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!
Sonoma County Chef John Ash brings us this simple soup recipe, pairing our smokey sharp cheddar with radicchio.
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.
Yogurt pulls double-duty in this recipe, by flavoring the chicken, and providing the sauce at the end. This recipe can be made hours ahead, letting the chicken marinate in the yogurt, or baked right away.