Garden Lettuces with Baked Goat Cheese

• 3 small logs fresh goat cheese (12 to 14 oz. total)
• 1/2 cup extra-virgin olive oil; more as needed
• 3 to 4 sprigs fresh thyme 
• About 1 cup fine fresh breadcrumbs
• 1 Tbs. chopped fresh marjoram or thyme (or a mix of the two)
• 2 to 3 Tbs. sherry vinegar or redwine vinegar
• Salt and freshly ground black pepper to taste
• 3/4 lb. garden lettuces: small oak leaf, red leaf, arugula, mâche, and any other tender lettuce greens, washed and dried well

Slice the goat cheese into 16 or more disks, each 1/2 inch thick. In a small dish, arrange the disks snugly and pour the olive oil over them (add more if needed to cover). Add the sprigs of thyme, cover with plastic, and marinate in the refrigerator for a few hours or overnight.

Heat the oven to 400°F. In a small bowl, mix the breadcrumbs with the marjoram or thyme. Remove the goat cheese from the marinade (reserving the oil) and coat with the breadcrumb mixture. Line a baking sheet with foil and put the cheese disks on it. Bake until the cheese is lightly bubbling and golden brown, 6 to 8 minutes.

In a small bowl, whisk the vinegar and 1/2 cup of the olive oil from the marinade. Taste for balance, adding more vinegar if necessary. Season with salt and pepper.

Toss the lettuces with the vinaigrette and arrange the greens on salad plates. On each mound of lettuce, lay two slices of goat cheese, browner side up.

Goat Cheese Blintzes

For the crepes:

• 2 large eggs, at room temperature
• 1 cup regular or low-fat goat milk (or cow milk, if you must)
• 1 cup all-purpose flour
• 1/4 tsp. salt
• Goat butter (or unsalted cow butter, if you must), for greasing the skillet

For the filling:

• 8 ounces fresh chevre or soft goat cheese
• 1 large egg yolk
• 2 Tbs. granulated sugar
• 1/2 tsp. pure vanilla extract
• 4 Tbs. goat butter (or unsalted cow butter, if you must)

Make the crepes:

Whir the two eggs and the milk in a blender (preferably) or a food processor fitted with the chopping blade until creamy. Add the flour and salt; blend or process until smooth.

Lightly grease an 8-inch nonstick skillet with a little butter on some wadded up paper towel. Set the skillet over medium heat, let it warm up a bit, then pour in 2 Tbs. of the flour batter. Swirl and shake the skillet so that the batter evenly covers its bottom. Cook until set, about 30 seconds. Flip the crepe, then cook for another 30 seconds or so, just until firm. Transfer the crepe from the skillet to a plate or cutting board; cover with a clean kitchen towel. Butter the skillet again, add 2 more Tbs. of batter, and keep going, repeating ad nauseam, until you have 16 crepes.

Fill and cook the blintzes

For the filling, stir the fresh chèvre or soft goat cheese, egg yolk, sugar, and vanilla in a big bowl until creamy. Set one of the crepes on your work surface, mound 2 tsp. of this cheese mixture in the middle of the crepe, flatten the filling a little, fold the two sides of the crepe to your left and right over the filling, fold up the bottom, the part nearest you. Now roll the crepe away from you so that it folds up into a little packet. Set aside under a clean kitchen towel and continue filling all the crepes.

Heat a large skillet over medium heat. Add 2 Tbs. of the butter and about half the blintzes. Fry them on both sides until crisp and brown, about 4 minutes in all, turning once. Transfer these to a serving platter, add the remaining 2 Tbs. butter to the skillet, and fry the rest of them.

Black Bean & Goat Cheese Quesadillas with Guacamole

Quesadillas are inherently quick and easy to prepare, and this one even more so. Assemble the quesadillas up to a day ahead and cook just before serving, or cook them a few hours ahead and reheat (wrapped in foil) in a 350°F over for 10 minutes.

• 3 Tbs. olive oil
• 1 small yellow onion, finely chopped
• 15-1/2-oz. can black beans, rinsed and drained
• 1 tsp. ground cumin
• 1 tsp. chili powder
• Kosher salt and freshly ground black pepper
• 1/2 cup chopped fresh cilantro
• 1 large or 2 small ripe avocados, pitted and peeled
• 2 tsp. fresh lime juice; more to taste
• 3 to 4 oz. fresh goat cheese, crumbled
• 6 flour tortillas, 8 inches across

In a medium skillet, heat 2 Tbs. of the oil over medium heat until hot but not smoking. Add the onion and sauté, stirring, until it softens, about 5 minutes. Add the beans, cumin, chili powder, and 1/2 cup water and cook, stirring occasionally, until almost all the water has evaporated, 5 to 7 minutes. Take the pan off the heat. With the back of a fork, break up the beans to make a chunky mash. Stir in half of the cilantro and season with salt and pepper.

