese + Oil.

Impress your guests with this simple and delicious appetizer! Prosciutto Wrapped Melon with Basil, served with a simple gluten free cheese board with CHEVOO, alongside some gluten free crackers and nuts. It’s perfect as an appetizer, side dish, or refreshing snack! Head over to her website for the recipe.

Almost too good to eat. almost!

CHEVOO Vegetable Platter

Create a fresh take on our regular CHEVOO cheeseboards -- here’s an, ‘Eat your Veggies!’ Salad Board, celebrating all the fresh and delicious summer veggies we love! Plus your favorite CHEVOO Goat Cheese + Oil flavor or Spread, of course. Love your delicious creation, @plattermeupcolorado!

  • Little Gem
  • Petite Carrot
  • Baby Cauliflower
  • Celery
  • Sugar Snap Peas
  • French Radish
  • Belgian Endive
  • Parmesan Crisp
  • Peas Crisp
  • Parmesan Toast
  • Aged Gouda
  • CHEVOO Goat Cheese + Oil
  • Pickled Onion
  • Green Olive
  • Lemon Roses

Classic CHEVOO Cheeseboard

Warning: magnificent CHEVOO Goat Cheese cheeseboards may cause giant grins! Pair our delicious goat cheese with fresh fruit, spreads, and crunchy crackers for the ultimate sharing masterpiece. Thanks, @blossomvalleyboards!

CHEVOO Goat Cheese Stuffed Mini Peppers

Put a little pep in your step with these CHEVOO Roasted Sea Salt & Rosemary goat cheese stuffed mini peppers. Dash with a bit of red pepper flakes, or any seasoning of your choosing! The perfect midday snack, side dish, or appetizer.

Easy Goat Cheesy Black Truffle Khachapuri

This Easy Cheesy Black Truffle Khachapuri with CHEVOO Goat Cheese is what dreams are made of. So, let’s put on that apron and make them come true! Make the most amazing breakfast, brunch, lunch, or dinner meal that will leave you wishing you made five more (at least…). Love your delicious creation, @gcheung28! Head over to her blog for the recipe.

CHEVOO Cheese Board Tips & Tricks

Here are some cheese board tips to add a pinch of spice to your day-to-day and celebrate the little wins in style with @board_oh_!

Always start by placing your CHEVOO Urfa Chili & Lemon Goat Cheese + Olive Oil on different ends of your board for sharing or for smaller groups, use CHEVOO as the centerpiece.

  • A variety of cured meats and salamis turns things up a notch. Here we used spicy Calabrese, Pepper Salami, Chorizo, and a Chianti salami.
  • Add some color to that board with a mix of fruits and veggies, such as green and red grapes, apples, cucumbers, and colored cherry tomatoes.
  • Nuts included are pistachios and Marcona almonds, but feel free to add what you like best!
  • A few hearty items such as roasted red pepper hummus, olives and falafel will take your board to another level.
  • For crunch elements, we used fig crackers and mini brioche bread, which creates a delicious pairing.
  • We added an EXTRA pow to this platter by stuffing dates with CHEVOO Urfa Chili & Lemon Goat Cheese + Olive Oil! Remove the pit and stuff each date with a half a cube of CHEVOO.

Thanks to @darcygrafphoto for the gorgeous shot!

Strawberry Salad with CHEVOO

Bring on strawberry season! Try this refreshing salad, perfect for summer. Made with spinach and grilled chicken, topped with CHEVOO Italian Black Truffle Goat Cheese, strawberries, maple glazed walnuts, maple vinaigrette, balsamic glaze, and Everything But the Bagel seasoning. Dig in!

Thanks to @everything_but_the_bagel for this fresh dish!

Linguine Pomodoro with CHEVOO

Try out this simple, mouth-watering pasta dish for dinner topped with CHEVOO Italian Black Truffle Goat Cheese! Best enjoyed with family and friends. Created by the fantastic @eatwithmeusa!

