Food & Beverage

From the CML Kitchen

By Meagan Goheen, with Guest Gail Greco

Rainbow Trout with Lemon Shallot Sauce


  • 4 Rainbow trout fillets*
  • 2 tablespoons olive oil
  • 1/2 tsp salt (to taste)
  • ¼ tsp fresh cracked pepper (to taste)

Lemon Shallot Sauce:

  • ½ cup dry white wine
  • 1/3 cup lemon juice (3-4 lemons)
  • ¼ cup minced shallot (1 medium)
  • 3 tablespoons heavy cream
  • 4 tablespoons unsalted butter, diced, at room temperature
  • 2 tablespoons chopped fresh herbs of choice (Thyme, basil, tarragon, parsley)
  • 1 tsp salt


1.) Season the top of fish fillets with salt and pepper

2.) In a large skillet, heat olive oil over medium-high heat. Add fish fillets skin side up; cook for 3-5 minutes. 

3.) Flip the fillets over, skin side down. Cook for another 2-4 minutes until cooked through.

4.) Meanwhile, to a small sauce pan add white wine, lemon juice, and shallot and cook over medium-high heat for about 5-7 minutes, until only 2 tablespoons of liquid remain. Add the cream and salt to combine. Remove from heat, add the diced butter and swirl the pan until the butter is incorporated. Stir in fresh herbs. 

5.) Serve with simply blanched asparagus and our roasted potato and radish salad.

*Notes: Go fishing for Rainbow Trout at Bank’s Creek Barn—you catch and they clean it for you! See our Community and Local Business News section for more information on Banks Creek Barn.

Roasted Potato and Radish Salad


  • 1 pound baby potatoes, halved
  • 1 pound radishes, halved
  • 2 tablespoons extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp fresh cracked pepper
  • ¼ cup chopped dill
  • 2 tablespoons chopped tarragon
  • ¼ cup finely chopped spring onions


  • ¼ cup of extra virgin olive oil
  • 2 tablespoons Champagne vinegar
  • 1 large garlic clove, finely chopped
  • 2 tablespoons Dijon Mustard
  • ½ tsp Salt
  • ¼ tsp fresh cracked pepper
  • ¼ cup chopped dill
  • 2 tablespoons chopped tarragon
  • ¼ cup finely chopped spring onions


1.) Pre-heat oven to 425 degrees.

2.) In a large bowl toss potatoes and radishes in olive oil, salt and pepper.

3.) To a sheet pan add potatoes and radishes. Roast for 15 minutes, toss and roast for another 10-15 minutes until potatoes are golden brown.

4.) Meanwhile, mix together vinaigrette ingredients and set aside.

5.) Once the potatoes and radishes come out of the oven, transfer to a bowl and toss with vinaigrette, dill, tarragon and spring onions. Served warm or chilled.

Fig Goat Cheese Pizza

By Gail Greco

Make your own crust from fresh pizza dough such as from Stick Boy Bread Company in Boone. The bakery also has pre-made pizza crusts that work well for this recipe. The fig goat cheese is made with fig preserves for a touch of sweet.


  • 1 medium lightly cooked thin pizza crust
  •    Olive oil for brushing
  • 3 ounces Heritage Homestead Goat Dairy fig cheese spread, plus more for topping
  • 4 pieces prosciutto, torn into bite-size pieces
  • ½ cup roasted peppers (substitute with fresh tomato slices)
  • 6-8 fresh figs sliced or substitute with chopped dried figs
  • Chopped spring onions for garnish


Preheat oven to 400º.  Brush crust on both sides with olive oil and place onto a wire rack in a shallow baking pan. Spread the goat cheese on the top side to within one-half-inch of the edge. Scatter the prosciutto and roasted peppers over top. Place the figs around evenly and sprinkle lightly with dollops of the goat cheese. Garnish with green onions and bake 12 to 14 minutes until cheese is melted and crust is golden brown.  

Pasta with Goat Cheese Sauce and Mushrooms

By Gail Greco

Goat cheese is an easy substitute for cream in many recipes and makes it easier to work with than the more sensitive liquid cream. Heritage Homestead Goat Dairy has different cheese flavors you can use instead of the plain goat cheese, such as the lemon goat cheese or the basil pesto. We used portobello mushrooms for this recipe but any mushroom seasoned and sauted in butter or oil will do.


  • 1 pound farfalle pasta
  • ¼ to ½ cup reserved salted pasta water
  • 1½ tablespoons olive oil
  • 2 cloves chopped garlic
  • 1 shallot, finely chopped
  • 6 ounces plain goat cheese
  • 2 cups chopped and sautéed mushrooms of choice
  • Salt and pepper to taste
  • Grated peel of 1 lemon
  • ¼ cup finely grated Pecorino Romano or Parmesan cheese
  • Chopped Italian parsley for garnish


Cook the pasta in salted water according to package directions; set aside, reserving pasta water. In a large skillet, heat the oil over medium heat and cook onions translucent, just a few minutes; add the garlic and cook until fragrant, about a minute. Stir in the goat cheese letting it melt and then add to it some of the reserved pasta water to thin the cheese and make a creamy sauce, thick enough to coat a spoon. Season sauce to taste with salt and pepper. Fold in the cooked pasta, adding more water if desired. Fold in the cooked mushrooms. Sprinkle with the grated lemon and Italian cheese. Serve sprinkled with the parsley.

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