Picked up some Ryal's Goat Dairy Lemon Dill Chevre
at Hollygrove Market and Farm this weekend.
I'm not the cook in my family but..... Here's what I've done with it:
Spread Chevre on Roberts Olive Bread
after thinly (1/4 ") slicing the bread and toasting it the toaster.
For a meaty version of this open face sandwich:
Create Robert Olive Bread size ground meat hamburgers that are about an inch thick. Just add salt, pepper & a little bit of Worsterchester Sauce to the meat mix.
Spray some Pam in a small frying pan and cook until medium rare.
Slice the medium rare burgers in half and put on top of the Chevre covered Olive Bread.
Make a salad
Into a large salad bowl
Add the cleaned! Head of lettuce, also from this weekend's market, that you have broken into small bits.
Add fresh arugula (from our garden).
Scrape a fork over the container of Chevre so small bits fall on to the lettuce/arugula mix.
In a Small Bowl put some Ranch Dressing (1/4 cup) and add a little bit of Lemon Juice (4 tablespoons). Mix aggressively.
Pour over salad in large bowl and mix well.
Serve as lunch with some freshly brewed tea.
Enjoy fresh strawberries & wedges of Blood Oranges, also from this weekend's market.