The best thing I ate this week

I fell in love this week and ate the same thing 4 nights.  Or at least a variation of the same thing.

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It all revolves around this goat’s milk feta by Redwood Hill Farm. 

OMG you guys.  Oh Em Gee.

Truth: I got this sample from the company when I visited their farm a few weeks ago.  It sat in the fridge all this time because (silly Elise) I thought I didn’t like feta.  I’ve never tried feta, so I don’t know why I thought this, but it’s just never been appealing to me.  I think it has to do with the fact that it’s usually in salads/pastas/dishes that I don’t like for other reasons (olives, red onions, and Greek-esque ingredients).  Well I’m sorry it took me so long to figure it out but now I know (a) I love goat’s milk raw feta; and (b) my gut totally tolerates it.  Double win!!

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So let’s talk about this dish I created with it.

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Doesn’t photograph all that well but dang it was good.  [Obviously it was good, I re-made it three more times!]

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Forbidden Feta & Squash Salad [vegetarian, gluten free]

Ingredients:

  • 3/4 cups uncooked forbidden rice
  • 1 butternut squash, cubed and roasted
  • ~3-4 oz. goat’s milk feta, crumbled
  • 2 large fists spinach
  • 1/4 cup slivered almonds
  • 6 medjool dates, chopped
  • 1-2 tbsp olive oil
  • salt & pepper (to taste)

Directions:

Roast squash.

Cook rice as per instructions.  Fold spinach into the warm rice until the greens wilt. 

Add the squash, feta, almonds, and chopped dates.  Stir until mixed, then drizzle with olive oil and add salt & pepper.

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Notes:

This is a pretty flexible recipe.  I’ve used roasted sweet potatoes and delicata squash in place of the butternut.  I’ve tried no greens and kale.  And I’ve tried pecans in place of the almonds.  All taste great.

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The way the sweet dates and salty cheese marry in your mouth is pure magic.

So so good.

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If you are lactose intolerant, you MUST find this cheese and make this dish.  It’s so good! 

Forbidden rice is pretty bomb too.

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Comments (8)

  1. Lisa

    Wow, that salad looks epic.
    With all those delicious ingredients you just can not go wrong.

  2. Beth

    Elise, did you use baby spinach, destemmed whole or chopped? Also, it’s 1 to 2 Tablespoons oil? I love forbidden rice.

  3. Beth

    Elise, did you use baby spinach, destemmed whole or chopped? Also, it’s 1 to 2 Tablespoons oil? I love forbidden rice. How big are those dates?

  4. Beth

    Elise, did you use baby spinach, de-stemmed and whole or chopped? It’s 1 to 2 Tablespoons of oil? And are those dates sold in a round package? I’m not sure how big these are or where to find them. I hope I can find the cheese. This looks so delicious. Hope my tummy approves!

  5. Emily

    I LOVE FETA.
    Okay, so maybe I just love cheese (considering you currently have me on a major goat cheese kick) but I digress.
    This looks phenomenal. I love that I can come to your blog almost every week and find something new to prep for the next few days of work. Thank you!

  6. Ttrockwood

    What a great combo!! I am probably going to sub smoked tofu for a vegan version, love the use of forbidden rice- its so flavorful!

  7. Melissa

    This dish looks amazing! You’re very lucky to find raw milk cheese – it contains enzymes, probiotics, and nutrients that are incredibly beneficial compared to pasteurized milk. Plus, some people who are lactose-intolerant can actually tolerate raw cow’s milk :o)

  8. Elise (Post author)

    Totally! So lucky. Raw dairy is illegal in ca I think. But I think the laws for goats milk is different? I don’t know the whole thing is confusing.

Comments are closed.