Serves 8

Recipe courtesy of Mollie Garnes and Caleb Fuller at @trueandgolden

Featured Cheese
Original 4 oz.
California growers salad


For the couscous and quinoa:

  • 1 cup water
  • 1 cup couscous
  • 2 TBSP olive oil
  • 1/2 tsp kosher salt
  • 2 cups water
  • 3/4 cup dry white quinoa
  • 1/4 cup dry tricolor quinoa

For the dressing:

  • 4 TBSP maple syrup
  • 1/2 cup olive oil
  • juice of 2 large lemons
  • 1 TBSP dijon mustard
  • 1/4 cup apple cider vinegar
  • 1 tsp kosher salt
  • 2 cloves garlic, minced

For the salad ingredients:

  • 2/3 cup raw walnuts, roughly chopped
  • 1/3 cup raw pistachios
  • 1/3 cup raw sliced almonds
  • 2 cans chickpeas, drained
  • 1 English cucumber
  • 1 red onion
  • 1 cup mint leaves
  • 1 cup parsley
  • 2 4 oz logs Laura Chenel plain goat cheese, crumbled
  • 1 6 oz container feta


  1. Cook the couscous: bring the water, olive oil, and salt to a boil. Turn off heat, add the dry couscous, stir, and cover for 5 minutes. Fluff with a fork. Cool to room temperature.
  2. Cook the quinoa: in a sauce pan, bring the quinoa and the water to a boil. Reduce to low and simmer for 15 minutes. Rest covered for 15 minutes. Fluff with a fork. Cool to room temperature.
  3. While resting, add all the dressing ingredients to a sauce pan and bring to a boil for three minutes. Reduce to low and simmer for ten more minutes. Remove from the stove and cool in a glass bowl or measuring cup.
  4. Drain the chickpeas. Finely chop the English cucumber. Very finely dice the red onion. Finely chop the parsley and mint. Add everything to a large mixing bowl.
  5. Add the couscous and quinoa to the produce and herbs. Add the nuts. Add the dressing. Stir well.
  6. Carefully fold in the feta and crumbled goat cheese. Season with kosher salt to taste.
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