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Jenny Bravo is a food photographer and the owner of a production studio and online home decor store in Portland, ME. Having started her career out of culinary school as a private chef, she is passionate about developing simple and elegant seasonal recipes.
Keftedes with Herby Zingy Chèvre Dip
Keftedes, or lamb meatballs, are a traditional Greek appetizer most commonly served in mezze platters. Use herb pastes instead of fresh herbs for best texture and flavor.
Whipped Preserved Lemon Chèvre Toast with Pickled Radish and Sumac
Preserved lemon and pickled radish pack a lot of bright flavors. If more salt is desired, garnish each toast with a sprinkle of flaked salt or a touch more chopped preserved lemon. For a spicier, crunchier bite, use fresh spring radish instead of pickled.
Roasted Caramelized Grape and Chèvre Panzanella
Like classic summertime panzanella, this spring interpretation is best made using fresh toasted bread rather than day-old bread.
Chèvre and Honey Tart with Pistachio Crust and Rhubarb Compote
The jammy and tart rhubarb compote wonderfully accompanies the cool and sweet honey chèvre filling of this easy-to-make dessert. It is best served slightly chilled. Since the chèvre filling develops in flavor over time, consider making it a day ahead.
