Goat School by Janice Spaulding

Author:Janice Spaulding
Language: eng
Format: mobi
Tags: farms Maine, goat milk, cooking American, goat cheese, goat farmers Maine, Goat care, agriculture Maine, goat meat, goats
Publisher: Down East Books
Published: 2012-05-22T05:00:00+00:00

Greens with Feta and Croutons

This is a fabulously easy salad with lots and lots of huge taste! Fresh spinach or any green mixture works great.

Serves 8 to 10

8 ounces fresh greens

rinsed well, drained, and dried

1 jar marinated Feta

1 cup croutons

Place the greens in a large bowl, pour the jar of marinated feta over the top and sprinkle with the croutons. Done!

Goat Ricotta and Pasta Salad

This is a great change for the usual humdrum macaroni salad! This recipe lends itself well to the addition of any freshly chopped herbs or raw veggies.

Serves 4 to 6

1 pound pasta

macaroni, zití, bowties, etc.

2 carrots

chopped

2 stalks celery

chopped

4 or 5 medium radishes

chopped

1 cucumber

seeded and chopped

2 green onions

both green and white parts, chopped

16 ounces goat ricotta

Salt and freshly ground black pepper to taste

Cook the pasta according to the directions on its box to al dente. Rinse well in cold water and let cool.

Place the pasta in a large bowl and toss it with the carrots, celery, radishes, cucumber, and green onions.

Add the whole batch of freshly made, warm ricotta. Season the mixture with the salt and pepper.

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