A crunchy salad of green beans, fresh figs, walnuts and goat cheese.

Spiralizing is all the rage and that is what I used to make the zucchini ribbons for this light and tasty summer salad.

A salad that is bursting with fresh seasonal summer flavors, it’s like summer exploded in your mouth!

Mixed greens, strawberries and goat cheese salad with a nice sweet vinaigrette. Easy, simple and so tasty! Serves up to four people.

Goat Cheese Frozen Yogurt with Honey Roasted Figs. Creamy, tart and filled with the last of summer’s sweet figs.

Goat feta and figs with caramelized sunflower seeds and raspberry sauce (in Polish)

Roasted Potato, Walnut & Goat Cheese Salad with Orange Vinaigrette

Welcome in Fall with this delicious Warm Candied Pecan Salad. A go-to balsamic vinaigrette is included too! (GF)

Fried Green Tomatoes with Goat Cheese Grits – If you love goat cheese you’ll never eat plain grits again!

A colorful salad, packed with flavor! Tasty cheese rolled in slices of grilled eggplant. (in Dutch)

Strawberry Spinach Salad with Goat Cheese & Pesto Balsamic Vinaigrette.

A vibrant use of garden fresh carrots! Root-to-leaf cooking at its finest! Carrot Ribbons with Carrot Top Pesto! GF

A sinful, rich galette of chocolate pastry, chocolate goat cheese, sweet dark cherries, and almonds.

Crispy french beans with mango, roasted chicken, goat cheese, pine nuts and dates. (in Dutch with English link)

Sundried Tomato Whipped Goat Cheese – perfect for serving with pita chips or spreading on a sandwich!

Bruschetta with Goat Cheese, Apricot Preserves & Cherries

Update your classic goat cheese ball recipe by adding some bacon to it!

Goat Cheese Mousse with Blueberry Compote

This easy appetizer combines the sweetness of roasted cherry tomatoes with the tang of goat cheese. A definite crowd pleaser!

Pear Noodle and Mizuna Greens with Parsley-Goat Cheese Vinaigrette. Spiralized pears are an easy, fun way to spice up a salad!

Spicy goat curry to go with Indian breads or sweet pulao on special occasions.

Wholewheat crepes, stuffed with spinach, mushroom and goat cheese, and topped with balsamic tomato jam.