Working moms doing the best we can, one moment at a time
The highly compatible combination of smoked salmon, avocado, goat cheese and spinach are perfect for a healthy and filling lunch on the run.
In about 3 minutes, you can toss pre-washed spinach in a bowl, add lox right from its package (cut if desired once it’s in the bowl), scoop in half an avocado, then drop in a pat of goat cheese and finish with olive oil. Slap on a lid and go!
On my journey to find greener pastures to replace cream cheese, sour cream, yogurt, and triple-cream brie, I’ve only encountered one or two trolls. But rather than resort to bland soy or tofu substitutes, I’ve happily swapped in goat cheese for cream cheese, goat milk yogurt for sour cream, and continued to indulge in addictive gourmet chevre that will dominate any cheese board. Burritos and bagels, rejoice!
For those of you trying to cross that bridge, here’s some of my favorite dairy goat grub:
Once you make the switch – oh, the places you’ll go! Here are my recipes featuring goats milk substitutions.
With that, I’ll leave you with a sleeping baby goat at Surfing Goat Dairy:
So it’s been awhile. I lived out of a suitcase for the better part of April, May and June. But I’ve settled into my new neighborhood (and new kitchen), and I’m ready to get back to business.
Lets start with some Midtown Farmer’s Market inspired meals. This chèvre from Jollity Farms is creamy and mild, unlike its tangier counterparts. It made a delicious topping for peaches and basil, and provided a fresher take on your average cheese and cracker combo.
Then there’s the Pasta Queen. She ruled July in my house. I served up “Goat Cheese & Garlic in Roasted Garlic Pasta Ravioli” on my porch (Mom’s idea) with pear tomatoes. And then this week, David and I dined on a divine truffle and mushroom ravioli served with heirloom tomatoes and mixed greens.
The Pasta Queen reigns! But in case you don’t come across her majesty, a simple angel hair with pear tomatoes and fresh basil is also delightful. Or fettuccine with rosemary/olive oil-tossed heirloom tomatoes and Parmesan. Buon appetito!
