Chevre Cheesecake with Berry Compote

Ingredients

  • 3 gluten free cookies
  • 3 tablespoons unsalted butter
  •  1 ½ cups fresh chevre (we recommend starting with plain chevre, but try experimenting with different flavors for new and exciting cheesecakes!)
  • ½ cup sugar
  • 2 eggs + 2 egg yolks
  • ½ cup kefir
  • 2 teaspoons honey
  • ½ vanilla bean, scraped of it’s seeds
  • Pinch of Kosher or sea salt
  • 2 cups berries of choice
  • ¼ cup sugar
  • Optional fresh mint, for garnish

Instructions

  1. Preheat oven to 375°. Line the bottom of a spring form pan with a round of parchment paper.
  2. In a food processor or large zip-top bag, crush cookies to a crumbly meal. Add melted butter and combine until crumbs resemble wet sand.
    Press cookie crumbs into bottom of pan and bake for 10 minutes. Remove and let cool while you assemble cheesecake filling. Reduce oven to 355°.
  3. In bowl of food processor, combine all filling ingredients except for eggs. Once smooth, add in eggs and pulse 5-6 times until fully incorporated, being careful not to overwork eggs.
  4. Pour filling into crust and bake for 30-35 minutes. The center of the cheesecake should jiggle slightly when you remove it, but not be liquid. Allow to cool between 4 hours and overnight before serving.
  5. To make the compote, combine berries and ¼ cup sugar. Toss well, let sit for 30 minutes, and place over top cheesecake. Garnish with fresh mint if desired.

Spring Veggie Egg Bake

Ingredients

  • 7 eggs
  • 1 cup kefir
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon hot pepper sauce, optional
  • 1 cup aged goat cheese of choice
  • 1 medium zucchini, chopped
  • 2 cups fresh broccoli florets
  • 2 cups coarsely chopped fresh spinach
  • ½ cup shredded carrots
  • ½ cup cherry tomatoes, quartered

Instructions

  1. Preheat oven to 350°. In a large bowl, whisk together eggs, kefir, salt, pepper, and optional hot sauce.
  2. Fold in ¾ cup cheese and fresh vegetables.
  3. Spread into an 11” x 7” greased baking dish. Sprinkle top with remaining ¼ cup cheese.
  4. Bake covered for 30 minutes. Uncover and bake an additional 15 minutes, or until a knife inserted in the center comes out clean.
  5. Let stand 10 minutes before slicing and serving.

Feta Bruschetta

Ingredients

  • 2 ears corn, husks and silk removed
  • 1 small zucchini, diced into small pieces
  • 1 medium diced sweet pepper, about 1 cup (it’s also great to use several small peppers for a variety of colors in your final bruschetta)
  • 1 small red onion, diced fine
  • 4 medium scallions (green onions), thinly sliced
  • zest and juice of one lemon
  • 4 tablespoons olive oil
  • ¼ teaspoon sea salt
  • 1 cup diced feta
  • 3 tablespoons fresh thyme leaves
  • freshly ground black pepper
  • 1 fresh baguette or other long loaf, sliced on the bias and toasted

Instructions

  1. Wrap ears of corn in plastic wrap and place in microwave on high power for 2 minutes. Remove and allow to cool slightly before unwrapping. Slice corn from cob.
    Place corn, zucchini, pepper, green onions and lemon zest in a medium size bowl. Toss to combine.
  2. Drizzle with lemon juice and olive oil and sprinkle with sea salt. Toss again.
  3. Add feta and thyme, reserving 1 tablespoon of thyme for garnish. Fold together, being careful not to break up feta too much.
  4. Transfer to a serving bowl and sprinkle with reserved thyme and freshly ground black pepper. Serve with crostini.

Stacked Roast Veggie Enchiladas

Ingredients

  • 1 large hot pepper, or two small ones, diced
  • 2 large sweet peppers, sliced thin
  • ½ head of cauliflower, cut into ½” chunks
  • 1 small sweet potato, peeled and cut into ½” cubes
  • 1 medium onion, halved and slivered
  • 1 cup corn kernels, fresh or frozen
  • 3 tablespoons high heat oil
  • 1½ teaspoons ground cumin
  • 2 garlic cloves, minced
  • Salt and black pepper, to taste
  • ½ cup fresh cilantro, chopped
  • 2 handfuls baby spinach leaves
  • 9-10 corn tortillas, halved
  • 4 ounces fresh cheese

Instructions

  1. Preheat oven to 425°. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
  2. Place peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle oil and sprinkle the cumin and minced garlic over top. Season with salt and pepper, then use your hands to mix everything together. Spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown. Shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 °.
  3. Grease a 9×9 baking dish. Toss vegetables with cilantro. In your baking dish, layer tortillas, roast vegetables, cheese, and spinach. Repeat until you are out of ingredients.
  4. Cover with foil, bake for 20 minutes, then bake for 10 minutes uncovered. Allow to rest 10 minutes before serving.

Lamb Kofta with Herby Yogurt

Kofta are a sort of Middle Eastern meatball, prepared and grilled like a kebab. They are delicious when served in warm pita along with fresh veggies, or by themselves on a big salad. 

Ingredients

For the kofta

  • 1 lb ground lamb (or beef)
  • 2 cloves garlic, minced
  • 1 cup parsley, chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground red chili
  • 1 teaspoon each salt and pepper

For the herby yogurt

  • 1 cup plain, unsweetened yogurt
  • 1 clove garlic, finely chopped
  • 2 teaspoons olive oil
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cumin
  • ¾ cup Italian parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh oregano, chopped
  • Salt and pepper to taste

Instructions

  1. Put ground meat, herbs, spices and seasoning into a bowl and thoroughly mix all the ingredients.
  2. Using damp hands firmly shape the kofta into 3oz oblong balls and skewer them for ease of cooking. In another bowl add the yogurt and the finely chopped Italian parsley, thyme and oregano leaves. Add crushed garlic, olive oil and spices. Stir to combine then taste and adjust the seasoning.
  3. On a medium high heat, grill the koftas for about 7 mins to medium rare.
  4. Serve with warmed pita, hummus, and a big leafy salad.