In a small bowl, combine the avocado, lime juice, and remaining cilantro and use a potato masher or the back of a fork to mash into a chunky paste. Season to taste with salt and pepper; add more lime juice if you like.

Spread the black bean mixture evenly over three of the tortillas. Scatter the goat cheese over the beans and cover with the remaining tortillas. Lightly coat a large heavy skillet or griddle with oil (about 1 tsp.) and heat over medium heat. Set one of the quesadillas in the skillet and cook until lightly browned, about 2 minutes. Flip the quesadilla over and brown on the other side for another 1-1/2 minutes. Remove from the pan, cook the remaining quesadillas (add more oil to the pan each time) and cut each into eight wedges. Serve each wedge with a dollop of the guacamole.

Goat Cheese, Lemon & Chive Turnovers

• 4 oz. fresh goat cheese (about 1/2 cup), at room temperature
• 1/4 cup thinly sliced fresh chives
• 1/4 cup minced yellow onion
• 1 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• Flour for dusting
• 1 sheet frozen puff pastry, thawed overnight in the refrigerator

Position a rack in the center of the oven and heat the oven to 400ºF.

In a medium bowl, mash the goat cheese with a fork. Add the chives, onion, lemon zest, 1/2 tsp. kosher salt, and 1/4 tsp. pepper. Stir until well combined.

On a lightly floured surface, unfold the pastry sheet and lightly dust with flour. Use a rolling pin to roll the sheet into a 12-inch square. Cut the dough into 9 squares. Put equal amounts of the filling (about 1 Tbs.) onto the center of each square. Moisten the edges of a square with a fingertip dipped in water. Fold the dough over to form a triangle, gently pressing to remove air pockets around the filling and pressing the edges of the dough together. Use the tines of a fork to crimp and seal the edges of the turnover. Repeat this process with the other dough squares.

Arrange the turnovers on a cookie sheet and bake until the turnovers are puffed and golden all over, 15 to 18 minutes. Let them cool on a rack for a few minutes and serve warm.

Goat Cheese Panna Cotta with Caramelized Figs

Panna cotta, a smooth custard, is typically made with cream, but this recipe adds buttermilk and fresh goat cheese for a tangy flavor.  Topped with caramelized figs, this is an unusual and elegant dessert.

• 2 tsp. unflavored gelatin
• 2 cups heavy cream
• 3/4 cup sugar
• 1 cup fresh goat cheese, softened
• 1-1/2 tsp. pure vanilla extract
• 1 cup buttermilk
• 4 ripe fresh figs, cut in half

Sprinkle the gelatin over 4 teaspoons water to soften. Set aside.


Meanwhile, in a large saucepan, combine the heavy cream and 1/2 cup of the sugar. Bring to a simmer over medium heat but do not let boil, then turn off the heat and whisk in the softened goat cheese, whisking until the pieces of cheese are totally incorporated and the mixture is smooth. Add the vanilla and the softened gelatin and whisk again to dissolve the gelatin. Whisk in the buttermilk. Strain the hot mixture through a fine-mesh strainer into a pitcher with a pour spout.


Lightly grease 6 large or 8 small ramekins. Pour the mixture into the ramekins and refrigerate for at least 3 hours or overnight.


Just before serving, caramelize the figs: Dip the cut sides of the figs into the remaining 1/4 cup sugar and caramelize them with a home-use blowtorch or by placing them under a broiler, cut side up, for 1 minute.


When ready to serve, carefully dip the bottom of each ramekin into a baking pan of hot water for about 10 seconds. Wipe the bottom of the ramekins dry, then run a thin knife around the edge of the molds to loosen the panna cotta. Set a chilled dessert plate over the top of a ramekin, then flip the plate and ramekin over at the same time, inverting the mold onto the plate. Repeat with the remaining ramekins. Garnish with the caramelized figs and serve immediately. You can also serve the panna cotta in the ramekins, with the figs on the top or alongside.

Honeyed Fig and Goat Cheese Tart

This is a simple but stunning way to enjoy fresh figs. When figs aren’t available, you can make this tart with other fresh fruit, such as apricots, pears, or strawberries.

• Unbleached all-purpose flour, for dusting
• 1 sheet (half of a 17.3-oz. package) frozen puff pastry, thawed overnight in the refrigerator
• 4 oz. fresh goat cheese, softened
• 1/4 cup honey (preferably dark)
• 8 ripe, fresh figs (6 if large), preferably 4 black and 4 green, stemmed and quartered lengthwise
• 1/2 tsp. finely chopped fresh rosemary
• Kosher salt

Position a rack in the center of the oven and heat the oven to 475°F.

