Crust:
A traditional graham cracker crust. Combine these ingredients and press into 9″ springform pan:
1 1/4 cup graham cracker crumbs
1/4 cup sugar
4 Tbsp. melted butter
Bake at 350 degrees for 10 minutes or until crust sets up.

Filling:
Cream in mixer until fluffy:
12 oz Haystack Goat Cheese (Chèvre Spread or Boulder Chèvre)
12 oz Cream Cheese
3 cups dairy sour cream
1 1/2 cup sugar
3 eggs
zest of 2 lemons, minced
juice of 2 lemons
zest of 1 orange, minced
juice of 1 orange

Pour gently into pre-baked crust and bake at 275 degrees for 2 hours until puffed and cooked in center. Let cool entirely before removing from pan. Refrigerate prior to serving. Can be served plain or with fresh berries or fruit.

3 zucchini cut into 1/4-inch strips
1 large garlic glove, minced
2 tsp. Mixed chopped fresh rosemary, thyme, oregano and marjoram
1 Tbsp. virgin olive oil
6 ounces pasta noodles, your choice
2 ounces Haystack Mountain Goat Cheese

Toss together the first 4 ingredients and set aside in large bowl. Cook pasta in boiling water then drain, reserving approximately 1/4 cup of cooking liquid. Toss pasta and extra cooking liquid with veggie and herb mixture. Add cheese and salt and pepper to taste. Makes a flavorful and quick meal.

2 c. heavy cream
1 c. coarsely chopped basil
1 tsp. salt
9 oz. fresh spinach fettuccine
8 oz. plain chèvre
1/2 c. diced, seeded fresh plum tomatoes
1/2 c. chiffonade of fresh basil
freshly ground pepper to taste

Bring the cream to a boil in a saucepan. Reduce heat and simmer about 20 minutes until thick. Add chopped basil and cook 3 minutes. Remove the pan from the heat. Bring a large pot of water to boil. Add the salt and fettuccine. Cook at a rolling boil until tender. While pasta is cooking, add half the chèvre to the basil sauce. Return the pan to low heat, stir, and heat through. Transfer to a warmed serving bowl. Drain the pasta. Add to the sauce and toss lightly. Top with the remaining chèvre, tomatoes, chiffonade of basil and black pepper. Serve immediately.

from Jason McHugh at Cooking School of the Rockies

Serves 4 – 6

For the Tart Shell:
6 oz. all-purpose flour
3 oz. cold butter, cut into small pieces
pinch of salt
ice cold water as needed, approximately 1/4+ cup

For the Galette:
3 leeks, whites cleaned and sliced, green trimmed and reserved
2 tablespoons butter
2 bay leaves
8 oz. Haystack Mountain Spreadable Chèvre or Ricotta
1 teaspoon ground coriander seed
1 tablespoon fresh thyme, stemmed and chopped

Place the flour, butter and salt in a food processor and pulse. Add 1/2 of the water and pulse several times. Check the consistency. If necessary, add more water as directed but not enough so the dough is wet. Remove the dough, wrap in plastic wrap and refrigerate for at least 1/2 hour.

Sweat leeks in butter in a covered pan over low heat for 3-5 minutes. Season with salt and add the bay leaf and sweat fro 20 more minutes until the leeks are quite soft. Remove the leeks from the pan and cool slightly. Remove the bay leaf and add the cheese, coriander and thyme. Mix well. Adjust seasoning with salt and white pepper.

Roll out the dough on a floured surface until quite thin. Mound the leek and cheese mixture in the center and flatten slightly. Enclose the leek and cheese mixture up in the dough starting on one side and working around the dough clockwise. The leek and cheese mixture should be visible in the center of the dough. Chill the galette for 30 minutes.

Preheat the oven to 350°F. Place the galette on a sheet pan and bake for 35-45 minutes. Remove from the oven, cool slightly, slice and serve.

