Herbed Goat Cheese and Harvest Vegetables

Goat Cheese with Herbes de Provence v2 (Anecdotes & Applecores)

This time last year, I took a noticeable absence from the blog world. We had found out I was pregnant on October 16th–a total surprise (nothing short of miraculous!) which you can read more about here. My HCG levels were roaring in at 5,000 when we first learned of the good news (a home pregnancy test will pick up levels as low as 15) but the nausea didn’t set in for a week or two. When it came, it came strong. I could barely get out of bed, let alone bake and blog. Any and all energy went into making the eight wedding cakes I’d scheduled for the fall season. I barely made it through, and I won’t ever be able to repay the kindness of close friends and family during those hard and trying weeks.

Harvest Vegetables with Roasted Ginger & Cumin IPv2 (Anecdotes & Applecores)

The one thought that motivated me through the nausea and exhaustion was this: holding my sweet baby. I would visualize the two of us, cuddled up on our antique sofa. I could almost feel that baby-fine hair against my cheek. I could almost smell the muted sweetness of her skin.

Just moments ago, I put Lucy to sleep, and I held her in my arms for a few extra minutes so as to compare the reality with my imagination. I can wholeheartedly that holding her is just as beautiful as I’d pictured it…if not better.

Goat Cheese with Herbes de Provence IPv2 (Anecdotes & Applecores)

Because of my extreme morning sickness, I largely missed out on my favorite culinary season: fall. Pumpkin, butternut squash, roasted meat, Brussels sprouts…they were as foreign to me as if I had been living on a tropical island in the Pacific Ocean. Thankfully, I was able to enjoy Thanksgiving Dinner. I had my first day of reprieve on the night before feast day. I cried tears of joy when I was able to sit down and eat my Thanksgiving plate (no exaggeration…just ask anyone who has battled morning sickness…you feel like its NEVER going to end).

This year, I have both my baby and my appetite. When Eileen from the Joy Of Caking asked me to participate in a Virtual Fall Feast, I jumped on the opportunity to contribute to a seasonal table. I was asked to bring an appetizer, and I prepared something rather simple: an herbed goat cheese that would go beautifully with a loaf of savory pumpkin bread or a platter of fall vegetables. These Roasted Ginger and Cumin Harvest Vegetables are perfect accompaniments to the tangy goat cheese.

Harvest Vegetables with Roasted Ginger & Cumin v2 (Anecdotes & Applecores) copy

Please take a moment to jump over to Eileen’s blog where you’ll find a menu worth making and sharing. She’s pulled together a lovely set of bloggers, who have each contributed a dish to our larger meal.

Herbed Goat Cheese

1 log (4 oz) goat cheese

1-2 teaspoons of Herbes De Provence

Place Herbes De Provence on a medium plate. Roll goat cheese in herbs. Refrigerate log until ready to serve.

Roasted Ginger and Cumin Vegetables

1 teaspoon roasted ginger

1 teaspoon sea salt

1 teaspoon dried thyme leaves

1/4 teaspoon cumin

1/4 teaspoon course black pepper

1 cup carrots, cut into 1-inch chunks

1 cup red onions, cut into 1-inch chunks

1 cup parsnips, cut into 1-inch chunks

1 cup red potatoes, cut into 1-inch chunks

1 cup butternut squash, cut into 1-inch chunks

2 tablespoons olive oil

2 tablespoons orange juice

Preheat oven to 450 degrees Farhenheit. Mix ginger, salt, thyme, cumin, and pepper in a small bowl, set aside. Combine vegetables in a large bowl and drizzle with olive oil and orange juice. Stir until vegetables are easily coated. Spread vegetables onto a foil-lined baking pan. Sprinkle with spice mixture. Roast in preheated oven for 30-40 minutes, or until vegetables are tender and golden brown.

Monet

Anecdotes and Apple Cores

53 thoughts on “Herbed Goat Cheese and Harvest Vegetables”

  1. Pingback: Ten Bloggers Present – The Fall Harvest Dinner! | THE JOY OF CAKING

  2. Eileen

    I love herbed goat cheese and fancy little crackers with a nice glass of wine while I’m waiting for dinner Monet. This was a PERFECT choice! And root veggies – what a nice bonus! Thanks you for sharing – so much appreciated 🙂

  4. Liz

    Monet, I’m thrilled that you brought this simple, delicious appetizer to the Fall Harvest Dinner! Perfect for a busy mom or a frazzled me on Thanksgiving with my hand in many pots. Thanks for sharing this winner. xo

  5. Pingback: Roasted Sweet Potatoes & Pineapple with Almond & Honey Streusel | Inside NanaBread's Head

  6. Ashley

    This sounds delicious Monet! I love love love goat cheese – and with the herbs and then all those veggies? So good! I love how bright and colorful they are. I’m glad that you are getting to enjoy baking and cooking this fall! It’s my favorite time of the year : )

  7. Sandra

    Your words so eloquently expressed, made me, feel the joy and love you feel for sweet Lucy. I’m always looking to spread my appetizer wings and your creations fits the bill. Thank you so much for sharing.