  • Linguini pasta
  • 1 x 28 oz canned San Marzano tomatoes
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/4 teaspoon sugar
  • Pinch of salt and pepper
  • CHEVOO Italian Black Truffle Goat Cheese

In a sauce pan over medium heat, add olive oil and minced garlic. Sauté for approximately 2-3 minutes. While garlic is being sautéed, pulse the canned tomatoes in a blender to form a purée. Add puréed tomatoes to the sauce pan. Add salt, pepper and sugar to the mixture and stir. Bring the sauce to a boil and then reduce the heat for about 12 minutes. Mix in the cooked linguini to the sauce. Plate and top with CHEVOO Black Truffle Goat Cheese.

CHEVOO Avocado Toast

Positive vibes and avocado toast for perfect summer mornings! Enjoy this fresh start to your day, or as a snack, thanks to @eats.and.the.city.

  • CHEVOO Goat Cheese + Olive Oil
  • Avocado
  • English Muffins
  • Chili Powder
  • Salt

Mash avocado with chili powder and salt.

Toast the English Muffins

Add avocado smash to toast and then top with CHEVOO’s marinated Goat Cheese + Olive Oil.

CHEVOO Summer Salad

We love bright, beautiful summer salads. The more colorful, the better! Mix up your salad game using CHEVOO Goat Cheese + Olive Oil with fresh inspiration from @eats.and.the.city!

  • CHEVOO Goat Cheese + Olive Oil
  • 1 Cucumber
  • 1 Carrot
  • 1/2 a can of Hearts of Palm
  • 1/2 a can of Beets
  • 1/2 Red Pepper
  • 1/2 Tomato
  • 1/2 Avocado

Chop all veggies and add to bowl.

Add CHEVOO’s marinated Goat Cheese + Olive Oil.

Flavor with dressing of your choice.

*measurements vary depending on size of salad *

Apricot + CHEVOO Goat Cheese Galette

Enjoy this gorgeous combination of flavors on your new favorite galette: tart apricots, savory truffles, rich goat cheese, sweet honey, and peppery arugula. Perfect for any wonderfully warm evening with a glass of vino. Cheers! Thanks to @eggsandbuttah for the recipe!

Instructions:

Wash and cut all apricots in half, removing the pit. Place in a bowl to toss with lemon juice, sugar, thyme. Let sit for about 10-20 minutes to release natural juices. Add the flour and coat evenly if it’s very liquidy add 2tbs total.

In the meantime, roll your pie dough out, and place on a parchment paper lined baking sheet. Start in the center by adding an apricot face down and working around in a circle, leaving a 1.5in or so rim. Once you’ve added all the apricots (you may have extra you can add to the top if you want). Add the juices left at the bottom of the bowl into the top of the galette. This will help create that jammy goodness. Gently fold over the pie crust however you want. This is a galette not a fancy crimped pie.

Mix the half and half and the egg yolk and generously brush the crust that you’ve folded over. This will ensure a beautiful golden crust. You can season your crust with flakes of sea salt.

Place the assembled galette in the freezer for 20 minutes to firm back up. This helps with that flaky crust.

Preheat oven to 375 bake for 35-40 minutes, until golden brown and flaky. Times may vary so keep an eye if you know your oven runs very hot.

Remove and let cool, top with CHEVOO Goat Cheese + Olive Oil tossed arugula. Drizzle aromatic honey on top of the arugula. More sea salt to taste.

  • CHEVOO Italian Black Truffle Goats cheese: 3-4 tbs broken up into pieces
  • Homemade or your favorite frozen pie crust (12in round)
  • 5-6 apricots halved or as many as you need to fill the pie crust
  • 1/4 cup sugar
  • 1.5tbs-2 AP flour (see note)
  • Juice of 1 lemon
  • 2-3 sprigs of fresh thyme
  • 1/2 cup Arugula
  • Olive oil to taste
  • Flaked sea salt to taste
  • 2tbs half and half
  • 1 egg yolk
  • Honey to taste

Roast Potatoes with CHEVOO

Did you know there are more than 4,000 varieties of native potatoes, mostly found in the Andes?! And all of them extra delicious when roasted and paired with CHEVOO Goat Cheese + Olive Oil. Thanks to @feyginfoto for this delectable dish!

