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Spring Vegetable and Goat Cheese Dip

Spring Vegetable and Goat Cheese Dip


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No judgment if you want to eat this goat cheese vegetable dip recipe spoonful. It's that good.

Ingredients

  • 1 cup 3/4-inch pieces asparagus
  • 2 tablespoons unsalted butter
  • 1 cup chopped leeks (white and pale-green parts only)
  • 2 tablespoons all-purpose flour
  • 1 cup grated mild white cheddar
  • Kosher salt and freshly ground black pepper
  • 1 14-ounce can chopped artichoke hearts in water, drained
  • 1/4 cup fresh (or frozen, thawed) peas
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 teaspoon finely grated lemon zest
  • 4 ounces crumbled fresh goat cheese, divided

Recipe Preparation

  • Preheat oven to 450°. Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.

  • Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour; gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat. Add cheddar; whisk until cheese is melted and mixture is smooth. Season to taste with kosher salt and freshly ground black pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, flat-leaf parsley, zest and 2 oz. crumbled fresh goat cheese.

  • Transfer mixture to a 4–5-cup baking dish; arrange asparagus tips on top and dot with another 2 oz. goat cheese. Bake until golden brown and bubbling, 15–20 minutes. Let rest for 5 minutes before serving.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

5 servings, one serving contains: Calories (kcal) 240 Fat (g) 12 Saturated Fat (g) 8 Cholesterol (mg) 35 Carbohydrates (g) 16 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 16 Sodium (mg) 520Reviews Section

HERBED GOAT CHEESE DIP and SWEET PEA CROSTINI and SPRING VEGETABLE AND GOAT CHEESE DIP

1 14 ounce package frozen sweet peas, thawed
3 garlic cloves, chopped
3 tablespoons olive oil
2 tablespoons fresh lemon juice
salt and freshly ground pepper to taste
french baguette slices, toasted
1/2 cup crumbled goat cheese

Place peas and garlic in a food processor, add olive oil and lemon juice, season with salt and pepper to taste. Cover and chill 2 hours.
Spoon pea mixture onto toasted baguette slices, sprinkle with goat cheese.
Enjoy!

Recipe adapted from Southern Living, June 2011
www.southernliving.com › Food › Recipes

SPRING VEGETABLE AND GOAT CHEESE DIP

1 cup 3/4 inch pieces asparagus
2 tablespoons unsalted butter
1 cup chopped leeks
2 tablespoons flour
1 1/4 cups whole milk
1 cup grated cheddar
salt and freshly ground black pepper
1 (14 ounce) can of chopped artichoke hearts in water, drained
1/2 cup peas
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1/2 teaspoon finely grated lemon zest
6 ounces crumbled fresh goat cheese, divided

Heat oven to 450F.
Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain, let cool.
Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour, gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened, remove from heat. Add cheddar, whisk until cheese is melted and mixture is smooth. Season to taste with salt and freshly ground black pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, parsley, lemon zest and 4 ounces of crumbled fresh goat cheese.
Transfer mixture to a baking dish, arrange asparagus tips on top and dot with another 2 ounces of goat cheese. Bake until golden brown and bubbling, 15 to 20 minutes. Let rest for 5 minutes before serving.
Enjoy!


Spring Vegetable and Goat Cheese Dip

If you’re feeling like the same old jar of dip isn’t making the cut, here’s an ideal cheesy wonderment to go with instead. Gooey cheddar goes perfectly with a tasty selection of veggies, and a mouth-watering flavor twist from the lemon zest and goat cheese. I love the use of natural flavor enhancers such as the chives, mint, and flat-leaf parsley. This all-natural, wholesome, and homemade dip will put that store-bought junk to shame and you might never go back to it again.

Ingredients – Serves 4-6

  • 1 cup asparagus, cut into ¾ inch pieces
  • 2 tablespoon unsalted butter
  • 1 cup chopped leeks (white and pale-green parts only)
  • 2 tablespoon all-purpose flour
  • 1 ¼ cups whole milk
  • 1 cup grated mild white cheddar
  • Kosher salt
  • Freshly ground black pepper
  • 1 14-oz. can or jar artichoke hearts in water, drained, chopped
  • ¼ cup fresh (or frozen, thawed) peas
  • 2 tablespoon each chopped fresh chives, mint, and flat-leaf parsley
  • ½ teaspoon finely grated lemon zest
  • 4 ounces crumbled goat cheese, divided

1. Preheat oven to 450 degree Fahrenheit.

2. Cook asparagus in a pot of boiling salted water until crisp-tender, about 2 minutes. Drain let cool.

3. Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour gradually whisk in milk. Bring to simmer, whisking constantly, and cook, whisking occasionally, until thickened remove from heat. Add cheddar whisk until mixture is smooth. Season to taste with salt and pepper.

4. Fold in asparagus (reserve tips), artichoke hearts, peas, herbs, lemon zest, and 2 ounces goat cheese. Transfer mixture to a 4-5 cup baking dish arrange asparagus tips on top and dot with remaining 2 ounces goat cheese.

