OUT WEST: Food & Lifestyle

vegetarian

Farmer’s Fried Goat Cheese Salad

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Farmer’s Fried Goat Cheese Salad with fresh, seasonal greens, cucumber, radish and garden peas and a shallot Dijon vinaigrette.

Whether you have your own vegetable garden or frequent the local Farmer’s Market, you can create a beautiful salad from your bounty of produce. During these hot and unusually muggy days of summer, we look towards quick, fresh dinner ideas. This salad takes all those seasonal veggies and layers them into a beautiful summer salad.  It is so pretty that it almost doubles as a table centerpiece with beautiful scalloped edged butter lettuce and lacy arugula. Halved pea pods, thinly sliced radish and cucumber add a whimsical and artsy touch.  And who doesn’t like fried cheese?

It’s All About The Goat Cheese

For this recipe, you want to look for an 8 oz. goat cheese log.  It makes life easier to simply cut the log into 1 oz. medallions instead of trying to form them.  I used herbed goat cheese, but feel free to use any flavor that tickles your fancy.  You can get goat cheese in a variety of flavors from plain to garlic herb and even truffle flavored. You’ll want to keep the goat cheese refrigerated until ready to fry, that way it holds its shape and you end up with perfectly round medallions.   Nestle them in the layers of salad just before serving.

Ingredients in Farmer’s Fried Goat Cheese Salad

  • Fresh Greens – Butter lettuce and arugula.
  • Radish – One bundle of fresh radish.
  • Cucumber – Half of a fresh cucumber.
  • Sugar Snap Peas – About a handful of pea pods.
  • Goat Cheese – 8 oz. goat cheese log.
  • Panko – Japanese bread crumbs.
  • Flour – For dusting goat cheese medallions
  • Shallot – About a tablespoon of shallot for vinaigrette.
  • Dijon mustard – A teaspoon for the vinaigrette.
  • Apple Cider Vinegar – You can substitute for red wine vinegar.
  • Olive Oil – I use extra virgin olive oil.

Looking for Similar Recipes?

Lightly fried goat cheese medallions sit ever so delicately on this inviting summer salad with fresh, seasonal greens layered with cucumber, radish and garden peas.

Farmer’s Fried Goat Cheese Salad

Farmer’s Fried Goat Cheese Salad with fresh, seasonal greens, cucumber, radish and garden peas and a shallot Dijon vinaigrette.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 5 mins
Course Salad
Cuisine Farmer’s Market, Vegetarian
Servings 4

Ingredients
  

Salad

  • 1 head butter lettuce torn
  • 1 cup arugula
  • 4 radish sliced thin
  • 1/2 cucumber sliced thin
  • 1 cup snap peas sliced with a few cut lengthwise to expose peas

Fried Goat Cheese

  • 8 oz goat cheese log sliced into 8 even rounds
  • 1 cup flour seasoned with salt and pepper
  • 2 eggs beaten
  • 1 cup Panko breadcrumbs seasoned with salt, pepper and a pinch of garlic powder
  • vegetable oil for frying

Vinaigrette

  • 1 tbsp shallot minced
  • 1 tsp Dijon mustard
  • 4 tbsp apple cider vinegar can sub rice wine, balsamic or red wine vinegar
  • 2 tbsp olive oil
  • 1 tsp sugar can sub honey or agave
  • salt and pepper

Instructions
 

Salad

  • Layer butter lettuce, arugula, radish, cucumber and snap peas in a large salad bowl.

Fried Goat Cheese

  • Heat enough vegetable oil in a large saute pan over medium high heat to cover thickness of goat cheese medallions.
  • Coat each goat cheese medallion in flour, then egg, then Panko.
  • Gently fry each goat cheese medallion until golden brown on both sides. Remove to a wire rack or paper towel.
  • Arrange fried goat cheese medallions over salad and serve with Shallot Dijon Vinaigrette.

Shallot Dijon Vinaigrette

  • Whisk all ingredients together. Drizzle over salad.
Keyword Dijon Vinaigrette, Earth Day, Fried Goat Cheese, Fried Goat Cheese Salad, Goat Cheese Recipes, Goat Cheese Salad, Main Dish Salad, Mother’s Day Recipes, Spring Salad, Summer Salad

Out West’s Lemon Arugula Pasta Salad

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Out West’s Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing.

Out West's Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing.

This fresh and flavorful pasta salad skips the mayo and gets tossed in a light vinaigrette. The lemon juice in the dressing makes this salad light and refreshing and the cherry tomatoes add a pop of sweetness. Making it the perfect side dish for those Summer potluck parties.

