Stone Fruit and Tomato Salad

Stone Fruit and Tomato Salad


this salad is the perfect way to finish off the summer! stone fruit hits the market right alongside the tomatoes, and as fall approaches i love to throw some pepitas on for crunch! refreshing and light with just the right drizzle of sweet, creamy, and bright.


Stone Fruit and Tomato Salad

2 pounds underripe stone fruit, such as peaches and plums, pitted and sliced  
1 pound heirloom tomatoes, large dice
1/4 cup plus 1 tablespoon This Little Goat Went to Tokyo
1 tablespoon lime juice
1/4 cup mayonnaise
1/4 cup fresh basil, torn
1/4 cup fresh mint, torn
1/4 cup pepitas, roasted and salted

In a small bowl whisk 1 tablespoon This Little Goat went to Tokyo and lime juice into mayonnaise. Set aside.

Layer stone fruit and tomatoes on a serving dish and sprinkle generously with herbs and pepitas. Drizzle with 1/4 cup This Little Goat Went to Tokyo and seasoned mayo. Serve immediately.

Beef and Broccoli

Beef and Broccoli


Beef and broccoli is just one of those simple combinations that makes me happy to eat! The sauce carmelizes the beef to add great layers of flavor while leaving the dish light and simple!


Beef and Broccoli

Serves 2

1/4 cup plus 1 tablespoon This Little Goat went to Tokyo
1 tablespoon lime juice
1/4 cup mayonnaise
1 bunch broccoli, trimmed into florets
3/4 pound skirt steak, thinly sliced on a bias across the grain
2 tablespoons butter

In a small bowl whisk 1 tablespoon This Little Goat went to Tokyo and lime juice into mayonnaise. Set aside.

Bring a large pot of salted water to a boil and fill a large bowl with ice water. Drop broccoli florets into boiling water and cook until tender, about 3 minutes. Drain and immediately plunge into ice water. Once cool, remove onto paper towels to absorb excess water.

In a medium bowl, toss steak with 1/4 cup This Little Goat went to Tokyo and let marinade 5 minutes.

Heat 1 tablespoon oil in a large skillet over high heat. Once hot, add the beef in a single layer. Sear the beef until browned, about 2 minutes per side. Add in broccoli butter and toss to coat. Continue to stir fry until broccoli starts to color and meat is cooked through, about 2 minutes.

Pour into a serving bowl and drizzle with the seasoned mayonnaise.

Shrimp Sammie

Shrimp Sammie


photo by Huge Galdones

I love thinking of sandwiches like the same way I think of dishes at my restaurants—with perfect layers of flavor built in.  And this shrimp sammie is one of my all time favorites! Shrimp with the exciting flavors of This Little Goat Went to Korea, creamy toppings and a surprise crunch that makes it so fun.


Masa Chips

Yield: 8 Masa Rounds

1/2 c Masa Flour
6 Tbsp Luke Warm Water
1/8 tsp salt

Mix ingredients together in a bowl, until a soft ball forms. Let the dough rest 3-5 minutes. Place 2 tablespoons of dough into a ziplock bag and flatten using tortilla press, if you don’t have a press roll out a 1/16 inch thickness or 3 in diameter. Fry in 325 degree oil, until golden. While the chip is hot, season with salt.

Pickled Peppers  

Yield: 1 cup of peppers

4 anaheim peppers, seeded and sliced very thin
2 cups distilled white vinegar
¼ cup salt
¾ cup sugar

In a small pot bring vinegar, salt, sugar mixture to a boil. In a heat-proof container pour over sliced peppers.

Shrimp Marinade  

Yield: 2 cups

1 ½ Tbsp This Little Goat went to Korea
1 Tbsp Garlic, minced  
1/3 cups Rice Bran or Canola Oil
1/2 lb 21/25 size shrimp, peeled, deveined and butterflied

Whisk together This Little Goat went to Korea, garlic, and rice bran oil, until well combined. Pour over shrimp and toss to coat well. Allow shrimp to marinate for at least an hour.