INGREDIENTS:
½ cup chicken broth or water
½ cup olive oil
½ cup freshly squeezed lemon juice
1 tbsp kosher salt
3 lbs large Yukon Gold potatoes
1 tbsp dried oregano
2 oz of CHEVOO Dill Pollen & Garlic Goat Cheese + Olive Oil

Meat-Free Summer Cheeseboard

No meat - no problem! The amazing @theboardroompleasanton loaded up this meat-free board with fresh fruit, colorful accents, lots of delicious cheese and local produce, including some beautiful mulberries! CHEVOO Smoked Salt & Rosemary Goat Cheese + Olive Oil compliments it perfectly.

INGREDIENTS:
* Cypress Grovers Humboldt Fog
* Beehive Cheese Barely Buzzed
* Point Reyes Toma
* Point Reyes Baby Blue
* Marin French Brie
* Manchego
* CHEVOO Smoked Salt & Rosemary Goat Cheese + Olive Oil
* Hummus
* Tzatziki
* Dalmatia Fig Jam
* Blood Orange
* Grapes
* Strawberries
* Mulberries
* Peaches
* Cherries
* Radish
* Daikon radish
* Cucumber
* Yellow tomatoes
* Celery hearts with leaves
* Dried figs
* Garnish with fresh herbs

CHEVOO Goat Cheese Pastry Puffs

Thanks to @calicookinblondie26 for this scrumptious Goat Cheese and Brie Pastry Puff recipe! Made with caramelized onions, brown sugar, thyme, rosemary, and topped with black raspberry jam and CHEVOO Goat Cheese + Olive Oil and brie cheese. A tasty little treat!

Use a muffin tin and place one Crescent Roll in each place and mold it around. In a separate pan place a little butter and chopped onions. Let them cook for a few minutes then add some brown sugar. Let it cook for two minutes more to take on the flavor.

Then, place the caramelized onions in the muffin tins. Sprinkle some CHEVOO Goat Cheese + Olive Oil on top and Brie cheese on others – or combine them!

Bake them for about 15 minutes. After they come out of the oven, put a little blackberry jam on top with fresh rosemary.

CHEVOO Rainbow Veggie Sandwich

We LOVE this gorgeous creation by @grilledcheesesocial! We’ll be eating this beautiful veggie sandwich for many days to come. Made with carrot hummus, avocado, pickled beets, banana peppers, sweet hot pickled jalapeños, cucumber, tomato, and CHEVOO Zesty Citrus & Honey Spread on toasted sourdough. It's unbelievably good!

  • 2 tbsp CHEVOO Zesty Citrus & Honey Spread
  • 2 slices Sourdough
  • 2 tbsp Carrot Sriracha Hummus
  • 1/2 Avocado, thinly sliced and salted
  • 8 Pickled Beet Slices
  • 2 tbsp Banana Peppers
  • 2 tbsp Sweet Hot Pickled Jalapeños
  • 8 Cucumber Slices
  • 4 Tomato Slices, salted

Toast sourdough and smear one piece with CHEVOO Zesty Citrus & Honey Spread and the other with the hummus.

Place the avocado on the hummus slathered bread then stack the beets, jalapeños, banana peppers, cucumbers and tomatoes.

Top with the CHEVOO Spread slice and wrap sandwich tightly with parchment paper.

Use a serrated knife to slice the sandwich in half. Eat immediately or refrigerate until ready.

CHEVOO Sun Dried Tomato Skewers

A fun and delicious appetizer for any occasion! Loving these refreshing bites that feel like a taste of summer. Thanks for sharing, @theboardloon!

  • 1 Jar of CHEVOO Smoked Salt & Rosemary Goat Cheese + Olive Oil
  • 1 Jar of Sun Dried Tomatoes in Oil
  • 1 Packet of Basil
  • 4 inch Bamboo Cocktail Picks

Put basil + 1/2 of one piece of CHEVOO Goat Cheese + a sun dried tomato on a skewer.

CHEVOO Corn Salad

This corn salad with CHEVOO Urfa Chili & Lemon Goat Cheese + Olive Oil will be hard to forget, that's for sure. A new favorite courtesy of our new friend @handwritten.recipes. Can't wait to make this a staple in our lives!

