Goat Cheese Salad with Raspberry Vinaigrette

Cheese mixture
2 packages Cranberry Pecan goat cheese (Natural and Kosher brand)
½ cup all purpose flour
2 eggs, beaten
3/4 cup plain panko crumbs
1 tablespoon black sesame seeds
1/4 cup canola oil

Set up three dishes on the counter: Fill the first with flour, the second with the egg and the third with the panko crumbs mixed with the sesame seeds.

Slice the goat cheese into quarter inch rounds and form each slice into disc about the size of a quarter. Coat each disc in flour, then in egg, then in the panko crumb mixture. Once they’re all coated, set them aside while your pan heats up.

Place a sauté pan over medium heat and bring 1/4 cup oil to 360 degrees using an oil thermometer. Once the oil is hot, place the coated discs of goat cheese into the pan and cook until golden brown on both sides, about 1 minute. Drain on paper and cool. Set aside and prepare dressing.

1 tablespoon shallots (about 1/2 a small shallot)
3 Tablespoon raspberry preserves
2 tablespoons balsamic vinegar
1/3 cup olive oil
Salt and ground black pepper

Place shallot in food processor and mince finely. Then add preserves and vinegar.
Then in a steady stream while machine is running add the olive oil. Add salt and pepper to taste. You can do this by hand with a whisk but it is a smoother consistency in a food processor.

3 cups mixed greens
½ cup honey glazed pecans or terra chip stixs, (optional)

Place salad greens on a large platter, add the cheese rings around them and drizzle with dressing.
Top with pecans or terra chip stix if using.

Recipe by Noami Nachman, The Aussie Gourmet for Natural & Kosher Cheese You can visit her blog at: http://www.theaussiegourmet.com/salads/perfect-summer-time-salad/


Beet Feta Salad with Cranberries, Almonds and Sunflower Seeds

This beet salad features our Crumbled Feta!

It is perfect for the summer ~ light, refreshing, sweet, salty and crunchy all at the same time! Yum!

 2-3 large or 6-8 small/medium beets
2 tablespoons extra virgin olive oil
1 clove of garlic, minced
1 tablespoon vinegar
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 container of Natural and Kosher Crumbled Feta
1 tablespoon chopped cilantro or parsley
1 tablespoon slivered almonds, roasted
1 tablespoon sunflower seeds, roasted
1 tablespoon dried cranberries

1. Slice the stem off each beet and scrub well. Place beets in a pot and pour enough water to cover entirely. Bring to a boil over medium high heat and cook until the beets are tender and a fork easily pierces through.

2. Peel and dice the beets. In a large bowl, combine the diced beets, oil, garlic, salt, and pepper.

3. To serve, spoon the beets onto a serving platter or in a bowl and sprinkle the feta, cilantro, almonds, seeds, and cranberries over it generously. Serve warm or cold.

Note: I choose to sprinkle the toppings over the beets rather than toss everything together so that the feta stays sparkling white and the nuts and seeds don’t become soggy if waiting too long.

Instead of boiling the beets, you can also roast them in a 425F oven for 40-45 minutes.

Recipe by Sina Mizrahi for Natural & Kosher Cheese You can visit her blog at http://www.thekosherspoon.com/2015/06/beet-feta-salad-with-cranberries.html for more beautiful photos.

Parmesan Crisps


These Parmesan Crisps are a great addition to your salad!

1. Preheat oven to 400˚F.

2. Line a large baking pan with parchment paper.

3. Pour a heaping tablespoon of Natural & Kosher grated Parmesan cheese onto the baking sheet and gently flatten with a spatula. You can mold it to any shape you desire by using a cookie cutter.
Repeat with the remaining cheese, leaving about 2 inches between them.

4. Bake about 10 minutes . Take it out of the oven and let it cool on the baking sheet and gently remove with a thin spatula.

Variation: you can add some extra kick to this recipe just by adding a few ingredients to the grated cheese.  Try thinly chopped rosemary leaves, or add 1/8 Tbsp. of cayenne pepper or garlic powder.

Recipe and photo by Miri Oren!

Tomato and Parmesan Cheese Bruschetta

These tomato and parmesan cheese are delicious for lunch!


1 baguette

2 large cloves of garlic

Natural  & Kosher Cheese grated parmesan cheese

2 lbs of small round tomatoes

30 leaves of basil

2 tbsp oregano

Half cup tbsp olive oil

Pinch Salt and pepper


1. Slice baguette diagonally, lay them on a baking tray. Brush with olive oil and sprinkle with salt. Toast the bread.

2. Take one or two large cloves of garlic, cut it in the middle, and rub it o top of the toasted bread, while it is still hot. Place the bread in your serving dish.

3. Dice the tomatoes, and place in a bowl. add the oregano,  olive oil, and chopped basil leaves. Mix all the ingredients together.

4. Pour the tomato mixture on top of each piece of bread. Pour parmesan cheese on top.

5. Serve and enjoy!

Recipe and photo by @thekosherchef on Instagram!

Broccoli Parmesan Poppers

A kid-friendly recipe for your children. Adults will love these Broccoli Poppers too!!