Heat a large non-stick sauté pan over high heat. Add shrimp and sear for 2 minutes before tossing. Shrimp will need around 5 minutes to cook all the way through. Once the shrimp is bright orange in color and opaque all the way through, transfer it to a sheet pan to cool in the refrigerator. While shrimp cools you can make your toppings.

Spiced Mayo

Yield: ½ cup

½ cup mayonnaise
¾ tablespoons lemon juice
1 ¼ tablespoons This Little Goat went to Korea

Whisk together all ingredients together.

Avocado Smash

Yield: 2 cups

2 Whole Ripe Avocados
2 tsp Fresh Lemon Juice
1/4 tsp Salt

Cut avocados in half, discarding the pit. Using a paring knife, score the avocado flesh into medium squares. Scoop out the squared pieces into a bowl and add lemon juice and salt. Mix together, smashing gently. The final product should be chunky but well combined.

For Schmear:

Yield 1 cup

½ lb Cream Cheese
2 ½ Tbsp Spanish Onion, diced
2 tsp Lemon Juice
2 tsp Worcestershire Sauce
4 tsp Mayonnaise

Whip cream cheese in a stand mixer with a paddle attachment. Add onion, lemon juice, Worcestershire and mayo. Salt and pepper to taste. Mix until well combined and slightly fluffy.

Red Wine Vinaigrette

Yield: 1/4 cup

2 1/2 Tbsp Red Wine Vinegar
1/2 tsp sugar
small pinch of salt
1 Tbsp Extra Vigrin Olive Oil

Whisk together

To build the sandwich:

yield 4 sandwiches

4 Soft Burger Buns
2 cups Green Cabbage, shredded
Cooked Shrimp
Fried Masa Chips
Pickled Peppers
Spiced Mayo
Avocado Smash
Red Wine Vinaigrette

Toss the cooled shrimp in the spiced mayonnaise, set aside. Toss shredded cabbage with red wine vinaigrette, set aside.

Spread each top bun with a 1/4 of the cream cheese schmear. Spread the bottom bun with 1/4 of the avocado smash. Place the dressed shrimp on top of the avocado on each bottom bun. Top the shrimp with a handful of cabbage and a sprinkle of pickled peppers. Top peppers with the crispy masa chip and top with schmeared bun.

Extra masa rounds can be used to enjoy any extra avocado spread!


Spiced Sweet Potato Cupcakes

Spiced Sweet Potato Cupcakes


who doesn't love a cupcake?  sweet potatoes work so well to make a simple and delicious cake batter and the india spice just helps celebrate the season! familiar baking spices hit your nose as you wait for these tasty little guys to come out of the oven, then when you take a bite you are hit with more flavor than expected and just a hint of heat! a fun way to enjoy sweet potatoes!


Spiced Sweet Potato Cupcakes

Yields 12 cupcakes

2 cups sweet potato puree*
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon This Little Goat Went to India
1/4 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract

1/2 cup butter
1/2 cup cream cheese
2 cups powdered sugar
¼ teaspoon This Little Goat Went to India
2 tablespoons heavy whipping cream

Preheat oven to 350-degrees. Line cupcake pan with 12 liners. In a mixing bowl, whisk together flour, baking soda, salt, and This Little Goat Went to India.

In bowl of stand mixer or with an electric hand mixer, cream together butter and sugar until fluffy.  Add eggs 1 at a time, scraping bowl after each addition. Add vanilla and sweet potato puree and mix until incorporated. Add flour mixture in batches, and mix until completely combined, scraping bowl as necessary.  Divide batter between cups evenly.  Bake until toothpick comes out clean and cake springs back when touched lightly, about 20-25 minutes.  Cool completely before frosting.

In a large mixing bowl, mix butter and cream cheese with a electric hand mixer on low until smooth.  Add powdered sugar and This Little Goat Went to India and continue mixing, scraping bowl. Drizzle in cream until completely incorporated. Beat on high until frosting is fluffy and holds soft peaks. Refrigerate for about 30 minutes to firm up if desired.

