goat cheese

Zucchini Pasta with Paprika Roasted Tomatoes



  • 2-4 Zucchini or Yellow Squash

  • 6-8 cloves garlic, minced

  • Approx. basil 10 leaves

  • 1 onion, chopped

  • 5 tablespoons olive oil

  • 6 oz goat cheese

  • Salt and pepper to taste

  • 8 oz chicken broth

  • ½ teaspoon smoked paprika


  1. Preheat oven to 375.

  2. In a large bowl, combine about 2 tablespoons of olive oil with half the garlic, and salt and pepper to taste with the cherry tomatoes. Spread over a baking pan and bake for around 20-25 minutes.

  3. While the tomatoes bake, prepare your ‘zoodles.’ Use a spiralizer or vegetable peeler to thinly slice your squash.

  4. In a large sauté pan over medium heat, add the remaining olive oil and onion. Sauté the onions until they begin to become translucent.

  5. Add garlic and paprika, continue to sauté for around 30 seconds to a minute, and then add your liquid base of broth in with your cheese.

  6. Heat for another 5-10 minutes, letting the sauce to begin to thicken.

  7. Next, add your zucchini noodles and half of your basil and cook for another 4-5 minutes, depending on your desired texture. The longer the noodles sauté, the less they will retain their shape and the softer they become.

  8. Finally, remove your noodles from the heat and toss them with the roasted tomatoes and some fresh basil.



Spinach Salad with Roasted Delicata, Red Onion & Goat Cheese



  • Baby Spinach (amount depends on servings)

  • 1/2 Red Onion, in strips

  • 1 Delicata Squash, Cored and Sliced

  • Goat Cheese

  • Raspberry Vinaigrette

  • 1 Tbsp. Olive Oil

  • Salt



  1. Pre Heat over to 400F

  2. Cut Onion into thin slices, Cut Delicata Squash length wise, de-seed, and cut into slices

  3. Add Squash and Red Onion to a pan, drizzle with Olive Oil and season with salt; let cook until squash is soft (about 35 minutes)

  4. Prepare bed of Spinach

  5. Top Spinach with roasted Squash and Red Onion, Goat Cheese and Raspberry Vinaigrette

*Bake the Squash Seeds with Olive Oil and Salt & use as Topping to the salad

*Add Maple Mustard Marinated Chicken for extra protein

Watermelon-Feta Salad with Mint

Watermelon-Feta Salad with Mint


  • ½ small watermelon

  • 4 oz container feta cheese

  • 1 small bunch mint leaves

  • optional - lemon or lime wedge



  1. Cut watermelon into 1 inch cubes and add to a serving bowl

  2. crumble feta cheese or cut into cubes and add to the watermelon

  3. Toss together with finely diced mint leaves (add optional citrus)

  4. Serve chilled!

"Elote" Salad with Corn and Feta

"Elote" Salad with Corn and Feta

While our ingredients are not what you would find with authentic mexican elotes, we were inspired by the combinations of textures and flavors for our first sweet corn of the season. Elote is corn is a Mexican recipe, where corn is roasted over an open grill and coated with salt, chile powder, butter, cotija, lime juice, and mayonnaise or crema fresca.

In our version, we featured Vermont feta cheese. You can roast corn over your grill, or simply cook it in a cast iron pan like we did!


  • oil or butter for cooking
  • 2 ears fresh corn, with kernels sliced off
  • 1/4 finely chopped red onion
  • salt and pepper
  • 1/4 tsp chili powder (or more, to your taste)
  • 1 tsbp mayonnaise (store bought or homemade- see our recipe here)
  • 1/4 c feta cheese for garnish
  • 2 lime wedges


  1. Directions Warm oil or butter in a cast iron pan. Add corn and red onions, season with salt, pepper, and chili powder.

  2. Occasionally stir veggies until charred evenly, about 10 minutes. Cook until onions are translucent and you see a nice even char on the corn. Remove from heat to a serving bowl to cool.

  3. Once cool, stir in mayonnaise. Add crumbled feta and squeeze in lime. Adjust your seasoning for salt, pepper, and chili powder to taste.

Tomato, Red Onion, and Cucumber Salad with Feta

Tomato, Red Onion, and Cucumber Salad with Feta

Inspired by a classic Greek salad!


  • 1 large tomato
  • 1/2 of 1 red onion, sliced
  • 1 cucumber, sliced and seeds removed
  • olive oil
  • fresh or dried oregano
  • salt and pepper
  • crumbled feta cheese
  • optional: black olives


  1. Slice and chop your veggies into bit size pieces
  2. Season with salt, pepper, and herbs, and stir together
  3. Drizzle with olive oil and sprinkle feta cheese over top
  4. Serve chilled

Mad River Grain Toast with Goat Cheese Spread, Lettuce & Smoked Salmon


Mad River Grain Toast with Goat Cheese Spread, Lettuce & Smoked Salmon

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Snack/Appetizer | Diet: Omnivore

This simple but elegant toast makes a great snack, but you can also pair it with a nice salad and some soup, and make it a meal! 

