Goat Cheese

We’ll be spreading membrillo (quince paste) inside bread for grilled cheese from now on. This recipe is from Morcilla, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Avocado, goat cheese, and a tangy buttermilk dressing add richness to a sandwich that’s packed with crunch.

Coeur à la crème (cream heart) is a classic French dessert traditionally served with strawberries.

Crunchy, bitter, acidic, juicy: If these words don't make you think of salad, this gorgeous dish is about to expand your vocabulary.

Roasting cherry tomatoes with maple syrup enhances their natural sweetness, making them an ideal partner for rich, tangy goat cheese.

This is a great one for midweek as it takes no more than 20 minutes from slicing the leeks to serving the finished dish, but it is good enough for weekends as well-filling, fresh and very tasty.

When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the asparagus and creamy eggs. The frittata makes a great light supper or lunch dish; serve it with a fruit salad.

Sweetgreen partnered with Kendrick Lamar in order to create this limited-edition salad. Available at sweetgreen locations until May 31, 2015, 10% of proceeds will go to FoodCorps. After that? You can always make Beets Don't Kale My Vibe at home with the recipe below.

Crispy-potato crust > pastry crust. (And it's gluten-free too.)

This tarte tatin uses a colorful combination of Yukon gold potatoes, sweet potatoes, carrots, and parsnips. Fresh rosemary and sage add extra autumnal flair. Who needs flowers when you’ve got this holiday centerpiece?

Steaming is back! The vinegar-and-spice-infused liquid flavors the beets as they cook.

This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and the jewel tones of the beet and persimmon make for a beautiful bite.

Bucheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.