206994 cherry stuffed goat cheese arugula Recipes

goat cheese, softened, pitted kalamata olives, coarsely chopped, sourdough bread, basil leaves, spring mix greens, bottled roasted red bell peppers

pork tenderloin, salt and pepper, goat cheese, lemon zest, fresh basil, finely chopped, instant chicken bouillon granules, cherry preserves, cornflour, water, dry red wine, cherries, pitted and halved (fresh are best when i made this the other night i could not get any fresh as they are out of season,), balsamic vinegar, pepper

cake flour (not self-rising), all-purpose flour plus additional for kneading, egg yolks, extra-virgin olive oil, salt, water, unsalted butter, chopped garlic, salt, black pepper, arugula, trimmed, grated fresh lemon zest, soft mild goat cheese (4 1/2 oz), ricotta (preferably fresh ; 4 1/2 oz), unsalted butter, pine nuts (1 1/2 oz), chopped garlic, black pepper, salt, fresh lemon juice, extra-virgin olive oil, chopped arugula

peppadew mild whole sweet piquante peppers or italian cherry peppers, pickled or brined (found in pickle aisle), goat cheese, fromage blanc or quark cheese, drained in a strainer for at least 1 hour, chopped scallions, chopped fresh parsley, divided

good country white bread, crusts removed and toasted, goat cheese, baby arugula, tomatoes, sliced

olive oil, red onion, cut in half and sliced thinly, baby arugula, salt and pepper, to taste, whole wheat tortillas (or 2 of the larger ones), goat cheese (i like chevre)

shallot, halved and thinly sliced, pomegranate molasses, sherry wine or 2 tbsp apple cider vinegar, kosher salt, black pepper, extra virgin olive oil, arugula, lightly packed, romaine lettuce , torn into bite-sized pieces, ripe pears, cored and cut into 1/2-inch cubes, pomegranate seeds , seeding a pomegranate - step by step, fresh goat cheese, crumbled, pistachios, toasted and coarsely chopped

fresh raspberries, divided, olive oil, raspberry vinegar or white wine vinegar, shallot, chopped, honey, mixed baby greens with arugula, watercress sprigs, pine nuts, toasted, crumbled soft fresh goat cheese (about 4 oz)

red-wine vinegar, fresh lemon juice, dijon mustard, olive oil, arugula , tough stems discarded, head chicory (white and pale-green parts only), torn into pieces (2 cups), pine nuts, toasted, tomatoes, halved, soft mild goat cheese, thick) diagonal baguette slices

russet potatoes, peeled, quartered, butter, whole milk, soft fresh goat cheese (such as montrachet), crumbled, chopped arugula leaves (about 2 large bunches)

olive oil, red onions, thinly sliced, balsamic vinegar, golden brown sugar, water, butter, salt, walnut halves, cubes crustless country bread, extra-virgin olive oil, extra-virgin olive oil, balsamic vinegar, baby arugula, soft goat cheese, broken into 1/2-inch pieces, chilled

baby arugula, flat leaf parsley, red onion, halved, garlic clove, quartered, soft fresh goat cheese, lemon zest, fresh lemon juice, olive oil, salt, black pepper

olive oil, red onions, thinly sliced, balsamic vinegar, golden brown sugar , packed, water, butter (quarter stick), salt, walnut halves, cubes crustless country bread, extra virgin olive oil, extra virgin olive oil, balsamic vinegar, baby arugula, soft fresh goat cheese, broken into 1/2-inch pieces, chilled

vanilla beans, split and scraped, light olive oil, log goat cheese , about 10 oz, chopped toasted pecans, arugula leaves, washed and spun-dry, salt and freshly ground black pepper, to taste

good country white bread, crusts removed and toasted, goat cheese, baby arugula, tomatoes, sliced

good country white bread, crusts removed and toasted, goat cheese, baby arugula, tomatoes, sliced

olive oil, red onion, sliced, arugula, washed, dried and coarsely chopped, salt, freshly ground black pepper, whole-wheat tortillas , 6-inches in diameter, reduced-fat goat cheese

arugula (about 6 cups packed), tough stems discarded, rinsed and dried, belgian endive, separated into leaves, sherry-walnut oil dressing , recipe follows, salt, freshly ground black pepper, goat cheese, crumbled (about 1/2 cup), caramelized walnuts , recipe follows, creole mustard, sherry vinegar, salt, walnut oil, extra-virgin olive oil, walnut halves, brown sugar, salt, cayenne, walnut oil