When we discovered Joy the Baker and these Feta & Sour Cream Scones from her website, I simply could not resist testing this recipe and sharing. I brought these little gems into the office this morning, warm out of the oven all buttery and flaky—yum! Needless to say they were gone in a flash! This is a great recipe. I used our sister-brand Green Valley Organics Lactose Free Sour Cream and fresh chives from my garden.
The following recipe is from the Ceres Project’s “Nourishing Connections Cookbook”. Fresh and delicious because it’s made with Redwood Hill Farm Goat Milk Yogurt and Goat Milk Kefir, this dip pairs equally well with crackers or crudite!
“Nourishing Connections Cookbook” is available!
We have a copy at Redwood Hill and I find myself picking it up often when looking to be inspired for a creative nourishing meal or from the heartwarming writing on improving my own diet. The links & resource section are wonderful as well.
This past Thanksgiving, our family gathered around more than just a dining room table. We also gathered around an olive grove for our very first harvest of the beautiful Tuscan olive trees planted two and a half years earlier.
In Italy there are many festivals in November to celebrate the olive harvest, when family and friends gather to harvest the plump green and purple fruit by hand. On a cold but sunny morning, we started a new Bice family tradition: picking the fruit to make “green gold”—the buttery, peppery, and delicious olive oil.
Looking for a quick and simple appetizer using raw milk cheese and showcasing our Raw Milk Feta?
Here we present two options – hot or cold. For the hot, guests scoop up the oozy goodness of roasted feta with herbs and olive oil with slices of crusty bread. The cold version is simply cubed feta in olive oil with fresh ground black pepper, herbs and curls of lemon zest, served with toothpicks. C’est Simple!
This recipe call for the perfect combination of fresh herbs and young salad greens to compliment the bursts of flavor from diced Redwood Hill Raw Feta and Kalamata olives. Adapted by Michelle Anna Jordan from Rosemary Barrons, Flavors of Greece
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.
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.
Warm olive oil with lightly sauteed red bell pepper and garlic tops crumpled feta cheese in this delicious dip from Real Simple Magazine.
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!
Our thanks to Sheana Davis of Glen Ellen, CA for this quick and simple pasta dish. Ready in minutes; serve chilled or room temp.