-1, 4 oz package of honey goat cheese (or plain goat cheese)
-2 tablespoons dijon mustard
-3 tablespoons extra virgin olive oil
-1 tablespoon honey
-Salt & pepper to taste
Preheat oven to 375 degrees. Peel the beets and wrap them in aluminum foil, drizzled with a little bit of olive oil. I put mine on a sheet pan so that the liquid stays contained. Cook for about 1 and a half hours, or until beets are fork tender. Let cool slightly, and cut into bite sized pieces. Crumble the goat cheese on top.
In a mixing bowl, whisk together the dijon mustard, olive oil, and honey. Add salt and pepper to taste. Drizzle on top of the beets and goat cheese. Serve warm or room temperature, & enjoy!
-1 cup of diced yellow squash (about 1 small yellow squash)
-8 oz. fresh mozzarella cheese, cubed
-2 cloves garlic, minced
-3 tablespoons olive oil
-1/2 cup of water
-2 tablespoons chopped fresh basil
-salt and pepper to taste
In a large skillet, add the 3 tablespoons of olive oil and 1/2 cup of water. Turn the heat to medium-high, and add the broccoli and squash. Cover the pan with a lid so that the vegetables can steam for about 8-10 minutes, or until fork tender. Add the garlic, fresh basil, and cubed mozzarella into the pan. Taste for salt and pepper. Stir the mixture for about 1 minute in the pan (heat off) so that the mozzarella JUST begins to melt. Serve warm and enjoy!