If you’re somewhat engaged on social media, chances are you’ve come across multiple videos or recipes showcasing the Baked Feta Pasta trend. It’s a social media craze that I wholeheartedly support. I’m so enamored with it that I’ve chosen to share my take on it with a dedicated post featuring my Pasta with Goat Cheese Bake.
I modified the classic Baked Feta Pasta by changing the cheese ) and bumping up the veggies and flavors. My variation is easy but adds more color, one of my favorite cheeses, and even a secret ingredient, Harissa!
I finish this recipe off with tons of fresh basil and parsley. This gives each bite a refreshingly perfect herb essence. Give this recipe a spritz of lemon for an even more delicious zesty flavor.
The Ingredients for this Pasta with Goat Cheese Bake
Baking and combining these ingredients results in a delectable sauce, perfect for a hassle-free weeknight dinner or an exceptional pasta dish for any occasion.
Pre-Bake
Goat Cheese
Tomatoes
Onions – I use shallots
Garlic
Sweet Peppers
Jalapenos
Olive Oil
Thyme
Red Pepper Flakes
Post-Bake
Pasta
Pasta Water
Harissa
Basil
Other Veggies Additions
Mushrooms
Artichokes
Asparagus
Green Beans
Spinach
Broccoli
Zucchini
Olives
Herbs
How to Make Baked Goat Cheese Pasta
Preheat your oven to 400°F.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a baking pan, add the chopped shallot, minced garlic, tomatoes, peppers, goat cheese, olive oil, dried thyme, and red pepper flakes.
Bake the veggies and cheese for 35 to 40 minutes.
Once the cheese and veggies finish in the oven, add the cooked pasta, pasta water, and Harissa.
Top with fresh herbs and enjoy.
Some Info About Harissa
It wasn’t until I read a cookbook called Dining In, by Alison Roman, that I really started to appreciate Harissa and its versatility. Roman discusses how Harissa is a staple in her kitchen and after reviewing some of her recipes, I knew there were many kitchen adventures to be had.
What is Harissa?
Harissa is a hot chili pepper paste native to the Maghreb, the Northwest region of Africa. The main ingredients are red pepper spices, herbs, garlic, and oil. Harissa has a peppery and smokey flavor that can have a wide range of heat levels.
How to use Harissa?
You can use Harissa in a burger recipe, or on the burger as a condiment, mixed in a salad dressing, or mixed in with hummus and/or yogurt dip. Furthermore, Harissa can be featured in a pasta dish, as I do in this recipe!
Why I use Harissa in this dish
I adore the fiery kick that Harissa adds to this dish. Bursting with flavor from peppers and spices, Harissa infuses the Pasta with Goat Cheese Bake with a smoky and tangy bite.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a baking pan, add the chopped shallot, minced garlic, tomatoes, peppers, goat cheese, olive oil, dried thyme, red pepper flakes, salt, and pepper.
Bake the veggies and cheese for 35 to 40 minutes.
Post-Bake
Once the cheese and veggies finish in the oven, add the cooked pasta, pasta water, and Harissa.
Top with fresh herbs and enjoy.
Notes
Option to use more goat cheese based on the eaters' preference! In these pictures, I used 4oz but the more cheese the creamier! I recommend doubling or even tripling for a more creamy cheesy dish.
Savor the simplicity of this easy herb focaccia from pizza dough, a delightful blend of fresh herbs and olive oil atop a pillowy, golden crust. Create this recipe with a handful of ingredients, pillowy pizza dough, olive oil, ripe tomatoes, and sprinkled with a medley of fragrant herbs.
Why You Will Want To Make This Recipe Again and Again
Experience the advantages of freshly baked bread without the extensive effort and time investment. This Easy Herb Focaccia recipe is ready in just around 30 minutes for a quick and delightful side that can be added to breakfast, lunch, dinner, or eaten as a snack.
Ingredients for This Easy Herb Focaccia From Pizza Dough
How to Make This Easy Herb Focaccia From Pizza Dough
Preheat the oven
Preheat your oven to 400°F. Move the rack toward the top 1/3 section of the oven.
Prepare the pan
Grease a quarter-sized baking sheet or a rectangular baking dish with olive oil.
Roll out the Dough
Roll out the pizza dough on a floured surface to fit your baking sheet or dish. Transfer the rolled-out dough to the prepared pan.
Use your fingers to create dimples all over the surface of the dough.
Add Oil and Herbs
Drizzle the olive oil over the dough, making sure to get it into the dimples. Lay tomato slices over the focaccia. Sprinkle chopped rosemary, thyme, and sea salt evenly over the top.