Cook cleaned and peeled corn on the cob in a pot of boiling water for 5 to 7 minutes. Bring out and cut through the corn lengthwise to get all the corn and leave the middle husk.
In a cast iron skillet, add 2 tbsp of vegetable oil, add sliced onions and char on high heat, add the corn and cherry tomatoes and quickly char everything together.
In a salad bowl, add the above charred vegetables, add some sliced cucumber, fresh mint and fresh cilantro leaves, add CHEVOO Urfa Chili & Lemon Olive Oil, top with salt, pepper, lemon and CHEVOO Urfa Chili and Lemon Goat Cheese. Enjoy!

Peach Goat Cheese Crostini

It’s time for a new, perfect summer recipe. This Peach Goat Cheese Crostini created by @cheers_and_chews is music to our taste buds. It can be tossed together on the fly, and will not disappoint! Enjoy!

  • CHEVOO Goat Cheese + Olive Oil - 1 jar of Tupelo Honey & Lime
  • Baguette - Sliced thin and toasted
  • Peach - 1 whole peach chopped up
  • Blueberries - 1/2 cup left whole
  • Thyme - 1/2 tablespoon
  • Sea Salt for seasoning

In a bowl, mix the peaches, blueberries, thyme, a pinch of salt and 2 tablespoons of the olive oil out of the jar of CHEVOO. Once your crostini is ready, spread half a cube of the goat cheese on each one, add a scoop of the peach mix on top and sprinkle with some flakey sea salt.

Rosemary Goat Cheese Stuffed Mushrooms

New Amazing Appetizer Alert! The talented @cheers_and_chews made Rosemary Goat Cheese Stuffed Mushrooms for happy hour, and there's no way you can eat just one! It's a savory and creamy combo made for a great bite.

  • CHEVOO Goat Cheese and Olive Oil - 1 jar Smoked Salt & Rosemary
  • Baby Bella Mushrooms - 8 Oz container
  • Rosemary - 1 tsp minced
  • Prosciutto - 1 slice
  • Salt and Pepper for taste

Start by cleaning the mushrooms and removing the stems. Dice the stems and saute? in a pan with 1 tablespoon CHEVOO olive oil from the jar, the minced rosemary and salt and pepper. Once cooked down, mix that in a bowl with the 7 cubes of CHEVOO goat cheese from the jar. Once mixed, fill each mushroom with the CHEVOO goat cheese mixture. Bake the mushrooms in the oven at 400 degrees for 20 mins. Simultaneously, take your one piece of prosciutto and toast on the same pan with the mushrooms for about 10 mins. Remove then crumble when the mushrooms finish baking. Once the mushrooms are cooked, sprinkle with the prosciutto crumble.

Rosemary & Sesame Tomato Galette

Wake up your senses with @bee.the.love's incredible Rosemary & Sesame Tomato Galette, the perfect morning meal.

  • 1/4 Cup CHEVOO Smoke Salt & Rosemary Marinated Goat Cheese
  • 1/2 Cup Parmigiano Reggiano Cheese
  • 1 Tablespoon Fresh Rosemary
  • 1 1/2 Cup All Purpose Flour
  • 1/2 Cup Cold European Butter, cut into slabs
  • 1/2 Cup Ice Cold Water
  • 2 Pints Local Tomatoes
  • 1 Tablespoon Salt
  • 1 Egg
  • 1 Tablespoon Water
  • 2 Tablespoons Sesame Seeds

Step 1: In a food processor, add the cheese and rosemary then blend until crumbled.

Step 2. Sprinkle in the flour and pulse until just combined.

Step 3. Next, add the butter and pulse until it resembles cornmeal.

Step 4. Pour the ice cold water then pulse until it just comes together.

Step 5. Transfer the mixture to a clean surface then pre-shape into a disk.

Step 6. Cover with plastic wrap and place in the fridge to chill for at least one hour.

Step 7. In the meantime, slice the tomatoes into 1/2″ thickness.

