Posts Tagged ‘Fresh Chèvre’
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.
Hot, creamy, cheesy warm-your-bones comfort food!
Choose our Redwood Hill Farm Raw Milk Feta, Aged Cheddar, or Chevre, along with toppings of your choice on this home-made pizza. Use your food processor for the dough, and plan to let it rise for 1-2 hours.