Archive for 2012
This simple salad topped with warmed goat cheese is a popular menu item in France. Use either our fresh Chevre or California Crottin.
A robust potato & feta salad loaded with raw vegetables, and a lemony, fresh herb/anchovy vinaigrette. This recipe comes to us from Chef Rene Madrid, and the San Francisco Yacht Club in Belvedere.
Don’t buy bottled blue cheese dressing, when it’s so easy to make your own!
Raita is traditionally served with Indian curries as a cooling compliment to the spiciness of the curry. It is also good served as a cooling summer dish on a hot day.
Warm olive oil with lightly sauteed red bell pepper and garlic tops crumpled feta cheese in this delicious dip from Real Simple Magazine.