  1. Preheat your broiler on high.
  2. Cut the bread into slices that are as thin or as thick as you'd like.
  3. Put the bread slices on a sheet pan, and brush with a little bit of oil.
  4. Broil until slightly toasted on one side. Turn, and do the same to the other side. 
  5. When the bread is cool, spread with goat cheese. 
  6. Top with lettuce. If the leaves are bigger than the bread pieces, you can cut them down to size. 
  7. The smoked salmon from Starbird fish is not pre-sliced, so you could make it into big flakes with your fork, and place the flakes on top of your toast. If you happen to have sliced salmon, instead, just drape a slice or two over the toast. 

Garlicky Cucumber, Dill, Lemon & Goat Cheese Spread


Garlicky Cucumber, Dill, Lemon & Goat Cheese Spread

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Condiment | Diet: Veg/GF

This goat cheese spread is infinitely malleable. In place of the lemon zest, cucumber, dill and garlic that are used in this recipe, you could substitute any allium (chive, red onion, scallion), any herb (parsley, cilantro, thyme, mint), and a wide variety of spices (paprika, cumin, coriander, etc.). 

Its uses are as broad as the ingredients you can throw into the mix. It can be tossed with hot pasta as a light, creamy sauce. It's great as a sandwich spread. You can dollop it onto a salad as a garnish. Use it to top an omelette or frittata. Or simply use it as a spread on raw or roasted veggies. 

  • 1 tub goat cheese
  • a couple glugs of olive or sunflower oil
  • 1/8 cup diced cucumber (you want the cubes to be pretty small)
  • 1 tablespoon chopped dill
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon zest (I like to use a microplane for this)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • a few grinds or shakes of pepper
  1. Put the goat cheese in a medium-sized mixing bowl.
  2. Add a couple tablespoons of oil, to make it creamier. You could also mix in softened butter, if you prefer.
  3. Add all of the flavoring ingredients, including the cucumber cubes, dill, garlic, lemon zest and juice, and salt and pepper.
  4. Stir the goat cheese with a fork or a wooden spoon. Taste the goat cheese, and figure out if it needs anything else. If you want it to be more tangy, add more lemon juice. If it tastes a little flat, try some additional salt. Is there anything that would make it more wonderful than it is?
  5. Once you're happy with the flavor, you're ready to spread, dollop and dot it onto anything you desire. 

Goat Cheese with Scallion & Lemon


Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Condiment | Diet: Vegetarian/GF

This delicious concoction has many uses. Toss it with hot, fresh pasta and it will turn into a light, creamy sauce. Spread it on sandwiches, or slices of toast. Use it to stuff ravioli. Put it on an omelette, or on a salad. Eat it with a spoon. 

  • 8 ounces chevre
  • a glug of olive oil, or walnut oil
  • The zest and juice of 1/2 lemon
  • 2 scallions (I actually used the leaves of wild leeks when I made this. You could also use shallot, chives, or garlic, in place of the scallion).
  • salt and pepper to taste
  1. Dump the chevre into a bowl. 
  2. Add some oil, I use about a tablespoon, and the lemon zest and juice
  3. Rinse the scallions and slice the green leaves into little rounds, reserving the white bulbs for another use (or throw it all in...it will be great either way). If you're using another allium, such as garlic or shallot, mince it before adding.
  4. Add some salt and pepper, and stir it all up. 
  5. Taste the concoction. Would you like it to be more tangy? If so, add more lemon juice, or a splash of vinegar. Does it need salt or pepper? Add some more. You could even get really wild and mix in some hot sauce, or kimchi brine, or anything else you desire. 

Spinach, Feta, and Caramelized Onion Toast

spinach, feta, and caramelized onion toast

Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Small Plate | Diet: Vegetarian


  • 1 seeded baguette
  • butter or olive oil
  • ½ cup caramelized onions
  • 5 ounces spinach
  • ½ cup feta
  • Salt and pepper


  1. Preheat oven to broil (if you have multiple broiler settings, choose the lower one).
  2. Cut the baguette into slices that are approximately ½-inch thick. Smear one side with a little butter, or brush on a little oil.
  3. Place the bread slices on a cookie sheet, place in the oven with the door slightly ajar, and toast, checking every minute or so, until the bread is crisp and golden. Flip and toast the second side. (If you like your toast toastier, cook it a bit longer. If you’re only making a few pieces, you could use a toaster oven, instead). Turn off the oven, and set the toast aside, with the buttered/oiled side up.
  4. Wash the spinach, if needed, and chop it roughly. Heat 2 teaspoons of butter or oil in a medium pan over medium-low heat. When the fat is hot, add the spinach, season with salt and pepper, and cook, stirring, until the spinach is wilted, but still bright green. Remove from pan and set aside. Taste the spinach for seasoning. Does it need more salt? How about pepper?
  5. Remove the feta from its brine, and crumble it into a small bowl. Reserve the liquid, which can be used in salad dressing, or added to soup.
  6. To assemble the toast: Place a small scoop of caramelized onion on the toast, and spread it into an even layer. Top with a layer of spinach. To finish, sprinkle on some feta.  

