Spring makes me long for days when barbecues are not frigid and greens are plentiful. And for some reason, it makes me think of soft, local chevre. While cows' milk sends me into intestinal distress, goat cheese allows me to enjoy my pizza along with the next few hours.
|One of the Avalanche Cheese Goats|
|Lemon Goat Cheese Souffle|
From the archives: Lemon Goat Cheese Souffle
With fresh greens: Meyer Lemon Spring Salad
Sweet: Yogurt and Goat Cheese Tart
Savory: Zucchini and Goat Cheese Pizza