10 cups cubed baking potatoes
2 Tbsp. chopped fresh rosemary or 2 tsp. dried rosemary
3 Tbsp. Balsamic vinegar
1 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
5 garlic cloves
3/4 cups crumbled Boulder Chèvre

Preheat oven to 400°. Combine first 7 ingredients in a plastic bag, turning well to coat. Arrange potato on a large jelly roll pan coated with oil or cooking spray. Bake at 400° for 45 minutes until brown. Place in a large bowl toss with goat cheese. Serve immediately. 8 servings.

3 – 10 oz. packages fresh spinach, washed and stemmed
1/2 cup whipping cream
3 oz. Haystack Mountain Chèvre
1 large shallot, minced
1/2 tsp. grated lemon peel
1/4 tsp. grated nutmeg
salt and pepper to taste
1/3 c. crouton or course bread crumbs

Preheat oven to 250°. Bring 2 inches of water to boil in a large pot. Add spinach. Cook until just wilted. Remove spinach from the water, drain and squeeze out excess liquid reserving 1/2 c. cooking liquid. Place spinach on an oven proof plate, cover and put it in the oven to keep warm.

Sauce:
In a skillet sauté shallots, add cream, 1/2 c. cooking liquid, and lemon peel. Heat over medium heat until reduced to about 2/3 cup. Stir in goat cheese until combined with the hot sauce. Season to taste. Pour sauce over warm spinach and sprinkle with croutons. Serve immediately.

3 cups peeled, diced ripe tomatoes
3 roasted red peppers, peeled, seeded, cored and diced
3 cups 1/2 inch bread cubes, toasted or grilled (use plain or flavored baguette)
1/2-cup basil leaves
1/4 cup shaved fresh garlic
3 Tbsp. minced anchovy or anchovy paste
1/2 cup virgin olive oil
1/4 cup sherry wine vinegar
4-6 ounces Haystack Mountain Boulder Chèvre
salt and pepper to taste

Combine all ingredients in a large bowl. Let marinate for 10 minutes. Garnish with fresh herbs such as tarragon or chives and drizzle with olive oil. Toss and serve immediately.

from Jason McHugh at Cooking School of the Rockies

For the Salsa Verde:
6 cloves garlic, peeled and chopped
1/2 cup fresh parsley, stemmed and chopped
3 tablespoons basil, stemmed and chopped
1 tablespoon tarragon, stemmed and chopped
2 tablespoons capers, chopped
1/2 cup extra-virgin olive oil
salt and pepper to taste
optional 2-3 anchovies, minced

For the Chicken Breasts:
4 chicken breasts, skin removed
1/2 cup Haystack Mountain Smoked Chèvre
1/2 cup Haystack Mountain Goat Ricotta
2 red peppers, roasted, peeled and minced
4 scallions, minced
olive oil
salt and pepper

Make the Salsa Verde the night before serving or several hours before serving by mixing the ingredients together.

Preheat oven to 350°F. Lightly pound the breasts at the thickest part. Grate or crumble the cheeses together and add the red pepper and scallions. Season with salt and pepper and mix well.

Stuff each breast with 1/4 of the cheese mixture. Roll the chicken breast up, folding in the excess meat around the cheese. Lightly oil a baking sheet and place the breasts, seam side down, on the pan. Brush with oil and season with salt and pepper.

Bake the breasts for 20-30 minutes or until firm to the touch. Remove from the oven, slice thinly on the bias and serve with Salsa Verde.

4 chicken half-breasts, skinned and boned
5 ounces Haystack Mountain Chèvre Spread with Herb and Garlic
4 thin slices ham
1 package (17.5 oz.) frozen puff pastry
1 beaten egg

Unfold both pieces of pastry and roll one sheet out into a rectangle about 1/8 inch thick. Cut in half; repeat with the second sheet. You will have four rectangles, each approximately 7 x 10 inches. Spread one quarter of the cheese in the middle of each pastry sheet. Place a ham slice on each. Generously sprinkle chicken breasts with salt and pepper (and other seasonings, as desired) then place chicken breasts on top of the cheese and ham. Depending upon the size and shape of the chicken breasts, you may have to trim away some of the pastry. Press and flute the long ends, enclosing the chicken in a tight envelope. Brush with beaten egg. Place envelopes seam side down on a lightly greased baking sheet. Oven bake at 425° until pastry is browned or about 25 minutes. Serve immediately.