Apple, Carrot, and Kale Salad with Hard Boiled Eggs and Homemade Vinaigrette

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Salad | Diet: Omnivore/Vegetarian/GF


Apple, Carrot, and Kale Salad
  • ·      1 bunch kale
  • ·      2 carrots
  • ·      2 apples 
  • ·      ½ cup raisins
  • ·      Basic vinaigrette, to taste (click for recipe)
  • ·      Salt and pepper, to taste
  • ·      ½ cup feta
  • ·      4 hard-boiled eggs (click for recipe)



1.     Strip the kale leaves from the stems. (You can compost the stems, or save them for another purpose).

2.     Wash the kale and tear into bite-sized pieces, placing the finished pieces into a salad bowl.

3.     Wash the carrots, cut off the very tip, and grate them on a box grater — using the largest sized hole — directly into the salad bowl.

4.     Wash the apples, cut them into quarters, chop out the cores, and cube. Place the cubes in the salad bowl with the kale and carrots.

5.     Add the raisins.

6.     Drizzle in just enough dressing to coat the fruits and veggies, and toss with tongs until the greens are evenly coated. Taste, and season with additional salt and pepper, or more dressing, if desired.

7.     Sprinkle on feta.

8.     Peel and quarter the eggs, and place the quarters atop the salad.

9.     Serve.

Raspberry Cheesecake Brownies with Chevre

raspberry goat cheese brownies.jpg

Recipe Level: Creative | Recipe Speed: Leisurely | Season: Spring | Type:  Dessert | Diet: Vegetarian

To create these beauties, we took a shortcut and used a boxed brownie mix. If you are interested in making brownies from scratch, please take a look at our recipe for Beet and Caramel Brownies here!


  • boxed brownie mix
  • 2 eggs
  • oil or butter
  • 1 bag frozen raspberries
  • 4 oz. goat cheese
  • 1 tbsp maple syrup


·      Follow the directions on a boxed brownie mix to mix

·      Place frozen raspberries in a sauce pan over low/medium heat, and cook until they reduce to a thick, jammy sauce. 

·      In a separate bowl, combine half of the container of goat cheese with one egg, and a tablespoon of maple syrup. Then, stir in the raspberry sauce to combine.

·      Following your brownie instructions, pour brownie batter into your baking dish. Then, add the the raspberry goat cheese layer to create two distinct layers

·      Follow box brownie cooking directions to bake. Enjoy!

Beet & Feta Sandwich with Pea Shoots


Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Main Dish | Diet: Omnivore - Vegetarian


From your basket:

  • 1 medium beet, peeled and sliced into rounds approximately 1/4 in thick

  • ¼ cup pea shoots

  • Feta

  • 2 slices Waitsfield Common bread

From your basket:

  • olive oil or another oil for roasting beets

  • salt and pepper



1.     Toss beets with oil, salt, and pepper, then roast at 400˚F for 20-25 minutes, flipping halfway through.

2.     Before turning oven off, toast bread directly on rack for 1-2 minutes.

3.     Place beets on one slice of bread, covered by a layer of pea shoots, and sliced feta.

4.     Top with the other slice of bread and cut in half. Enjoy! 


Roasted Beet and Carrot Salad with Feta and Pea Shoots


Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Salad | Diet: VegetarianOmnivore - GF


From your basket:

·      3 Carrots, quartered  

·      Beets, sliced into strips

·      Feta

·      Pea shoots


From the pantry:

·      Salt & Pepper

·      Olive oil

·      Balsamic vinegar



1.     Preheat oven to 400˚F.

2.     Place veggies on baking sheet with olive oil, salt, and pepper.

3.     Roast until soft, about 25 minutes, flipping half way.

4.     Place on a serving dish. Drizzle with balsamic. Crumble feta over top, and finally garnish with pea shoots. 

Grain Bowl with Beets, Apples, and Feta

grain bowl with beets, apples, and feta

This grain bowl is quick to make and great for leftovers! Double our recipe and enjoy all throughout the week. Add an egg, chicken, or tofu to make this dish extra filling.


  • 1/2 cup quinoa + 1 cup water or broth

  • 3-4 beets

  • 1-2 apples

  • Crumbles of feta

  • Braising greens

  • 1 small onion

Maple vinegar dressing

  • 2 tbsp red wine vinegar

  • 2 tbsp oil (we used olive)

  • 1 tbsp dijon mustard

  • 1 tsp maple syrup

  • Pinch of salt and pepper


  1. Preheat oven to 425 degrees F

  2. Peel and cut beets into thin slices

  3. Toss with oil and any herbs you have on hand, making sure beets are evenly coated. Roast for 20-25 minutes

  4. In the meantime, cook the quinoa. Set aside once done

  5. While the quinoa is cooking, dice a small onion. Heat a pan over low-medium heat and drizzle oil into the pan. Put the onion and greens into the pan and cook until the greens are wilted and the onions are soft

  6. Make the dressing by putting the red wine vinegar, oil, dijon mustard, maple syrup, salt, and pepper into a small bowl and whisk together

  7. Cut the apples into small chunks and crumble the feta into small pieces.

  8. To assemble, mix the quinoa, greens, roasted beets, apple, and feta together in one bowl. Drizzle the dressing over, mix, and serve