This Lemon Arugula Pasta Salad is a take on one of my favorite pasta salad’s from the local grocery store. Originally with just spinach, pine nuts and parmesan. I added spicy arugula, sweet cherry tomatoes and lemon zest to make this pasta salad shine. It’s perfect served right away and even better served the next day.

Make this pasta salad a meal by adding protein. Grilled chicken or shrimp would be the perfect choice. If planning on adding a protein to the pasta salad, make a little extra dressing. You want to make sure every bit gets coated with that lemony dressing – no dry bites here! In fact, this dressing is my go-to dressing for most of my salads. Sometimes I add a little finely minced shallot and omit the parmesan. Make extra and store it in the refrigerator.

Ingredients in Out West’s Lemon Arugula Pasta Salad

  • Cellentani Pasta – Cork-screw shaped pasta that’s super fun to eat.
  • Arugula – A mix of arugula and spinach works well.
  • Pine Nuts – Crunchy, yet buttery, they add a nice bite to this pasta salad.
  • Cherry Tomatoes – Cherry or grape tomatoes cut in half for a burst of sweetness.
  • Lemon – Pick a nice and juicy lemon for the zest and juice.
  • Parmesan – Fresh grated parmesan in the dressing and more for garnish.
  • Pantry Items – Dijon mustard, olive oil, minced garlic, agave syrup and salt/pepper.

Related Recipes

Out West's Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing.

Out West’s Lemon Arugula Pasta Salad

Out West's Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing.
Print Recipe Pin Recipe
Prep Time 15 mins
Course Salad, Side Dish
Cuisine American, Farmer’s Market
Servings 8

Ingredients
  

  • 4 cups Cellentani pasta
  • 2 cups arugula / spinach mix
  • 1/2 cups pine nuts
  • 10-15 cherry tomatoes halved
  • 1 lemon zested
  • 1/4 cup Parmesan grated

Dressing

  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1 tsp. minced garlic
  • 1 tsp. Dijon mustard
  • 2 tsp. agave syrup
  • 1/4 cup Parmesan grated
  • 1 pinch salt and pepper

Instructions
 

  • Prepare the Cellentani pasta according to package directions. Rinse with cold water until completely cold. Drain well and pat dry, if necessary. Place in large mixing bowl.
  • Prepare dressing by whisking all dressing ingredients together. Coat the prepared Cellentani pasta with all of the dressing.
  • Fold in arugula/spinach mix, pine nuts and cherry tomatoes. Top with lemon zest and parmesan. Serve right away or refrigerate overnight for even more flavor.
Keyword No Mayo Pasta Salad

Avocado Pineapple Salad with Halibut

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Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.

Creamy sliced avocado pairs with bright juicy pineapple and fresh herb greens in a light agave lime dressing. This makes for the perfect Summer salad to top with seared halibut. I like the rich, buttery taste of local halibut, but you can use your favorite seasonal white fish as a substitute. This easy weeknight meal comes together in less than 15 minutes and that is what I call the perfect dish, especially on those hot nights.

What makes this meal so easy is the short list of ingredients. Grab a box of mixed herb greens from your grocery or if you’re lucky enough to have a garden, use what you have. The addition of avocado and pineapple is something I learned from one of my favorite Mexican restaurants. It’s a combination that I never would have thought to pair, but is now a favorite go-to salad ingredient. Most of the ingredients on the list are common pantry items. It’s always a good idea to have a stocked pantry – You can create great things with protein, vegetable and pantry items.

Ingredients in Avocado Pineapple Salad with Halibut

  • Halibut – Fresh halibut, about 1 inch thick fillets – Can substitute another white fish.
  • Avocado – Pick a firm, not hard, avocado perfect for slicing.
  • Pineapple – I always smell test / pluck a frond easily to pick the juiciest pineapple.
  • Herb Salad Greens – Grab a container of herb salad greens from the produce of your grocery.
  • Lime – Rolling your lime on the counter helps create more juice.
  • Agave Nectar – A sweetener sometimes found in the baking aisle of your grocery.
  • Dijon Mustard – Always keep on hand for salad dressings, adds zing and viscosity.
  • Pantry Items – Garlic, white wine, olive oil, salt, pepper, butter.