Lightly dust a sheet of parchment with flour. Unfold the pastry, place on top of the parchment, and lightly dust with flour. Roll out the pastry to a 10-inch square. Prick all over with a fork at 1/2-inch intervals. Make a 3/4-inch border on all sides by pressing the edge of a ruler into the pastry to mark it. Fold the pastry over at the markings to make a double-thick rim. Transfer the pastry on the parchment to a rimmed baking sheet. (The pastry can be prepared up to this point a few hours ahead and kept in the refrigerator.) Bake until the center is golden-brown and puffed, about 8 minutes.

Meanwhile, combine the goat cheese and 2 Tbs. of the honey in a medium bowl. Spread the cheese mixture inside the border of the puff pastry. Arrange the figs on the cheese, alternating colors if you like. Sprinkle with the rosemary and 1/8 tsp. salt. Bake until the rim of the pastry is golden-brown, about 7 minutes.

Drizzle with the remaining 2 Tbs. honey and cool for about 15 minutes before slicing and serving.

Winter Greens with Black Olive Vinaigrette & Warm Marinated Goat Cheese Croutons

• 2 logs (1/4 lb. each) fresh goat cheese
• 1/4 cup plus 2 tsp. extra-virgin olive oil
• 2 tsp. fresh thyme leaves, lightly chopped
• Freshly ground black pepper
• 8 slices (1/2-inch thick) baguette or thin Italian loaf, cut on the diagonal
• 1 large clove garlic, cut in half lengthwise
• 6 lightly packed cups of bite-size chicory and escarole (or other winter greens of your choice)
• 1 large Belgian endive (about 1/2  lb.)
• 1 recipe Black Olive Vinaigrette 
• Sea salt or kosher salt

Marinate the goat cheese:

Cut each goat cheese log into four equal rounds, using a thin, sharp knife dipped in hot water. Arrange the rounds in one layer in a nonreactive container. Pour 1/4 cup of olive oil evenly over the cheese. Sprinkle with the thyme and grind on some pepper over the cheese. Cover and marinate for at least 2 hours in the refrigerator. Remove the cheese from the refrigerator 30 minutes before tossing the salad.

Make the croutons:

Heat the oven to 350°F. Rub the sliced bread all over with the cut sides of the garlic clove. Spread the bread slices out on a heavy baking sheet and drizzle with the remaining 2 tsp. olive oil. Put the sheet in the oven and toast the bread (without turning) until the edges are lightly golden and the bread is crisp, 10 to 12 minutes. Let the toasts cool on a rack.

Assemble the salad:

Wash the chicory and escarole and spin dry well. Trim off the brown root end from the endive and cut the endive crosswise into 1-inch-thick crescents. Use your fingers to separate the leaves. Discard the firm rounds of core. Toss the endive with the chicory and escarole.

Heat the oven to 400°F. Put the croutons on a rimmed baking sheet and lay one round of cheese on each crouton. Use a knife to spread the cheese so that it completely covers the bread and drizzle the olive oil marinade over the croutons. Put the baking sheet in the oven for 5 minutes to heat the goat cheese.

While the croutons are warming, set aside about 2-1/2  Tbs. of the vinaigrette and toss the salad with the remaining vinaigrette. Season the salad with salt and pepper to taste.

Remove the croutons from the oven and dab a bit of the reserved vinaigrette on top of each. Serve the salad on individual plates with one crouton alongside.

Honeyed Fig and Goat Cheese Tart

This is a simple but stunning way to enjoy fresh figs. When figs aren’t available, you can make this tart with other fresh fruit, such as apricots, pears, or strawberries.

• Unbleached all-purpose flour, for dusting
• 1 sheet (half of a 17.3-oz. package) frozen puff pastry, thawed overnight in the refrigerator
• 4 oz. fresh goat cheese, softened
• 1/4 cup honey (preferably dark)
• 8 ripe, fresh figs (6 if large), preferably 4 black and 4 green, stemmed and quartered lengthwise
• 1/2 tsp. finely chopped fresh rosemary
• Kosher salt

Position a rack in the center of the oven and heat the oven to 475°F.

Lightly dust a sheet of parchment with flour. Unfold the pastry, place on top of the parchment, and lightly dust with flour. Roll out the pastry to a 10-inch square. Prick all over with a fork at 1/2-inch intervals. Make a 3/4-inch border on all sides by pressing the edge of a ruler into the pastry to mark it. Fold the pastry over at the markings to make a double-thick rim. Transfer the pastry on the parchment to a rimmed baking sheet. (The pastry can be prepared up to this point a few hours ahead and kept in the refrigerator.) Bake until the center is golden-brown and puffed, about 8 minutes.

Meanwhile, combine the goat cheese and 2 Tbs. of the honey in a medium bowl. Spread the cheese mixture inside the border of the puff pastry. Arrange the figs on the cheese, alternating colors if you like. Sprinkle with the rosemary and 1/8 tsp. salt. Bake until the rim of the pastry is golden-brown, about 7 minutes.

