Let’s talk about the things you loved as a kid. I am willing to bet one of those things was cheese sticks. Because, who didn’t love them? Fried cheese, crispy exterior and soft warm center? Come on!
And now we are all adults, looking at the dinner menu at a restaurant and thinking, “Ugh, I would love to have cheese sticks. Too bad they are probably frozen, processed, and not to mention, stereotypically children’s food.”
Well, dear friends, it is my mission in life to give you the things you want in an organic, fresh and local way. And who says you’re too big for “Fried Cheese”. It’s a well known fact that goat cheese and beets go together like peanut butter and chocolate. And so today, we have a “fried” goat cheese stack salad that is a grown up departure from your local restaurants fried mozzarella.
- herb goat cheese - 1 log, 8 ounces
- panko bread crumbs - 2 cups
- salt and pepper - to taste
- eggs - 2, beaten
- flour - 1 cup
- olive oil - 2 tablespoons
- butter - 2 tablespoons
- beets - 2, thinly sliced
- lettuce - 2 leaves, cut into rounds
- freshly grated parmesan - for garnish
- fresh parsley - for garnish
If you’re local and interested, you should consider joining me at Grant Family Farms first Farm Dinner of the season! On Saturday, July 28th from 5-10, you can join me in Wellington to tour the farm and be dazzled by Chef Kevin Grossi from Jax Fish House in a dinner featuring the bounty and livestock of Grant Family Farms. Tickets are $85 a person, and you can purchase them here.