Recipes
Caramelized Peach & Gouda Quesadilla
2 flour tortillas 1 cup grated Natural & Kosher cheese gouda 1 large peach, sliced 1 tbsp butter + more for greasing the pan 1 tbsp brown sugar 1 jalapeno handful of arugula Method: In a skillet, melt the butter and add peach slices. Sprinkle with brown sugar and saute until the peaches are soft
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Winter Caprese Salad
1 medium purple beet 1 fuyu persimmon 4 slices Natural & Kosher Cheese fresh sliced mozzarella 2 cups loosely packed arugula 1/2 cup pomegranate seeds pomegranate molasses good quality olive oil sea salt, to taste Method: Wash the beet well and pat dry. Wrap in foil and roast at 400 degrees until fork-tender, about 45 minutes.
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Cheesy Zoodle Marinara
Cheesy Zoodle Marinara 1 zucchini, made into zoodles with your preferred tool of choice 2 tsp olive oil 1 cup prepared marinara sauce heaping 1/2 cup Natural & Kosher shredded mozzarella Method: Heat the olive oil in a large skillet and add the zoodles. Saute for 2 minutes. Add the marinara sauce and bring to a
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Goat Cheese Ice Cream
Goat Cheese Ice Cream 4 egg yolks 2 cups whole milk 1 vanilla bean 2/3 cup sugar 1/3 cup honey 8 oz Natural & Kosher goat cheese fresh fruit, or compote, for serving Method: Set a large fine mesh strainer over a medium bowl and set the bowl in larger bowl of ice water. Add
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Spinach Pappardelle with Feta
8 oz. pappardelle pasta (or pasta of your choice) 5 oz. bag baby spinach 2 cloves garlic, minced 1 tbsp olive oil salt and pepper, to taste 1 cup reserved pasta water 1 pkg Natural & Kosher feta cheese in brine, grated 4 poached eggs (how to poach eggs) 1/3 cup flour 2 eggs, beaten
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Cheesy Breadsticks
1 tbsp dry yeast 1 tsp sugar 1 cup warm water 2 1/2 cups flour 2 tbsp oil 1 tsp salt 4 oz. Natural & Kosher shredded muenster olive oil garlic powder Natural & Kosher grated parmesan Place the yeast, sugar and water in a large bowl and let it rest until foamy. Add remaining
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Ricotta Pumpkin Pancakes
3 eggs 1 cup milk 1/2 c brown sugar 8 oz. Natural and Kosher Ricotta cheese 1 cup pumpkin puree (not pie filling) 1 tsp vanilla 1 1/2 cups flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg pinch of ginger pinch of cloves butter, oil or cooking spray, for
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Roasted Eggplant Parmesan
Eggplant (use mini for appetizer, large for entree) olive oil kosher salt, to taste marinara sauce Natural & Kosher grated parmesan cheese Natural & Kosher shredded mozzarella fresh parsley or basil, for garnish (optional) Method: Cut the eggplants in half lengthwise and place flesh-side down on a greased baking sheet. Drizzle with olive oil, sprinkle
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Summer Herb Goat Cheese Salad
1 pkg arugula 2 ears corn 10 oz. baby heirloom tomatoes 1 log Natural & Kosher fine herbs chevre goat cheese 2 tbsp pine nuts, optional Method: Bring a pot of salted water to a boil and add the corn. Cook for 3 minutes, until tender. Remove the corn from the pot and place in
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Broccoli Parmesan Poppers
32oz. bag frozen brocolli 2 eggs 1/2 cup Natural & Kosher grated parmesan cheese 1/2 cup almond meal 1/2 tsp garlic powder salt and pepper, to taste 1 cup flaxseed meal 1 tsp smoked paprika 1/2 tsp oregano 1/2 tsp chili powder 1/2 tsp garlic powder 1/4 tsp kosher salt Marinara sauce or Greek yogurt
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