Bake
Bake in the preheated oven for 20 to 25 minutes or until the focaccia is golden brown.
Cool and Serve
Allow the focaccia to cool slightly before slicing. Serve it warm with additional olive oil for dipping, if desired.
What to Pair with This Recipe
Focaccia pairs well with a variety of healthy options.
1Tomato, slicedReally, it's 1/2 to 1 whole tomato. Per bakers preference.
½tspMinced fresh rosemaryRosemary is to be removed from it's stem. The amount is per the bakers preference.
½tsp Minced or whole fresh thymeThyme is to be removed from the stem. Because the thyme is already very small, mincing is optional. Amount is per bakers preference.
½tspKosher Salt
¼tspBlack Pepper
Instructions
Preheat the oven
Preheat your oven to 400°F. Move the rack toward the top 1/3 section of the oven.
Prepare the pan
Grease a quarter sized baking sheet or a rectangular baking dish with olive oil.
Roll out the dough
Roll out the pizza dough on a floured surface to fit your baking sheet or dish. Transfer the rolled-out dough to the prepared pan.
Use your fingers to create dimples all over the surface of the dough.
Add oil and herbs
Drizzle the olive oil over the dough, making sure to get it into the dimples. Lay tomato slices over the focaccia. Sprinkle chopped rosemary, thyme, and sea salt evenly over the top.
Bake
Bake in the preheated oven for 20 to 25 minutes or until the focaccia is golden brown.
Cool and Serve
Allow the focaccia to cool slightly before slicing. Serve it warm with additional olive oil for dipping, if desired.
Indulge in the festive magic of December with Chocolate Chip and Marshmallow Cookies! As winter settles in, I love to savor nostalgic and comforting freshly baked Chocolate Chip cookies. And this year I am adding a sweet bonus, marshmallows!
These are not your ordinary batch of chocolate chip cookies. Packed with yummy chocolate chips and pillowy marshmallows, the chocolate chips add richness to each bite, while the marshmallows add their sweet gooey texture. In the bustling holiday spirit, these cookies are a testament to comfort and joy, an invitation to savor the magic of the season.
Why I Made This Recipe
These cookies are a magical blend of chocolate and marshmallow reminiscent of one of my favorite fireside treats, s’mores! While many cookie recipes include marshmallows I enjoy this one because it’s super easy to make.
This recipe is a great way to elevate that package of store-bought chocolate chip cookie dough balls! While, in this recipe, I make the dough from scratch, you can skip that step altogether!
So, roll up your sleeves and join us in the kitchen for a baking adventure that promises to elevate your winter delights.
Ingredients
unsalted butter
granulated sugar
packed brown sugar
egg
vanilla extract
all-purpose flour
baking soda
kosher salt
chocolate chips – I use semi-sweet chocolate chips
Marshmallows – option to use three mini marshmallows instead of one regular-size marshmallow
option for extra chocolate chips to place over the top of the cookie before baking
How To Make This Recipe
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Into the butter and sugar mixture, beat the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together your dry ingredients, the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until well combined.
Fold in the chocolate chips until evenly distributed throughout the dough.
Place the prepared cookie dough in the refrigerator for at least 30 minutes to allow it to chill.
Take a rounded tablespoon of cookie dough, flatten it in your palm, place a marshmallow in the center, and encase the marshmallow with the dough, forming a ball. The marshmallow does not need to be completely wrapped inside the dough. Place on the lined baking sheet spacing them about 2 inches apart.
Bake for 9 to 11 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Storing Suggestions
To store cookies with marshmallows, follow these steps:
Cool Completely: Allow the cookies to cool completely on wire racks before attempting to store them.
Layering: If you need to stack the cookies, place a piece of parchment paper between the layers to prevent the marshmallow from sticking to the bottom of the cookies above.
Room Temperature or Refrigeration: You may store these cookies with marshmallows at room temperature for a few days. To extend the cookie shelf life, refrigerate for up to a week.
Freezing: Freeze these cookies, in an air-tight container or freezer bag for 3 to 6 months.
Love This Cookie Recipe? Check Out These Desserts!
Chocolate Chip and Marshmallow Cookies Chocolate Chip Marshmallow Cookies, where every bite is a heavenly blend of gooey marshmallows and decadent chocolate bliss.
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Into the butter and sugar mixture, beat the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together your dry ingredients, the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until well combined.
Fold in the chocolate chips until evenly distributed throughout the dough.
Place the prepared cookie dough in the refrigerator for at least 30 minutes to allow it to chill.