*To get 2 cups sweet potato puree, stab one large sweet potato with a fork and microwave until tender, about 5 to 7 minutes. Cut in half and scoop flesh out into a food processor. Pulse until pureed. Canned sweet potato or pumpkin can also be used.

Shrimp Fried Rice

Shrimp Fried Rice



Fried rice is my favorite go-to simple dinner at home! My husband and I always have a bottle of TLG goes to SE Asia in the fridge primarily for this reason! No matter what ingredients we add in, the sauce is what makes it taste so good each time.


Shrimp Fried Rice

Serves 4

1/2 pound shrimp, peeled and deveined
4 cups cold cooked rice (day old works best)
1/2 cup This Little Goat went to Southeast Asia, divided
1/2 cup carrots, grated
1 cup baby bok choy, thinly sliced
1 cup shiitake mushrooms, sliced
1/2 red onion, thinly sliced
2 eggs
2 tablespoons butter

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions and mushrooms and cook until softened, about 3 minutes. Add shrimp and saute until opaque, about 2 minutes. Add carrots and bok choy with 1/4 cup This Little Goat went to Southeast Asia and stir fry until shrimp is fully cooked and vegetables are tender-crisp, about 3 additional minutes. Remove to a plate.

In the same pan over medium-low heat, add 1 tablespoon oil and pour in eggs. Scramble and cook until set and add to plate of shrimp and vegetables.

Return pan to medium-high heat and add butter. Once melted, add rice and allow to cook without stirring until crisp and starting to brown, about 5 minutes. Stir remaining 1/4 cup This Little Goat went to Southeast Asia into rice. Return the cooked vegetables, shrimp and eggs to the rice and toss until fully combined. Serve hot.

Roasted Eggplant

Roasted Eggplant


Eggplant is one of those veggies that's like a sponge and just soaks up flavor. Sure you can bread and fry and top with cheese... one of my favorite comfort foods of all time. But this eggplant recipe really highlights the vegetable and is light and bright with flavor!


Roasted Eggplant

Serves 4

1 1/2 pounds Japanese eggplant, cut into strips
1 tablespoon extra virgin olive oil
1/4 cup This Little Goat Went to Tokyo
1 tablespoon lime juice
1/4 cup fresh cilantro, chopped
1/4 cup almonds, toasted and sliced

Preheat oven to 400-degrees. Line baking sheet with parchment or foil. In a large bowl, toss eggplant with olive oil, 1 teaspoon salt, and 1/4 cup This Little Goat Went to Tokyo. Spread eggplant in single layer on baking sheet and set bowl aside, unwashed. Roast eggplant until well browned and tender, about 25-30 minutes, stirring halfway through. Remove from oven, return to bowl and toss with lime juice, cilantro, and almonds. Serve warm or at room temperature.

This Little Goat went to Wisconsin for Croutons

This Little Goat went to Wisconsin for Croutons

Yield: 6 cups


1 loaf day old brioche

2 tbsp extra virgin olive oil

1 tbsp This Little Goat Went to Wisconsin Spice Mix

Salt and pepper


Preheat oven to 350-degrees.  Using your hands, tear bread into rustic bite-size pieces. Place in large bowl and toss with oil, Wisconsin spice mix, and salt and pepper to taste.  Spread on baking sheet in a single layer and bake for 12 -15 minutes, tossing once. Croutons should be nicely browned and crisp on the outside but still chewy. They will crisp up more when cooled.  for up to 3 days at room temperature.  

Raw Asparagus Salad with Korea Dressing

Raw Asparagus Salad with Korea Dressing


3 tablespoons fresh lemon juice

2 tablespoons This Little Goat went to Korea sauce

1 tablespoon extra virgin olive oil


In a medium bowl combine all ingredients and whisk until combined. 



1 bunch asparagus, woody ends removed and thinly sliced at an angle

1 cup fennel, cored and thinly sliced

1/4 cup spring onions, very thinly sliced

1/2 cup radishes, thinly sliced

1/2 cup fresh blueberries 

2 cups trimmed watercress or arugula

Place all ingredients in large bowl and drizzle with dressing. Toss until well coated. 

