Fields of Plenty: Lively Run Goat Dairy
Lively Run Dairy Really good cheese In our Fall 2015 Dairy Issue’s Fields of Plenty column, learn more about the cheesemaking process at Lively Run
goat cheese
Kale with Smoked Salt and Goat Cheese
Kale with Smoked Salt and Goat Cheese From Vegetable Literacy by Deborah Madison Here’s a dish of kale I really like. The secret? Smoked salt, tangy goat
Peach and Goat Cheese Crostini
Peach and Goat Cheese Crostini with Arugula By Amy Maltzan, adapted from the New York Times Makes 4-6 servings 2 teaspoons freshly squeezed lemon juice
Oven-Roasted Asparagus and Goat Cheese “Melt”
Oven-Roasted Asparagus and Goat Cheese “Melt” Recipe and photo by Brud Holland When I’m thinking light lunch, I really mean light lunch. This is an
Carrot Ribbons with Sorrel Pesto and Crumbled Goat Cheese
Knockout gorgeous on the plate–I like to make this salad in the springtime, when freshly dug carrots are abundant at the farmers’ market and some
Goat Cheese and Chive Pierogies
Goat Cheese and Chive Pierogies Story and photos by Amy Maltzan This is a locally inspired riff on the traditional cheese pierogies my grandmother makes.
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