Pickled Beet Salad

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beets are full of natural sugars, which make them perfect for pickling. when used in salads, they add great texture and add beautiful color. try this salad with, depending what you have around, strawberries, blueberries or any kind of berries. even give it a try with stone fruit!   pickled beet salad yield: 4 servings… Read more »

Stone Fruit and Green Tomato Salad with Pork Chops

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one more topper for all things grilled before the holiday weekend kicks off! this relish is like a fun salsa with lots of colors and textures. here on pork chops but great over steaks, fish, grilled tofu! even just on chips. stone fruit and green tomato salad yield: 2 cups 1 large green tomato, medium… Read more »

Chimichurri recipe

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chimichurri yield: 2 cups 2 cups parsley, finely chopped ¼ cup fresh oregano, finely chopped ¼ cup shallots, minced 1 large clove garlic, minced ¾ cup extra virgin olive oil 2 tablespoons red wine vinegar 3 tablespoons lime juice ½ tablespoon fish sauce ½ teaspoon chili flake   combine all chopped and minced ingredients into… Read more »

Summer Fruit Panzanella Salad

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We have been looking forward to Klug grape season all year at Little Goat, and now that it is here we are looking for fun new ways to sneak them to everything. This salad is a quick summer classic that can easily take on new flavors…perfect for using up these 200 pounds of grapes 😀 Summer… Read more »

Kohlrabi salad with blueberries

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kohlrabi salad with blueberries and ginger maple dressing 1/2 cup sliced almonds 2 tablespoons minced peeled fresh ginger 2 tablespoons minced shallot 1 tablespoon white balsamic vinegar 1 tablespoon mayonnaise 1 1/2 teaspoons dijon mustard 1 teaspoon soy sauce 1 teaspoon pure maple syrup 1/4 cup grapeseed oil salt and freshly ground pepper 1 1/4… Read more »

Corn Whip

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this is a super simple component of our corn kulfi dessert that we serve at girl & the goat. this is good by itself or served topped with some lemony eggplant. 1/2 ear of sweet corn 2 cups heavy cream sweetened condensed milk 1/2 a corn cob cut the kernels off the cob with a… Read more »

unagi sauce

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we use this sauce at girl & the goat, and it’s also good drizzled on top of a stone fruit and heirloom tomato salad, like at my recent green city market demo yield: 2 cups 3/4 cup soy 3/4 cup mirin 3/8 cup soju 1/2 cup sugar 1/2 tablespoon mayo splash of lime juice combine… Read more »

Corn Elotes

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there isn’t necessarily an exact recipe to this, so just add each ingredient to taste: saute sweet corn with some vegetable oil add a splash of lime juice sprinkle in some parmesan add in some cayenne butter (you can either create cayenne compound butter by combining the cayenne and the butter beforehand, but you could… Read more »

asparagus, goat cheese, and rhubarb salad

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chicago’s green city market has continued to grow over the years with the support of many local chefs, who not only shop there for their restaurants, but also do cooking demonstrations throughout the season highlighting local ingredients. a few years ago i did one of these cooking demos in the spring, when asparagus and rhubarb… Read more »

the chee kimchi (little goat style)

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the chee kimchi (little goat style) 6 cups napa cabbage, halved, cut into 2in pieces, washed and drained 4 cups bok choy (or baby bok choy), halved, cut into 2in pieces, washed and drained 3 tbs salt 2/3 c scallions, sliced into 2in pieces 2 tbsp (about 16 cloves) garlic, grated on a microplane 2… Read more »