Drizzle with the remaining 2 Tbs. honey and cool for about 15 minutes before slicing and serving.

Zucchini Tart with Lemon Thyme and Goat Cheese

When preparing the dough for this gorgeous tart, don’t omit the white vinegar: It makes the crust flaky and tender.

• 1-1/4 cups all-purpose flour
• 5 oz. cold unsalted butter
• Kosher salt
• 1/2 tsp. white vinegar
• 1-1/2 lb. zucchini, trimmed and sliced into 1/8-inch-thick rounds
• Freshly ground black pepper
• 2 Tbs. extra-virgin olive oil
• 8 oz. plain goat cheese, softened
• 1 tsp. chopped fresh lemon thyme

Tip:

If you can’t find lemon thyme, use 1 tsp. chopped thyme and 1/4 tsp. finely grated lemon zest instead.

In a food processor, pulse the flour, butter, and 3/4 tsp. salt until the butter is the size of small peas. Add the vinegar and 3 to 4 Tbs. cold water, pulsing until the dough just comes together. Shape the dough into a 1-inch-thick disk; wrap in plastic and chill for 30 minutes. Roll the dough on a well-floured surface into an 11-inch round that’s 1/4-inch thick. Put the dough on a baking sheet, cover with plastic, and chill until ready to use, at least 30 minutes.

In a colander, toss the zucchini with 2 tsp. salt and drain for 30 minutes. Gently squeeze the slices with your hands to release excess water and transfer to a medium bowl.

Position a rack in the center of the oven and heat the oven to 400°F. Toss the zucchini with 1 Tbs. of the olive oil and pepper to taste. In a small bowl, mix the goat cheese with the lemon thyme and salt and pepper to taste. Spread the cheese over the dough, leaving a 1/2-inch border. Arrange the squash rounds in tightly overlapping concentric circles all the way to the edge of the dough. (The rounds will shrink as they cook.) Drizzle with the remaining 1 Tbs. olive oil and bake until the zucchini is golden-brown, 40 to 50 minutes.

Garden Lettuces with Baked Goat Cheese

• 3 small logs fresh goat cheese (12 to 14 oz. total)
• 1/2 cup extra-virgin olive oil; more as needed
• 3 to 4 sprigs fresh thyme 
• About 1 cup fine fresh breadcrumbs
• 1 Tbs. chopped fresh marjoram or thyme (or a mix of the two)
• 2 to 3 Tbs. sherry vinegar or redwine vinegar
• Salt and freshly ground black pepper to taste
• 3/4 lb. garden lettuces: small oak leaf, red leaf, arugula, mâche, and any other tender lettuce greens, washed and dried well

Slice the goat cheese into 16 or more disks, each 1/2 inch thick. In a small dish, arrange the disks snugly and pour the olive oil over them (add more if needed to cover). Add the sprigs of thyme, cover with plastic, and marinate in the refrigerator for a few hours or overnight.

Heat the oven to 400°F. In a small bowl, mix the breadcrumbs with the marjoram or thyme. Remove the goat cheese from the marinade (reserving the oil) and coat with the breadcrumb mixture. Line a baking sheet with foil and put the cheese disks on it. Bake until the cheese is lightly bubbling and golden brown, 6 to 8 minutes.

In a small bowl, whisk the vinegar and 1/2 cup of the olive oil from the marinade. Taste for balance, adding more vinegar if necessary. Season with salt and pepper.

Toss the lettuces with the vinaigrette and arrange the greens on salad plates. On each mound of lettuce, lay two slices of goat cheese, browner side up.

Grilled Goat Cheese Pizza with Figs, Beets, and Wilted Greens

Pizza may not be the first thing you think of for the grill, but it grills beautifully and is easily topped with a variety of meatless options. Here, grilled beets and their greens are surprisingly delicious toppings.

• 4 medium beets with tops, beets peeled and sliced 1/4 inch thick, and beet greens washed, stemmed, and thinly sliced
• 4 tsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 lb. pizza dough (white or whole wheat), at room temperature
• All-purpose flour, as needed
• Cornmeal, as needed
• 4 oz. goat cheese, softened
• 1/3 cup chopped dried figs
• 4 thin slices provolone (about 3 oz.)

Prepare a high gas or charcoal grill fire.


In a medium bowl, toss the beets with 2 tsp. of the oil and a light sprinkling of salt and pepper. In another medium bowl, toss the beet greens with the remaining 2 tsp. oil and a light sprinkling of salt and pepper.


Turn the dough out onto a lightly floured surface. Using a dough scraper or sharp knife, quarter the dough. Working with 1 piece at a time, stretch or roll each piece of dough into a rustic 12x3-1/2- to 4-inch oval. If the dough resists stretching, let it rest for a few minutes while you work on the other pieces. Transfer to large cornmeal-coated rimmed baking sheets.


