I used fresh pizza dough from Whole Foods for this recipe, but Martha Stewart has an excellent recipe on her website if your in the mood to make your dough from scratch. You can also find pizza dough frozen in many supermarkets.

Here's the ingredients you'll need:

- Pizza dough
- Olive oil
- Flour for rolling out the dough and dusting the cookie sheet
- 1 red onion
- 8 0z log Allegheny Chevre
- 1 cup of sharp cheddar cheese, shredded
- 1 bulb garlic, roasted on grill 
- Fresh arugula

Start by heating up your grill. Cut the top off of garlic bulb, drizzle with olive oil, wrap in some tin foil and place on grill to roast -- about 15 minutes. Shape your pizza dough on a lightly floured surface -- I like to flatten the dough with my finger tips outward until a nice shape and thickness is achieved. Let dough sit for 5 minutes, then form dough once again until you have desired shape. 

Prepare your toppings: unwrap chevre log, shred your cheddar, and set aside a small bowl of olive oil. To caramelize onions fast, place 1 bulb of sliced red onion in a dry pan over medium-high heat. Cook for about 5 minutes or until brown. Add olive oil, a dash of salt and reduce heat to a low flame. Cook for about 5 more minutes.  

Dip paper towel in olive oil and rub on hot grill with a pair of tongs. Slide pizza dough off flat cookie sheet onto grill. Cover and cook for about 5 minutes. Dough will bubble, that's a good sign. Remove from grill, and carefully flip dough over to other side. Brush grilled side with olive oil and add toppings. Slide pizza back onto grill and cook for another 5-8 minutes or until bottom has a nice char and cheese is bubbling. Cut into squares and serve!

-- Grilled Pizza with Chevre, Cheddar, Caramelized Onions, Roasted Garlic & Arugula provided by Daniel.

I love this recipe for two reasons: it's easy and always comes out moist and delicious. One of the fun things about making sweet or savory breads is you can easily throw in extra ingredients (I added dried cranberries) to make the recipe extra special. 

Here's what you'll need:

2 eggs, beaten
1 1/3 cup sugar
2 - 3 teaspoons vanilla
 1 large fresh grated zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup dried cranberries (optional)
Allegheny Chevre (optional)
Apple & Peach Raw Blossom Honey (optional)

How to do it:

Preheat oven to 350 degrees. In a large bowl, combine the sugar, eggs, and vanilla. Add in the grated zucchini and then the melted butter. Scatter baking soda and salt over the mixture and blend in. Add flour, about a third at a time. Mix in the cinnamon and nutmeg. Fold in the dried cranberries. 

Divide batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in center of bread comes out clean. Cool in pans for about 10 minutes. Turn out onto wire racks to cool completely. Makes 2 loaves.

Toast a few slices of the bread on a panini press (or toaster oven) until golden brown. Spread Allegheny Chevre on toast and drizzle with honey. I had this for breakfast with blueberries and coffee. Absolutely divine!

--  Local Zucchini Bread with Allegheny Chevre & Raw Honey provided by Daniel 

This is another simple summer appetizer.  You know the basics:  hard boil the eggs, peel them, halve them and set aside the yolks.  Mix the yolks with Allegheny Chèvre -- we used about half a log for a dozen eggs.  Add a few tablespoons of your favorite dijon mustard and a few tablespoons of light mayonaise.  Mix in a healthy dash of hot sauce, and season with salt and pepper.  Mix well and spoon into the halved egg whites.  

From here, top as you feel inspired.  We topped with some beautiful Spanish white-anchovies and a sprig of fresh parsley.  It was fabulous.  Enjoy.

I was feeling particularly peckish the morning I made this omelette, so I used 3 large eggs -- but 2 would work fine too. In a small bowl, beat eggs with sea-salt, black pepper, and whole milk or heavy cream (I used whole milk).  Place a non-stick pan over high-heat and add 1 tbs of butter -- be sure to swirl butter around to coat entire pan. Allow butter to foam, not brown, and add red onions. 

