Slow Cooker Balsamic Chicken

6 skinless, boneless chicken breasts

2 t. dried Italian seasoning, crushed

1/2 t. salt

1/4 t. black pepper

1 medium red onion, halved and thinly sliced

6 cloves garlic, thinly sliced

1 14.5-oz. can diced tomatoes with basil, oregano, and garlic, undrained

2/3 c. balsamic vinegar

4-1/2 c. hot cooked spaghetti or other pasta

1/2 c. finely shredded Parmesan cheese

Chopped fresh parsley, orange zest, and crumbled goat cheese (optional)

Place chicken in a 5-6-qt. slow cooker. Sprinkle with Italian seasoning, salt, and pepper. Top with onion and garlic. Add tomatoes and balsamic vinegar. Cover and cook on LOW 5-6 hours or HIGH 2.5-3 hours or until chicken is cooked through.

Remove chicken from sauce in cooker. Thinly slice chicken. Serve chicken and sauce over pasta. Top with parsley, orange zest, and goat cheese, if using.

Makes 6 servings.

Adapted from Slow Cooker: Bring on the Cozy, p. 87.  

Strawberry Poppy Seed Salad with Chicken

4 c. mixed salad greens

1 c. diced cooked chicken

4 large strawberries, hulled and sliced

1 oz. goat cheese, crumbled 

3 T. poppy seed dressing (homemade or bottled)

1/4 c. chopped toasted pecans (optional)

Place greens, chicken, strawberries and goat cheese in a large bowl. Add dressing and toss to coat. Sprinkle with pecans, if desired.

Serves 2.

Adapted from EatingWell.com.

Wild Rice Salad with Arugula Pesto

3 c. arugula, divided

1/2 c. grated Parmesan cheese

1/4 c. extra-virgin olive oil

2 cloves garlic, chopped

1/4 t. salt

1/8 t. ground black pepper

1 8-oz. package cooked wild rice

2 c. cherry tomatoes, halved

1/4 c. crumbled feta or goat cheese

2 T. pine nuts, toasted

Combine 2 c. arugula, Parmesan cheese, oil, garlic, salt, and pepper in a food processor and pulse until smooth.

Place wild rice in 4 medium bowls. Add the arugula pesto, tomatoes, feta or goat cheese, and the remaining 1 c. arugula; toss to coat. Sprinkle with pine nuts. 

Serves 4.

Adapted from EatingWell.com.  

Chicken-Quinoa Bowl with Strawberries & Pecans

 2 T. balsamic vinegar

2 t. pure maple syrup

1 t. Dijon mustard

1 clove garlic, grated

½ t. kosher salt

⅛ t. ground pepper

⅓ c. extra-virgin olive oil

4 c. torn romaine lettuce

2 c. cooked quinoa, cooled

2 c. shredded or chopped cooked chicken

8 large strawberries, quartered

½ small watermelon radish or 4 small red radishes, thinly sliced

¼ c. crumbled goat cheese

¼ c. chopped pecans, toasted

Whisk vinegar, maple syrup, mustard, garlic, salt, and pepper in a small bowl. Whisk in oil in a slow, steady stream until emulsified.

Divide lettuce, quinoa, chicken, strawberries, radish, goat cheese and pecans evenly among 4 bowls. Drizzle with the dressing.

Serves 4.

Adapted from Eating Well.com.

Mixed Green Salad with Pickled Nectarines

1 c. apple cider vinegar

1 c. water

1/2 c. sugar

3/4 t. kosher salt

3 c. thinly sliced firm-ripe nectarines

1/4 c. extra-virgin olive oil

1 T. Dijon mustard

1 T. apple cider vinegar

1/4 t. kosher salt

1/8 t. black pepper

6 oz. spring mix salad greens

1/4 c. crumbled goat cheese

1/3 c. plain granola

Cook 1 c. apple cider vinegar, water, sugar, and 3/4 t. salt in a saucepan over medium-high heat, stirring occasionally, until sugar dissolves and mixture comes to a boil. Remove from heat. Add nectarines. Let stand at least 30 minutes or up to 1 hour.

Reserve 1/4 c. pickling liquid in a small bowl, then drain nectarines and set aside.

Whisk together reserved pickling liquid, olive oil, Dijon mustard, 1 T. apple cider vinegar, 1/4 t. salt, and pepper in a small bowl.

In a large bowl, gently toss together spring mix greens, goat cheese, nectarines, and dressing. Sprinkle with granola.  

Serves 6.

Adapted from Southern Living magazine, June-July 2025, p. 14.

