I wrote about Tasia, and her beautiful goat cheese company, Belle Chevre, back in 2008 (including the recipe below). Tasia’s work has gotten better and better since that time with a wide range of products, a cookbook, and a whole series of cooking classes. Delicious.

Join us on Belle Chevre Twitter tomorrow for a chat with Tasia, the folks from  Belle Chevre, and our dear friends from Billy Reid:

“This chat’s topic is ‘How Art Is Changing Alabama’ (as part of the broader series titled The New South: Chatting about the Future of Our Art, Food, and Culture). We’ll cover design, art and fashion, from any angle.  Basically it is a virtual cocktail party.”

The chat starts at 1 pm EST | 12 pm CST. Tag your comments   #thesouth so we can find them.  See you there!

Here my Tuscan Chevre Salad again (it is worth repeating on a weekly basis in your kitchen – smile.):

Natalie’s Tuscan Chevre Salad

4 handfuls fresh green salad mix from the garden
1 cup cherry tomatoes– our local farm has a greenhouse and already has delicious tomatoes
2 left-over grilled chicken breasts
Tuscan Chevre from Belle Chevre
One-half lemon – juiced
Salt and Pepper

Place jar of Tuscan Chevre in hot tap water to warm
Slice cherry tomatoes in half, lightly salt and set aside
Slice chicken breasts into one-eighth inch strips and set aside
Wash and dry greens

Fill one-half of a plate with greens and add salted cherry tomatoes
Fan chicken slices on other half of plate
Spoon warmed goat cheese on to top of each slice of chicken centering the cheese on each slice
Remove remainder of goat cheese from jar, leaving oil and place the cheese in bowl to be eaten at the table.
Spoon oil & “goodies” from the jar and drizzle over the chicken and cheese slices


Add juice from one-half lemon and pepper to taste to remainder of oil in jar. Close lid and shake

Pour dressing over salad and eat.

Put crackers on the table to enjoy the remainder of your Tuscan Chevre.


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