Gluten Free Broccoli Parmesan Poppers

32oz. bag frozen broccoli
2 eggs
1/2 cup Natural & Kosher grated parmesan cheese
1/2 cup almond meal
1/2 tsp garlic powder
salt and pepper, to taste
1 cup flaxseed meal
1 tsp smoked paprika
1/2 tsp oregano
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp kosher salt
Marinara sauce or Greek yogurt ranch dip (recipe follows), for dipping


Add broccoli to a pot of salted water and bring to a boil. Drain well, pushing down on the broccoli to remove moisture. Pulse the broccoli in the food processor until finely chopped, but not ground. Place the chopped broccoli in a mixing bowl and add eggs, Parmesan, almond meal, garlic powder, salt and pepper. In a separate bowl, mix the flaxseed meal and spices. Roll 2 tablespoons of broccoli batter into balls and dip into the flaxseed mixture. Place on a greased baking sheet and spray with cooking spray. Bake at 400 degrees for 20-25 minutes, or until golden and crispy.

Yield: 27 poppers

VARIATION: For more cheesy goodness, use Natural & Kosher cheese shredded cheddar instead of the parmesan.

NON GLUTEN FREE OPTION: roll the broccoli balls in flavored panko bread crumbs.

NUT FREE OPTION: use bread crumbs instead of almond meal.

Recipe by Busy in Brooklyn for Natural & Kosher Cheese You can visit her blog at http://www.busyinbrooklyn.com/broccoli-parmesan-poppers-gluten-free/ for more beautiful photos.

Pesto Alfredo with Goat Cheese

Pesto Alfredo with Goat Cheese
1 box Fettucine, cooked according to package
5 tablespoon butter
1 clove garlic, crushed
¼ cup flour
1/4 cup sour cream
2 oz goat cheese by Natural and Kosher
4 tablespoon prepared pesto (I used Sabras brand)
1 1/2 cups whole milk
Kosher salt and fresh cracked pepper to taste

In a deep sauté pan on low heat, melt butter and then add in clove of  garlic and stir.
Add ¼ cup flour and mix in with butter till it becomes a thick paste. This is called a roux. Cook for 1 minute on low.
While continuously stirring add the sour cream and goat cheese, then and pesto until it also becomes thick.
Add in the milk slowly, and continue to whisk till it becomes thickened, which will happen at boiling point.
Season with salt and pepper.
Toss in cooked pasta and mix well. Serve with a poached egg on top.
The sauce can be made up to 3 days in advance and placed in the fridge. When reheating the sauce which may have thickened from being in the fridge, add a little milk to loosen the sauce, and re-season with salt if needed.

Fresh Mozzarella Winter Orzo Salad with Roasted Grapefruit and Tangerine


Fresh Mozzarella Winter Orzo Salad with Roasted Grapefruit and Tangerine

1lb orzo pasta
3 tablespoons extra virgin olive oil
juice from half a lemon
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 large beet, peeled
1 grapefruit, peeled and sliced
1 tangerine, peeled and sliced
3-4 slices Natural and Kosher fresh mozzarella
parsley, for garnish

Preheat oven to 400F. Place the beet on a rimmed baking sheet and roast for 40-45 minutes or until a fork easily pierces through. Meanwhile prepare pasta according to package instruction.
Once the pasta is cooked, drain and toss in olive oil, lemon juice, salt, and pepper. Fifteen minutes before the beet is cooked, place the grapefruit and tangerine slices on the baking sheet to roast. Cook them until the edges are nicely caramelized, about 15-20 minutes. Remove the beet and citrus and let cool. With gloved hands, dice the beets.
To assemble the salad, toss the orzo with the grapefruit and tangerine slices as well as the beets. With your hands, tear the mozzarella slices and sprinkle throughout. Lastly, garnish with the parsley and serve. This salad can be served warm, room temperature or cold. Enjoy.the kosher spoon : fresh mozzarella winter orzo salad with roasted grapefruit and tangerine

Recipe by Sina Mizrahi for Natural & Kosher Cheese You can visit her blog at http://www.thekosherspoon.com/2015/01/fresh-mozzarella-winter-orzo-salad-with.html#more for more beautiful photos.


Natural & Kosher’s Italian Blend Cheese, Eggs and Avocado Stuffed Arepas

Arepas are a great choice for lunch or weekday dinner!