  8. Anne@FromMySweetHeart

    Monet…what a difference a year makes! And now you are about to celebrate another round of holidays…this time with your beautiful Lucy! The goat cheese and roasted vegetables are such a wonderful addition to the Fall Harvest Dinner. So glad to have been a guest at this special event with you! : )

  9. Jeanne (NanaBread)

    Hello Monet!
    Your goat cheese appetizer looks amazing. I’m just learning to love goat cheese, but my husband (The Complete Package) loves it to pieces. I’ll definitely have to make this for him for the holidays. Thanks for sharing. Can’t wait to read more of your blog and learn more about your sweet Lucy! -j

  14. Amy at Ms. Toody Goo Shoes

    Monet, I’m so happy that this year you’ll have your sweet Lucy with you at your Thanksgiving feast! I just love goat cheese, so this will make an appearance at my house this year. I’d love to have it with the savory pumpkin bread that you suggested. And the veggies look yummy, too!

  15. Kelly

    This looks wonderful Monet! Love the herbed goat cheese with all these bright and colorful fall veggies! It’s so good to hear that you have your appetite back this year for fall baking and cooking – and of course the fact that you get to share this wonderful time with Lucy who I’m sure is every bit as sweet as you dreamed about and so much more 🙂 Thanks for sharing 🙂

  16. Patty

    I like the food this time of year and I’m so glad you’re back cooking and enjoying your kitchen 😉 Isn’t it wonderful when the little ones go to sleep so we can have some time to do what we like!!–without interruptions 😉

  20. kitchen flavours

    Hi Monet,
    This is such a lovely dish, both the appetizer and the roasted veggies. Before you know it, Lucy will be enjoying these dishes together with you and Ryan, and all the wonderful fall dishes that you will be making!
    Have a great week!

  23. Orchidea

    Hi,
    I like goat cheese a lot!!! And I am sure this one with herb seasoning is really good. I love the fall season too and all the good food that comes with it… at the moment I am enjoying apples and chestnuts!
    Ciao.

  25. TheKitchenLioness

    Monet, your roasted veggies are very much like the colors of fall. Healthy and delicious and roasting does bring out the natural sweetness in a lot of vegetables! Herbed gaot cheese is also always a winner at our house.
    All the best from all of us!

  27. Katrina @ Warm Vanilla Sugar

    I love reading about you and Lucy – I can only imagine how amazing it is to hold your own sweet little girl every day! But we’re happy you’re back in full swing now!! Love this goats cheese…I seriously put it on everything!

  29. Martina

    Oh I love fall food too, all the soups and roasted vegetables..mmhhh! The herbed goats cheese looks great (and I love things that are that easy to make but look great!….now to go see the rest of this feast 🙂

  30. Morris

    Thank goodness that morning sickness does end. It is the most exciting thing when you want to eat again. Herbed goat cheese is one of my favorite appetizers to make! Those vegetables look really good. I will have to try them.

  33. Kate

    This is going to sound silly, but I NEVER know what to do with all my assortment of spices – like herbs de provence. Thanks for the idea!

  35. Nami | Just One Cookbook

    Isn’t it amazing how one year passes by so quickly especially when you have a baby? 🙂 So happy to hear you are now in good health and mood for fall treats! What a beautiful way to enjoy goat cheese by putting herbs around like that. And love your harvest vegetables too. I LOVE fall… <3

  36. Eileen

    Why have I never thought to serve goat cheese with roasted fall veg? This is such a perfect, simple side for a holiday dinner–or just a big weekend spread. 🙂

  37. Amy @ Elephant Eats

    There’s nothing better than roasted veggies (and all fall/Thanksgiving foods)!!! I’m so happy that this year you’re not only able to enjoy your favorite flavors, but get to enjoy your little Lucy as well. What a combo! 😉 I’ve heard such horrible stories of morning sickness and it makes me wonder how people who have to go into the office deal with it.

  38. Dionne Baldwin

    Holding my daughter for the first time was what helped me through my months as well. While I did not have much morning sickness, there was a lot of changes in my family and so many things to manage. It’s so very worth it, isn’t it? I’m glad that you get to enjoy the entire fall season this year and with your sweet baby girl! I love seeing her beautiful face. We still have some of these herbs from our trip so I will likely snag a log of goat cheese and give this a try. I would imagine the herbs and the goat cheese flavors becoming harmonious on a grilled crostini. 🙂

  39. Pingback: Eggplant Caviar for The Fall Harvest Dinner Party 2013 | tryanythingonceculinary.com

  41. sippitysup

    Do you know how many people love your baby just from the expressive way you write about her? At my house you can count on three votes of love. And one of them is a dog. I often read excerpts from blogs that speak to me out loud. My dog Mogli is beginning to love Lucy almost as much as he hates squirrels– because he sits at my feet and listens to everything I say. GREG

  44. Hotly Spiced

    I have to say I feel like I dodged a bullet when I say I didn’t suffer from morning sickness. I did feel a bit off in the first trimester with a horrid taste in my mouth, a feeling of being hungry but not being able to find anything to eat, I’d eat but then still feel hungry, an occasional vomit etc, however, I didn’t have ongoing nausea which is so debilitating and difficult to live with. Thank goodness you got through it. I love the look of all these delicious roasted root vegetables and the herbed goat cheese will be useful in many, many ways xx

  45. Katina

    While traveling southern France I bought a huge bag of herbes de Provence, and am now in love (and am in no shortage of!) with the combination of herbs. I’ve never tried rolling cheese in it, but can only imagine it being delish 🙂 Glad you’re able to enjoy harvest season a bit more this year!

  48. Terra

    Hi there sweet Monet! You know I adore sweet little Lucy, and your gorgeous blog! It is wonderful to enjoy this dinner with you:-) Since hubby and I snack freaks, we would devour this treat in a flash! Yum, Hugs, Terra

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