Grill the beets, covered and turning once, until tender and spotty brown on both sides, 8 to 10 minutes. Return the beets to their bowl and set aside.


Reduce the grill heat to medium low (or let the fire die down). Arrange the pizzas on the grill perpendicular to the grate. Cover and grill, moving them around as needed to ensure even cooking, until the bottoms are spotty brown, 2 to 4 minutes. Return the crusts to the baking sheets grilled side up. Spread each with a quarter of the softened goat cheese and then top with the beet greens, grilled beets, and figs. Top with the provolone, breaking it into pieces so that most of each pizza is covered. Return the pizzas to the grill, cover and cook until the bottoms are spotty brown, the greens are wilted, and the cheese is melted, 2 to 3 minutes longer, Transfer the pizzas to a cutting board, cut into pieces, and serve.

Honeyed Fig and Goat Cheese Tart

This is a simple but stunning way to enjoy fresh figs. When figs aren’t available, you can make this tart with other fresh fruit, such as apricots, pears, or strawberries.

• Unbleached all-purpose flour, for dusting
• 1 sheet (half of a 17.3-oz. package) frozen puff pastry, thawed overnight in the refrigerator
• 4 oz. fresh goat cheese, softened
• 1/4 cup honey (preferably dark)
• 8 ripe, fresh figs (6 if large), preferably 4 black and 4 green, stemmed and quartered lengthwise
• 1/2 tsp. finely chopped fresh rosemary
• Kosher salt

Position a rack in the center of the oven and heat the oven to 475°F.

Lightly dust a sheet of parchment with flour. Unfold the pastry, place on top of the parchment, and lightly dust with flour. Roll out the pastry to a 10-inch square. Prick all over with a fork at 1/2-inch intervals. Make a 3/4-inch border on all sides by pressing the edge of a ruler into the pastry to mark it. Fold the pastry over at the markings to make a double-thick rim. Transfer the pastry on the parchment to a rimmed baking sheet. (The pastry can be prepared up to this point a few hours ahead and kept in the refrigerator.) Bake until the center is golden-brown and puffed, about 8 minutes.

Meanwhile, combine the goat cheese and 2 Tbs. of the honey in a medium bowl. Spread the cheese mixture inside the border of the puff pastry. Arrange the figs on the cheese, alternating colors if you like. Sprinkle with the rosemary and 1/8 tsp. salt. Bake until the rim of the pastry is golden-brown, about 7 minutes.

Drizzle with the remaining 2 Tbs. honey and cool for about 15 minutes before slicing and serving.

Radicchio, Endive & Grapefruit Salad

Treviso, a variety of radicchio that has long been popular in Italy, has elongated, variegated red leaves that taste more delicate and less bitter than the mor familiar ball-shaped varieties. Raw Treviso adds vivid color and a juicy crunch to salads.

• 1 grapefruit
• 3 Tbs. walnut oil
• Kosher salt and freshly ground black pepper
• 1 head radicchio or Treviso, leaves separated and cut into strips
• 1 head endive, torn into spears
• 1/2 small red onion, thinly sliced and rinsed in cold water
• 1 3-oz. log soft goat cheese
• 1/4 cup toasted, chopped walnuts

Cut away both ends of the grapefruit. Set the fruit on the work surface and, with a sharp knife, cut away the skin and white pith in wide bands. Hold the peeled fruit over a bowl and begin cutting away each segment from the membrane by sliding the knife between the membrane and flesh on one side of a segment and then on the other side, cutting the segment free. When you’ve removed all the segments, squeeze the membranes to get any remaining juice. Set the segments aside and strain the juice. You should have about 3 Tbs. juice. Whisk the juice with the walnut oil. Season with salt and pepper to taste.

Arrange the radicchio and endive on plates. Garnish with grapefruit sections and red onion.

Heat the oven to 350°F. Roll the goat cheese log in the walnuts and slice the cheese into six medallions. Arrange the medallions on a small baking sheet and bake for 5 to 6 minutes. They should be just warm, not soft and gooey. Set a piece of the goat cheese on top of each salad. Drizzle with the vinaigrette and serve.

Spinach, Goat Cheese & Chive Quiche

I like to serve this quiche accompanied by a salad of baby spinach leaves dressed with a shallot vinaigrette. You can substitute a good sheep’s milk cheese like Brin d’Amour for the goat cheese if you like.

• 10 oz. fresh spinach, stemmed and washed
• 2 large eggs
• 2 large egg yolks
• 1-1/2 cups heavy cream
• Kosher salt and freshly ground black pepper
• 1/2 cup semi-dry finely crumbled goat cheese, such as Bucheron
• 2 to 3 Tbs. finely snipped chives
• 1 Tbs. finely minced fresh thyme
• 1/3 cup freshly grated Parmigiano-Reggiano
• 1 partially baked tart shell in a 10-inch porcelain quiche pan or a 10-1/2- to 11-inch metal tart pan

In a large saucepan, bring 1 cup water to a boil. Add the spinach and cook until just wilted, 2 or 3 minutes. Drain and set aside. In a bowl, combine the eggs, yolks, and heavy cream. Season the mixture with salt and pepper and whisk until thoroughly blended. Add the finely crumbled goat cheese, chives, thyme, and Parmigiano. Set aside.

