Chicken and Leek-Feta Dumplings ($3.75/pp serves 5-6)

 My Mom used to make this all the time when we were kids! But she used necks, backs and wings they were very cheap back then, I believe sometimes those pieces ended up in scrap pile at stores. Of course she didn't add leek and feta to her dumplings, she had her first leek this summer! She would have if she knew of them back in the day! What we have available today is truly amazing but what is even better is how local everything can be! Doing some old school cooking with a twist!

1 Sweetgrass stewing hen
1/2 Old Path yellow onion
2 The Farm garlic cloves, peeled and smashed
1 c white wine (optional)
2 sprigs fresh rosemary
2springs fresh thyme
2 c chicken stock, your own is best (check out Sept.17,20 11 blog)
2 c water
4 Old Path carrots, cleaned and sliced about 1"
4 The Farm potatoes, cleaned and cut into large chunks

DUMPLINGS:
3/4 c unbleached AP flour
3/4 c white wheat flour
3 tbs Gaia's Breath lard
2 tsp baking powder
3/4 tsp kosher sat
3/4 c whole milk (I measure a cup, sometimes you need more), room temperature
1 bunch of The Farm B/B leeks, cleaned, sliced thinly
2 tbsp butter and 2 tbsp olive oil
4 oz Mountain View Feta cheese, crumbled
fresh ground black pepper, to taste

Preheat oven to 325 degrees F.
In a large oven safe pot place stew hen, onion, garlic, rosemary, thyme. Pour stock, wine, if using, and water into pot. Bring to a boil. Cover and place in oven and cook for 1 1/2 hours.

While hen is stewing, in a large pan, caramelize leeks in 2 tbsp butter and 2 tbsp oil. Set aside when done to cool.

When the hen is done, remove from pot and place on a platter, allow to cool. Strain out herbs, garlic and onion from stock. Place pot over med heat and add in potatoes and carrots. Bring to a boil, then reduce to a simmer to cook veggies, about 20 minutes.

When hen is cool enough to handle, remove and discard skin (where are those dogs??probably right at your feet, give them a treat!). Shred meat from entire carcass. (you can save the bones, freeze them, for the next time you make stock). Reserve meat.

In a large bowl combine flours, baking powder and salt. Cut in lard to form pea size pieces. Pour in 3/4 c milk, stir with a fork to combine. (if dough is dry add a little milk, a tsp at a time). Fold in leeks and feta.

When potatoes and carrots are fork tender, (the stock got slightly thick) return the meat to pan. Bring back to a boil. Using two soup spoons (serving spoons) scoop dough and gently scrap off  ON broth, (try not to drop into liquid) filling around the top of the pot. Depending on spoonful, you will get 10-12 mounds.Cook for 10 minutes uncovered, then cover and cook for another 10 minutes.

Chicken, Feta and Sprouted Basil Hummus phyllo wraps (meal 2/pp @$2.65/pp)

I like recipes that can be versatile, you could easily use the artichoke hummus, sun-dried tomato, spinach or even the cilantro would be good! I like this one because you can make 10-12 large ones, or smaller ones for appetizers. The feta cheese brings in just the right addition of the saltiness. Also if you have roasted a whole chicken but only needed half, this is a great way to use left overs. Don't let the phyllo sheets worry you, they are easier to work with then you think!

1/2 roasted chicken (Sweetgrass or Wintergrass or GBF they all are so wonderful!), shredded
1/2 c HN4Y Sprouted hummus
4 oz Feta cheese (JFF or Mountain view), finely crumbled
1 pkg Phyllo dough, thawed
4 tbsp Kriemhild Butter, melted
poppy seeds (optional)

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a large bowl place the chicken, feta and hummus. Stir to combine.

Open and unroll phyllo. Cover with a kitchen towel, to prevent it from drying.

Carefully take one sheet and place it on a work surface, (if it tears or rips as you move it, just over lap it to make one sheet, it happens to me all the time with the first few sheets). Brush lightly with melted butter. Take another sheet and lay it over the first sheet. Brush lightly again with butter.

Using a serving tablespoon (soup spoon) take a slightly heaping spoonful of filling, shape into a log. Place this about 1" down from the short side of the phyllo sheet. Fold the 1" flap over, fold in each side and roll into a log. Place on baking sheet. Brush with butter and sprinkle with poppy seed.

Repeat until all the filling is used (about 10-12 logs).

Bake at 350 degrees F until golden and crispy. Serve hot or at room temperature. Best eaten the same day.