Once onions have turned slightly translucent, add egg mixture. Let eggs sizzle, wait a few seconds. Top eggs with crumbled chevre and basil. Move pan from left to right, shifting eggs around to settle for about 5 seconds. 

Slightly raise handle of pan and swiftly jerk pan towards you, causing the eggs to be moved against the far side of pan. Repeat about 5 times, once per second, or until desired shape is formed.

Lastly, tilt pan high and hold the side with the eggs over burner for another 5 seconds or so. To get the omelette safely onto the plate, I cheat. This isn't fancy people, but it works! I place a large plate over pan and just flip it over -- honestly, it works for me every time!

Begin by lining a 9-inch tart pan with a simple pastry crust.  Home-made or store-bought work equally well.  Pre-bake the crust in a 400 degree oven until just golden -- be careful not to overcook at this point; you don't want the edges to burn when the custard is baking.  When you pull the crust out, drop the oven temperature to 350 degrees.

While the crust cools a bit, make the chèvre custard filling: whisk together 1 log of Allegheny Chèvre with half-cup milk, two eggs, a bit of vanilla extract and sugar.  We've used anywhere between half and full cup of sugar depending on how sweet we want the tart.  Last, whisk in the juice of half a lemon.  Pour the custard mix into the pre-baked crust.

Now the fruit: halve the bigger strawberries and mix together with the blueberries and the pitter sour cherries.  Mix the fruit together with a couple tablespoons of sugar -- just enough to coat the fruit -- then "sprinkle" the fruit evenly over the top of the tart.

Pop the tart back into the 350 degree oven and bake for 45-60 minutes.  Check frequently during the final 15 -- you'll want to pull it out when the surface of the custard begins to brown about the edges and the smell throughout your kitchen is irresistible.  That said: resist.  Cool the tart in your fridge before you cut and serve.  You be glad you waited:  the custard develops a cheesecake texture, the flavors marry, and it cuts and serves beautifully.  (The freezer works too if you must eat it fast...).  Enjoy!

Begin by lining a 9-inch tart pan with a simple pastry crust.  Again, if you have the time, make it from scratch.  I used the pre-made pie crusts available in the refrigerator section of the market -- quite good, and very reliable.   Pre-bake the crust in a 400 degree oven until just golden -- be careful not to overcook at this point; you don't want the edges to burn when the custard is baking.  

While the crust cools a bit, make the chèvre custard filling: whisk together 1 log of Allegheny Chèvre with half-cup milk, two eggs, and -- since this is a savory tart -- salt, pepper, and a bit of fresh ground nutmeg.   Watch the video for the blow-by-blow (and a little Crazy P soundtrack fix).  Pour the custard mix into the pre-baked crust.

Now, sprinkle on handfuls of chopped onion.  I used half a large onion from Next Step Produce that I had chopped, seasoned, and coated with a bit of olive oil.  Last, layer the eggplant slices on the top of the tart.  I sliced the beautiful purple eggplant thinly with a mandolin -- careful! -- then drizzled a bit of olive oil over the eggplant and seasoned the top of the tart of salt and fresh ground pepper.

Pop the tart back into the 400 degree oven and bake for about 45 minutes.  Check frequently during the final 15 -- you'll want to pull it out when the surface of the custard begins to brown about the edges.  Cool the tart in your fridge before you cut and serve.   These savory tarts work well solo alongside a salad, or with your favorite protein.  Enjoy!

This is a perfect summer-fresh, low-carb recipe that is quick and easy to prepare. I came across Spiral Path Farm's gorgeous head of bib lettuce and thought: "I want to put protein on that" - so beef lettuce wraps just seemed like a natural pairing. I was surprised by how filling the wraps were sans carbs, although I admit - the left-over beef made for an excellent burrito the next day. 

