What I love most about summer is the ease of cooking grilling provides. Believe it or not, preparing the raw ingredients for the salad was more time consuming than the cooked items! Start by turning on and heating up your grill. I put the freshly thawed goat burgers on a plate with the Cabra La Mancha slices on the side -- the burgers were already seasoned with cumin and garlic, so no added prep was need there (how easy is that?). 

To get the corn ready for the grill I pulled back the husks and removed the silky, stringy inside. With your hands, slather the kernels with extra-virgin olive oil and season with sea-salt and black pepper. Fold the husks back over the ear of corn, and dampen husks with some water -- this provides a steaming effect while grilling.

As always, I gave all the fresh fixin's for the salad a thorough washing. I spun the lettuce and watercress in a salad-spinner and just air dried the peaches, cucumber, and red onion. I cut up all the salad ingredients to my liking and put them in a large mixing bowl -- for the watercress, I kept a good portion of the stem as it's really tasty.

Once the main ingredients for the salad were organized, I put the bowl in the fridge to keep everything nice and crisp. Next, I threw the corn and goat burgers on the grill -- the corn takes longer to cook than the burgers, about 15 minutes while the burgers were ready in around 10 minutes.

With a sharp knife carve the kernels off the cob directly into the salad -- take your time with this as the kernels have a tendency to take flight if you attempt to feverishly hack away at the ear of corn (lesson learned). I dressed the salad with the juice of one lemon and extra virgin olive oil -- season with sea-salt and black pepper.

This was the first time I ate both goat meat and goat cheese simultaneously. The mild, savory taste of the goat meat paired perfectly with the rustic, nutty flavor of the Cabra. This flavor combination is a must try!

-- Watercress, Roasted Corn & Peach Salad + Cabra La Mancha Goat Burger provided by Daniel.

This begins by lining a 9-inch tart pan with a simple pastry crust.  Pre-bake the crust in a 400 degree oven until just golden.

While the crust is browning, slice the fingerlings and put them in a fry pan with a bit of olive oil.  When they begin to caramelize and soften, add the rough-chopped mushrooms.  Season and saute the potato & mushroom mix just a few minutes until the mushrooms begin to cook.  Remove the pan from the heat and allow to cool a bit.

When the crust and the potato and mushroom mix has cooled a bit, rough chop an onion.  We used a large sweet onion from Next Step Produce.  Mix the raw onion into the potatoes and mushrooms.  Grate about a half pound wedge of Cabra LaMancha.  Now for assembly: first a layer of the vegetable mix, then a layer of grated cheese.  Repeat.  Top the deep dish with some ground back pepper and oil-cured olives.  Put the deep dish back in the 400 degree oven and cook for about 30 minutes, or until the cheese begins to brown.  

We ate this hot the first time and enjoyed the melted-goat-cheesy-goodness.  Leftovers were eaten cold -- just as satisfying,

Of course you'll want to start with a good pizza dough.  I have made my own in the past with a sourdough starter; and, I have used the par-baked crusts available in the supermarket.  We made this with the WholeFoods pre-made pizza dough and it was wonderful; a great time-saving option for those of you that live near a WholeFoods location.

Prep is easy and fun.  Shred your cheese, and slice your meat.  I know you all can't run to Union Square for your own duck prosciutto (shame), so pick your favorite charcuterie-style meat.  Red Apron is a great local provider at FRESHFARM Market Dupont.  We diced and sauteed the garlic scapes and royal trumpets to cook them a bit and get some caramelization going. 

Roll out your pizza dough and spoon on your favorite tomato sauce.  We used the wonderful Toigo Orchards sugar-free heirloom tomato Vodka Sauce.  Yum.  Sprinkle a healthy layer of the shredded cheese, and top with the sauteed scape and mushroom mixture.  Bake this on a pizza stone if you can in a hot 400 - 450 degree oven until the cheese is bubbling and crust is nicely browned.