**To make smaller ones:

Take one sheet of phyllo, brush one half with butter, (lengthwise) fold other side over. Brush again with butter, using a teaspoon (serving spoon) shape log and proceed as above.

Celery Root Chips (celeriac)

Looking for a healthier alternative for a potato chip? Here it is: celery root chips! They about 1/3 of the carbs then potato chips.Very simple to do, you could flavor them with sea salt, kosher salt, or a combination of your favorite spices. My next round I am going to try a spice blend! Or maybe some grated cheese...lots to do with these

1 bunch of The Farm B/B celery root
about 4 cups of fat for deep frying (I use tallow)


Carefully peel the celery with a sharp paring knife. Using a mandolin slice the root into about 1/4 slices.

In a heavy pan heat fat to 375 degrees F. Carefully add in a few root slices at a time to hot oil (don't over crowd) When the chips turn golden around edges, flip to fry other side. A minute or two per side. Remove to a paper lined tray, season while hot. Allow to cool.

You can bake the chips, slice place in a baking sheet, drizzle with oil and season. Bake at 350 until crisp, 15 minutes or so. (turn over half way through). I found baking just didn't give me that crunch of chip.

Stuffed Pepper ($4.50/pp)

I was not a big green bell pepper eater, (yes I know the picture its a red pepper, it did have green in it honest!), I got some of Old Path bells peppers (yes some were  green/red) and I am now a fan of them!! Sweet and tender these were, Thanks Nancy!!

4 Old Path Bell Peppers (or now I see the Farm B/B has added them, and I am sure they are delish too!)
1 1/2 c Israeli Couscous
1 pt of Salsa
1 c water
1/2 brick of JFF Esperanza cheese, shredded
1/2 c Mountain View Jarlsberg
1 bunch Old Path Toscano Kale. blanched and chopped

Bring salsa and water to boil. Add in couscous, cover and reduce to a simmer, for 15-20 or until all liquid has been absorbed.

Cut about 1" down from stem of pepper. Remove ribs and seeds. (I remove the stem and dice the round of pepper to add to the filling). I make foil rings, (about 6" of foil, crunched together and then form a ring, twisting ends together) to help the peppers stand up in an 8x8 pan.

Preheat oven to 400 degrees F.

When the couscous is done, stir in cheeses and kale. Combine well. Stuff filling into each pepper, packing down to fill well. (if you have left over filling, place in a greased casserole dish and bake along side pepper dish). Pour about 1/2 water into pan, cover peppers with a foil tent.

Bake in oven for 25 minutes cover and then another 10 minutes uncovered.

You could easily add in meat if wanted.

"Sloppy" Pork sandwich (with a maple BBq sauce) ($1.50/pp)

My husband had a  craving for pulled pork and I had one for a "sloppy joe". I compromised with this creation, and I have to say it was better then any can mixture! The BBQ sauce makes plenty and will last a bit in your frig. (I believe I have shared the BBQ sauce before, back when I sent weekly mailings) I made cornmeal rolls, coleslaw and served my famous refrigerator pickles! Give this one a try I think you will agree it is better then the stuff we all grew up on!

BBQ Sauce

1 qt crushed tomatoes (your own is best)
1/2 c Mill Hollow Maple syrup (grade A)
1/2 c brown sugar
1 chipotle (from a can), diced (more if you like it spicier)
1 c white vinegar
1 pt applesauce (again your own is best)
juice of one lemon
2 garlic cloves, minced (great choices either Russia Corners or The Farm B/B)
2 tsp kosher salt
2 tsp fresh ground black pepper

Place all in a large pot. Bring to a boil, then reduce to a simmer. Cook for 45-60 minutes, or until reduced and thicker. Place in qt jars, when cool, keep refrigerated.

SLOPPY PORK SANDWICH

1 lb of Wintergrass ground pork
1 ear of corn, grilled and kernels removed from cob
1 roasted Bell Pepper, Old Path or the Farm B/B, diced
1 The Farm B/B jalapeno. seeded and diced (more if you want)
1 the Farm B/B leek, cleaned chopped
1 tsp ground cumin
2 tbsp olive oil
1 1/2 c BBQ sauce (see above)

In a large skillet, heat oil and add in leeks. Saute until soft and slightly colored. Remove to a dish; set aside.
Crumble ground pork into skillet, brown off, about 5-7 minutes, over med heat. Sprinkle cumin over pork, stir  combine. Add in corn, bell pepper, jalapeno, leeks and BBQ sauce. Stir to combine. Heat through, about 8 minutes.

