Pasta with Summer Squash, Arugula, Capers and Goat Cheese

-Cut 1-2 pounds summer squash into half lengthwise and then into slices ¼ inch thick.

-Bring 4 quarts of water to a boil, adding 2 TBS salt and 1 pound pasta (farfalle or penne would work well).

-Cook, according to package directions until al dente, then drain and return the pasta to the pot.

-While the pasta cooks, add 1 TBS extra virgin olive oil to a non-stick skillet placed over high heat.

-Add half of the squash and cook stirring occasionally until golden brown and crispy, about 5-7 minutes.

-Transfer the squash to a plate and then repeat with the remaining squash.

-Rinse ¼ cup capers under running water and then coarsely chop. Set aside.

-Zest 1 lemon and then juice it. Set aside.

-Then add the capers, lemon zest, some freshly ground black pepper and the squash.

-Stir constantly until heated through, about 30 seconds.

-Add the squash to the pasta along with 2 more TBS olive oil and the lemon juice.

-Wash and dry 1-2 bunches of arugula. Slice into thin ribbons then add to the pasta.

-Gently toss together and taste for salt and pepper.

-Serve with a generous sprinkle of crumbled chevre style goat cheese.

Beetroot Soup with Goat’s Cheese from Plenty by Diana Henry

-Chop the following; you are going to be pureeing all the vegetables so you don’t have to be that exact.

-2 chopped leeks

-1 fennel bulb or 4 stalks of celery, chopped into smallish pieces

-1 bunch unpeeled beets, chopped into smallish pieces

-6 cloves of garlic, chopped

-Melt 3TBS butter in a large, heavy bottomed saucepan and add in everything you just chopped up.

-Add a splash of water, cover and sweat the vegetables for 10 minutes over medium low heat.

-Stir, add a little more water and sweat for another 15 minutes.

-Pour in 5 cups of chicken stock and add some salt and pepper.

-Bring to a boil and then simmer until the beetroot is tender.

-Serve hot or cold with a dollop of sour cream on top and some crumbled chevre.

-If you have any leftover cooked salmon you can add some flakes to each serving or if you have some raw salmon, you can moisten it with some olive oil and lemon juice and add some to each bowl as you serve the soup.

Beet and Goat Cheese Salad

-Cut the tops off of 1 bunch of beets and save for another use.

-Put a good amount of water in a steamer and steam for 20-25 minutes over medium high heat. (You can also use a pressure cooker, which will take 7 minutes instead.)

-When the beets are tender when poked with a sharp knife, drain and run under cold water.

-When cool enough to handle, slip the skins of the beets.

For the dressing:

-In a mason jar with a lid, add the following:

3 TBS walnut oil

3 TBS extra virgin olive oil

The juice of ½ a lemon

1/8 tsp salt and some freshly ground black pepper

-Cut the beets into wedges, then sprinkle with some of the dressing and toss.

-Toast ¼ cup walnut pieces in a toaster oven for 3 minutes (set the timer!) or brown them in a skillet.

-Tear 1 lettuce into small pieces.

-Gently wash and spin dry, then mound a little on each plate.

-Top with some of the beets and then the toasted walnuts.

-Crumble up about ¼ cup chevre style goat cheese and sprinkle on each salad.

-Dust with some finishing salt and freshly ground black pepper.

Arugula, Cherry and Goat Cheese Salad

-Leaving the rubber band on, cut 2 bunches of arugula into 3rds, discarding the last 1-3 inches of stem.

-Gently wash and spin dry.

-Toast ¼ cup pistachios or almonds and then chop when cool.

-Finely chop 1 tsp fresh dill.

-Halve and pit 16 Rainer Cherries.

-Combine the arugula, cherries, half the nuts and the dill in a large bowl.

-Whisk together the following:

1 TBS sherry vinegar

1 tsp Balsamic vinegar

3 TBS extra virgin olive oil

Salt and pepper to taste

-Gently toss with the salad.

-Arrange on a platter, sprinkle 2 ounces crumbled chevre goat cheese and remaining nuts over the top and serve.