Asparagus and Goat Cheese Quinoa Breakfast Muffins Bob’s Red Mill tri-color quinoa, 1 cup dried (yields 3 cups cooked) Extra virgin olive oil, 1.5 tablespoons Yellow onion, 1 small or ½ large Asparagus, 1 bunch Goat cheese, plain, 8 oz (we use Laura Chenel brand) Tarragon, fresh, 1 bunch (approximately 1/3 cup leaves) Eggs, 6 Salt, 1 ½ tsp Black pepper, 1/4 tsp
Tested: blackberry goat cheese crackers. AMAZING!! One of my small group members said they tasted like pb The sauce was super easy to make, and kept overnight before I actually assembled the treats. I also skipped sugaring the berries. I used goat cheese feta.
Smoked Salmon and Goat Cheese "Bruschetta" (from "mybakingaddiction.com) - Love the idea! (ahhh.. loaf of french bread, how I miss thee!)