Step 8. Transfer to a bowl then coat with salt. (This will enhance the flavor and draw out the juices to avoid a soggy pastry).

Step 9. When the dough is ready, preheat the oven to 400 degrees F and roll out to 1/2″ thickness.

Step 10. Transfer to a cast iron skillet or a lined baking sheet then spread the CHEVOO Marinated Goat Cheese in the center of the dough.

Step 11. Use a towel to dry off excess moisture from the sliced tomatoes before transferring and filling the skillet. Afterwards, gently gold over the sides of the dough.

Step 12. Whist together the egg and water and brush over the crust, then sprinkle the sesame seeds over the brushed areas.

Step 13. Transfer to the oven and bake for 30-40 minutes or until golden brown. When ready, remove from the oven, share, and enjoy!

Roasted Beet Salad with CHEVOO Marinated Goat Cheese

The perfect end-of-Summer salad with rustic and tangy flavors. Thanks to @acookscanvas for crafting this refreshing salad!

  • 4 oz. CHEVOO Dill Pollen & Garlic Marinated Goat Cheese
  • 3 Red Beets
  • 3 Golden Beents
  • 2 Cups Watercress
  • 2 Tablespoons Olive Oil
  • 3 Tablespoons White Balsamic Vinegar
  • 1 Tablespoon Honey
  • 1 Large or 2 Small Garlic Cloves, Minced
  • 1 Teaspoon Meyer Lemon Juice
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Cracked Black Pepper

To prepare the vinaigrette:
Combine olive oil, vinegar, honey, garlic, and lemon juice. Add salt and pepper to taste. When the beets and watercress are plated, drizzle vinaigrette on top. Serve immediately.

To roast the beets:
Preheat oven to 375’F. Scrub the beets and pat dry. Wrap individually in foil and bake for

90 minutes or until tender. Remove from oven and unwrap, allowing beets to cool. Under running water, rub skins from beets, being careful to keep the red and gold beets separate to avoid staining. Slice beets into quarters or thinner if desired and arrange on plates, top with a handful of watercress and drizzle with vinaigrette, then add goat cheese just before serving.

CHEVOO Italian Black Truffle & Pesto Pasta

A dreamy pasta dish loaded with our favorite ingredients: Italian Black Truffle Marinated Goat Cheese and Pesto. @twobitches_inakitchen created this simple, yet delicious pasta recipe that you have to try!

  • 4 oz. CHEVOO Italian Black Truffle Marinated Goat Cheese
  • 1 Cup Walnuts
  • 1 Cup Fresh Basil
  • 3 Tablespoons Olive Oil
  • Salt & Pepper to Taste

Step 1. Toss the walnuts, goat cheese, and fresh basil in a food processor and blend until smooth.

Step 2. Drizzle the olive oil in last to offset any bitterness. *Use the marinated oil from the goat cheese jar for added flavor infusion!

Step 3. Scrape down the side of the mixer until all ingredients are well mixed.

Step 4. Spoon your homemade goat cheese pesto over pasta, zoodles, or use as a spread!

Step 5. Serve this up with a Sauvignon Blanc or a Gruner Veltliner and enjoy!

CHEVOO Goat Cheese Stuffed Figs

Bite-sized perfection are these goat cheese stuffed figs! @briemyboard crafted these mini delights by topping halved figs with CHEVOO Smoked Salt & Rosemary Marinated Goat Cheese, black pepper, honey, and a hint of thyme.


Recipe Summary

  • 6 large ears of corn, shucked
  • 8 scallions
  • 4 ounces pancetta, cut into 1/4-inch dice
  • 1/2 cup extra-virgin olive oil
  • 12 ounces cremini mushrooms, halved or quartered if large
  • Kosher salt
  • Pepper
  • 1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
  • 1/2 teaspoon honey
  • 1 teaspoon apple cider vinegar
  • 4 ounces frisée, white and light green parts only (4 cups), torn into bite-size pieces
  • 2 tablespoons snipped chives
  • Shaved Gruyère cheese, for serving

In a pot of salted boiling water, cook the corn until crisp-tender, 5 minutes. Let cool, then cut the kernels off the cobs.