Warm Potato Salad with Goat Cheese

2 - 2-1/2 lbs. tiny new potatoes or 6 medium red-skinned potatoes, scrubbed

1/2 c. vinaigrette salad dressing, preferably balsamic

4-6 oz. mixed baby greens

4 oz. crumbled goat cheese

Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut new potatoes in half, or cut the regular potatoes into large dice.

Combine the potatoes with the dressing in a mixing bowl and stir gently. Let stand for about 10 minutes.

Divide the greens between 4 salad plates or shallow bowls. Drain off any excess dressing from potatoes into a small container and drizzle it over the greens.

Divide the potatoes among the plates, placing them on top of the greens. Top each serving with goat cheese and serve immediately.

Serves 4. 

Adapted from The Vegetarian 5-Ingredient Gourmet, page 54.

Black Bean Salad with Feta & Red Peppers

2 16-oz. cans black beans, drained and rinsed

1 medium red bell peppers, cut into short, thin strips

1/2 c. vinaigrette salad dressing (balsamic recommended)

1/2 c. chopped fresh parsley

1/2 to 1/3 c. fresh feta or goat cheese

Combine beans, red bell peppers, dressing, and parsley in a mixing bowl and toss well. 

Divide the salad among individual plates or shallow bowls. Top each with some of the cheese.

Serves 6.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 43.

Chicken, White Bean, & Spinach Salad

1 lb. dried white beans 

4 c. unsalted chicken stock 

1 T. chopped garlic 

1/2 t. smoked paprika 

1-1/2 t. kosher salt, divided 

1-1/4 t. black pepper, divided 

4 skinless, bone-in chicken breasts 

1/2 c. plus 1 T. olive oil, divided 

3 oranges 

4 T. Champagne vinegar 

2 T. finely chopped shallots 

4 oz. fresh baby spinach 

1/4 c. slivered almonds, toasted 

4 oz. goat cheese, crumbled (about 1 c.)

Combine beans, stock, garlic, paprika, 1/2 t. salt, and 1/2 t. pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW 6 hours.

Meanwhile, sprinkle chicken with 1/2 t. salt and 1/2 t. pepper. Heat 1 T. oil in a large skillet over medium-high heat; add chicken, and cook until golden, about 2 minutes per side. Nestle chicken into beans in slow cooker at the end of the 6-hour bean cook time. Cover and cook until chicken and beans are tender and done, about 2 hours. 

Transfer chicken to a cutting board; remove meat from bones, and shred. Remove 3 c. beans, and drain well, reserving any remaining beans in slow cooker for another use. Set chicken and 3 c. beans aside to cool.

Squeeze juice from 1 orange to equal 1/4 c. Peel remaining 2 oranges and cut into segments. Whisk together orange juice, vinegar, shallots, and remaining 1/2 t. salt and 1/4 t. pepper in a large bowl. Add remaining 1/2 c. oil in a steady stream, whisking until incorporated. 

Add spinach, shredded chicken, beans, orange segments, almonds, and cheese, and toss with the dressing.

Serves 6.

Adapted from Southern Living recipe.

Collard Green Salad with Oranges and Port-Soaked Cherries

2/3 c. dried cherries

1/2 c. port*

1/4 c. plus 1 T. extra-virgin olive oil

2 T. apple cider vinegar

1 T. whole-grain mustard

1 t. Dijon mustard

1 t. honey

1/2 t. kosher salt

1/2 t. black pepper

8 c. thinly sliced, stemmed collard greens (from 2 1-lb. bunches)

1 small red onion, thinly sliced (1/2 c.), rinsed and drained

2 navel oranges, peeled and sliced into 1/4"-thick rounds (about 10 rounds)

1/2 c. toasted walnut halves

2 oz. goat cheese, crumbled (about 1/2 c.)

Microwave cherries and port in a small bowl on HIGH until port comes to a boil, about 90 seconds. Let stand 10 minutes. Drain, reserving cherries and 2 T. port (discard remaining port).

Place oil, vinegar, mustards, honey, salt, pepper, and reserved 2 T. port in a lidded jar. Seal and shake well until blended and creamy.

Place collards in a large bowl. Drizzle with about half (1/3 c.) of the dressing. Gently massage together using your hands until collards wilt, about 2 minutes. Add onion and oranges; toss gently to combine. Arrange salad on a platter or in a large bowl. Sprinkle with walnuts, goat cheese, and cherries. Drizzle with remaining dressing.

*If port is not desired, can use plain dried cherries. 

