Here are two that might work for you. For the first recipe you can just warm the goat cheese up in the microwave so that it is soft and warm before you top the focaccia with it. And if you don't want to roast peppers and make a homemade tapenade you can buy them already prepared. And the second recipe you should be able to bake in your toaster oven. Home Cookin Chapter: Recipes From Thibeault's Table Focaccia topped with warm Goat Cheese ===================================== 1 focaccia, homemade or purchases 1 roasted red pepper, cut into strips and drizzled with olive oil. 1 recipe homemade Tapanade (or purchase all ready made) Chevre (Goat cheese) . Cut the Focaccia into bite size squares Cut the roasted pepper into small strips Warm the Goat Cheese in the microwave to soften. Put a dollop of goat cheese on top of each square of focaccia. On half the focaccia place a few strips of pepper and on the other half place a small spoon of Tapanade. Home Cookin Chapter: Recipes From Thibeault's Table Spinach, Dill and Goat cheese Bread Pudding =========================================== 1 to 2 tablespoons butter 2 leeks chopped (White part) 1 garlic clove minced approximately 2 cups, of fresh baby leaf spinach (tightly Packed) 1/4 cup fresh dill chopped 5 slices of bread, buttered, crusts removed and cut into 1 inch cubes. 2 to 3 eggs 1/2 cup cream salt and pepper goat cheese (small pieces) 1/4 parmesan cheese . Heat butter and saute leeks, when tender add garlic and saute for a minute or so. Add the spinach and fry until just wilted. Remove from heat. In a large bowl beat the eggs with the cream. Season with salt and pepper. Mix in the leek mixture and add the chopped dill. Add the bread cubes. Mix well and then add the goat cheese and parmesan cheese. Pour into a buttered casserole dish, or 3 or 4 ramekins, sprinkle with a little more parmesan cheese and bake in a Bain Marie for approximate 20 minutes or until golden.

Just looking through my files to see what I have: SALMON, ASPARAGUS AND FETA SALAD Serves 4 - 6 9 ounces (250 grams) salmon fillet, skinned 5 TBS extra virgin olive oil 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 9 ounces (250 grams) asparagus (about 16 medium spears), ends trimmed 9 ounces (250 grams) new potatoes, if possible red skinned, cooked and quartered (approx 14 small potatoes see photo) 1 lb (450 grams) cherry tomatoes, cut in half 3/4 cup (4 oz or 125 grams) crumbled reduced-fat feta cheese 6 spring onions, chopped 4 TBS fresh mint, chopped 3 TBS fresh basil, chopped 3 TBS fresh dill, chopped 10 ounces (300 grams) mixed salad leaves or baby spinach (about 2 small bags) 3 TBS lemon juice 1 tsp lemon zest 1/2 tsp sea salt 1/4 tsp freshly ground pepper 1. Brush the salmon with 1 TBS olive oil and sprinkle with the salt and pepper. Place salmon on an oiled grill over medium-high heat and cook, turning once, about 4 minutes per side, or until the fish is opaque and flakes easily. Remove and set aside on a plate to cool. If preferred, bake salmon in oven at 425F (218C) for about 10 to 12 minutes until it is opaque. Slice asparagus spears diagonally into 1-inch (2.5 cm pieces) and cook in a steam basket placed over a frying pan or pot of boiling water until spears are tender, about 5 minutes. Then rinse them under cool water and set aside. 3. Prepare the vinaigrette by whisking together the remaining 4 TBS of olive oil, lemon juice, zest, salt and pepper. Toss the salad leaves with half the dressing and arrange on a large platter. 4. Once salmon has cooled, break it up into bite-sized pieces and place it in a large bowl, adding the potatoes, tomatoes, asparagus, feta, spring onions and fresh herbs. Add the remaining dressing and toss gently. Spoon this mixture over the salad greens and serve. I added 1/2 tsp prepared mustard to the vinaigrette as I found it a bit too bland. Source: Adapted from Rick Gallops Glycemic Index Diet Green-Light Cookbook ********************************************************* I also like to make Marilyn's recipe for Spaghetti with peas & pancetta. I usually use wide egg noodles and thin-sliced bacon as well as feta in the recipe: Here's how Marilyn posted the recipe: Posted by DanaIN (My Page) on Tue, Jan 6, 04 at 15:36 This is the recipe I made from Tyler Florences Real Kitchen cookbook. What a great way to get dinner on the table quickly with things you probably already have on hand. So full of flavor! But then how can you go wrong with bacon and caramelized onions? Spaghetti with Peas and Pancetta 1/2 (8 ounces) pound spaghetti (I used 6 ounces linguini) Extra-virgin olive oil (I omitted this) 6 ounces pancetta or thick-cut bacon, diced (I used bacon) 1 onion, minced 1 bay leaf 1 cup sweet peas, frozen or fresh (I used frozen) 1 ounce goat cheese (I used Feta cheese) 1/2 cup freshly grated Parmigiano-Reggiano (I used 1/3 cup) 1/4 cup chopped fresh flat-leaf parsley Juice of 1 lemon (I left this out completely. I tried a little on a small amount of finished pasta dish and did not like it nearly as well as I did without it.) Freshly ground black pepper 1/4 cup fresh basil, hand torn In a large stockpot, cook the spaghetti in plenty of boiling salted water. At the same time, heat a 2-count drizzle of olive oil (I didnt do this because I used bacon) in a large skillet over medium-low heat. Add the pancetta (bacon), and stir it around. When the fat starts to render, after about 3 minutes, add the onion and bay leaf. Cook and stir until the onion caramelizes, about 10 minutes (it took longer). (I drained off the bacon fat.) Now add the peas and cook for 2 minutes just to heat them through. Drain the pasta, reserving 1 cup of the starch water for the sauce. Fold the goat (feta) cheese into the hot pasta and give it a toss so it melts. Scrape the pancetta, onions, and peas into the pasta pot (toss the bay leaf). Add the Parmigiano, parsley and lemon juice (I left out the lemon juice). Slowly pour in the reserved pasta water to dissolve the cheese and thin it out to a sauce consistency. Hit it with a healthy dose of olive oil (I did not do the addition) and quite a few turns of freshly ground black pepper to give it bite. Return the noodles to the pot and gently toss to coat in the sauce. Split the pasta between 2 large bowls and shower it with the shredded basil. (I tossed the basil in the pasta in the pot before serving). I garnished leftovers with extra feta cheese. This makes much more than two normal size serving. Marilyn ************************************************** SharonCb

I would add some chopped fresh tomatoes and basil, since both are in season now. When I make a pasta salad, I sometimes use black pepper and other times use red pepper flakes, but not both. I would only use one of your cheeses, but I normally add mozzarella with Parmesan. I also like pesto on cold pasta, but I do add tomatoes to that also.

Meal trains are such a great thing ( and the site is such a good way for coordination). Friends set one up for my daughter after her newest baby. It was so nice to be able to plan, to see what other meals were coming or had just been. I think it was set for about a month, and not every single day had one but it was so much food. They did end up freezing several because the portions were so generous that there were always left over (and they don't waste food either). I think Arcy has a point about it being able to be frozen at some point. My contributions are usually quiche ( which freezes super well) and some chicken pot pie kind of casserole, so for sure not too foodie but pretty versatile. I remember from some of what she received, that tacos and such were really enjoyed, as was every form of chicken amd meat balls.:) The chicken kiev that Eld posted looks great as does the idea of the lettuce wraps (but that needs to eaten that day). I have never made kiev and I did not know it had cheese in it. I always thought it was just butter and seasoning.