Put the spinach in a kitchen towel and squeeze out all the moisture; you should have a ball measuring about 2/3 cup. Mince the spinach and add it to the custard. Blend well.

Heat the oven to 375°F. If using a tart pan with a removable bottom, put it on a baking sheet. Pour the spinach and goat cheese custard into the prepared tart shell, being careful that it doesn’t overflow. Put the tart on a baking sheet and bake until the filling is nicely puffed and browned, 40 to 50 minutes. Let cool for at least 15 to 20 minutes before serving.

Grilled Goat Cheese Pizza with Figs, Beets, and Wilted Greens

Pizza may not be the first thing you think of for the grill, but it grills beautifully and is easily topped with a variety of meatless options. Here, grilled beets and their greens are surprisingly delicious toppings.

• 4 medium beets with tops, beets peeled and sliced 1/4 inch thick, and beet greens washed, stemmed, and thinly sliced
• 4 tsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 lb. pizza dough (white or whole wheat), at room temperature
• All-purpose flour, as needed
• Cornmeal, as needed
• 4 oz. goat cheese, softened
• 1/3 cup chopped dried figs
• 4 thin slices provolone (about 3 oz.)

Prepare a high gas or charcoal grill fire.


In a medium bowl, toss the beets with 2 tsp. of the oil and a light sprinkling of salt and pepper. In another medium bowl, toss the beet greens with the remaining 2 tsp. oil and a light sprinkling of salt and pepper.


Turn the dough out onto a lightly floured surface. Using a dough scraper or sharp knife, quarter the dough. Working with 1 piece at a time, stretch or roll each piece of dough into a rustic 12x3-1/2- to 4-inch oval. If the dough resists stretching, let it rest for a few minutes while you work on the other pieces. Transfer to large cornmeal-coated rimmed baking sheets.


Grill the beets, covered and turning once, until tender and spotty brown on both sides, 8 to 10 minutes. Return the beets to their bowl and set aside.


Reduce the grill heat to medium low (or let the fire die down). Arrange the pizzas on the grill perpendicular to the grate. Cover and grill, moving them around as needed to ensure even cooking, until the bottoms are spotty brown, 2 to 4 minutes. Return the crusts to the baking sheets grilled side up. Spread each with a quarter of the softened goat cheese and then top with the beet greens, grilled beets, and figs. Top with the provolone, breaking it into pieces so that most of each pizza is covered. Return the pizzas to the grill, cover and cook until the bottoms are spotty brown, the greens are wilted, and the cheese is melted, 2 to 3 minutes longer, Transfer the pizzas to a cutting board, cut into pieces, and serve.

Creamy Dandelion Greens and Goat Cheese Gratin

Tangy goat cheese and bitter greens are a classic pairing in warm salads, and they work equally well here. Be sure to use a shallow gratin dish rather than a smaller, deeper one, as the larger surface area helps reduce the cream. This rich, tangy gratin would be a great side for grilled lamb.

• 1/2 tsp. unsalted butter
• Kosher salt
• 1 lb. dandelion greens (about 1 large bunch)
• 1 cup coarse fresh breadcrumbs
• 3 Tbs. plus 1/4 cup finely grated Parmigiano-Reggiano
• 1-1/3 cups heavy cream
• 2 cloves garlic, smashed and peeled
• 1/4 tsp. finely grated lemon zest
• Freshly ground black pepper
• 1-1/2 oz. fresh goat cheese

Position a rack in the center of the oven and heat the oven to 375°F. Coat a shallow 5- to 6-cup gratin dish with the butter.


Fill a 5- to 6-quart pot three-quarters full with water, add 2 tsp. salt, and bring to a boil over high heat. Trim the greens of their lower stems and submerge the leaves in a large bowl of water, swishing to release any grit. Transfer directly to the boiling water and cook until tender, 3 to 5 minutes. Taste a leaf after 3 minutes; if it’s still tough or stiff, cook for 1 or 2 minutes more. Drain and spread the greens out on a rimmed baking sheet lined with a clean dishtowel to steam and release moisture, 10 to 15 minutes. Use the dishtowel to gently wring the greens and get rid of any remaining moisture.


In a small bowl, combine the breadcrumbs, 3 Tbs. of the Parmigiano, and a pinch of salt.