Take a rounded tablespoon of cookie dough, flatten it in your palm, place a marshmallow in the center, and encase the marshmallow with the dough, forming a ball. The marshmallow does not need to be completely wrapped inside the dough. Place on the lined baking sheet spacing them about 2 inches apart.
Bake for 9 to 11 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Layered Arugula and Spinach Salad with Roasted Root Vegetables, Quinoa, Smoked Trout, and Walnuts
This Layered Arugula and Spinach Salad has roasted root vegetables, quinoa, smoked fish, pickled beets, and a Creamy Apple Walnut Dressing. Finished off with more toasted walnuts, this salad is everything you need in a meal.
Why I Made This Recipe
I am always looking for different ways to incorporate a salad as the main meal. This salad does just that. Each layer adds a new element to the dish with different flavors, textures, and nutrition.
This vibrant spinach arugula salad features the added tanginess and color of quick-pickled beets, enhancing the overall flavor profile. Enjoy the medley of textures and tastes, complemented by the creamy apple walnut dressing.
Ingredients
For The Roasted Root Vegetables:
root vegetables diced (such as sweet potatoes, carrots, and turnips)
avocado oil (or olive oil)
Kosher salt
black pepper
For the Salad and Assembly:
8 cups mixed greens (such as spinach, arugula, and mesclun)
Roasted Root Vegetables
2 cups cooked quinoa
14 oz locally sourced smoked fish (such as trout or salmon, about 3.5oz per serving)
Toss the cubed root vegetables with oil, salt, and pepper.
Roast in the preheated oven for 25-30 minutes or until golden and tender. Set aside to cool.
Assemble the Salad:
For family style: In a large bowl or platter, layer the mixed greens, roasted root vegetables, cooked quinoa, smoked fish fillets, and pickled beets. Drizzle the Creamy Apple Walnut Dressing over the salad and sprinkle with toasted walnuts.
For individual portions: Divide the salad among individual plates. For each serving layer 2 cups mixed greens, 1 cup roasted root vegetables, ¾ cup quinoa, 3.5oz smoked fish, ¼ cup sliced pickled beets, ¼ cup salad dressing, and 2 tbsp walnut pieces.
Making Layering Salads
When you break down a complex salad like this into its layers, it’s pretty simple and easy to recreate or make variations. Once you break it down, you will love making layered salad recipes over and over again.
Base: Fresh salad Greens such as arugula, baby spinach, kale, romaine, and butter lettuce.
Veggies: Raw or Cooked veggies such as carrots, tomatoes, avocado, red onion, or cucumber.
Grains/Starches: I like to include grains and starches for fiber and carbohydrates such as pasta, farro, crispy rice, quinoa, potatoes, or croutons.
Protein: Think animal or plant-based proteins such as fish, chicken, baked tofu, legumes, or hunks of feta cheese.
Layered Arugula and Spinach Salad with Roasted Root Vegetables, Quinoa, Smoked Trout, and Walnuts
Sarah Harper MS, RD, LDN
This Layered Arugula and Spinach Salad has roasted root vegetables, quinoa, smoked fish, pickled beets, and a Creamy Apple Walnut Dressing. Finished off with more toasted walnuts, this salad is everything you need in a meal.
14ozsmoked troutor other high-temperature smoked fish like salmon or sablefish
1cuppickled beets, drained and sliced
1cupCreamy Apple Walnut Dressing
½cuptoasted walnut pieces
Instructions
Roast the Root Vegetables:
Preheat the oven to 400°F (200°C).
Toss the cubed root vegetables with oil, salt, and pepper.
Roast in the preheated oven for 25-30 minutes or until they are golden and tender. Set aside to cool.
Assemble the Salad:
For family style: In a large salad bowl or platter, layer the mixed greens, roasted root vegetables, cooked quinoa, smoked fish fillets, and pickled beets. Drizzle the creamy apple walnut dressing over the salad and top with toasted walnuts.
For individual portions: Divide the salad among individual plates. For each serving layer 2 cups mixed greens, 1 cup roasted root vegetables, ¾ cup quinoa, 3.5oz smoked fish, ¼ cup sliced pickled beets, ¼ cup salad dressing, and 2 tbsp walnut pieces.
Notes
nutrition information for creamy apple walnut dressing not included
Peel and slice or wedge the beets. Use a mandoline for even slices or cut them into uniform pieces by hand.
Step 2: Cook the Beets (Optional)
For a softer texture, place the beets in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for about 15 minutes, or until tender. Drain and let cool slightly. If you prefer a firmer texture, you can skip this step and use raw beets.
