Roasted Figs and Grapes

The perfect cheese deserves the perfect pairing. Some cheeses beg for a drizzle of honey or a spoonful of preserves. I packaged these still warm figs and grapes in a mason jar and paired the sweet jammy goodness with some creamy Point Reyes Blue. The figs were grown in the Dairymaids' backyard. The delicious grapes came from our farm share: Utility Research Garden in Jones Creek, Texas. This beautiful, local produce is available for pickup at the shop. The figs are for birds and friends. Inquire within.

2 tablespoons Lucky Layla Butter 

2 tablespoons Turbinado sugar 

2 tablespoons local honey 

1/2 lb green and red organic grapes, cut in half 

6 figs, cut in half 

Heat oven to 450. In an oven safe pan, melt butter over medium heat. Add figs and grapes, toss in melted butter, evenly sprinkle sugar and drizzle honey. Transfer pan to oven and roast for 15 minutes or until caramelized and syrup is thick and bubbly. Stir half way through cooking. Let cool before serving. Can be served warm or cold. 

Slap Ya Mama Salmon with Chiriboga Blue over Wilted Spinach

My fishmonger laughed at me when I told him I was going to put some Slap Ya Mama on his salmon. I guess I was a little embarrassed to say it out loud, but this salty and spicy seasoning is magic! I was impressed with how little I had to prep for this meal. In just 15 minutes dinner will be served! And then you'll think, "gee we should enjoy this out on the patio", but then you remember it's August and we live in Houston. Serve (indoors) with a light white wine, like our Siblings Sauvignon Blanc Semillon.

* Serves 2

2 6oz salmon portions
Stella Sola Extra Virgin Olive Oil

Slap Ya Mama Original Seasoning

Kosher salt 

Turbinado sugar 

fresh baby spinach 

golden tomatoes 

1/3 cup Texas sweet onions, chopped and caramelized 

4 oz Chiriboga Blue, crumbled 

Directions: 

Preheat oven to 425. Start by caramelizing onions first: chop onions in uniform pieces, heat about 2 tablespoons of evoo over medium heat in a sauté pan, add onions, then add a pinch of salt and sugar. Lower heat to slowly caramelize while you prep everything else. Rinse and pat dry salmon portions. Drizzle a little evoo in an oven safe dish. Place salmon in dish skin side down, drizzle evoo and sprinkle Slap Ya Mama on top of salmon (enough to lightly coat). Bake for 12 - 15 minutes until done and flakes easily. Put spinach and tomatoes in a large mixing bowl. Onions should be done caramelizing when the salmon is ready to come out of the oven. Pour onions and oil over spinach and toss to slightly wilt. Remove skin from underside of salmon. Plate salmon on top of greens and crumble Chiriboga on top of salmon just before serving.

Grilled Cheese Tuesday - Roasted Beet and Chevre Panini

This week Lindsey and Nicole are headed to the cheese mecca of the US - Wisconsin. Before jumping on a plane with her cheese bags packed, Nicole, a.k.a. The Queso Queen, submitted this pretty, pink creation for this week's grilled cheese. It's a take on the classic combination of beet and goat cheese on a salad. Here it is in sandwich form!

1 purple beet, scrubbed clean, roots and greens cut off
Stella Sola Olive Oil
coarse black pepper, to taste
Pure Luck Chevre
1 - 2 sprigs fresh mint
Slow Dough Ciabatta

Preheat oven to 350. Slice one large, firm beet, place on aluminum foil, drizzle with olive oil and sprinkle pepper, fold the foil over and crimp the sides closed. Bake for 30 minutes or until tender. Slice ciabatta lengthwise and spread both sides with goat cheese. Once beet is done and cooled to touch, place on top of chevre and top with fresh mint. Brush the outside of the bread with olive oil (I used the beet-infused olive oil from the roasting). Cook in a panini press (or use a griddle) and voila, a pink grilled cheese.

Vegetarian Lentil Tacos with Marieke Cumin Gouda

Okay, it's confession time. I admit that I'm a recovering vegetarian. I also admit that I have an unhealthy relationship with tacos. A good taco can literally improve my mood. I have been known to devour them in my car, alone, while driving. These tacos will hopefully leave you feeling good, rather than ashamed.

Lentils are a super food. They are healthy, delicious and my husband tolerates them. The earthy nuttiness of lentils pairs perfectly with Marieke Cumin Gouda and some fresh cilantro. My record is 4 in a row!

For lentils:
1 cup dry green lentils
4 cups water
garlic powder
Mexican oregano
thyme

Stella Sola Extra Virgin Olive Oil 
1 package frozen Boca Veggie Crumbles 
3 carrots, peeled and chopped
1 small green pepper, chopped
2 cloves garlic, minced
chili powder, to taste
salt and pepper, to taste
8 oz Marieke Cumin Gouda, shredded
1 bunch fresh cilantro
8 - 10 flour tortillas

Directions:
Bring lentils, a dash of each spice and water to a simmer in a medium pot and cook for 20 - 30 minutes, until done. While lentils are cooking, coat a large skillet over medium-high heat with evoo, cook carrots and green peper until tender. Add Boca Veggie Crumbles, garlic, salt, pepper and chili powder and cook until crumbles are heated through. Combine lentils with Boca mixture so the ratio is even. Warm tortillas. Top Boca and lentils with cheese and cilantro.

Yields 4 servings

Grilled Cheese Tuesday - Red Rock with Pogue Mahone Pickles

The best cheese pairings are often unlikely and surprising. Sometimes they are induced by late night hunger, like the grilled cheese we are featuring this week:

Slow Dough Sourdough
Red Rock
Pogue Mahone Dill & Garlic Pickles, chopped
Lucky Layla Golden Butter, room temp