In a 2-quart saucepan over medium-high heat, bring the cream and garlic to a boil, about 5 minutes. As soon as the cream has come to a vigorous boil (but before it boils over), remove the pan from the heat and let sit for 5 to 10 minutes. Add the lemon zest and season with 1/4 tsp. salt and a few grinds of pepper. Stir well and remove the garlic cloves.


Transfer the greens to a cutting board and chop them coarsely. Put them in a large mixing bowl and add the remaining 1/4 cup Parmigiano and the goat cheese. Using your fingers, mix well. Spread the mixture in the prepared gratin dish. Pour on the cream and stir gently with a spoon to distribute evenly. Season to taste with salt and pepper. Top the gratin evenly with the breadcrumbs. (There will be a lot of liquid; some of the crumbs will dissolve in it. The liquid will reduce in the oven and the top crumbs will get crisp.)


Bake the gratin until the crumbs are browned and the liquid has reduced below the crumb level (there will be a brown ring around the edge of the gratin), about 30 minutes. Serve warm.

Zucchini Tart with Lemon Thyme and Goat Cheese

When preparing the dough for this gorgeous tart, don’t omit the white vinegar: It makes the crust flaky and tender.

• 1-1/4 cups all-purpose flour
• 5 oz. cold unsalted butter
• Kosher salt
• 1/2 tsp. white vinegar
• 1-1/2 lb. zucchini, trimmed and sliced into 1/8-inch-thick rounds
• Freshly ground black pepper
• 2 Tbs. extra-virgin olive oil
• 8 oz. plain goat cheese, softened
• 1 tsp. chopped fresh lemon thyme

Tip:

If you can’t find lemon thyme, use 1 tsp. chopped thyme and 1/4 tsp. finely grated lemon zest instead.

In a food processor, pulse the flour, butter, and 3/4 tsp. salt until the butter is the size of small peas. Add the vinegar and 3 to 4 Tbs. cold water, pulsing until the dough just comes together. Shape the dough into a 1-inch-thick disk; wrap in plastic and chill for 30 minutes. Roll the dough on a well-floured surface into an 11-inch round that’s 1/4-inch thick. Put the dough on a baking sheet, cover with plastic, and chill until ready to use, at least 30 minutes.

In a colander, toss the zucchini with 2 tsp. salt and drain for 30 minutes. Gently squeeze the slices with your hands to release excess water and transfer to a medium bowl.

Position a rack in the center of the oven and heat the oven to 400°F. Toss the zucchini with 1 Tbs. of the olive oil and pepper to taste. In a small bowl, mix the goat cheese with the lemon thyme and salt and pepper to taste. Spread the cheese over the dough, leaving a 1/2-inch border. Arrange the squash rounds in tightly overlapping concentric circles all the way to the edge of the dough. (The rounds will shrink as they cook.) Drizzle with the remaining 1 Tbs. olive oil and bake until the zucchini is golden-brown, 40 to 50 minutes.

Goat-Cheese-and-Olive-Stuffed Chicken Breasts with Balsamic-Butter Pan Sauce

Here, chicken breasts are stuffed and then seared until golden-brown. The pan sauce is made separately, which both saves time and prevents the stuffing from getting into the velvety sauce.

• 4 boneless, skinless chicken breast halves (about 1-1/2 lb. total)
• Kosher salt and freshly ground black pepper
• 4 oz. fresh goat cheese
• 2 Tbs. coarsely chopped pitted Kalamata olives
• 2 tsp. finely grated lemon zest (from 1 large lemon)
• 1-1/2 tsp. minced fresh rosemary
• 2-1/4 oz. (1/2 cup) all-purpose flour
• 3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
• 1 Tbs. extra-virgin olive oil
• 3 Tbs. minced shallots
• 1-1/2 Tbs. balsamic vinegar
• 2 Tbs. lower-salt chicken broth

With a boning knife, cut a wide pocket into the thickest part of each chicken breast half, taking care not to cut all the way through. Season the chicken evenly on both sides with 1/2 tsp. salt and 1/4 tsp. pepper total.

In a small bowl, mix the cheese, olives, and 1 tsp. each lemon zest and rosemary. Stuff the pockets with the cheese mixture and pin each shut with two toothpicks. Spread the flour in a shallow bowl and dredge the chicken in the flour, shaking off the excess.

Heat 1 Tbs. of the butter and the oil in a 12-inch heavy-duty skillet over medium-high heat until the foam from the butter subsides. Add the chicken and cook, flipping once and adding another 1 Tbs. of butter halfway through cooking, until golden-brown and cooked through (reduce the heat to medium if necessary), 14 to 16 minutes total. Transfer to plates and remove the toothpicks.

While the chicken cooks, melt 1 Tbs. of the butter in an 8-inch skillet over medium-high heat. Add the shallots and cook, stirring, until softened, about 3 minutes. Add the vinegar and boil until syrupy, about 3 minutes. Add the broth and boil for 1 minute more. Off the heat, whisk in the remaining 3 Tbs. butter, 1 tsp. zest, and 1/2 tsp. rosemary. Serve the chicken drizzled with the sauce.

