3 onions, julienned
2 orange peppers, diced
3 red peppers, sliced
8 yellow tomatoes, roasted, smashed and drained
4 garlic cloves, shaved
14 inch pizza dough (available at the deli)
2 oz. goat cheese
2 TB. butter
olive oil

Preheat oven to 450 degrees.

Toss the peppers, garlic and tomatoes in olive oil and roast for 15 minutes in the oven. Meanwhile caramelize onions with 2 TB. butter. When the roasted vegetables are finished, smash and juice tomato to remove some of the liquid.

Lightly coat pizza dough with olive oil. Spread roasted vegetables and caramelized onion on pizza dough. Top with goat cheese and basil and bake for 12 to 14 minutes. Serve immediately.



from birminghamfoodgirl.wordpress.com

1 cup fresh bread crumbs
1.5-2 oz goat cheese
2 TB. olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 medium red peppers (larger red bell peppers will
require about twice the filling)

Preheat oven to 375 degrees.

Slice peppers in half lengthwise. Remove seeds and ribs. Mix the rest of the ingredients in a small bowl. Stuff each pepper not too tightly, but not too loosely.

Place stuffing side up on a parchment- or aluminum-lined cookie sheet. Roast for about 20 minutes on 375 degrees, or until the stuffing starts to brown.



4 large beets
5 tangerines or clementines (sectioned)
1 small red onion (finely chopped)
1 bunch mint (chopped)
1 cup crumbled MacKenzie Creamery Chevre
2 TB. olive oil

Add the beets to a large pot of boiling water: simmer until tender, about 40 min. Let cool. Peel and cut into 1/2 inch cubes. Add the tangerine segments, onions, mint and 2 TB. olive oil. Top with goat cheese.



1/2 onion, sliced 1/4 inch thick
2 1/2 TB extra virgin olive oil, divided
1/4 teas. Spanish smoked paprika
2 Lbs. Swiss Chard, center ribs set aside and leaves chopped
1/2 cup golden raisins
1/2 cup water
14 coarsely chopped almonds with skins
4 oz. MacKenzie Creamery Garlic & Chive Chévre

Cook onion with 1/4 teas. salt in 2 Tb oil in a large heavy pot, over medium heat, stirring until softened. Sprinkle with paprika and cook, stirring 1 minute. Add chard in batches, stirring until wilted. Then add raisins and water. Cook, covered, stirring until chard is tender, about 7 minutes. Season with salt.

Cook almonds in remaining 1/2 TB. oil in a skilled over medium-low heat, stirring until golden, about 3 to 5 minutes. Sprinkle almonds and cheese over chard.

* You can use the remaining stems for a gratin, layered with bread crumbs, cheese, garlic and love.