Meanwhile, in a large cast-iron skillet, cook the scallions over high heat until charred on the bottom, about 3 minutes. Cut into 2-inch lengths.

In the same skillet, cook the pancetta over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer to a paper towel&ndashlined plate to drain. Pour off all but 1 tablespoon of fat from the skillet.

Heat 2 tablespoons of the oil in the skillet. Add the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until browned, 5 to 7 minutes.

In a large bowl, whisk the lemon zest and juice with the honey, vinegar and remaining 1/4 cup plus 2 tablespoons of olive oil. Season the dressing with salt and pepper. Add the corn, scallions, pancetta, mushrooms, frisée and chives and toss to coat season with salt and pepper. Top the salad with shaved Gruyère and serve.


Sweet Corn and Baby Arugula Salad with Lemon and Shaved Parmigiano-Reggiano - Recipes

Spring Strawberry Salad (seasonal)
Mixed Greens, Sliced strawberries, cranraisins, toasted almonds, goat cheese with our house-made strawberry vinaigrette

Fall Harvest Apple Salad
Mixed Greens & spinach, sliced apples, candied walnuts, dried cherries, NC smoked blue cheese crumbles with apple cider vinaigrette

Hell or High Water-melon Salad (seasonal)
Summer Watermelon, Cucumber, Red Onion, Feta, Mint and Organic Greens, tossed in a Lemon-Herb Vinaigrette

Everyday I’m Brusselin’
Organic Mirco & baby greens, roasted brussel sprouts, sweet corn, sunflower seeds, baby tomatoes & a dijon-vinaigrette

Arugula & Pear Salad
Spicy arugula, mixed greens, fresh pear slices, dried cranberries, candied pecans, crumbled goat cheese with white balsamic vinaigrette

Classic Caesar
Romaine leaves, house-made croutons, tomatoes and shaved Parmesan with a homemade Caesar dressing

Redneck Caesar
chopped romaine, tomatoes, cucumbers, house-made cornbread croutons, pimento-bacon-ranch dressing

Farmers Market Salad
Baby Greens, cucumbers, shredded carrots, onions, peppers and tomatoes with choice of 2 dressings

Rustic Red Bliss Garlic Mashed Potatoes

Cheesy Baked Au Gratin Potatoes

Coconut Basmati Rice with Toasted Almonds

Twice Baked Potatoes
stuffed with bacon, cheese, sour cream and chives ($1 up charge)

Italian Wild Rice Pilaf

Baked Macaroni & Cheese
made-from-scratch 4 cheese sauce baked to perfection, yum! ($1 up charge)

Sweet Potato Hash
A blend of sweet, red and Yukon potato baked with olive oil, chopped red peppers and caramelized onions

Penne Pasta
your choice of alfredo, pesto, marinara or vodka sauce

Parmesan & Lemon Grilled Brussel Sprouts ($1 up charge)

Seasonal Grilled Vegetables
A beautiful display of local grilled & sliced vegetables. Select 5: summer squash, zucchini, purple & white onions, baby carrots, red peppers, button mushrooms, green beans, brussel sprouts, roasted cauliflower
Accompanied by: roasted garlic cloves & tri-color baby heirloom tomatoes

Roasted Asparagus Spears ($1 up charge)

Sweet Bourbon Candied Carrots

Roasted Winter Vegetables
carrots, onions, peppers, brussels sprouts, butternut squash, turnips

Sauteed Garden Green Beans OR Broccoli with Garlic & Olive Oil

Fresh Collard Greens
better than your grandmas, slowly simmered with lots of love (and bacon)

Gluten-Free

We offer a wide range of gluten-free options and recipes to ensure that your catering experience is the best possible.

Vegan

We're proud to offer options which are free of animal byproducts for our customers who take a special interest in the vegan lifestyle.

Vegetarian

We offer a diverse range of delicious vegetarian-safe delights for customers who have chosen to refrain from meat products.



Comments:

  1. Elzie

    Wonderful topic

  2. Bhric

    I don't want to develop this theme.

  3. Shakabei

    Well, bring, prodigal, welcome back.



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