​​Pistachio-Bread Crumb Crusted Goat Cheese Cakes with Marinated Beets & Pistachio-Citrus Pesto

Recipe by Sarah Stegner of Prairie Grass Cafe. Ingredients are best when they speak for themselves and Sarah honors their essence and integrity in perfect harmony. In this dish the balance is spot-on —creamy, crunchy, sweet, tart, and savory!

Sarah Stegner is co-owner & chef of Prairie Grass Cafe in Northbrook, Illinois. She is also the former restaurant chef of The Dining Room at the Ritz Carlton Chicago, where we first met her over 25 years ago. Two time James Beard Award Winner, she was recently named Restaurateur of the Year by the Illinois Restaurant Association. As a founding member-past president of Green City Market in Chicago, Sarah more than any chef we know, ‘walks the talk’ and continues to drive education surrounding the organic sustainable food movement into the mainstream. She is founding member of The Abundance Setting that supports working women & mothers in the culinary industry, co-founder of Chicago Chefs Cook, and a member of the Chef Corp for WCKITCHEN and other community programs and organizations. And, she is a fabulous cook! She was instrumental in organizing this Chicago Chef Summer Recipe Series and we can not thank her enough for all her support over the years.

​​Pistachio-Bread Crumb Crusted Capriole Goat Cheese Cake

Ingredients

• ¼ cup raw shelled finely chopped pistachios

• ¼ cup panko flakes

• 1⁄8 cup grated parmesan cheese

• 4 oz fresh Capriole goat cheese

• ¼ cup flour

• 2 eggs

• 2-4 Tbsp. olive oil

Method

Split the goat cheese into two flat, round discs (about a half inch thick).

Combine the pistachios, panko and parmesan together.

Completely coat the cheesecakes in flour, then in egg, then in the bread crumb mixture.

In a small sauté pan over medium heat, add a generous amount of olive oil (2-4 Tbsp.) and cook the goat cheese cakes until golden brown on both sides (about 2 minutes per side).

Marinated Beets

Ingredients

• ½ lb. mixed color baby beets

• ½ cup orange juice

• ½ cup apple cider vinegar

• ½ cup honey

• 1 sprig fresh thyme

• Pinch of sea salt

• Pinch of grain mustard

Method

Remove the beet tops (reserve for other uses or discard).

Boil the beets in salted water until tender.

Allow to cool slightly and rub the skin off the beets. Tip: I often use an old dish towel to help. If they are cooked correctly the skin should come right off.

Mix the vinegar, honey and orange juice together.

Add thyme and mustard.

Add the beets.

Let sit completely covered in the marinade.

Refrigerate the beets and marinade for at least 2 hours.

Pistachio-Citrus Pesto

Ingredients

• ½ cup toasted, salted pistachios (cooked in olive oil)

• ½ handful of basil

• ½ handful of parsley

• 1 handful of spinach

• 1 clove peeled garlic

• Salt

• Olive oil, mild

• Lemon zest from 1 lemon

• Pinch of ramps (optional)

• Pinch of mint (optional)

Method

Add all ingredients to a blender (pistachios should not go on the bottom) and blend until slightly chunky.

Assembly

Place goat cheese cake and the beets on a plate. Drizzle the pesto over everything. Serve and enjoy!