Serve on roll of choice, some slaw and pickle!

Cream of Cheese Tomato Soup

It never fails when I can tomatoes (well really anything) I always have that extra amount. You know, 7 qt to canner, and I have 9 1/2 qt. I don't mind at all, because I can use any extra throughout the week. I did 14 qt of tomatoes yesterday, and with the left over tomatoes I made this soup for lunch. (I had 2 qt jars filled with skinned tomatoes). I did toss between using cream cheese or goat cheese as the "creamer" of the soup, but went with the cream cheese. This simply, quick and delish! I served a black bean raisin bread on the side.

2 qt of whole tomatoes
4 oz JFF Cream Cheese, room temperature
s/p


Place tomatoes in a large pot and cook them over med heat until soft and they have released a bit of their juice.

Using a food mill, mill the tomatoes into a large bowl. Remember to scrap the bottom to get all the good pulp. (if you don't have a food mill, puree, being careful of the heat, then strain through a fine sieve). Return liquid to a large pot, simmer for about 30 minutes over med/low heat.

Season with salt and pepper to taste. Whisk in cream cheese, heat for another 5-7 minutes.

Stocks

I was thinking I have been with the Shed for a year (well October). One of the very first things I did was make a turkey stock for my mother. She just loves turkey, she likes beef & chicken, but turkey is her fave. And if any of you have tried to find that in store it is not always easy, and when you do it is costly! It has been awhile since I have even looked at store stock, so I have no clue what the cost is, but if my memory serves me, last time I looked it was around $3/qt for chicken. Veggie stock is one of the cheapest to make, especially when you save all you peels for about 2 weeks (throw them in a zip bag/frig til needed).

You can freeze stock, I can mine using a pressure canner. That item has been such a great investment, I know there is some scary issues around pressure canners, but like anything else some safety and knowledge goes a long way! Plus with the pressure canner, you can do veggies, meats etc. I love pickling things, but somethings I enjoy not pickled, and prefer to save freezer room for all the fantastic meats and such! Either way you choose, it is worth the time and effort it takes, lets face it, taste and quality is what brought us to the Shed and it is what keeps us there!

CHICKEN STOCK  $1.50/qt yields 9 qt (approx)

6 lbs Wintergrass Chicken backs
3 lbs Wintergrass Chicken feet (this really helps with the gelatin for a great stock)
1 large Old Path yellow onion, quartered (I don't peel mine, the skin aids in the nice golden color)
3 cloves of The Farm garlic, mashed
3 tbsp olive oil
herbs of choice (I use 2 sprigs rosemary, 3-4 thyme, 1 bay leaf and a good palm full of black peppercorn

Preheat oven to 400 degrees F. Place backs and feet in a large roasting pan, add in onion and garlic. Drizzle with oil. Roast in oven for 1 hour, until the mix takes on some nice color.

Have a 12-16 qt stock ready. Tie herbs together, leaving sting long enough to tie to the handle of pan. When backs are done, carefully place all into the stock pot. (place you tied herbs in) Rinse and scrap the roasting pan with water, adding liquid to pot. Fill the pot with water, right up to rivets, add in peppercorns. Bring to a boil, reduce heat to a simmer (you want to see just a few bubbles rising to the top). Cover, at a tilt and cook for 4-6 hours.

Spoon off and scum that comes to the surface, try to to stir to much, this will lead to a cloudy stock.

Discard bones, feet, herbs, onion and garlic. Carefully strain the stock through a cheesecloth lined sieve. (I pour mine into another stockpot, about 6-7 qt). You can do one of two things at this point. 1) use a fat separator pouring the stock into the 12 qt pot (which has been washed and dried) then fill with water to rivets again. (If you are freezing allow to cool slightly, then add to your containers, cool completely, then freeze). 2) Once your 12 qt pan is cleaned, return the stock to it, fill with water. Allow to cool, then refrigerate overnight. The fat will solidify, and you can remove it. I prefer this method as I feel I more fat out of it. (which I save to make dog treats).

If you are canning bring stock back to a boil, then keep warm until ready to can. Follow instructions for your pressure canner.

TURKEY STOCK $1.50/qt yield 9 qt (approx)

7 lbs of Sweetgrass Turkey backs
3 pkg of Sweetgrass Turkey feet (if available)
1 lg Old Path yellow onion, quartered
1 Old Path carrot
Herbs of choice (see chicken stock)
3 tbsp olive oil

Follow the recipe for chicken stock.