5. Bake until golden own and bubbling, 15-20 minutes. Let rest for 5 minutes before serving.

“Spring Vegetable and Cheese Dip.” Epicurious: Crowd Pleasers. Conde Naste. 2014. Print.


Recipe Summary

  • 1 bunch (about 12 oz.) asparagus
  • 2 leeks
  • 4 ½ tablespoons butter
  • 1 ½ teaspoons salt
  • 12 ounces dried orecchiette pasta
  • ¾ cup frozen petite peas
  • 2 slices sourdough bread
  • 3 tablespoons flour
  • 2 teaspoons fresh thyme leaves
  • 3 cups milk
  • 2 teaspoons grated lemon peel
  • 1 tablespoon Dijon mustard
  • ½ teaspoon fresh-ground pepper
  • 6 ounces fresh chèvre (goat cheese)
  • 1 ½ cups shredded romano cheese

Preheat oven to 400°. Snap tough ends off asparagus cut spears into 1/2-inch pieces. Cut root ends and tough green tops from leeks cut leeks in half lengthwise and rinse well under running water, then thinly slice crosswise.

In a medium pan over medium-high heat, stir the asparagus with the leeks, 1 tablespoon butter, and 1/2 teaspoon salt. Cook until the asparagus is just tender, about 7 minutes, then remove from pan and set aside.

In a large pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook according to package instructions stir in peas at the end. Drain and return to pan.

Meanwhile, tear bread into chunks and put in a food processor with 1/2 tablespoon butter. Whirl until crumbs form.

In the medium pan over medium-high heat, melt remaining 3 tablespoons butter. Add the flour and thyme stir until smooth and bubbling, about 30 seconds. Slowly whisk in milk and stir until boiling and thickened, 5 to 8 minutes. Add lemon peel, mustard, pepper, and remaining teaspoon salt. Remove from heat and add goat cheese and 1 cup romano stir until smooth.

Pour sauce over drained pasta and peas. Add asparagus mixture and stir well. Scrape mixture into a 2 1/2-quart baking dish and spread level. Sprinkle evenly with remaining 1/2 cup romano and the bread crumbs. Bake until sauce is bubbling and bread crumbs are browned, 15 to 20 minutes.


Additions and Substitutions

This goat cheese pasta is a perfect blank-canvas recipe. We love this pasta with asparagus, onion, and peas, but you can add any veggies or protein you have on hand!

Our favorite veggie mix-ins:

  • Spinach
  • A spoonful of pesto (we love this arugula pesto!)
  • Broccoli
  • Tomatoes (bonus points if you roast some cherry tomatoes!)
  • Kale
  • Sweet corn
  • Bell peppers
  • Beans (chick peas or butter beans are great!)
  • Zucchini or another summer squash (grilled or roasted, OR you can swap zucchini noodles for half of the fettuccine)
  • Roasted butternut squash
  • Mushrooms

To keep things feeling crisp and fresh, work quickly and don’t overcook the veggies!

Lightly cook vegetables like asparagus (or broccoli, or kale, or bell peppers) so they retain a bright, spring-y crunch here. Stir peas in at the very end so they stay bright green and crisp!

Serve with chicken, salmon, or shrimp for extra protein. Add a pinch of red pepper flakes for some heat or a handful of shredded parmesan cheese for extra flavor! You can also dial up the goat cheese here if you like.

Print

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Recipe Doodle

1 14 ounce package frozen sweet peas, thawed
3 garlic cloves, chopped
3 tablespoons olive oil
2 tablespoons fresh lemon juice
salt and freshly ground pepper to taste
french baguette slices, toasted
1/2 cup crumbled goat cheese

Place peas and garlic in a food processor, add olive oil and lemon juice, season with salt and pepper to taste. Cover and chill 2 hours.
Spoon pea mixture onto toasted baguette slices, sprinkle with goat cheese.
Enjoy!

SPRING VEGETABLE AND GOAT CHEESE DIP

1 cup 3/4 inch pieces asparagus
2 tablespoons unsalted butter
1 cup chopped leeks
2 tablespoons flour
1 1/4 cups whole milk
1 cup grated cheddar
salt and freshly ground black pepper
1 (14 ounce) can of chopped artichoke hearts in water, drained
1/2 cup peas
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1/2 teaspoon finely grated lemon zest
6 ounces crumbled fresh goat cheese, divided

Heat oven to 450F.
Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain, let cool.
Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour, gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened, remove from heat. Add cheddar, whisk until cheese is melted and mixture is smooth. Season to taste with salt and freshly ground black pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, parsley, lemon zest and 4 ounces of crumbled fresh goat cheese.
Transfer mixture to a baking dish, arrange asparagus tips on top and dot with another 2 ounces of goat cheese. Bake until golden brown and bubbling, 15 to 20 minutes. Let rest for 5 minutes before serving.
Enjoy!


Our Top 20 Spring Appetizer Recipes

There's no more exciting time to be in the kitchen then in the first weeks of spring&mdashthe days have become longer, temperatures are slowly rising, and there's a bounty of fresh ingredients in season. The prospect of bright flavors gets home cooks excited to serve colorful dishes that really capture the joy of springtime.

