Goat's Cheese and Parsnip Bake

This savory galette, by Yossy Arefi, has a secret layer of herbed goat cheese underneath a pile of sweet butternut squash, savory herbs and smoked paprika. The key is to thinly slice the squash, so it has time to bake through as the crust gets golden and crisp.#GlobalApron

I attempted to recreate a soup I had at Fleur de Sel, a restaurant in New York. (The soup at the restaurant had boiled chestnuts added to it.)I think it would be hard to find parsnips in Japan, but if you can get them, please try making this soup. By the way, parsnips are part of the parsley family. Recipe by K-ana

I have to say I'm very proud of this lasagna though its not the normal traditional lasagna but that's ok. I came up with this awesome recipe because my oldest daughter won't eat cottage or ricotta cheese in regular lasagna so i got creative and came up with something delicious that resembles cottage / ricotta cheese with goat cheese crumbles and whipped cream cheese. Don't use regular style cream cheese as I don't think it will work out and I used leaner ground turkey instead of fatty ground beef for my husband. My husband raved over it and even took a left over slice to work with him and he never eats left overs lol. The rao's marinara sauce is a little pricey but its worth it and I wouldn't use anything else but I guess you could. It just might alter the flavor a little bit. Here is a little tip to make sure you have enough for each layer to quickly put it all together. I'll pre measure the goat cheese mixture out into 3 almost 1 cup portions and I have even done that to the meat sauce as well into 4 1 1/2 almost cup portions as it make it easier for me to easily put it all together. You can make this lasagna a head of time uncooked or cooked covered and refrigerated till ready to cook or heat up. I personally think lasagna taste better the next day when all the flavors really come together. If you try this let me know what you think. 😉 ❤✌

Spinach and goat cheese bread?!! Umm, yes, please!

great comfort food :-D

My comfort food summer pie!

Tips:The grated cheese needs to perfectly coat the butter. The soufflé batter shouldn't touch the butterEgg whites must be stiff and hard when beaten, or your soufflé will collapse.After you've dusted the dish, leave it in the fridge until needed

I had a dish similar to this at Remy's in Toronto and tried to recreate it.

This is a spinach and cheese bake that I love to make as a snack or to enjoy with a steak. It's very easy to make using frozen spinach from the supermarket.

Love this recipe .Beautiful in winter

Simple and easy to prepare. So delish I'm already thinking about making some more!