BEEF STOCK $2.00/qt yield 9 qt (approx)

4-6 lbs of Sunnybrook Farm soup bones
1 lg yellow Old Path onion
2 Old Path carrots
3 the Farm B/B garlic cloves, smashed
2 bay leaves
about 15 black peppercorns
3 tbsp olive oil

Follow the instructions for chicken stock. With beef stock, really take care NOT TO STIR.

VEGGIE STOCK yield about 4 qt

1 Old Path yellow onion quartered
1 the Farm B/B leek, cut in half lengthwise, cleaned
2 Old Path Carrots
1 Gaia's Breath turnip, quartered
1 tomato, quartered
2 the Farm B/B garlic cloves
veggie peels
herb stem, 2 bay leaves, 1 whole clove stem and 1 tbsp black peppercorn
2 tbsp olive oil

Preheat oven to 400 degrees. Place veggies in a large roasting pan, drizzle with oil. Roast for 45 minutes.

Place roasted veggies in a 7 qt stock pot. Rinse and scrap any bits in the roasting pan, add in peel scraps Add in 1 gallon of cold water, tie herbs in cheese cloth add to pot. Bring to a boil and simmer for about 1 hour.

Follow chicken stock instructions, except there is no need to strain fat!

Lamb Stock (2 qts)

1 pkg (about 3 lbs) Sweetgrass lamb soup bones
2 lg onions, cut in half with skin on
4 carrots
4 celery stalks
olive oil
10 black peppercorns
2 bay leaves
1 tbsp each of dried rosemary and dried thyme

Preheat oven to 400 degrees F.

Place bones, onion, carrots and celery in a large roasting pan. Drizzle with olive oil. Toss to coat everything with oil. Place in hot oven and roast for 45-60 minutes or until bones are nicely browned and veggies are caramelized slightly.


 Strain out bones and veggies through a cheese cloth or a paper towel lined strainer. Lamb has very little fat so not necessary to de-fat. Place in containers and freeze.

Zucchini Pepper Bread

Everytime I say zucchini bread, people also ask "oh do you put chocolate chips in yours?' I do if I am making that kind, but zucchini bread can be savory as well! Toss in some grated cheese and chopped bell peppers this is a nice tender quick loaf of bread! Try this with any soup! (good thing I grated and froze The Farm zucchini!!)

1 1/2 c unbleached AP flour
1 1/2 c white whole wheat flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp fresh ground black pepper
1/4 c JFF Caldwell cheese, grated
2 eggs (Wintergrass,JFF, Mountain View, The Farm or Sweetgrass), room temperature
1 c Maple Hill Creamery plain yogurt, room temperature
1/3 c Wild Mountain Apiaries Buckwheat Honey
1/3 c coconut oil, melted and cooled
1 c The Farm zucchini, grated
1/2 Old Path bell pepper, finely diced


Preheat oven to 350 degrees F. Grease a 9x5; set aside.

In a large bowl whisk together flours, baking soda, baking powder, salt, pepper and cheese. In a seperate bowl beat eggs, yogurt, honey and oil.

Pour wet ingredients into dry and combine well. Fold in zucchini and pepper.

Pour batter into prepared pan. Bake for 50-60 minutes, or until a inserted toothpick come out clean. Cool for 10 minutes, remove from pan and allow to cool on a rack.

Leftover Soup Day ($1.50/pp serving 16)

Soups are one the best ways to use leftover. You may never get the some one again! Now that... oh I cringe at the thought....fall is upon us, I will make a pot a soup every week, not always with left overs, but often enough. Make a large pot, it is ready for the rest of the week! (soups are a great way to get fussy eaters to eat some greens!!)

1 1/2 c cooked chick peas
1 pt jar salsa
3 scallions, chopped
1 sprig each of: thyme, rosemary finely chopped
1/8 c chopped The Farm basil
5 whole tomatoes (the Farm, Gaia's or Old Path), cored and chopped
1 bunch The Farm Redbor Kale, blanched and chopped
4 c chicken stock
1 lb Sunnybrook Bologna
s/p
olive oil

In a large pot heat oil over med heat. Add scallion, saute until just taking on color, about 10 minutes. Add in thyme, rosemary and basil. Cook for 1 minutes. Toss in chickepeas and saute for 5-7 minutes. Add in salsa, chopped tomatoes and stock. Bring to a boil, then reduce heat to simmer for at least 1 hour but if you have the time 4 hours is better

Slice bologna in half lengthwise. Then slice into halfmoon slices, about 1/4" thick. Saute over medium heat until crisped, about 10-15 minutes. Add to soup.

