Ingredients:2 TBS extra virgin olive oil
1 TBS butter
4 oz. thin Spring asparagus, (tough woody bottoms trimmed and discarded) roughly
chopped
4 oz mixed mushrooms (whatever’s  available,  such as oyster, baby Portobello, shitake,
etc.) roughly chopped
3 cloves garlic, finely chopped
1/2 cup chopped onion
1/2 tsp salt
1/4 tsp Chipotle chili powder
1/8 TSP freshly ground pepper
4 frozen mini baguettes
1 roasted red pepper (jarred is fine), sliced into strips
1/2  7.7 ounce Ile de France BrieHeat the olive oil and butter together in a large pan over medium heat.  Sautee the vegetables  (except the roasted red pepper) and seasonings together  until the onions are translucent and asparagus stems are tender, about 10-15 minutes.

Meanwhile, bake the mini-baguettes according to package directions (about 8 minutes at 400 degrees).

Slice baked baguettes lengthwise,  spoon veggies onto the bottom halves, and arrange the red pepper strips over the veggies.  Brush the top halves of the baguettes with a little additional olive oil.

Slice the brie and arrange slices on the top halves of the baguettes.

Place all of the baguette  halves onto a cookie sheet lined with aluminum foil, and place pan under the broiler for about 2 minutes, or until cheese is melted and bubbly.

Top the veggie halves with the cheesy halves and enjoy!

3,664.44 Points

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Dip chilled goat cheese medallion in egg white, then in panko breadcrumb/black sesame seed mixture.
Fry in hot peanut oil until golden, transfer to paper towel. Season with sea salt.Soba Noodles with Edamame:
Toss cooked chilled soba (buckwheat) noodles and edamame (shelled boiled green soy bean) with dressing.

Creamy Sesame & Sweet Soy Dressing:
Heat ½ c. each low-sodium soy sauce and mirin (rice wine) in a sauce pan, with 1 t. each minced garlic and ginger. Reduce by half. Add honey to taste.
Let cool then mix with  1/4 c. tahini (sesame seed paste).

Assemble Goat Cheese Katsu Salad:
Place baby leaf spring greens on a platter, drizzle with dressing.
Place soba noodles alongside the spring greens, top with warm Goat Cheese Katsu medallion.

56.07 Points

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-2 Tablespoons Extra-Virgin olive oil
-3 pounds vine ripened fresh tomatoes
-1 onion diced
-3 cloves fresh garlic, chopped
-1 red pepper, diced
-4 Cups vegetable broth
-2 Cups heavy cream
-1 teaspoons salt
-1 teaspoon ground black pepper
- Fresh Thyme or rosemary for garnishesFor goat cheese fondue:
-1 10.5 Ounce log of Ile de France Labuchette fresh goat cheese
-2 Cups Cream or Half+half
-Salt and pepper for seasoningTomatoes can be smoked on a bbq using wood chips that have been soaked in water. Layer the chips in an aluminum pan and place onto hot coals. After the water has evaporated they will start to smoke slowly. Core the tomatoes and place them on a baking sheet. Place the baking sheet on the rack of the bbq and let smoke for 20-30 minutes.Saute onions and garlic in olive oil, until soft, over medium-heat in a 3-quart pot. Add the tomatoes and vegetable stock. Let simmer for 10 minutes. In batches, puree soup in blender until smooth and strain. Place soup back into pot and add the heavy cream, bring to a full boil and season with salt and pepper.For the fondue: Place cream or ½+½ in medium soup pot, bring to a simmer and add goat cheese. Stir mixture until fully incorporated. Season with salt and pepper to taste. Ladle soup into warm bowls and spoon a small amount of fondue into the middle. Garnish with fresh picked thyme.

