Prep Time: 24 minutes

Serving: 4

Ingredients: 

1 cup fresh corn kernels (about 1 large ear)
2/3 cup goat cheese, softened
8 (6-inch) corn tortillas
1/4 cup chopped green onion (about 1 green onion)
10 tablespoons bottle salsa verde, divided
Cooking spray

Directions:

1. Heat a large nonstick skillet over medium-high heat. Add corn; sauté 2 minutes or until browned. Place corn in a small bowl. Add goat cheese to corn; stir until well blended. Divide corn mixture evenly among 4 tortillas; spread to within 1/4 inch of sides. Sprinkle each tortilla with 1 tablespoon green onions. Drizzle each with 1 1/2 teaspoons salsa; top with remaining 4 tortillas.

2. Heat pan over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 1 1/2 minutes on each side or until golden. Remove from pan; keep warm. Wipe pan clean with paper towels; recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with remaining 8 tablespoons salsa.

Source: myrecipes.com

Prep Time: 14 minutes

Servings: 8 (2 crostinis per person)

Ingredients:

1 small golden beet, trimmed and peeled
1/2 cup diced seedless watermelon
1/4 cup chopped red onion
2 teaspons white balsamic vinegar
1 teaspon sugar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 ounces soft goat cheese
16 slices, diagonally cut whole-grain French bread baguette, toastes
4 teaspoons olive oil
2 tablespoons chopped fresh chives

Directions: 

1. Wrap beet in microwave-safe parchment paper. Microwave at HIGH 3 minutes or until tender. Let stand 5 minutes; thinly slice. Combine sliced beet, watermelon, onion, vinegar, sugar, salt, and pepper in a small bowl.

2. Spread about 1 teaspoon goat cheese onto each bread slice. Divide beet mixture evenly over bread slices. Drizzle each bread slice with 1/4 teaspoon oil; sprinkle evenly with chives.

Source: myrecipes.com

Time: 25 minutes
Servings: 16

Ingredients:

1 gallon whole milk
1 large lemon
1 pinch salt

Directions:

1. Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot.
2. When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle. You may need to wait 5 or 10 minutes.
3. Line a sieve or colander with a cheesecloth and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator.
4. Discard the whey or follow one of these recipes! 

​Source: allrecipes.com

15 cups

10 cups shredded carrots
5 cups peeled and shredded celeriac
1 ¼ cups raisins
1 ¼ cups walnuts
10 Tbsp canola oil
10 Tbsp lemon juice
5 Tbsp honey
5 small shallots, minced
1 Tbsp salt
1 ¼ tsp black pepper

1. Whisk oil, lemon juice, honey, shallot, salt, and pepper in a large bowl.
   
2. Add carrots, celeriac, raisins, and walnuts. Toss to combine.

​

4 servings, ~3/4 cup each

2 cups shredded carrots (about 4 medium)
1 cup peeled and shredded celeriac
¼ cup raisins
¼ cup walnuts
2 Tbsp canola oil
2 Tbsp lemon juice
1 Tbsp honey
1 small shallot, minced
½ tsp salt
¼ tsp black pepper

1. Whisk oil, lemon juice, honey, shallot, salt, and pepper in a large bowl.
   
2. Add carrots, celeriac, raisins, and walnuts. Toss to combine.

Source: Eating Well