Three-Cheese Quesadillas with Garlic Butter

You can't beat cheesy quesadillas for a quick dinner everybody loves. You can buy the flour tortillas, but you'd be surprised how easy it is to make the tortillas by hand.

• 2 small cloves garlic, unpeeled
• 2 Tbs. salted butter, at room temperature
• 8 oz. Monterey Jack, coarsely grated (2 cups)
• 1-1/4 oz. finely grated Parmigiano Reggiano (1/2 cup
• 4 oz. fresh goat cheese, crumbled (3/4 cup)
• 4 9- or 10-inch flour tortillas (burrito size)

Position a rack in the center of the oven; heat the oven to 200°F.

In a small pot, bring 2 cups water to a boil over high heat. Add the garlic cloves and cook until soft, about 5 minutes. Drain the garlic, let it cool slightly, peel, and put it in a small bowl. With a fork, mash the garlic to a coarse paste and then add the butter and mix well.

In a medium bowl, combine the Monterey Jack, Parmigiano, and goat cheese. Spread the garlic butter on one side of each tortilla and set the tortillas on a work surface, buttered side down. Distribute the cheese mixture among the tortillas, covering only half of each and leaving a 1-inch margin at the edge. Fold the tortillas in half to enclose the filling, creating a half-moon.

In a 10- or 12-inch nonstick skillet over medium heat, cook two of the quesadillas, covered, until golden brown, about 4 minutes. Uncover and flip the quesadillas. Cook until the second side is golden brown and the cheese has melted completely, about 2 minutes. Transfer the quesadillas to the oven to keep warm and repeat with the remaining two quesadillas. (You can hold the cooked quesadillas in the warm oven for up to 30 minutes.) Cut the quesadillas in half (or smaller wedges if serving as an hors d’oeuvre) and serve.

Endive and Apple Salad with Warm Goat Cheese

Crisp and somewhat bitter when raw, Belgian endive develops a mellow, slightly nutty flavor when cooked. Pair it with sautéed apples, rounds of hazelnut-coated goat cheese, and a sweet-tart dressing for a salad that’s sure to become a weeknight favorite.

• 1 cup pomegranate juice
• 6 oz. goat cheese
• 1/2 cup finely chopped hazelnuts
• 3 Tbs. unsalted butter
• 2 large Belgian endives, halved lengthwise with core left intact, each half cut lengthwise into 4 pieces
• Kosher salt and freshly ground black pepper
• 2 firm, medium-sweet apples (like Fuji or Honeycrisp), peeled, cored, and cut into 1/2-inch dice (about 3 cups)
• 1 medium shallot, finely diced (about 3 Tbs.)
• 1 Tbs. cider vinegar
• 1 tsp. Dijon mustard
• 6 Tbs. extra-virgin olive oil
• 4 oz. (4 lightly packed cups) baby spinach
• 1/3 cup fresh pomegranate seeds (optional)
• 2 Tbs. thinly sliced fresh chives

Tip:

Pomegranate juice is availble in most grocery stores, and you can use the simple glaze from this recipe on grilled chicken or as a syrup for cocktails.

Position a rack in the center of an oven and heat the oven to 425°F.

In a small saucepan over high heat, reduce the pomegranate juice to about 1/4 cup (it should be syrupy), about 15 minutes.

Meanwhile, mash the goat cheese in a small bowl with a fork until smooth. Form the cheese into four 2-inch-diameter rounds. Put the hazelnuts on a small plate and press the goat cheese rounds into the nuts on all sides to coat. Transfer the cheese to a small baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes.

While the goat cheese bakes, melt 2 Tbs. of the butter in a 12-inch heavy-duty skillet over medium-high heat. Arrange the endives flat in the pan (they’ll fit snugly), sprinkle with 1/2 tsp. each salt and pepper, and cook, undisturbed, until browned, 2 to 3 minutes. Flip and cook until the other side starts to soften, 1 to 2 minutes. Transfer to a large plate.

Melt the remaining 1 Tbs. butter in the skillet, add the apples and shallot, sprinkle with 1/4 tsp. salt and cook, shaking the pan often, until the apples start to soften, 2 to 3 minutes.

Transfer the pomegranate juice to a medium bowl. Add the vinegar, mustard, and 1/2 tsp. each salt and pepper; whisk until combined. Gradually whisk in the oil and season with more salt and pepper to taste.

In a large bowl, toss the spinach and apples with half of the vinaigrette and season to taste with salt and pepper. Arrange the endives on 4 large serving plates, top  with a mound of the spinach mixture, and then the goat cheese. Sprinkle with the pomegranate seeds (if using) and the chives and drizzle with the remaining vinaigrette. Serve.