Lavender Goat Cheeseball

My giveaway ends tonight, so don’t forget to enter.

This is one of those things that I feel totally silly calling a recipe.

I mean, every single ingredient is in the title.

Suggestion? Idea? Creation? Concoction?

Whatever you call it, it is a good.

Honey Lavender Goat Cheese Spread

This insanely easy and delicious cheeseball is great on crackers, pita chips, toasted baguette, raw veggies, or as a sandwich spread.

4oz goat cheese, brought to room temperature

1 tablespoon honey

1/2 tsp chopped fresh lavender (plus extra for garnish).

In a small bowl, mix goat cheese and honey until well combined. Stir in lavender. Lay out a large square of plastic wrap onto a flat surface. Scrap the cheese mixture into the center of the wrap. Bring edges in and twist tightly. Make sure the cheese is in a ball shape. Refrigerate for 1 hour. Remove from plastic wrap, sprinkle with additional lavender and serve.

On another note, you absolutely must make these salted caramels.

I found the recipe on FoodGawker (love that site!) and made them last night. Best decision I made all week. For realz.

What’s the best dish you’ve made recently?

What is your favorite source for recipe finding?

Mine is Food Gawker, because pretty food tastes better…..right? Thought so.

Dinner Tonight

 

The above was tonight’s dinner.

Marinated pork chops grilled on a soaked plank (seriously the most tender, flavorful, juicy pork chops I’ve ever had)

Prosciutto wrapped asparagus filled with farm fresh cheese (also plank grilled)

Wild Mushroom Risotto

Sooo delicious

And you know what?

I took no part in the planning or preparation of the meal.

I have awesome parents.

For realz.

Best thing you have eaten this weekend?

Roasted Veggie Potato Salad

Last night for dinner I made Grilled Blueberry BBQ Salmon and it was quite delicious. With it, I planned to make Jessica‘s Roasted Potato Salad, but as I wandered through the grocery store my thoughts turned to something my sister made recently that involved roasting mushrooms and onions and topping them with gorgonzola cheese. I did the only logical thing I could think of and combined the two.

 

Roasted Vegetable Potato Salad

Serves 6-8

28oz (1 3/4 lb) Yukon gold potatoes

1 large sweet potato, peeled

1 1/4  pounds green beans

2 medium onions (yellow or red)

2 heads of garlic with tops cut off

2 tablespoons olive oil

16oz mushrooms

2 oz gorgonzola cheese

1/3 cup olive oil

1/4 of your favorite fresh herbs

kosher salt

black pepper

Preheat oven to 425 degrees.

Chop potatoes into uniform bite sized pieces. Cut onions into large chunks and separate sections. Trim green beans. In a large bowl, toss potatoes, onions and green beans with 2 tablespoons of olive oil and kosher salt. Drizzle garlic heads with olive oil. Arrange veggies (excluding mushrooms) and garlic on a large baking sheet. Bake for 25 minutes. Stir and add mushrooms and bake for an additional 20-25 minutes.

While veggies are roasting chop fresh herbs and mix with olive oil. When the potatoes are soft enough to eat remove garlic gloves from the pan  and sprinkle on the gorgonzola. Bake for an additional 2-3 minutes. Squeeze the garlic into the bowl with the olive oil and garlic. Smash garlic. In a large serving bowl, toss together roasted veggies (and cheese) with the oil mixture. Add additional sea salt and serve.

Dinner is Served

By the way, take a look up at your browser: www.aflourishingfoodie.com.  No more wordpress for me! (just don’t forget the a at the beginning)

Also, thanks for your super sweet comments on my Back to My Roots post. I had been wanting to post something like that for a while but was hesitant. I now realize my reluctance was totally unnecessary.

I’ll be back tomorrow with a Father’s Day Post :)

Ann Claire