Tip: Serve with homemade croutons, tossed with This Little Goat went to Wisconsin spice mix!

Tempura Fried Asparagus with Spicy Mayo

Tempura Fried Asparagus with Spicy Mayo


1 cup all-purpose flour

1 cup cornstarch

1 12-ounce light beer

1 pound asparagus, tough ends removed

Oil for frying


Preheat oil to 375-degrees.  In large bowl, combine flour, cornstarch and beer.  Whisk just until no lumps remain.  Working quickly and in batches, dip a few asparagus spears in batter to coat and drop into hot oil.  Fry for 3-5 minutes until golden, remove and drain on paper towels. Repeat with remaining asparagus. 


Spicy Mayo:

1 cup mayonnaise 

2 tablspoons This Little Goat Went to Korea sauce 

½ teaspoon fresh lemon juice

Salt to taste


In a medium bowl, whisk together mayonnaise, Korea sauce and lemon juice. Salt to taste. Serve along side tempura veggies as a dipping sauce.

Spiced Whipped Indian Yogurt

Spiced Whipped Indian Yogurt

1 cup Greek yogurt 

1/4 cup heavy whipping cream 

1 teaspoon This Little Goat went to Belize (also works well with This Little Goat went to Morocco or This Little Goat went to India


Using a whisk or stand mixer with a whisk attachment, whip the yogurt on low speed to soften. While yogurt whips drizzle in heavy cream. Add spice mix and mix until fully incorporated. Turn the mixer on high speed and whip until fluffy, about 2 minutes. 


Serve with roasted or grilled vegetables.

This Little Goat went to Tokyo for Asparagus 

This Little Goat went to Tokyo for Asparagus 

2 pounds asparagus, woody ends removed 

2 tablespoons oil 

¼ cup This Little Goat went to Toyko sauce 

¼ cup Queso Fresco, crumbled

Preheat grill to medium-high. In a medium bowl, toss asparagus with oil. Set asparagus horizontally across hot grill grates and grill until tender, 5 to 7 minutes, turning once or twice. Let cool slightly, then cut spears into 2-inch pieces. Return to bowl and add Tokyo sauce. Toss to combine. Transfer to serving dish and top with crumbled cheese.    

Chef's Note: If you are serving a crowd, you can blanch the asparagus for 2-3 minutes in boiling water and hold in the fridge, it will cook in half the time on the grill. If grilling is not an option, roast in a 350-degree oven for 20 minutes.




Inspired by Stephanie's Iron Chef Gauntlet challenge! 


yield: 4 servings

3 Green Plantains

This Little Goat went to Belize

3-4 cups Canola Oil for Frying

Cut the ends of either side of the plantain. Make 3 slits along the ridges of the peel, as close to the flesh as possible. Soak plantains in hot water for 20 minutes.

Remove plantains from water and peel away green peel. You should clean off any excess peel that doesn’t come off easily so you are left with just the fruit. Cut plantains into 2 inch thick pieces. Fry on low heat for 10-12 minutes until tender. Smash fried plantain pieces using a heavy pot or can. The desired result is about 4 inches wide and 1/2 centimeter thick.

Heat 1 inch of oil in a large skillet to medium-high heat. Fry smashed plantains until golden brown, rotating so that all sides brown. Frying should take 2-3 minutes, until they are golden brown and crispy all over. Season with This Little Goat went to Belize and a sprinkle of salt.

Serve immediately.

Grilled Ramp Giardinare 

Grilled Ramp Giardinare 

Yield: 2 cups 


4 oz Fresh Ramps, cleaned

½ cup Fennel, thinly sliced

¼ cup Carrots, shredded

½ Serrano Pepper, shaved thin

1 cup White Vinegar 

½ cup Sugar

2 Tbsp Salt

2 Tbsp This Little Goat went to Korea

Heat grill to medium-high heat. Dress the ramps in a small amount of oil and season with salt. Grill for 2-3 minutes minutes, until wilted and slightly charred. Set aside to cool and than slice into 1 inch wide pieces. 