Adapted from Southern Living magazine, Jan.-Feb. 2021, p. 80.

Marinated Beet Salad

 2 small or 1 large Fresno pepper, finely chopped

1 medium shallot, finely chopped

2 T. olive oil

2 T. fresh lemon juice

1/2 t. salt

4 medium or 2 large red and/or golden beets cut into matchsticks or thin strips

1/3 c. plain yogurt

1/4 c. tahini

1 T. lemon juice

1/3 c. goat cheese or feta cheese, crumbled

1/2 c. pomegranate arils

1/3 c. chopped pistachios

1/3 c. chopped fresh mint

1/4 c. chopped fresh parsley

For marinade: In a large bowl, combine pepper, shallot, olive oil, lemon juice, and salt. (If using different colors of beets, divide marinade into separate bowls for each color.) Add beets to marinade; stir to coat. Let stand at least 10 minutes, stirring occasionally.

Meanwhile, in food processor, combine yogurt, tahini, and lemon juice. Cover and blend until fluffy.

To serve, spread tahini mixture on a large platter, making a swoosh with the back of a spoon. Lift beets out of marinade, draining excess into the bowl. Place beets on tahini mixture. Sprinkle on cheese, pomegranate arils, pistachios, mint, and parsley. Drizzle with additional marinade.

Serves 4.

Adapted from Better Homes & Gardens magazine, Oct. 2020, p. 124.  

Chicken Salad with Blueberries, Goat Cheese, and Pickled Onion

1 c. red wine vinegar

1/2 c. packed light brown sugar

3 whole cloves

1 T. plus 1-1/2 t. kosher salt, divided

1 small red onion, thinly sliced

1/2 t. black pepper

7 T. olive oil, divided

4 chicken breasts or vegetarian equivalent

1 t. Dijon mustard

1/2 t. fresh lemon juice

8 oz. spring mix salad greens

8 oz. goat cheese, crumbled

6 oz. fresh blueberries

1 c. candied pecans

Whisk together vinegar, sugar, cloves, and 1 T. salt in a medium saucepan. Bring to a boil over medium-high heat. Continue boiling, stirring occasionally, until sugar and salt dissolve, about 5 minutes. Place onion slices in a medium size heatproof bowl. Pour hot vinegar mixture over onion. Let cool completely to room temperature, about 30 minutes.

Meanwhile, stir together pepper, 2 T. olive oil, and remaining 1-1/2 t.salt in a small bowl. Cook chicken on a grill or as directed, using oil mixture to moisten. Cut chicken into slices.

Measure 3 T. onion-pickling liquid into a medium bowl. Add mustard, lemon juice, and remaining 5 T. olive oil. Whisk until smooth. Place salad greens in a large bowl. Add mustard dressing mixture, goat cheese, blueberries, and pecans. Toss to coat.

Drain remaining liquid from onion slices, discarding liquid and cloves. Add onion to salad and toss to combine. Divide among 4 bowls and top with sliced chicken.

Serves 4.

Adapted from Southern Living magazine, June 2020, p. 112.

Chilled Peach Soup with Goat Cheese & Croutons

4 peeled, sliced peaches
1/4 c. finely diced, peeled, seeded cucumber, plus thin slices for garnish
1/4 c. finely diced yellow bell pepper, plus thin slices for garnish
1/4 c. diced dried apricots
2 T. honey
3 T. crumbled goat cheese, plus more for garnish
1/4 c. white balsamic vinegar, plus more for seasoning
1/4 c. plus 2 T. extra-virgin olive oil, plus more for drizzling
Kosher salt
1 large garlic clove
2 c. diced baguette (1/2" dice)
Basil leaves, for garnish
Freshly ground black pepper

Toss the peaches with the cucumber, yellow pepper, and apricots. Add the honey, 3 T. goat cheese, 1/4 c. vinegar, and 2 T. olive oil. Add the garlic clove. Refrigerate overnight.

Remove the garlic clove and discard. Transfer peach mixture to a blender and puree. Add 1/4 c. water and puree until smooth and creamy; add more water if soup is too thick. Season with salt and vinegar to taste. Refrigerate until soup is very cold, about 1 hour.

Meanwhile, in a medium skillet, heat the remaining 1/4 c. olive oil. Add the diced bread and cook over moderate heat, stirring, until golden and crisp, about 2 minutes. Transfer to a paper towel and season with salt.

Pour the soup into shallow bowls and garnish with sliced cucumber, sliced pepper, goat cheese, croutons, and basil leaves. Drizzle lightly with olive oil, season with pepper, and serve.

