Grilled Potatoes with Chèvre and Cilantro Vinaigrette

Recipe by Dava Parr, Delicious Living

Aug. 30, 2011 1:12pm

Serves 4-6 / Terrific for a Southwestern-themed brunch. Try to find an applewood-smoked goat cheese (such as Colorado’s Haystack Mountain) for this dish. The delicious vinaigrette also enhances roasted cauliflower or pork.

2 pounds medium red-skinned potatoes
Olive oil, for brushing
2 cloves garlic, crushed
2 ounces chèvre (goat cheese), crumbled

Cilantro Vinaigrette
1 large clove garlic
½ cup fresh cilantro
¼ cup fresh basil
1 teaspoon toasted cumin seeds, or ½ teaspoon ground cumin
1 teaspoon toasted fennel seeds
½ teaspoon crushed red pepper flakes
¼ teaspoon sea salt
2 tablespoons apple cider vinegar or white wine vinegar
¼ cup extra-virgin olive oil

1. Place all vinaigrette ingredients in a blender and purée; adjust seasoning with more salt and pepper, if desired. (Makes ½ cup.)

2. In a large pot of salted water, gently simmer potatoes until just turning soft, about 10–15 minutes. Drain, rinse with cool water, drain again, and slice into ½-inch-thick rounds. Brush with olive oil and season with crushed garlic, sea salt, and freshly ground black pepper.

3. Oil grill grate; then preheat grill. Grill potatoes until nicely browned, 20–25 minutes. Transfer to a serving platter, top with goat cheese, and ladle dressing over all.

PER SERVING: 292 cal, 11g fat (6g mono, 1g poly, 4g sat), 11mg chol, 8g protein, 41g carb, 5g fiber, 160mg sodium

Fresh Goat Cheese with Crunchy Vegetables & Walnut Pesto

Serves 6

1/2 cup shelled walnuts, toasted

1 small garlic clove, crushed

1 cup tightly packed basil leaves

salt to taste

1/2 cup extra virgin olive oil

8 ounces fresh goat cheese

6 radishes

1/4 cup peeled fava beans, fresh or frozen

Place the walnuts, garlic, basil and a pinch of salt in a food processor, process until the mixture is finely chopped. Add the oil in a slow stream and blend until well combined. Adjust seasoning with salt and pepper and set aside.

Place the goat cheese on a serving plate and scatter the radishes and fava on top and around. Drizzle with the walnut pesto and serve with toasts.