I started off by seasoning the ground beef with: sea salt, black-pepper, and garlic powder. Then I warmed up a few tablespoons of peanut oil (I use WholeFoods' brand) over medium heat for a few minutes. After adding the fresh ground beef, I crumbled the meat into smaller pieces with a wooden spoon. As the beef browned, I cleaned all my veggies and prepared them for the dish. I julienned the cucumber and orange-bell pepper and sliced the red-onion.

I gave the beef a good stir to ensure it was cooking evenly. Then I prepared the sriracha sauce, which was really simple: 2 tbs of sriracha sauce, 1 tbs of fish sauce, and 1 tbs of water - that's it! Once the beef was sufficiently browned I turned off the heat and squeezed the juice of one lime over the steaming beef. Then,  I added the sriracha concoction and gave it a good stir. The last part is always my favorite, assembling the wrap! 

To give the dish a dash of creaminess, I add some crumbles of Allegheny Chevre that slightly melted from the heat of the beef, which was an added bonus. Lastly, I poured about a spoonful of Eli & Misty's Ramp Mustard over the yummy ingredients, for a bit of tang. 

This dessert is as simple and healthy as it gets:  we used the strawberries from Anchor Nursery.  They were the best we've had all season -- red all the way through and super sweet.  We cleaned them and tossed them with a tablespoon or two of sugar -- just enough to coat them and pull out the color and bit of liquid.

The chèvre cream is a brilliant and bright complement: equal parts Allegheny Chèvre and your favorite greek-style yogurt mixed with a bit of vanilla extract, the juice of half a lemon, cardamom, and a pinch of cinnamon.  Mix it well and spoon it on top of the strawberries.  To finish, we sprinkled a handful of slivered almonds for a bit of crunch.  Done and done.

Begin by lining a 9-inch tart pan with a simple pastry crust.  If you have the time, make it from scratch.  More likely, you don't:  Pablo and I have found the pre-made pie crusts in the refrigerator section of the market to be quite good, and there are a number of new all-natural brands.  Pre-bake the crust in a 400 degree oven until just golden -- be careful not to overcook at this point; you don't want the edges to burn when the custard is baking.  When you pull the crust out, drop the oven temperature to 350 degrees.

While the crust cools a bit, make the chèvre custard filling: whisk together 1 log of Allegheny Chèvre with half-cup milk, two eggs, a bit of vanilla extract and sugar.  We've used anywhere between half and full cup of sugar depending on how sweet we want the tart.  Last, whisk in the juice of half a lemon.  Pour the custard mix into the pre-baked crust.

Now the fruit: slice the rhubarb just like you would a celery stalk -- about one quarter-inch thick.  I used 3 good-sized stalks.  Pit and halve the cherries.  Mix the fruit together with a couple tablespoons of sugar -- just enough to coat the fruit -- then "sprinkle" the fruit evenly over the top of the tart.

Your mouth will be fully watering at this point.  Pop the tart back into the 350 degree oven and bake for about 45 minutes.  Check frequently during the final 15 -- you'll want to pull it out when the surface of the custard begins to brown about the edges and the smell throughout your kitchen is irresistible.  That said: resist.  Cool the tart in your fridge before you cut and serve.  You be glad you waited:  the custard develops a cheesecake texture, the flavors marry, and it cuts and serves beautifully.  (The freezer works too if you must eat it fast...).  Enjoy!

Gaspacho is the soup of summer.  This cold, tomato-based soup is refreshing and bright and can be made with a variety of the fresh produce that you'll find at your farmer's market all summer long.  Chef Pablo used a FRESHFARM Dupont Market mix in this version: Toigo Orchard's fresh tomatoes, Next Step Produce onions,  Gardener's Gourmet fresh chives, and Spring Valley Farm & Orchard's baby zucchini.  Another tip from Pablo:  fire roast the veggies and chill them before you blend-up in your soup.  This lends a lovely smokey-flavor and depth to the soup.

You can make your gaspacho in a large batch and leave it in the fridge -- our experience is that it just gets better with a little "aging" and flavor marrying.  Make the chèvre croquettes a la minute and serve warm on top of the soup.  Garnish with some of the fresh chive.