Prep 10 l Cook 20 l Serves 2
For the goat cheese patties:
For the dressing:
For the salad:
For the goat cheese patties:
For the dressing:
While the cheese is in the oven, mix all dressing ingredients together until smooth.
For the salad:
Assemble everything on plates, drizzle with dressing and serve immediately.
Servings: 6
Time to Cook: 20 min
• 1 medium fennel bulb
• 1 small onion (red or yellow)
• 4 carrots, cleaned
• 2 small delicate squash
• 1/2 lb. Brussels sprouts
• 5 Tbsp. 41 Olive Arbequina Extra Virgin Olive Oil
• 3/4 tsp. 41 Olive Himalayan Salt
• fresh ground pepper
• 2 tsp. everyday seasoning or Italian herb blend
• pinch of cayenne
• 1 cup quinoa, rinsed and drained
• 1 3/4 cup vegetable broth
• few big handfuls of baby kale
• 2 Tbsp. 41 Olive 18 Year Balsamic
• 1/3 cup toasted pine nuts
• 1/2 cup crumbled feta cheese, to taste
• microgreens, for garnish
1. Preheat the oven to 400'. Prepare all your vegetables and collect them on a large baking tray. Halve the fennel and slice it into wedges. Peel the onion, cut off the ends, and slice it into thin wedges, cut the end off the carrots and slice 1" pieces on a diagonal. Scoop the seeds from the squash and slice it into thick half moons. Halve large brussels and leave the small ones whole. Drizzle the olive oil, salt, a few pinches of pepper, everyday seasoning and cayenne. Toss to coat well and spread in a single layer on a baking sheet. Dividing into two sheets if it looks over crowded. Bake in the upper third of the oven for twenty minutes. Turn the heat up to 425' and cook another 20 minutes or until the edges of the vegetables are browned and crisp.
2. While the vegetables roast, cook the quinoa. Put the quinoa and broth in a pot. Bring it up to a gentle boil, down to a simmer, cover and cook for 15 minutes. Fluff with a fork, add a few handfuls of baby kale and leave the lid ajar so it cools. This will barely wilt the kale so its not quite so raw. Once it is room temperature, drizzle in the olive oil, red wine vinegar and a hearty pinch of salt and pepper and toss to coat. Transfer to your serving bowl. Top with the roasted vegetables, pine nuts, feta cheese and microgreens.
Servings: 1
Time to Cook: 30 min
• 2½ cups baby spinach, roughly chopped
• 5 to 6 strawberries (to yield ¾ to 1 cup sliced strawberries), hulled and cut into ¼-inch thick slices
• 1½ ounces chilled goat cheese, crumbled
• 2 tablespoons slivered almonds
• ¼ cup quinoa, rinsed under running water in a fine mesh colander
• ½ cup water
• ⅛ teaspoon salt
• 2 tablespoons 41 Olive Meyer Lemon Olive Oil
• ½ teaspoon lemon zest
• 1 teaspoon Dijon mustard
• ½ teaspoon honey
• Freshly ground black pepper
1. Cook the quinoa: In a small saucepan, combine the rinsed quinoa and ½ cup water. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook until all of the liquid has been absorbed, about 15 to 17 minutes. Remove the pot from heat, sprinkle in ⅛ teaspoon salt and fluff the quinoa with a fork. Let the quinoa cool, uncovered, for 7 to 8 minutes.
2. Make the dressing: In a small bowl, whisk together the 41 Olive Meyer Lemon Olive Oil, lemon zest, mustard, honey and a few twists of freshly ground black pepper until emulsified. Set the dressing aside.
3. Toast the almonds: In a small pan over medium heat, toast the almonds, stirring often, until they are fragrant and turning golden, about 5 minutes.
4. Assemble the salad: In a bowl, combine the chopped spinach, sliced strawberries, warm quinoa and toasted almonds. Crumble goat cheese over the salad. Drizzle in just enough dressing to lightly coat the spinach (I only used about half of the dressing) and toss.
