Serves 4

Basil Champagne Vinaigrette Ingredients:

• 4 teaspoons finely chopped fresh basil
• 2 tablespoons Champagne vinegar
• Salt and freshly ground pepper to taste
• 1/4 cup extra virgin olive oil

Salad Ingredients:

• 1/4 cup kosher salt
• 1 pound green beans, or 1/2 pound green and 1/2 pound yellow wax beans
• 1/2 cup cherry tomatoes, halved if large
• 1/2 cup pitted kalamata or other briny black olives, halved lengthwise
• 4 ounces aged Coach Farm® goat cheese, cubed
• Salt and freshly ground pepper to taste

Directions:

1. Combine the basil, vinegar, salt and pepper in a bowl, whisk together and allow to steep for a few minutes, then whisk in the olive oil in a steady stream to emulsify.
2. Prepare a large bowl of ice water. Bring 6 quarts of water to a boil in a large pot, then add the 1/4 cup kosher salt, return to a rolling boil, then add beans (2 batches if 2 types of beans), return to a boil and blanch for 2 to 5 minutes, until crisp-tender, drain immediately drain, and put into the ice water. When cool, remove from the ice water and pat dry.
3. Toss beans with tomatoes, olives, goat cheese and vinaigrette.

Serves 4

Ingredients:

• 1/2 cup soft Coach Farm® goat cheese
• 2 teaspoons chopped green onions
• 1 medium shallot, minced
• 1/4 teaspoon sea salt
• 4 tablespoons chopped fresh basil
• Dash of freshly ground pepper
• 4 medium-size red tomatoes

Directions:

1. Preheat grill to medium-high. Combine cheese, green onions, shallot, salt, and basil in a medium mixing bowl. Season with freshly ground pepper.
2. Using a small sharp knife, remove a cone-shaped piece 2 inches wide and 1 inch deep from the top of each tomato. Fill cavities with cheese mixture, dividing equally.
3. Place tomatoes directly on grill rack or on aluminum foil placed on grill rack. Cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.

Yield: 1 pie, 8 slices

Ingredients:

• 24 oz. pizza dough ball
• 6 oz. fresh tomato pizza sauce
• 2 medium seasoned and grilled Portabella mushroom caps
• 6 oz. Shiitake mushrooms, seasoned and sautèed in garlic
• 6 oz. Crimini mushrooms, seasoned and sautèed in garlic
• 6 oz. oyster mushrooms, seasoned and sautèed in garlic
• 10 ozs. Coach Farm® goat cheese, crumbled
• Drizzle white truffle oil

Directions:

1. Stretch dough to 18 to 20 in.
2. Spread pizza sauce evenly.
3. Drain all mushrooms well and distribute evenly.
4. Top with crumbled goat cheese.
5. Cook in brick oven at 575°F until desired crispness is obtained.
6. Drizzle truffle oil to finish.