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
For a light, refreshing first course try this delectable goat milk kefir fruit soup. It’s delicious served for brunch with croissants.
Food Network Chef Ming Tsai visited our farm, and created for us this delicious arugula salad with warmed California Crottin.