Serves 4.

Adapted from Food & Wine Annual Cookbook 2012, p. 82.

Nectarine, Beet, and Goat Cheese Salad

5 oz. fresh baby spinach
16 oz. cooked whole baby beets, chilled
2 nectarines, cut into wedges*
3.5 oz. crumbled soft goat cheese
1 c. balsamic vinaigrette
Salt and black pepper

Divide spinach among salad plates. Top with beets, nectarines, and cheese. Drizzle with dressing and sprinkle with salt and pepper to taste.

*Also try other fruit options instead of or along with nectarines: peaches, apricots, blackberries, raspberries, and/or strawberries. 

Serves 4.

Adapted from Fast & Fresh, p. 12. 

Bulgur Salad with Nuts, Honey, Cheese, and Pomegranate

1 c. coarse bulgur wheat (#3)
1 t. salt
1/2 c. extra-virgin olive oil
1/4 c. chopped toasted almonds
1/4 c. chopped toasted walnuts
1/4 t. ground allspice
1/4 c. pomegranate molasses
2 t. red wine vinegar
2 t. honey
2 scallions, ends trimmed, thinly sliced
1-1/2 c. baby arugula, washed and dried
1/4 c. chopped fresh mint
1 c. crumbled goat cheese
1/4 t. pepper

Fill a medium pot two-thirds with water and set it over medium-high heat. Bring to a boil. Add bulgur and salt. Boil for 6 minutes. Strain the bulgur.

While the bulgur is still warm, add oils, nuts, allspice, molasses, vinegar, and honey. Mix well.

Add the scallions, arugula, mint, cheese, and pepper. Toss to combine. Adjust seasoning with more salt and pepper, if necessary.

Serve at room temperature.

Serves 4.

Adapted from The Everything Mediterranean Cookbook, p. 89.

Jeweled Beet Salad

4 medium-sized beets with greens
1/4 c. rice vinegar, plus more to taste
2 T. chopped fresh chives
2 T. chopped fresh mint
1 T. fresh orange juice
1/4 c. extra-virgin olive oil
Salt and freshly ground pepper
4 oz. soft fresh goat cheese, crumbled, divided

Separate the beet greens from the roots. Discard any bruised or damaged leaves. Chop the stems into 1/4-inch pieces and the leaves into 1/4-inch ribbons. Peel the roots and grate with a box grater or food processor.

Combine the greens and grated roots in a steamer and steam over boiling water for about 5 minutes, until tender. Immediately plunge into boiling water to stop the cooking. Drain well.

Whisk together the vinegar, chives, mint, and orange juice in a medium bowl. Whisk in the oil until fully incorporated. Season with salt and pepper. Add the greens and beets and toss to mix. Adjust salt, pepper, and vinegar to taste.

Crumble 3/4 of the goat cheese over the salad and toss to mix. Garnish with the remaining goat cheese and serve.

Serves 6.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 112. 

Romaine Salad with Grapefruit, Avocado & Goat Cheese

1/2 c. Champagne vinegar or white wine vinegar
1/2 c. Dijon mustard
2 minced shallots
Salt and freshly ground pepper
1-1/2 c. extra-virgin olive oil
10 c. romaine lettuce (or baby spinach or arugula)
1 avocado, peeled and sliced
1 ruby red grapefruit, peeled and sections (or oranges or tangerines)
2 oz. crumbled goat cheese (or feta cheese)

In a small bowl, whisk together vinegar, mustard, shallots, and salt and pepper to taste. Gradually whisk in olive oil.

Divide romaine lettuce between 4 salad plates. Top evenly with avocado, grapefruit, and goat cheese. Drizzle with dressing (you may not need it all).

Serves 4.

Adapted from Parade magazine, Feb. 26, 2017, p. 12. 

Apple & Goat Cheese Salad with Candied Pecans

1 large egg white
1 T. granulated sugar
1/2 lb. pecan halves (about 2 c.)
1/4 t. smoked paprika
1/4 t. kosher salt

3 T. extra-virgin olive oil
1-1/2 T. fresh lemon juice
1/2 t. kosher salt
1/4 t. orange zest
1/8 t. ground allspice

3 Granny Smith apples, cored and thinly sliced
10 oz. winter greens (such as arugula or kale)
1/2 red onion, thinly sliced
1/4 t. kosher salt
1/4 t. cracked black pepper
1/2 lb. goat cheese, crumbled (about 2 c.)
2 T. good-quality aged balsamic vinegar

Prepare the candied pecans: Preheat oven to 350 degrees. Whisk together egg white and sugar in a bowl until light and frothy. Add pecans, paprika, and salt, and stir until pecans are completely coated. spread in a single layer on a baking sheet. Bake in preheated oven until pecans are slightly toasted but still moist, 15-20 minutes. Remove pecans from baking sheet and cool to room temperature, about 30 minutes.