Just before serving add in kale and heat through.

Heirloom tomato and pasta ($2.25/pp serving 4)

Sometimes the simpliest things really do taste the best! I loved that every bite gave a completely different taste explosion! Other then eating tomatoes right off the vine, I think this would be the second best way to enjoy them.

1 lb Gaia's Breath Heirloom Cherry tomatoes
1/2 olive oil
2 tbsp The Farm B/B bail, finely chopped
1 clove The Farm B/B garlic, minced
s/p
optional grating of Jones Family Farm Caldwell, Krugerrand or Dutch Girl hard goat cheese
1 lb of Pasta of choice ( I used rigatoni)

Preheat oven to 400 degrees F. Place tomatoes in a 13x9 roasting pan, pour oil over, spirnkle with garlic and basil, season with S/P. Roast for 25-30 minutes, some will split others will not.

Meanwhile, bring a large pot of water to boil. Cook pasta according to package.

Drain pasta well. Place in a large bowl. Carefully pour hot tomatoes  over pasta, sprinkle with cheese.

Zucchini Salsa

10 c peeled and shredded, Zucchini about 6-8 (great use for the wonderful zucchini from The Farm)
4 onions, diced (I used 2 red and 2 walla walla, use what fancies you)
4 c green bell peppers, (great use for Old Paths peppers, mmm)
1/4 c canning salt

Place all zucchini, onions and bell peppers in a large stock pot. Sprinkle 1/4 c salt and stir to combine, place a lid on. Let stand over night.

Pour zucchini mix in a strainer and rinse well. Allow to drain for 30 minutes.

Place back in a large pot add in the following:

1 1/2 c white sugar
1 1/2 c brown sugar
1 tbsp canning salt
2 tbsp dry mustard
1 tbsp garlic powder
1 tbsp cumin
2 c white vinegar
2 tbsp red pepper flakes
1 tsp ground nutmeg
1 tsp fresh black pepper
5 c chopped and cored tomatoes
1 1/2 c tomato paste
4 tbsp flour
1 bunch of The Farm Cilantro, finely chopped

Stir to combine well. Bring to boil, then  simmer for 15 minutes , stirring often to prevent scorching.

Pour into hot sterilized jars (will yield about 10-12 pints) leaving 1/4 inch head space. Place lid and rim on jar, just finger tight. Water bath for 15 minutes.

Chili Sauce

Now this recipe is not mine, but wanted to share it. My Dad use to make this when I was younger, we use to put it on hamburgs, fried potatoes, with fried eggs and probably anything else we could think of! My Dad has been gone for almost 12 years now, but I have the newspaper page that this recipe came on, framed in my kitchen. September 11, 1949 is the date and I finally got to make it this year. I imagine if you wanted it spicy, you could add in pepper flakes or hot peppers of choice. Note the cooking time, so plan accordingly, it is worth it!

4 tbsp whole cloves
3 tbsp allspice (whole berries)
4 qt chopped, skinned tomatoes (about 8 lbs)
2 1/2 c chopped onion (I did more of a dice)
2 1/2 c green bell pepper, chopped
1 1/2 c granulated sugar
1 qt cider vinegar
2 tbsp kosher salt (it says salt, I used kosher)

Tie the spices in cheese cloth. Place all ingredients in a large stock pot. I leave the string long enough on  the cheese cloth, so I can tie it  to the handle of the pan, so I don't lose it. Bring to a boil, stir often, to prevent scorching. Reduce and simmer uncovered for about 3 hours, or until nicely thick, give a good stir every now and then.

Pour into hot sterilized jars, leaving a 1/4" head space, wipe rim of glass, top with lid and band. Water bath for 30 minutes.
(will get about 4-5 pint jars, but I did mine in half pint and got 12.) This makes a great gift!!

Roasted Carrot and Beet Soup with Rosemary Croutons

I am a soup lover! And this could grow to be my all time favorite fall soup...roasting the carrots and  onion, just intensifies their natural sweetness. If you like a creamy style soup, just before serving stir in cream, then just heat through.

4 c chopped, cooked Beets (take your favorite from Old Path, Gaia's Breath or The Farm B/B
1 lb Old Path Carrots
1 large The Farm Walla Walla onion
1" piece of fresh ginger, grated
s/p
olive oil
4 c chicken stock (or veggie)
3 c water
1 tbsp chopped fresh rosemary.

