HERBED GOAT CHEESE & RADISH TARTINES

I am and always have been the biggest fan of toast.  It’s the most perfect and versatile blank canvas that works well for any time of day.    Whether it’s avocado, eggs or something a little sweeter - there are truly endless opportunities for greatness here.  Especially on those days where we really only have time to slap something on a piece of bread.  It doesn't always happen to be joyless - sometimes you just need a pretty radish.

Herbed Goat Cheese & Radish Tartines (Gluten-free) Serves 2 

• 4 slices gluten-free bread, toasted
• 1 raw garlic clove
• 3-ounces goat cheese, room temperature
• 1/2 teaspoon lemon zest
• 4 sprigs fresh dill, de-stemmed & minced
• 4 sprigs flat-leaf parsley, de-stemmed & minced
• 4-5 radishes, sliced thin (use mandolin or paring knife)*
• Microgreens, to top
• Freshly cracked pepper
• Sea salt, to taste

When your bread is toasted & still warm, rub raw garlic clove evenly over each slice.  Set aside.

In a small mixing bowl, stir together goat cheese, lemon zest and fresh herbs until evenly combined.  Spread herbed goatcheese evenly across each toast.  Layer with sliced radish and top with microgreens.  Season with flaky sea salt and freshly cracked pepper.  Serve immediately.

*Note: I used green meat & watermelon radishes, but feel free to use any radish variety you can find. They're all good!

PISTACHIO PESTO & GOAT CHEESE FRITTATA

Brunch is my favorite meal for entertaining, and not just because  I just love breakfast food. It’s a chance to have a slow-paced, leisurely start to the day with the ones you love. It also doesn’t hurt to have bottomless coffee and perhaps a glass of prosecco, too.

My go-to is usually something baked in the oven, like a frittata, which allows me to hang out with my guests instead of being chained to the stove. This one, with pesto, goat cheese and arugula, feels like we’re finally entering Spring. It’s certainly a one-pan brunch that you and your guests will love.

PESTO & GOAT CHEESE FRITTATA (GLUTEN-FREE) Serves 4 - 6

• 9 eggs
• 1/3 cup almond or hemp milk, unsweetened
• 2 garlic cloves, minced
• 1 lemon, zested
• 1/2 medium red onion, small dice
• 3-4 oz. goat cheese, broken into chunks
• 1/4 cup pesto (store-bought or use recipe below)
• Handful of baby arugula
• A few basil leaves, torn
• 1/2 teaspoon sea salt
• 2 tablespoons olive oil
• Freshly ground pepper

Preheat oven to 425 degrees. In a large mixing bowl, whisk together eggs, almond milk, lemon zest and garlic. Fold in red onion, goat cheese, basil and pesto. Season with sea salt and freshly ground pepper to taste.

Using a 10-12 inch pyrex baking dish or 10 inch cast iron skillet, grease the pan with olive oil to coat. Carefully pour in frittata to pan. Top with dollops of goat cheese, flaky sea salt and arugula. Bake for 20-25 minutes or until puffy and cooked all the way through. Let cool for 5-10 minutes before serving.

TOASTED PISTACHIO BASIL PESTO (MAKES APPROXIMATELY 1 CUP)

• 2 large handfuls basil leaves, de-stemmed
• 2 garlic cloves, roughly chopped
• 1/3 cup pistachios, toasted
• 1 lemon, juice & zest
• 1/2 cup parmesan, freshly grated & packed
• 1/2 teaspoon sea salt
• Freshly cracked pepper, to taste
• Olive oil (about 1/3-1/2 cup)

In a food processor, add basil, garlic, pistachios, lemon juice and zest, parmesan, salt and pepper. Pulse into a coarse paste. Then stream olive oil to desired consistency or about 1/3-1/2 cup. Serve immediately or store in mason jar for up to 5 days.

A VERY VOGUE THANKSGIVING

It's easy to get overwhelmed by the entertaining aspect of Thanksgiving as a holiday, but also just plainly: what exactly to serve.  Everyone has their own long-standing traditions (marshmallows y/n?) and now, probably some food allergies thrown into the mix. The Hemsley ladies have featured 8 recipes on Vogue that are naturally gluten AND grain free, not to mention a nice mix of vegetarian and meat-starring recipes.  

I had the pleasure of shooting and styling them for a special Hemsley-centric Thanksgiving.  One of my favorite recipes, a real showstopper, is the beet and goat cheese terrine (featured below!).  Unless you're vegan (or hate beets), you can eat and enjoy it.  Not only is it completely gorgeous, but it's delicious alone/with crackers/etc. - so, it will surely keep your guests busy while you're wrestling your turkey.  Happy cooking ;) 

BEET & GOAT CHEESE TERRINE (Gluten-free, grain-free) from The Art of Eating Well

• 4 purple beets, about 10 ½ oz
• 4 golden or any other color beets, about 10 ½ oz (the more colors the better)
• 2 Tbsp freshly snipped chives
• 2 Tbsp freshly chopped parsley
• 1 Tbsp dried oregano
• 2 garlic cloves, finely grated
• 14 oz goats’ cheese
• sea salt and black pepper

Line a 4 x 8 inch loaf tin with parchment paper, leaving enough paper hanging over that you can easily cover the terrine when the tin is full.

Scrub the beet, then place in a pan, cover with water, pop on the lid, and cook for about 30–40 minutes until tender. Set aside to cool, then peel.

Meanwhile, mix all the herbs and garlic with the goats’ cheese in a bowl and season to taste.  Slice the cooked beets into various thicknesses – some 1⁄8 inch, some 1⁄4 inch.

Put a layer of golden or candy-colored beets along the bottom of the tin, followed by a thin layer of the garlic and herb goats’ cheese mix. Do this for 6 layers of each, so you have 12 layers in total, and then start on the purple beets and cheese layers until you reach the top. If you have more colors, vary them as you go along.

Pull the parchment paper over so all the terrine is covered. Place a weight on top of the tin and leave in the fridge overnight or for 8 hours to set.

Cover the set terrine with a plate and turn upside down to remove the terrine. Slice and serve or refrigerate the terrine until needed.