Meatless Monday Roundup: 4 Goat Cheese Recipes

goat cheese

Did you know that, like fruits and vegetables, certain cheeses have seasonality too? Goat cheese is one of them. This fresh cheese is usually available all year long, but its true season is springtime. So take advantage of the local goat cheese that you can find at markets and with local cheesemakers, and try some of our very favorite goat cheese recipes this Meatless Monday.

goat cheese omelet

Image: David Christian

Start your morning off right with our rainbow chard and goat cheese omelet recipe. This hearty meal covers several food groups, including protein, vegetables and dairy. It’s the perfect meal to get your morning off to the right start, but it’s also a quick and easy dinner option, for nights when you might not have the time to fix up something more complicated. And of course — most importantly — it’s delicious!

cucumber sandwich

Image: Ina

Vegetarian sandwich options aren’t always the easiest to come up with, but this cucumber and goat cheese sandwich will have you asking for more! Atop dark pumpernickel bread is spread a combination of yogurt, cottage cheese and goat’s cheese. Sumac and dill add exotic flavor, and celery and cucumber add the crunchy texture. Put them all together, and it’s sandwich perfection! Add the optional walnuts for added protein.


Our very own basil, grape, plum and goat cheese pizza is the perfect blend of sweet and savory. Goat cheese, like most tangy cheeses, goes very well with sweet flavors: grapes and plums add a nice, caramelized flavor to this pizza. It’s perfect for grilling outside or baking inside on a pizza stone.


Image: Michela Simoncini

Panzanella is a traditional Tucscan salad that is made in order to use up day-old bread. In this version of the salad, tomatoes and onions are slow-roasted to toss with the bread, goat cheese, and a homemade vinaigrette dressing. What a delicious and ingenious way to not waste stale bread!

Emily Monaco
Emily Monaco

Emily Monaco is an American writer based in Paris. She is particularly interested in the ways in which the stories of one person, one ingredient, one tradition can illustrate differences and similarities in international food culture. Her work has been published in the Wall Street Journal, Paste Magazine, and Serious Eats. Twitter: @emiglia |