There are so many events where you may need a plate of delicious appetizers. Whether you're gathering friends and families for an Easter celebration, a Passover seder, a baby shower, or even a garden soirée, serving seasonal flavors in the form of a shareable, passable appetizer is the most delicious way to celebrate. One way to serve spring's finest foods is over little toasts: We like tartines with leeks and snap peas, a crostini with ham and peas, or bruschetta with roasted globe artichokes and green garlic, which should be available at your favorite market. We have other ways to incorporate finds from the farmers market into a first course, including mushroom and spinach tart and a flatbread topped with shaved asparagus and potatoes.

If you're hunting for potluck inspiration, you'll be pleased to know that veggie-forward dips and hummus are easy make-ahead recipes that are simple to transport and are always a hit at parties. Serve them with plenty of colorful crudités, crisp toasts, crackers, or an assortment of all three. And don't forget eggs, they're also such a springtime ingredient (and not just the chocolate variety!). Our deviled egg recipes are just right for a spring menu as are the "eggs" made of goat cheese.

In short, get seasonal with your starters our 20 favorite spring appetizers will set the tone for your dinner or party.


Sweet Corn

Corn is just beginning to come into season now, giving us yet another reason to celebrate spring. And there's no tastier way to enjoy corn than fresh off the cob. Although corn is considered a "starchy" vegetable, each ear contributes 2 grams of fiber, 35 micrograms of folate and antioxidant phytochemicals, along with about 83 calories.

  • To buy: Look for ears with tight rows of kernels, green husks, and fresh silk underneath the husks. You can peel away the top of the husks to do a quick inspection before buying.
  • To store: Refrigerate with the husks on and eat as soon as possible, preferably within a couple of days.
  • To cook: Pull off and discard husks and pull off the silk strings. Cook in the microwave, in boiling water, or over the grill. One of my favorite ways to cook corn is to bring a large saucepan of water to a boil. Add the ears and cover the saucepan. Bring back to a boil, then turn off the heat. The corn is tender-cooked after about 10 minutes.

Vegetable and Goat Cheese Galette

Whisk together the flour, cornmeal, baking powder, garlic powder, onion powder and salt in a bowl until combined. Create a well in the center of the flour and add in the ice water and extra virgin olive oil. Mix together until just combined and then mix in the yogurt. Use your hands to mix the dough and form it into a ball. Cover the dough with plastic wrap and refrigerate for 20 minutes. *Optional: If you want a more buttery and crumbly crust, you can also use a pastry cutter or the back of a fork to work in a few tablespoons of chopped cold butter.

Preheat your oven to 400 degrees. Place your tomatoes and zucchini slices on separate sheet pans. Toss each set of veggies with 1 tablespoon of olive oil and salt and pepper. Roast the tomatoes for about 20 minutes, or until nicely browned. Roast the zucchini for 10-15 minutes on each side, or until golden.


Heat 3 tablespoons of olive oil in a pan on your stovetop over medium heat. Once hot, add the sliced onion. Coat the onion slices in the oil and use a wooden spoon to spread the onions out across the pan. Every minute or so, give the onions a stir. After 5 minutes, sprinkle the onions with a little salt. Continue cooking the onions and stirring them occasionally until they are a deep brown color. This will take about 15-20 minutes. If the pan is drying out too much, you can add a small amount of water to prevent burning.

Take the dough out from the refrigerator. Sprinkle some flour on a large parchment covered sheet pan and roll the dough out into an oval or circle until it’s just over ¼” thick. Assemble the galette by arranging about ⅔ of the onions on the dough, followed by the roasted tomato and zucchini slices. Leave a little bit of bare dough around the edges. Add the remaining onion on top, along with crumbled goat cheese, fresh thyme leaves and sprigs, and a sprinkle of salt and pepper. Pull up small sections of the outer edges of the dough and fold them over the filling to make a crust. Drizzle olive oil over the tart (you can use your finger or a small brush to brush the oil over the crust).

Bake the galette for about 16-18 minutes, or until the crust is golden. Garnish the galette with more leaves of thyme, fresh basil and a drizzle of olive oil prior to cutting and serving.


Spring Vegetable Noodles with Goat Cheese and Herbs

  • Peeled carrots
  • Asparagus Spears
  • Goat Cheese
  • Shelled pistachios
  • Chimichurri (get the recipe from this post)

/// Directions /// Using a julienne peeler, create noodles of asparagus and carrot. Save the tips of the asparagus (which really, make terrible noodles anyway!) by slicing them off and tossing on top of the noodles for texture. To make goat cheese 'meat balls', freeze goat cheese for 15 minutes. Scoop out tablespoon sized pieces and roll between the palms of your hands until rounded. Immediately roll in chopped pistachios. Place on top of the veggie noodles and toss in a bit of chimichurri. If not serving just yet, hold off on tossing in chimichurri and refrigerate the goat cheese 'meat balls' on a separate plate.

Dietitian Nutritionist and cookbook author sharing flavor-forward recipes and simplified science-driven wellness.



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