Recipes: Goat cheese gives a tangy boost to omelets, pasta, and salad
Try the powerhouse ingredient in these three simple dishes.
By Christopher Kimball Globe Correspondent,Updated May 4, 2021, 10:59 a.m.
Email to a Friend
Zucchini and Goat Cheese OmeletConnie Miller of CB Creatives
All goat cheeses are not created equal. The most common, fresh French chèvre, truly is a powerhouse ingredient. Tangy, creamy, rich, and fresh all at once, this cheese softens easily when heated without the clumping messiness of many cow cheeses. Thatâs why it works so well blended into an omelet filling of zucchini, shallots, and chives, ensuring each bite is rich and flavorful. We also mash it with peas, lime juice, and mint to make an easy, spring-fresh sauce for a one-pot spaghetti dinner. And it brings balance to a bitter greens salad with walnuts and orange thatâs filled with contrasting flavors and textures.