3,019.11 Points

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1 quart fresh strawberries-washed and hulled
1 /4 cup fresh mint leaves
2 tablespoons fresh lime juice
2 tablespoons superfine sugar
1 /4 cup white wine vinegar
2 tablespooons olive oil
1 /4 teaspoon salt
dash freshly ground pepper
2 tablespoons water
1 7 ounce package Spring mix greens
4 ounces fresh Ile de France Goat cheeseTo make the Mojito Vinaigrette combine in a small blender 4 sliced strawberries, the mint leaves, lime juice, sugar, vinegar ,olive oil, salt ,pepper and water.  Taste. Add another strawberry or two if added sweetness is desired.Divide the spring mix greens onto 4 plates. Slice the berries and fan out over the greens. Divide the Goat cheese into four portions and dollop onto the greens. Serve with the Mojito Vinaigrette for an unusual side salad to summer grilling fare or a light lunch with crusty bread.

This salad pairs the luscious creamy goat cheese with a fresh salad featuring strawberries in both the dressing and the salad. Mint livens it up as a wonderful spring option for a side salad!
Strawberry Salad with Mojito Vinaigrette

148.95 Points

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Ingredients
• 8 tablespoons unsalted butter (1 stick)
• 4 leeks, light green and white parts only, chopped
• 1 lb. mixed mushrooms (wild or cultivated), sliced
• 1/2 cup all-purpose flour
• 2 1/2 cups good chicken stock
• 1 tablespoon dry Sherry
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons heavy cream
• 6 oz. Ile de France goat cheese (chevre)
• 1 lb. asparagus, cut into 1 inch pieces
• 1/2 cup minced flat-leaf parsley
• 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
Directions
Melt the butter in a large pot over medium heat. Add the leeks and mushrooms and saute until the leek is translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Sherry, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and goat cheese, season to taste. The sauce should be highly seasoned. Stir in the asparagus and the parsley.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Unfold puff pastry onto work surface; roll out to 12-inch square. Cut into 4 equal squares. Top filling in bowls with pastry; fold edges down onto rims of dish. Bake until crusts are golden brown and filling is heated through, about 25 minutes.
You can also make one large pot pie. Place the filling in a 9-inch-diameter deep-dish pie dish. Set the 12-inch pastry square over the filling, then fold down the edges onto the rim. Baking time will still be about 25 minutes. 183.04 Points

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INGREDIENTS
6 large eggs
1 cup half-and-half
1 teaspoon pure vanilla extract
¼ cup sugar
1 teaspoon pure almond extract
1 tablespoon cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
16 pieces Texas Toast style bread
¼ wheel Ile de France brie
Pinch ground ginger
Pinch ground cloves
Pinch cream of tartar
Pinch salt
12 strawberriesSYRUP:
1/2 cup sugar
2 tablespoons cornstarch
1 cup water
2 cups fresh blueberries
2 cup fresh blackberriesDIRECTIONS
SYRUP:
1.    In a medium saucepan, combine sugar and cornstarch.  Gradually stir in water.  Add blueberries and blackberries; bring to a boil over medium heat.  Boil for 2 minutes, stirring constantly.  Remove from the heat; cover and keep warm.TOAST:
2.    Combine eggs and half-and-half.  Mix vigorously until frothy.
3.    Add spices: cinnamon, allspice, nutmeg, cloves, ginger, cream of tartar, salt, sugar.  Mix through.
4.    Add vanilla extract and almond extract.  Mix.
5.    Puree 6 strawberries in blender.
6.    Add strawberry puree to egg mixture. Mix.
7.    Thinly slice brie.
8.    Dip bread into egg mixture—leave in long enough to soak up the liquid, but not fall apart.  (make sure to stir mixture prior to dipping bread if it has been sitting.  This will ensure spices return to suspension instead of settling on the bottom)
9.    Two pieces of bread makes one serving—follow these instructions for all bread.  Heat griddle to medium. If griddle is non-stick, no butter is necessary, otherwise melt a little butter onto the griddle.  Don’t add the bread until the butter begins to brown.  Place two pieces of egg-soaked bread onto the griddle.  After one side is cooked (approximately 2 minutes), turn over 1 slice of bread and place a layer of brie on the cooked side of bread.  Place other piece of bread on top of brie (uncooked side still facing up). Now cook each side of the double-stacked bread until done (approximately 2 minutes each).
10.    Top with homemade syrup, powdered sugar, whipped cream, and the remainder of the strawberries (sliced).  Serve with loaded hash browns (includes sautéed onions and topped with cheese), and bacon sides.

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