Try These Similar Halibut Recipes

Pan seared halibut ready in 6 minutes
One Pan Halibut with Lemon Chive Pistou
Toasted Mexican red chilies and cinnamon add a warm, earthy spice to this Grilled Red Chile Halibut
Grilled Red Chile Halibut
Halibut in roasted tomatillo sauce with crispy fried onions
Grilled Halibut in Tomatillo Sauce
Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.

Avocado Pineapple Salad with Halibut

http://www.outwestlifestyle.com
Light and refreshing Avocado Pineapple Salad with Halibut takes Summer into full swing and simplifies your weeknight dinner.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 6 mins
Course Dinner, Main Course, Salad
Cuisine Farm to Table, Seafood
Servings 4

Ingredients
  

Halibut

  • 4 fillets halibut or other white fish about 1 inch thick
  • 2 tbsp. olive oil
  • 1 tsp. minced garlic
  • 1/4 cup white wine
  • 2 tbsp. butter

Avocado Pineapple Salad

  • 4 cups fresh herb salad greens
  • 2 avocados outer shell and pit removed, sliced
  • 1 small pineapple skinned, cored, sliced in long strips

Agave Lime Dressing

  • 1/2 cup fresh lime juice
  • 2 tsp. agave nectar
  • 1 tsp. Dijon mustard
  • 2 tbsp. olive oil
  • 1/2 tsp. cracked black pepper
  • 1-2 pinch salt

Instructions
 

Halibut

  • Heat a large heavy bottom pan over medium high heat. Add olive oil and swirl. Pat halibut fillets dry with a paper towel, then season lightly with salt and pepper. Place fillets in middle of pan with space between them.
  • Sear halibut fillets until they turn opaque half way up the thickness of the fillet. This should take about 3 minutes on a 1 inch thick fillet. Flip over. Add wine, garlic and then butter. Cook for another 3 minutes or until completely opaque.
  • Remove and place on top of avocado pineapple salad.

Avocado Pineapple Salad

  • Gently combine avocado and pineapple with fresh herb green mix. Drizzle agave lime dressing over the top (You may have extra – just cover, refrigerate and save for later) Divide into 4 portions and top each with halibut.

Agave Lime Dressing

  • Combine lime juice, agave and Dijon mustard. Slowly whisk in olive oil. Season with cracked black pepper and salt.
Keyword 15 minute dinners, Summer Salad

Poblano Corn Tortilla Soup

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Crunchy tortilla chips soak up the flavorful broth in this Out West Poblano Corn Tortilla Soup garnished with cilantro, lime and Queso Oaxaca

An Out West Lifestyle Favorite

Crunchy tortilla chips soak up the flavorful broth in this Poblano Corn Tortilla Soup garnished with cilantro, lime and Queso Oaxaca

There is something about the simplicity of tortilla soup. Crunchy corn tortilla chips laying in a simple broth soaking up all the flavor of green chilies. This Poblano Corn Tortilla Soup adds moderately spiced poblano peppers and sweet corn for a twist on the classic version.

Varieties of tortilla soup flood the web with ingredients from tomatoes to beans, but I prefer a more simple approach to tortilla soup. One that showcases the tortilla and gets its flavor from chilies and spices. A broth based soup that allows the tortilla chips to be the main textural element.

Poblano Corn Tortilla Soup simmers up in just 30 minutes for an easy weeknight meal. With such a simple soup, you want to try and use the best ingredients you can find. Fresh corn cut off the cob, chicken broth made from leftover chicken bones and cilantro picked from the herb garden lend the best flavor. Planning ahead in the Summer months when ingredients are fresh by freezing that local corn or saving the bones from the last chicken dinner to make a homemade broth all add to the best flavor.

You Want The Tortilla Chips to Float

Toppings are the fun part of this soup. Fresh cilantro, Queso Oaxaca or Monterrey Jack cheese add a little something extra and I always love a squeeze of fresh lime juice. An important tip to remember…This soup is all about simplicity. A little goes a long way especially when it comes to the tortilla chips. Start by just adding a few chips – like 4 or 5.

Totally Freezable

Add this soup to your list of freezable soups! Ladle into Ziplocs and lay flat in your freezer for an easy dinner on another night. This broth based soup freezes well. When ready to reheat, just warm in a pot on the stove or in your microwave. Add the chips and garnishes when ready to serve.

