Kick off your week with a healthy dinner full of fresh ingredients and flavors, all while skipping the meat. The key to a successful Meatless Monday dinner is feeling satisfied by still including a protein source. By introducing more sustainable foods to your weekly diet, Meatless Monday will improve personal health and make the world a little greener. Check out www.meatlessmonday.com for more information on the amazing benefits and impact doing this just once a week can do for you and your family.
Today’s recipe is a fresh citrus herb fruit salad topped with a sweet and savory berry goat cheese fritter. The fritter on top uses local goat cheese, and it is warm, crispy, sweet, savory, and packed with protein. This fritter is complemented with a spinach arugula salad tossed with an array of fresh fruits, a sweet and tangy citrus honey mustard vinaigrette, and topped with toasted cashew nuts for more protein and crunch. I guarantee you won’t miss the meat in this recipe!
I also like to “go green” by supporting local agriculture and businesses. Since I live in the Lone Star State, the easiest way to do this is keep an eye out for the “Go Texan” logo. Today’s recipe used Go Texan goat cheese as well as local honey from Goodflow Honey Juice Company out of Austin, TX. I recommend you look for similar programs and produce in your state!
Citrus Melon Herb Salad with Berry Goat Cheese Fritters
Berry Goat Cheese Fritters:
- 2 packs plain chèvre goat cheese )
- 1/3 cup dried cranberries and blueberries
- 2 eggs
- 5 cups Panko bread crumbs
- Canola oil
1) Open both packages of cheese and place in a bowl. Mix in the dried blueberries and cranberries by hand and then roll the cheese/berry mixture into a log. Cut the log into eight pieces and form round balls with each piece. Then flatten and shape the edges to look like photo below. Place cheese rounds in the refrigerator for at least 15 minutes to cool back down so they stay together when pan fried.
2) Whisk two eggs together in one bowl. Pour out 1.5 cups Panko breadcrumbs into second bowl. Take the cooled rounds and dip them in the egg wash, then move to second bowl to coat with panko breadcrumbs. Repeat a second time (two coats) to make sure all cheese is covered with panko. Place breaded fritters back in the refrigerator for 5-10 minutes to make sure they are cool so they do not fall apart during frying.
3) Heat canola oil in skillet on stove over medium heat for 2-3 minutes until it is hot enough to pan fry the fritters. A great way to test to see if oil is hot enough is to sprinkle a few of the extra panko breadcrumbs and see if they bubble.
4) Fry 4 fritters at a time (about 2 minutes per side) until crispy and golden brown, then move them onto a paper towel to rest. Extra tip: use tongs and grab the fritter on the top and bottom, not the sides (to prevent it from falling apart in the skillet).
Melon Citrus Salad:
- Chèvre berry goat cheese fritters
- ½ Honeydew melon
- 1 grapefruit
- ¾ cup Zeema sweet tomatoes
- Handful fresh mint
- handful fresh basil
- 3 cups arugula
- 3 cups baby spinach
- ½ cup toasted cashews
- Citrus honey mustard vinaigrette (recipe to follow)
1) Slice grapefruit, honeydew melon, and Zeema tomatoes. Tear the mint and basil leaves by hand and rub them/sprinkle them on top of the fruit and tomatoes to let the flavors mix.
2) Toast cashews by heating a non-stick skillet over low heat, add chopped cashews into pan and let them warm up for 3-4 minutes until they become golden in color and fragrant. Use a spatula to keep the nuts moving so they do not burn on one side.
3) Toss the arugula and spinach with the dressing from below or any vinaigrette dressing of your choice. Place the herb covered fruit on top of salad, top with two goat cheese fritters, toasted cashews, and serve.
Tangy Citrus Honey Mustard Vinaigrette:
- ½ cup olive oil
- 3 Tbsp. white wine vinegar
- 2 Tbsp. lime juice
- 1 Tbsp. grapefruit juice
- ½ Tbsp. Dijon mustard
- 2 Tbsp. wildflower honey
- ½ tsp sea salt
- ½ tsp cracked black pepper
1) Combine all ingredients except the olive oil. Whisk them together.
2) Slowly pour olive oil into citrus mixture while simultaneously whisking to help the oil incorporate.
3) Toss with salad immediately or store in the refrigerator to chill for later use.
Please check out the rest of Direct Energy’s installments of Meatless Monday!
Recipe and Images by Stacie Morgan