Prepare the dressing: Whisk together olive oil, lemon juice, salt, orange zest, and allspice until combined.

Prepare the salad: Toss together apples, greens, and onion in a large serving bowl. Sprinkle with salt and pepper. Drizzle with dressing and gently toss. Top with goat cheese and candied pecans. Drizzle with balsamic vinegar just before serving.

Serves 8.

Adapted from Southern Living magazine, Feb. 2017, p. 115.  

Baked Goat Cheese with Cranberry Relish

1/2 c. roasted salted almonds, finely chopped
1 T. fresh rosemary, finely chopped (or 1 t. dried)
1 8-oz. log goat cheese
1 8 oz. container cranberry-orange relish
2 T. balsamic vinegar glaze
1 loaf crusty bread, thinly sliced, or plain pita chips

Preheat oven to 350 degrees. Combine almonds and rosemary on a place, reserving 1 T. for later use. Roll cheese in almond mixture; place in small baking dish or center of a pie plate.

Combine cranberry-orange relish and balsamic glaze until blended; pour around cheese and sprinkle with reserved nut mixture. Bake 20-25 minutes or until cheese is hot and very soft. Serve with toasted bread slices or pita chips.

Alternative method: Preheat oven to 400 degrees. Place bread slices on baking sheet; coat with cooking spray. Combine relish and glaze. Spread about 1 T. cheese on each bread slice; top with relish mixture. Combine nuts and rosemary and sprinkle a bit onto each toast. Bake 5-6 minutes or until warm and toasted.

Adapted from a Publix "Aprons" recipe, Dec. 2016.

Kale & Goat Cheese Frittata

1 T. extra-virgin olive oil
1 medium yellow onion, chopped
4 c. chopped curly kale
10 large eggs
1/2 c. whole milk
2 T. Dijon mustard
1-1/4 t. kosher salt
1/2 t. black pepper
4 oz. goat cheese, crumbled
1 T. fresh dill

Preheat oven to 400 degrees with the rack in the upper third of the oven.

Heat the olive oil in a 10" ovenproof non-stick (cast iron) skillet over medium-high heat. Add the onion; cook, stirring often, until soft and beginning to brown, about 6 minutes. Add the kale; cook, stirring often, until slightly softened, about 2 minutes. Reduce heat to medium.

Whisk together the eggs, milk, mustard, salt, and pepper in a large bowl. Pour over the vegetables in the skillet. Cook until the edges are just beginning to set, about 1 minute. Top evenly with the cheese. Bake in oven until set, 15-20 minutes. Top with the dill before serving.

Serves 4.

Adapted from Real Simple magazine, Oct. 2016, p. 172.

Risotto with Pears & Goat Cheese

3 large ripe pears, divided
1/2 c. dry white wine
2 T. butter
1 shallot, finely chopped
1-3/4 c. risotto rice
3 c. vegetable stock, boiling, divided
Salt and freshly ground black pepper
8 oz. fresh creamy goat cheese
2 T. chopped candied ginger
Fresh marjoram, for garnish

Preheat the oven to 350 degrees.

Cut one of the pears in quarters and remove the core. Slice very thinly and place the slices on a baking sheet lined with baking parchment. Bake, turning from time to time, until the slices have dried out, 15-20 minutes. Set aside. Core and chop the remaining pears.

Place the wine in a small saucepan and bring to a boil over low heat. Simmer for 10 minutes.

Melt the butter in a large frying pan over medium heat. Add the shallot and saute until transparent, 3-4 minutes.

Add the rice and saute for 2 minutes. Pour in the hot wine and cook until it evaporates, 2-3 minutes. Add 1/2 c. of the stock and cook until it is absorbed. Add the chopped pears and mix well. Keep adding the stock, 1/2 c. at a time, cooking and stirring until each addition has been absorbed and the rice is tender, 15-18 minutes.

Season with salt and pepper. Remove from the heat. Stir in the goat cheese and ginger. Cover and let rest for 2 minutes.

Top with the baked pears. Garnish with marjoram and serve hot.

Serves 4.

 Adapted from Simply Delicious Vegetarian, p. 272.