Natural and Kosher Italian Blend Cheese, Eggs and Avocado Stuffed Arepas


4 ripe Hass Avocados

Juice of 3 limes

2 teaspoons kosher salt

½ small bunch cilantro, finely chopped

¼ cup extra-virgin olive oil, plus ¾ cup for frying

2 tablespoons Natural and Kosher Grated Parmesan Cheese

3 cups Natural and Kosher Italian Blend Shredded Cheese

½ teaspoon freshly ground black pepper

3¾ cups warm water

4 cups masarepa (pre-cooked white or yellow cornmeal)

6 large eggs

½ cup oil-cured black olives, pitted and roughly chopped


  1. Peel and pit the avocados, cut the flesh vertically into ¼-inch slices, and place them into a flat bowl.
  2. Quickly cover the avocados with lime juice, sprinkle with ¼ teaspoon of the salt and the minced cilantro, and turn gently to coat. Cover with plastic wrap and set aside.
  3. Preheat the oven to 350°F. Spray 2 rimmed baking sheets with nonstick vegetable oil spray, line with parchment paper, and set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons Natural and Kosher Parmesan cheese, 1 cup Natural and Kosher Italian Blend Cheese, the remaining salt, the pepper, and cornmeal. With the mixer running at low speed, add the water. When it is fully incorporated, turn off the mixer. Remove the paddle, cover the bowl with plastic wrap, and let stand for 5 minutes. Replace the bowl and paddle and mix at medium-low speed for 5 minutes, until the mixture forms a soft pliable ball that easily pulls away from the side of the mixer and feels silky smooth. (If the dough does not form a ball easily, then add more water, drizzling in 1 tablespoon at a time and kneading well to incorporate after each addition.) Turn off the mixer, remove the paddle, cover the dough with plastic wrap, and let stand for 10 minutes.
  5. To form the arepas, divide the dough into 6 equal parts. Moisten your hands with cold water, and roll each into a smooth ball. With the palm of your hand, gently pat them into flat rounds about 5½ to 6 inches in diameter and ½ inch thick. Place on one of the prepared baking sheets, in layers separated by parchment paper, cover with plastic wrap, and set aside.
  6. Heat 1 tablespoon of the oil in a heavy, 8-inch skillet over medium heat until it shimmers. Cook the arepas, one at a time, for 1½ to 2 minutes per side, or just until a crust has formed and it is golden brown and crisp. Return the fried arepa to the other prepared baking sheets and place in the oven to keep warm.  Repeat with the remaining arepas, adding oil to the skillet as necessary, and stacking the finished arepas on the baking sheet in the oven, separated by sheets of parchment paper. (Reserve 1 tablespoon of oil.) When all of the arepas are cooked, remove the pan from the heat and reserve.
  7. Transfer 1 arepa to a cutting board. Holding it with your fingertips on top (not at the sides), slice the arepa in half  horizontally to make 2 circles, with a sharp, large knife. Repeat with the remaining arepas and sprinkle ⅓ cup of the Italian Blend cheese on the 6 bottom pieces. Return the 6 cheesy bottoms to the baking sheet and place in the oven. Reserve the 6 arepa tops.
  8. Pour the remaining 1 tablespoon oil into the reserved pan and set over high heat until it shimmers. Fry the eggs, 2 at a time, to desired doneness, transferring the fried eggs to a large platter.
  9. Remove the cheesy arepa bottoms from the oven and place a fried egg on each. Top each egg with 3 avocado slices and 1 teaspoon olives and place the reserved arepa tops gently on top of each. Serve immediately.

Kitchen Tips

  • The arepas, uncut and unfilled, will keep, wrapped individually and refrigerated, for up to 2 days. They can be frozen for up to 2 weeks.

Recipe by Tami Weiser for Natural & Kosher Cheese 

You can visit her blog at http://theweiserkitchen.com/recipe/natural-kosher-italian-blend-cheese-eggs-avocado-stuffed-arepas/

Sweet Potato Latkes with Creamy Cheddar Sauce

Here’s a twist on the traditional latke recipe! Sina Mizrahi makes sweet potato latke’s with a creamy cheddar dipping sauce, featuring Natural & Kosher’s Artisan Cheddar Cheese. This recipe combines the sweet taste of yams with the savory taste of cheese. This recipe makes our mouth water!

Sweet Potato Latkes with Creamy Cheddar Sauce

2 large sweet potatoes, shredded
1 medium russett potato, shredded
1/2 cup all purpose flour
3 eggs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
oil, for frying

1/2 stick butter
2 tablespoons all purpose four
1 cup milk
1 8oz. bag Natural and Kosher Artisan Cheddar Cheese
1 teaspoon salt

In a large bowl, mix the sweet potato, white potato, and flour. In another bowl, beat the eggs with the garlic, onion, salt, and pepper. Combine the egg mixture into the potato mixture. Heat the oil in a heavy-bottomed frying pan to 350F. Once the oil is hot enough, scoop handfuls of the potato mixture with your hands, form a ball and drop into the oil. Flatten with a spatula and cook 2-3 minutes per side, or until the bottom caramelizes and turns a golden brown. Transfer to a paper towel-lined plate to drain. Serve immediately or keep the oven on at 200F and keep the latkes there until ready to serve.

For the dipping sauce, melt the butter in a saucepan over medium heat. Once melted, whisk in the flour and keep whisking vigorously so the flour doesn’t burn. Add the milk and continue stirring. Reduce the heat to low and add the cheese and salt, stirring until melted. Serve warm alongside the latkes.


Recipe by Sina Mizrahi for Natural & Kosher Cheese 

You can visit her blog at http://www.thekosherspoon.com/2014/12/sweet-potato-latkes-with-creamy-cheddar.html for more beautiful photos.