Squash spaghetti with fava bean, goat cheese, roasted tomatoes and lemon oil

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Squash spaghetti with fava bean, goat cheese, roasted tomatoes and lemon oil
Serves 2:
2 zucchini
2 squash
2 roma tomatoes cut in quarters and roasted with 2 cloves garlic, thyme and olive oil. (Roast in 400 degree oven for 15 minutes.)
1/4 cup fava beans cleaned and blanched
1/4 cup goat cheese
salt and pepper
Lemon infused olive oil

With vegetable spinner cut both ends off of zucchini and squash. Now cut in half. Place one piece onto spinner and turn the handle until you have cut entire vegetable. You will have a little piece left over, just discard.  Repeat until all is cut and set aside.

In a medium sauté pan on high heat, add 1 tablespoon of oil, tomatoes, fava beans and goat cheese.  Cook for 1 minute or until goat cheese is almost melted. The goat cheese and the juice of the tomatoes will create a sauce.  Add a huge handful of each spun vegetable (1 cup each)  into sauté pan and toss. Season with salt and pepper- you are just looking to warm the vegetable spaghetti.  DO NOT COOK FOR MORE THAN A MINUTE.  Note: Chef Ehren recommends cooking each serving of squash separately (use two sauté pans), or the squash will easily overcook!

Using a set of tongs, spin the spaghetti and place in the center of a bowl.  Finish with a little lemon olive oil. Enjoy!


Prosciutto Salad with fried goat cheese, strawberries, cashews, arugula and poppy seed dressing

Serves 2
4 cups Arugula
1/4 cup toasted and salted cashews
6 strawberries cut in quarters, tops off
6 slices of your favorite prosciutto
4 oz poppy seed dressing

Poppy seed dressing
1/4 cup Orange Juice
2 TBL honey
1/4 cup champagne vinegar
1/4 cup poppy seeds
1 tsp kosher salt
1 TBL Dijon Mustard
2 cups Canola oil

In a blender, add all ingredients but the oil and poppy seeds. Turn on high and slowly pour in oil. Finish with poppy seeds.  Set aside.

Goat cheese balls
1 log goat cheese
1 egg, beaten
1 cup flour
1 cup panko bread crumbs

Roll goat cheese into about golf ball size. Roll it in the flour to coat , then the egg and then the bread crumbs. Repeat for each ball.

In a sauce pot with 3 cups of oil on high, fry your goat cheese ball till golden brown!

In a large bowl toss arugula, nuts, strawberries and dressing together.  Plate on the center of a plate or bowl. Take 3 pieces of prosciutto and twist each one and place on salad. Top with goat cheese ball. Enjoy!