Preheat oven to 400 degrees F.

Cut ends off of carrots, peel and cut into about 1" pieces, place on a large baking sheet. Peel and cut onion into large chunks add these to the carrots. Drizzle with olive oil, season with salt and pepper.

Roast in oven for 40-45 minutes.

Just before carrots are done, place 2 tbsp of oil in a large stockpot, over medium heat. Add in rosemary and ginger. Add the beets, carrot/onion stir to combine. Pour in stock and water, bring to a boil.Place a lid on pot, reduce and simmer until vegetables are tender, about 30-45 minutes.

Using a blender, food processor or a hand blender, carefully puree soup, in batches if necessary. Return to pan and allow to heat through. Careful not to boil once it is purred, if you reheat soup, do so over low heat.

(Serve with a dollop of Maple Hill Creamery Greek yogurt.)

Rosemary Croutons:

1/2 Heidelberg's French Bread, cut into large chunks
3-4 tbsp olive oil
1 tbsp fresh rosemary finely chopped
s/p

Preheat oven to 350 degrees.

Place cube of bread on a large baking sheet. Drizzle with oil, season with s/p and rosemary. Toss to coat. Bake for 25-30 minutes or until just golden brown.

Spicy Chinese Cabbage with Chicken liver & heart

This dish has it all crunch, sweetness, spicy and the liver/heart rounds it out nicely!

1 bunch Gaia's Breath Chinese Cabbage
1 lb Wintergrass Chicken liver/hearts, thawed
1 The Farm Garlic clove, minced
1 The Farm scallion, diced
1/2 red bell pepper, diced
1 cayenne pepper (more if like really spicy), seeded and diced
2 tbsp Wild Mountain Apiaries cinnamon honey
1 tbsp Kriemhild butter
3 tbsp olive oil
sesame seeds (optional)


Rinse and chop cabbage. Blanche in simmering water for 2 minutes. Drain well and rinse in cold water. Squeeze out excess water. Chop finer; set aside.

Rinse and drain liver/hearts, cut into bit size pieces. Pat dry. Melt butter in large skillet with 2 tbsp oil. Add in liver/heart and saute over med/high heat  until no longer pink. About 3-4 minutes. Remove to a platter.

Add 1 tbsp oil to skillet. Add in scallion, bell pepper, garlic cook for 2-3 minutes. Add in cabbage, toss to combine. Heat through, return liver/heart to pan; stir in honey. Let cook for 5-7 minutes to thicken the sauce slightly.

Could serve this over pasta or rice.

Roasted Asian Cucumber and Red Pepper Cheesecake

Great appetizer, serve with crackers, toast points or with fresh flat bread. Allow the cake to come to room temperature, this will not only enhance the cheese flavor, but allow the natural sweetness of Gaia's Breath Asian Cucumber to shine through!

1 Gaia's Breath Asian Suyo Long Cucumber
1/2 red bell pepper
2 tbsp olive oil
s/p

8 oz Jones Family Farm Cream Cheese, room temperature
4 oz Jones Family Farm Goat Chevre, simple room temperature
1 egg, room temperature
1 tbsp Wild Mountain Apiaries Honey


Preheat oven to 300 degrees F.

Cut ends off of cucumber; discard. Slice into 1" pieces, cut pepper into large chunks. Spread out on baking sheet, drizzle with oil, salt and pepper. Toss to coat.

Roast for 35-40 minutes, just until the cucumber takes on color. Remove and allow to cool. Once cooled, chop into finer pieces.

Turn oven up to 350 degrees F. Use either a 6" cake pan or 6" spring form pan. Butter inside of pan well. (If using a spring form pan, wrap bottom well with foil). Bring about 2 cups water to a boil.

In a mixing bowl beat cream cheese and chevre until well combined and light. Add in egg and honey.
(taste cucumber and pepper and adjust seasoning if necessary). Using a spoon fold in cucumber and pepper.

Spread mixture into prepared pan. Place this pan inside a 8" square and place on rack in oven. Carefully pour in hot water, until half way up pan. Bake for 35-40 minutes, or until just set. (center should just jiggle). Turn off oven and open door jar, letting cake cool for 1 hour in oven.

Remove from and allow to cool to room temperature. Cover with foil and refrigerate at least 4 hours or overnight.

While cake is still chilled, run a knife around edge of pan, (you may have to dip pan in some warm water to help loosen, just about half way up). Place serving platter over pan, and invert, using a knife to help loosen.

Will last up to 3-4 days in refrigerator.