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.
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.
What’s the secret to the best waffle recipe? Goat milk kefir, of course!
This quick and portable “Power Lunch in a Glass” is delicious and loaded with nutrients.
This is a great weeknight dinner recipe, or for any time you’re short on time. Have it in the oven in 10 minues, then sit back and relax!