Important Technical Information!
There has been a change to the RSS Feed and the Email Subscriptions.
Details after the recipe.
Food should always come before the technical stuff….. One needs one’s strength, after all.
This will be the last salad of the season. With the beginning of September my thoughts turn away from fresh greens and towards fresh pizzas.
This is a combination of the French classic Chevre Chaud (hot goat cheese salad) and a more typical American salad with a creamy dressing and sliced, fresh tomatoes.
The goat cheese only takes a minute. I was lazy and didn’t bother to bread it first.
It’s summer; it’s okay to be lazy…. Serve with a baguette.
Salad with Sautéed Turkey and Warm Goat Cheese
Total time: 20 minutes
- 10oz (300gr) thin turkey cutlets, sliced into bite-size pieces
- 1 tbs olive oil
- 1 tsp soy sauce
- 2 tsp cider vinegar
- 1/4 tsp chili powder
- 4oz (120gr) goat cheese, sliced about 1/3″ (1cm) thick
- 1 large, ripe tomato, sliced
- Mixed greens – enough for 2 main meal salads
- 2 tbs cider vinegar
- 2 tsp Dijon mustard
- 2 tbs Greek or plain yogurt
- 1 tsp Herbes de Provence
- 3 tbs salad olive oil
- Heat 1 tbs olive oil in skillet over medium-high heat.
- Add soy sauce, vinegar, chili powder and turkey.
- Stir-fry quickly, 2 – 3 minutes is all it should take.
- Remove from heat and set aside
- Mix vinegar,mustard, herbs, and yogurt.
- Slowly add olive oil, whisking constantly.
- Put the greens into a large bowl
- Add half the vinaigrette and toss to combine
- Taste and add more vinaigrette if you like.
- Add turkey and toss lightly
- Divide into 2 large salad plates.
- Add sliced tomatoes.
- Heat a large, non-stick skillet over medium heat.
- Add goat cheese slices and cook 30 – 60 seconds, just until edges soften
- Remove skillet from heat.
- Quickly remove goat cheese and put on top of the salads.
- Serve, any remaining vinaigrette on the side.
I hate when things that shouldn’t require any thought or maintenance at all stop working – without warning.
In retrospect, I should have known, or at least guessed it would happen. When Google discontinued Google Reader it was only a matter of time before they stopped supporting Feedburner the service that fed the Reader.
It came to my attention earlier this week that my posts were no longer being sent out to people who had subscribed to receive them and the RSS feed was no longer being sent to the readers of people who subscribed to that.
I thought I did, then I discovered that it was only happening some of the time to most of the people.
I really hate intermittent problems.
Regardless, I have taken measures to fix it.
I will apologize in advance if anyone receives multiple posts or multiple feeds. Please bear with me while I get it sorted.
I expect that this post may go out twice everywhere, but I should have it all sorted before the next. If anyone continues to get multiples of anything please let me know.
RSS Feeds: The new RSS feed is: http://feedpress.me/thymeforcooking You can copy and paste that into your reader or use the RSS button in the top right hand corner of this blog’s sidebar.
I am going to attempt a ‘re-direct’ of the old feeds but I don’t know if it will work. Even if it does work, you should still start using the correct feed as I have no idea how long Google will support the re-direct.
Email Subscriptions: The email subscriptions have been transferred to MailChimp (or MailMunch – it’s all rather confusing). I’m hoping that it works. If it doesn’t, or you would like to become a subscriber, there is a new form in the sidebar
Please let me know if there are any problems…..
And I apologize for the malfunction of the past month.