This simple salad topped with warmed goat cheese is a popular menu item in France. Use either our fresh Chevre or California Crottin.
Featured in Sunset magazine, this delicious recipe stuffs Poblano chilies with cheesy mashed potatoes. Serve with home-made bell pepper salsa, or cut prep time by purchasing prepared salsa. Our thanks to Barbara Schack, sister of the late Steven Schack, former co-owner of Redwood Hill Farm, for contributing this, one of our favorite recipes.