Flavorful broth based Poblano Corn Tortilla Soup with cilantro, lime and Queso Oaxaca

Poblano Corn Tortilla Soup

Crunchy tortilla chips soak up the flavorful broth in this Poblano Corn Tortilla Soup garnished with cilantro, lime and Queso Oaxaca
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Course Main Course, Soup
Cuisine Mexican, Soups, Stews, Chowders, Vegetarian

Ingredients
  

  • 1 tbsp. lard or vegetable oil
  • 1/2 yellow onion sliced thin
  • 1 tbsp. garlic minced
  • 1 7 oz. can fire roasted green chilies
  • 3 cups Poblano chili quartered, seeded, cut into thin strips
  • 2 cups fresh corn cut off the cob
  • 8 cups chicken broth
  • 1 tsp. salt
  • 1-2 pinch cumin
  • 1 small corn tortilla crumbled
  • 1/4 cup fresh cilantro rough chopped
  • Thick tortilla chips, cilantro, Queso Oaxaca and lime for serving

Instructions
 

  • Sauté onion and garlic in lard or vegetable oil over medium heat for about 3 minutes.
  • Add can of fire roasted green chilies with juice.
  • Add sliced poblano peppers and sauté another 3-5 minutes until softened.
  • Add corn, chicken broth, salt, cumin and cilantro. Bring to a simmer.
  • Slowly stir in crumbled corn tortilla and continue to simmer on medium low for at least 30 minutes.
  • Ladle over 4-5 thick style tortilla chips and top with Queso Oaxaca or Monterrey Jack cheese, more cilantro and a squeeze of lime.
Keyword Broth Based Soup, vegetarian

Try These Recipes:

  • Carne en su Jugo
  • Out West Cowboy Chili
  • Frijoles Charros

Chanterelle Carbonara with Chive Pistou

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Chanterelle Carbonara with Chive Pistou is fall on a plate. Freshly foraged chanterelles and baby kale carbonara style with creamy burrata drizzled in garlicky chive pistou.

I’m feeling the fall with this quick weeknight Chanterelle Carbonara with Chive Pistou. Freshly foraged chanterelles are sauteed with garlic and baby kale then folded together in a light carbonara sauce then twirled up in fresh fettuccine. Burrata adds a nice creamy touch especially when drizzled in chive pistou.

What is a Pistou?

Pistou is my new favorite herby concoction. It’s similar to a pesto, but there is no cheese or nuts involved. Just fresh herbs, olive oil and salt / pepper. It’s a super easy way to add fresh flavor to any dish. Just take whatever fresh herb you have, mince it up and blend together with the best olive oil. Perfect for drizzling over pasta, soups or anything you want to add a fresh taste to like these beautiful chanterelles.

Last week I shared a few tips on foraging for your own Pacific Golden Chanterelles. The season is only about 2 months long and really depends on the weather. After the first rain nearest fall, I set out to find what I consider PNW gold in the nearby forest. Check out my tips here:

Foraging for Chanterelles and this easy Chanterelle Crostini Recipe

Chanterelle Carbonara
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Chanterelle Carbonara with Chive Pistou

Chanterelle Carbonara with Burrata and Chive Pistou is fall on a plate. Freshly foraged chanterelles and baby kale carbonara style with creamy burrata drizzled in garlicky chive pistou.
Course Main Course
Cuisine Pasta, PNW
Keyword chanterelle, vegetarian, Weeknight Pasta
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4

Ingredients

Chanterelle Carbonara

  • 2 cups chanterelles sliced
  • 1 cup baby kale torn
  • 1 tbsp garlic minced
  • 1 ball burrata broken
  • 1 tbsp olive oil
  • 3 tbsp butter divided
  • 1/2 cup parmesan cheese grated
  • 2 large egg yolks
  • 1 pinch salt / pepper
  • 4.5 oz fresh fettuccine noodles cooked according to directions, reserve 2/3 cup pasta water.

Chive Pistou

  • 1 tbsp fresh chives minced
  • 2-3 tbsp olive oil
  • 1/4 tsp garlic minced
  • 1 pinch salt / pepper

Instructions

Chive Pistou

  • Combine all ingredients together in a small bowl and let sit.

Chanterelle Carbonara

  • Cook fettuccine and reserve 2/3 of pasta water.
  • In a small bowl combine egg yolks and parmesean. Set aside.
  • In a large pan over medium heat, saute chanterelles and garlic in 1 tbsp butter and 1 tbsp olive oil for about 3 minutes.
  • Add remaining 2 tbsp butter and baby kale, saute for 1 minute.
  • Remove from heat and add fettuccine, egg yolk mixture and reserved pasta water. Toss together to coat. Serve immediately with burrata and chive pistou drizzled over the top.

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