Redwood Hill Farm Recipes
Goat milk products are a natural in cooking! Enjoy these wonderful recipes, many courtesy of local Bay Area chefs, or experiment on your own. Try using Redwood Hill Farm goat milk yogurt or kefir in almost any recipe that calls for milk, cream, sour cream or buttermilk. The live cultures and lactic acid in yogurt and kefir helps marinate all types of meat. Commonly used to tenderize chicken (tandoori is fabulous, as is leg of lamb,) it would also be great for beef or chicken kabobs.
Any fine olive oil will work well in this salad – we love the extra citrus kick from “O Lime.” This salad comes together quickly, and will make a perfect first course.
Our buttery-rich Redwood Hill Farm Bucheret tops this simple spinach salad with a fresh apple cider-based vinaigrette. Thanks to Sheana Davis for this recipe.
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.