12 squash blossoms from Urban Herbs & Edible flowers
8 ounces Haystack Mountain Goat Cheese
assorted chopped fresh herbs (such as chive, garlic chive, basil, thyme, oregano, etc.)
salt and pepper to taste
1 egg beaten with 2 Tbsp. water
flour for dipping
olive oil for sautéing

Mix herbs and cheese. Thin with a little milk if necessary to make a spreadable consistency. Wash the blossoms and tear them in half lengthwise. Carefully, spread the blossoms with the cheese mixture and fold back over to seal the blossom. Dip in egg, and then flour. Drop into hot oil and sauté for 3 minutes on each side. Serve immediately.

Sauce:
1/2 white onion, minced
1/2 green bell pepper, minced
3 stalks celery, minced
4 cloves garlic, minced
2 Tbsp. olive oil
3 c. drained crushed tomatoes (canned)
2 Tbsp. ground cumin
1 tsp. sugar
2 tsp. paprika
1 tsp. dried oregano
1 bay leaf
cayenne pepper

In a heavy kettle, sauté vegetables in olive oil over moderate heat until soft. Add tomatoes, cumin, sugar, paprika, oregano, bay leaf, salt and pepper. Add cayenne to desired taste. Allow to simmer, covered, for 20 minutes and discard bay leaf.

Filling:
1/2 c. thinly sliced onion
1 small red bell pepper, sliced thin
1/2 green bell pepper, sliced thin
3/4 c. peanut or vegetable oil
eight 6″ or 7″ blue corn tortillas
1/4 lb. Haystack Mountain Goat Cheese
1 lb. Monterey Jack Cheese, grated

In a skillet over medium heat, sauté the vegetables in 1/4 c. olive oil until soft. Transfer with slotted spoon to paper towels and drain. Add the remaining oil to the skillet and cook the tortillas, one at a time, 5 seconds on each side. Drain on a paper towel. Fill tortillas, one at time, first with vegetables, then with 1 Tbsp. crumbled goat cheese and 2 Tbsp. grated Monterey Jack cheese. Roll up the tortilla. Place in a baking dish just large enough to hold eight enchiladas. Spoon sauce over the enchiladas, and sprinkle with the remaining Monterey Jack cheese. Bake in preheated 350° oven until cheese is melted and bubbling. Serves 4.

2 butternut squash, peeled, seeded, and cut into 1″ chunks
3 cups water
2 medium onions, chopped
1 large sweet red pepper, seeded and finely chopped
3 cloves garlic, finely copped or pressed
3 tablespoons vegetable or olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon dry mustard
1 teaspoon curry powder
1/2 teaspoon salt
1 cup orange juice
1 tablespoon lemon or lime juice
A pinch (to taste) ground chili pepper
4 oz. Haystack Mountain Goat Cheese
Fresh cilantro for garnish

Combine butternut squash and 3 cups water in a large saucepan. Bring to a boil over medium heat, cover, and simmer 10 minutes or until squash is tender. Drain, reserving cooking liquid; set both aside.

Sauté chopped onion, garlic, and sweet red pepper in oil in a Dutch oven or heavy soup pot over medium heat stirring constantly until tender. Add cumin and the next five spices, stirring well.

Combine half the butternut squash and half the cooked onion mixture with half the reserved liquid in an electric blender or food processor, blend until smooth, scraping down the sides as needed. Repeat this procedure with the remaining squash and liquid and onion mixture; return ingredients to the soup pot.

Add orange juice, lemon or lime juice and ground red chili pepper to taste. Cook over medium heat, stirring constantly, until thoroughly heated.

Crumble the goat cheese into a separate dish and toss with fresh chopped cilantro. Finish each serving of soup with the goat cheese and cilantro mixture. Enjoy!