Ingredients:
4 oz Barn Goddess Spinach and Herb Goat Cheese
1 cup mixed greens
1/4 cup shredded carrot
1/4 cup olive oil
sea salt to taste
1/4 cup rice vinegar
2 tbls oregano
4 whole wheat tortillas
Procedure:
Mix oil, vinegar, salt, oregano and set aside for at least 30 minutes
Spread cheese on the tortillas
Mix greens and carrots with dressing and place on the tortillas
Roll up your wraps and enjoy with some good company! These are a great and quick dinner on a hot day!
Estrella suprised us this morning with a lovely little colt! Mother and baby are doing just great and he is already a quick baby. He barely stumbled at all on his way to breakfast! Here he is at just 1 hour old. His father, Extreme Dream has been calling loudly to all of the other mares. I assume he is proud of this cutie.
It is common practice to name a foal with both parent’s names in the new name of the baby. Estrella always has her foals named with something celestial in the title and we always use “extreme” for our stallion. We are open for suggestions to fill in the blank for this little guy. Please leave your ideas in the comment section.
Bubbles would like to remind everyone that they should keep checking the site for new babies–kids and foals are a popping this month!
Moses is looking cute after having a lunch of canned food (you can see he stuck his whole head into the can). We are pretty sure he’s a “she” but it looks like the name is sticking. He/she still naps with his toy horse and while his step brothers and sisters are already big enough to live outside he gets to stay in the bathroom for now. We’ll keep him indoors as a house cat.
Goat Cheese and Asparagus Salad
Ingredients:
2 lbs of cooked asparagus spears cooled and trimmed
1 red onion chopped in thin rings
1/2 cup olive oil
1/2 cup rice vinegar
One 4 ounce package of Barn Goddess French Fromage Goat Cheese
sea salt
1/4 tsp mustard
1 clove of garlic
Procedure:
Blend mustard, oil, garlic, and vinegar with a little sea salt for taste in the blender for dressing.
Arrange asparagus on each plate–4 to 6 spears and garnish with red onions and goat cheese.
Drizzle liberally with the dressing.
Try not to eat it all in one sitting! This is a fantastic dish for any evening event or just to enjoy yourself.