Chevre Chaude

A delicious addition to any salad or a yummy snack on its own!

Ingredients

  • One wheel of Tieton Farm & Creamery Bianca
  • One farm-fresh egg
  • Panko crumbs or breadcrumbs
  • Olive oil for high heat

Directions

  1. Slice wheel of cheese into four half moons.
  2. Dip into a fresh farm egg wash and then breadcrumbs.
  3. sauté in olive oil, high heat, until browned.
  4. Place on a salad of fresh greens, cherry tomatoes, and snow peas or anything you have.
  5. Drizzle with vinaigrette and serve with toasted French bread.

Sauteed pork chops stuffed with Venus and spinach

 

Ingredients

  • 2 thick-cut pork chops, I like them about one inch thick. We use whey-fed pork from our farm.
  • 4 ounces grated Tieton Farm & Creamery Venus
  • 1/2 pound fresh spinach, rinsed and torn into bite-size pieces
  • 3 tablespoons Dijon mustard
  • 1/2 cup panko crumbs or breadcrumbs
  • Cooking oil for high heat
  • Salt, pepper, and Cajun spices are nice in this.

Directions

  1. Preheat the oven to 350 degrees F.
  2. Lay each chop flat on cutting board and, with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with spinach and then with Tieton Farm & Creamery Venus.
  3. Place breadcrumbs in a shallow dish. Coat each chop with a thin layer of Dijon mustard, sprinkle with a bit of salt and pepper, and then pat the breadcrumbs into each side.
  4. Heat up a cast-iron skillet to almost smoking, put in a tablespoon of oil, place pork chops in, and brown on both sides.
  5. When nice and brown, finish off in the oven for 10 to 15 minutes, using a meat thermometer to check for doneness.