Combine grilled ramps, fennel, carrots and Serrano peppers into a heat-proof bowl. In a small pot heat vinegar, salt, sugar and Korea. Pour over vegetables and allow to come to room temperature. 


Grilled Ramps

Grilled Ramps


1/2 lb Fresh Ramps

1/3 cup This Little Goat Went to Korea 

2 Tbsp Oil 

salt for seasoning

Toss ramps in oil and season with a pinch of salt. Grill over medium high heat for 2-3 minutes, until wilted and slighted charred. Remove from grill and toss with Korea sauce. Enjoy!

Grilled Asparagus

Grilled Asparagus


1lb Fresh Asparagus 

1 Tbsp Oil 

1 tsp Grillville 

sprinkle of salt 


Trim ends off the asparagus, toss with oil, grillville and salt. grill on high heat for 4 minutes. 

Pineapple Sauce

Pineapple Sauce

Pineapple Sauce for Sundaes 

Yield: ~2 cups 

Time: 1 hour 

Active time: 20 minutes


1 pineapple, peeled and cut into 1/2" slices, removing the core 

½ cup Sugar, divided 

½ cup Pineapple Juice 

¼ tsp Salt 

¼ tsp This Little Goat Went to Belize Spice Mix 

1/3 cup Corn Syrup

Combine all ingredients in a 2 quart sauce pot and bring up to a boil.  Simmer until pineapple breaks down and juice has reduced by a third.  Pulse in a food processor until smooth but still has some texture.  Cool completely.    

Mango with Citrus and Chili 

Mango with Citrus and Chili 


Mango with Citrus and Chili 

Serves: 4 

Time: 5 minutes


2 mangos, peeled and diced 

1 tsp This Little Goat Went to Belize Spice Mix 

1 tsp Kosher Salt 

Sugar to taste 


Peel mangoes and slice or cube into bite size pieces.  Mix Belize Spice Mix and salt.  Sprinkle over mango, if mango is not ripe, add sugar to taste.   

Citrus Marinated Olives

Citrus Marinated Olives


Citrus Marinated Olives

2 cups olives, mixed variety

Zest of 1 orange, peeled in large strips

2 tablespoons extra virgin olive oil

2 teaspoons This Little Goat Went to Belize Spice Mix

Heat in a skillet over medium-high heat. Add orange zest and olives and cook for a few minutes until fragrant.  Add spice mix, toss to coat and cook an additional minute.  Remove from heat and allow to marinate for 2 hours for flavors meld and toss again before serving. Store covered in refrigerator.

Butternut Squash Soup

Butternut Squash Soup


Butternut Squash Soup with Orange 

Serves: 4 as an entree 

Time: 1 hour 

Active Time: 30 minutes 


1 tbsp Extra Virgin Olive Oil 

1 small Onion, chopped 

1 Butternut Squash, peeled and cut in 1/2" cubes 

1 Granny Smith apple, peeled and cut in 1/2" cubes 

1 small Sweet Potato, peeled and cut in 1/2" cubes 

2 large garlic cloves, minced 

Zest from 1 Orange, grated  

3 tsp This Little Goat Went to Belize Spice Mix 

2 c Vegetable Stock or Water 

1 c Orange Juice 

Salt and Freshly Ground Black Pepper to taste 

To garnish: Granny Smith Apple, julienned; Extra Virgin Olive Oil, Toasted Sliced Almonds

Heat the oil over medium heat in a large, heavy soup pot and add the onion, butternut squash, apple, sweet potato, and a generous pinch of salt. Cook, stirring often, until onions are tender and fragrant, about 10-15 minutes. 

Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the orange zest, Belize Spice Mix, the stock or water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 45 – 60 minutes, stirring from time to time.  

Purée the soup in batches in a blender, adding orange juice to each batch.  Taste and adjust seasoning with salt and pepper. Garnish with olive oil, julienned apple, and toasted almonds.