Step 3: Prepare the Pickling Liquid
In a medium saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt are completely dissolved.
Step 4: Add the Spices
Add the mustard seeds, black peppercorns, garlic, and bay leaf (if using) to the pickling liquid. Stir to combine.
Step 5: Pickle the Beets
Place the cooked or raw beet slices into a clean jar or container. Pour the hot pickling liquid over the beets, ensuring they are fully submerged.
Step 6: Cool and Refrigerate
Allow the beets to cool to room temperature. Once cooled, cover the jar or container and refrigerate. The beets will be ready to eat after at least 2 hours, but they taste even better after a day or two in the fridge.
This Creamy Vegan Apple Walnut Dressing has apple cider, apple cider vinegar, walnut oil, and walnuts to a sweet and creamy dressing that is perfect for those autumn and winter time salads.
Savor the vibrant blend of flavors in our pickled beets with mustard seeds—a personal symphony for your taste buds. The sweet, earthy beets meet the bold kick of mustard seeds in every delightful bite. Whether paired with a salad or enjoyed on their own, these pickled beets offer a simple yet personal culinary indulgence.
Why You Should Make This Recipe
So, I made this beets recipe to add to a salad recipe, My Layered Arugula and Spinach Salad with Roasted Root Vegetables, Quinoa, Smoked Fish, and Walnuts. I felt the fish needed a sharp tanginess yet sweet sour flavor.
But you will love making this recipe because it is super versatile. Enjoy it with salads and grain bowls as a simple snack, in a sandwich, and even spooned overtop cottage cheese! You will also love making this recipe because it is so much better than store bought canned beets and very easy to whip together.
Enjoy the tangy and natural sweetness of these pickled beets with the gentle pops of flavor from the mustard seeds.
Tools for This Recipe
Saucepan
Sharp Knife or Mandolin
16 to 24oz Sanitized Jars and Lids
Ingredients for Quick Pickled Beets with Mustard Seeds
Beets (I used red beets)
White Vinegar (you could use apple cider vinegar as well)
Water
Salt
Mustard Seeds
Optional ingredients:
Honey – In my opinion, the beets do not need any additional sugar for they are naturally sweet.
Black Peppercorns – I prefer to imit these because i like chewing on the mustard seeds, however if you do not plan on doing that, Black peppercorns add a lovely spicy flavor.
How to Make This Recipe
In a saucepan, combine white vinegar, water, and salt. Bring the mixture to a gentle boil over medium heat.
Using a mandolin or a sharp knife, thinly slice the peeled beets.
Add the thinly sliced beets and mustard seeds to the saucepan, ensuring they are fully or mostly immersed in the pickling liquid. Allow the mixture to simmer for 1 to 7 minutes. I like my beets to be on the crunchy side (basically raw) but cook to your liking. Cooking the beets longer for them to be slightly tender but still have a crisp bite.
Remove the saucepan from heat and let the pickling liquid cool to room temperature.
Once cooled, transfer the pickled beets and liquid into a clean, airtight jar.
Refrigerate for at least 24 hours before serving to allow the flavors to meld.
FAQs (Ask A Dietitian!)
How long does it take Pickled Beets to be ready to eat?
Technically, you can eat pickled beets immediately after making them. However, allowing them to sit in the brine for at least a day allows all the flavors to meld.
Are Pickled Beets in a Jar Healthy?
Yes! Picked Beets are healthy. One cup of pickled beets has about 3g of fiber! They are a low-calorie food and a good source of folate, manganese, potassium, and vitamin C! Beets are naturally sweet, the combination of sweet and sour is heavenly.
Peel and slice or wedge the beets. Use a mandoline for even slices or cut them into uniform pieces by hand.
Step 2: Cook the Beets (Optional)
For a softer texture, place the beets in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for about 15 minutes, or until tender. Drain and let cool slightly. If you prefer a firmer texture, you can skip this step and use raw beets.
Step 3: Prepare the Pickling Liquid
In a medium saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt are completely dissolved.
Step 4: Add the Spices
Add the mustard seeds, black peppercorns, garlic, and bay leaf (if using) to the pickling liquid. Stir to combine.
Step 5: Pickle the Beets
Place the cooked or raw beet slices into a clean jar or container. Pour the hot pickling liquid over the beets, ensuring they are fully submerged.
Step 6: Cool and Refrigerate
Allow the beets to cool to room temperature. Once cooled, cover the jar or container and refrigerate. The beets will be ready to eat after at least 2 hours, but they taste even better after a day or two in the fridge.
