Recipe with Bodega &Yerba Santa goat cheese




                  1 lb of yellow yukon potatoes

            1 lb of queso fresco (Bodega Goat Cheese)

            2 cloves of garlic

            2 serrano chiles

            ¼ cup of olive oil

            ½ tsp. of turmeric

            salt and pepper to taste

            10 soda crckers

            goat milk to thin


                  Boil potatoes until cooked. Slice them and put aside to cool them down. In a blender mix the rest of the ingredients to make the sauce. While blending use goat milk to thin. In a bed of lettuce arrange the potatoes, pour the sauce over them and garnish with kalamata olives and hard boiled eggs previously sliced.


Complements of Bodega and Yerba Santa Goat Cheese


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