I know the wedge has been considered unfashionable for a while, but I think we can all agree that we love the creaminess and the bacon of a wedge salad. So what we have here has the creaminess and the bacon, but we’ve replaced the watery iceberg with a romaine hearts. And of course we have replaced the blue cheese with our Herbed Goat Cheese. INGREDIENTS 2 Romaine Hearts 8 tablespoons Herbed Goat Cheese Spread 2 Green Onions 0.25 cup Bacon Lardons 2 tablespoons Italian Parsle
This is an excellent dish for pretty much anything and any season. It pairs well with all proteins, but also makes a lovely vegetarian main dish. INGREDIENTS 1 cup Pearl Couscous Chicken Broth 2 tbsp Olive Oil 2 cloves Garlic (crushed) 1/4 cup Sliced Almonds 1/2 cup Red Onions (large chop) 1/2 cup Cucumber (thinly sliced) 1/3 cup Moroccan Cilantro or Herbed Goat Cheese 1/2 cup Feta (crumbled) 1/4 cup Italian Parsley (thinly sliced) Salt to taste INSTRUCTIONS Cook Pearl Cousco
This is such a great summer salad. We love to serve this for gatherings since the green beans hold up and don’t get soggy the way a lettuce salad does. INGREDIENTS 1 lb Green Beans (trimmed) 1/3 cup Picnic Herbed Goat Cheese 3 tbsp Olive Oil 1 large Shallot (finely sliced) Fine Sea Salt INSTRUCTIONS Slice Shallot. Heat 2 tablespoons olive oil on medium in a small frying pan. When oil is hot add shallots and cook until crispy. You will need to keep an eye on them the entire ti
This is one of my favorite lunch or picnic dishes. You can make it hours ahead of time, or even the night before. It can be served over greens or on your favorite bread to go to work, school, or on a picnic. INGREDIENTS 1 Rotisserie Chicken 1/2 cup Orange Bell Pepper (small dice) 1/4 cup sliced Green Onions 1/3 cup Picnic Moroccan Cilantro Spread 1-1/2 tablespoons Olive Oil Salt to taste INSTRUCTIONS Remove chicken skin, then shred rotisserie chicken and put in a large bowl.