Hot, humid days suppress my appetite and send me in search of lighter fare. Fresh vegetables are often a meal of choice. Our son-in-law has been working a garden with his grandfather and sharing the bounty with us. The local grocery store’s produce just can’t compete with delicious, homegrown, fresh-picked goodness.
The other night, I roasted yellow squash, zucchini, and red potatoes at 450 for about 20-25 minutes after tossing them in a little olive oil, fresh rosemary, thyme, sea salt and pepper accompanied by slices of tomato.
The pièce de résistance to the meal was herbed goat cheese croquettes placed on a bed of kale, spinach, chard and carrots with a honeyed balsamic vinaigrette. Divine and oh, so good.
I found the recipe for the herbed goat cheese croquettes in the Third Thursday Community Potluck Cookbook by Nancy Vienneau.
Herbed Goat Cheese Croquettes
1 pound plain goat cheese or chevre log.
1/2 cup all-purpose flour
1 large egg
1/2 cup panko crumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 Tablespoons fresh thyme leaves
Olive oil or canola oil for frying
Take 3 shallow bowls. Place flour in one of the shallow bowls. In a second bowl, add the eggs slightly beaten with a little water and in the third bowl, mix the panko with the salt, pepper, and fresh thyme.
Slice the cheese log into 16 pieces and form into a small cookie shape. Take each piece dredge in flour, then into the egg wash and lastly, coat with the panko mix. Place on a baking sheet until ready to fry.
Heat oil in a large cast iron skillet. When thoroughly hot, add the goat cheese rounds. Fry until golden brown on both sides, about 2 minutes. Remove and drain.
Place the herbed goat cheese croquettes on top of the greens and add salad dressing.
Now, try not to eat too much!
“They will come and shout for joy on the heights of Zion; they will rejoice in the bounty of the LORD — the grain, the new wine and the oil, the young of the flocks and herds. They will be like a well-watered garden, and they will sorrow no more.” Jeremiah 31:12 NIV Bible