• 1 1/2 pounds ground turkey breast
• 1 cup frozen chopped spinach, thawed and drained
• 2 tablespoons Crushed Red Pepper Artisanal Chevre, crumbled

1. Preheat oven to broil.

2. In a medium bowl, mix ground turkey, spinach, and chevre. Form mixture into 4 equal patties.

3. Arrange patties on a broiler pan, and place in the center of the preheated oven 15 minutes, or until done.

• 1 unbaked pizza crust
• 6 tablespoons prepared pesto sauce
• 3 roma tomatoes, thinly sliced
• 2 (3.5 ounce) rounds Garlic ‘n’ Chive Artisanal Chevre
• 2 cloves garlic, peeled and thinly sliced (optional)
• 1/2 cup fresh basil, chopped
• 1 teaspoon olive oil

1. Preheat oven according to pizza package instructions.

2. Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the Chevre into thin wedges; arrange wedges across the pizza.

3. Arrange tomato slices over Chevre. If desired, sprinkle with garlic. Brush the crust edges lightly with olive oil.

4. Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden.

5. After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, top pizza with fresh basil.

6. Cut and serve.

• 2 (3.5 ounce) rounds Plain Ol’ Jane Artisanal Chevre
• 1/2 teaspoon Urfa biber (dried Turkish pepper), or to taste
• 2 tablespoons finely crushed cocoa nibs

1. Cut each chevre round into 8 wedges. Place chevre wedges into a bowl, and set aside to reach room temperature, about 25 minutes. Mix in Urfa biber until thoroughly combined. Shape chevre into 16 balls. Place chevre balls onto a plastic wrap-lined cookie sheet and cover completely with an additional sheet of plastic wrap. Place cookie sheet in refrigerator to chill the chevre balls thoroughly (at least 1 hour).

2. Place crushed cocoa nibs onto a large, flat plate, and place the chevre balls onto the nibs, rolling the cheese to coat the surface. Place the truffles on a cookie sheet lined with fresh plastic wrap, keeping the ball shape, and cover completely with an additional sheet of plastic wrap. Place cookie sheet in refrigerator and chill until firm (about 1 more hour).

3. Bring to room temperature before serving. Enjoy!