Caitlin O'Neill has been a Cowgirl for almost two years as our Head of Retail & Foodservice, after a decade in specialty cheese. She got started at the counter at The Cheese Cave in Red Bank,...
It's hard to imagine a more perfect breakfast than @fromheadtotable's Rye Crêpes with Smoked Salmon, Fromage Blanc & Eggs. Rye and caraway galettes provide a toasty, savory base for our tangy, spreadable organic Fromage Blanc loaded up with dill, chives, and lemon zest. Top with smoked salmon (or caramelized mushrooms for a veg option) and fold in sides to frame a golden, oozy sunny-side up egg. If you're feeling extra, garnish with a dollop of trout roe or caviar.
One of the greatest joys of the spring garden is the arrival of squash blossoms, bursting with optimism for the season ahead. Here they are delicately filled with a mixture of our Fromage Blanc, blue cheese, and hazelnuts, dredged in cornmeal and fried to golden perfection. Serve over brightly-dressed spring greens and dark levain for a stunning snack or elegant main. What do you like to with squash blossoms?
We're celebrating the launch of Julia Turshen's latest cookbook, Simply Julia: 110 Easy Recipes for Healthy Comfort Food. Simply Julia provides endlessly satisfying options comprised of accessible and affordable ingredients, with foolproof recipes for more nutritious takes on Julia's favorite comfort foods. This 80s-inspired recipe is a twist on her recipe for Yogurt with Roasted Pineapple Sauce + Toasted Coconut with our award-winning Cottage Cheese.
It’s peak artichoke season in California, and we’re craving bright, textured salads layered with the flavors of spring. Made with all raw ingredients, our co-founder Peggy’s Dry Jack, Artichoke, and Fennel salad is crunchy, briney, and perfectly balanced with fresh herbs, anchovies, and plenty of lemon juice. As an ode to her late Chez Panisse coworker and renowned chef Catherine Brandel, this salad captures the essence of California cuisine. Any hard shaving cheese like Parmigiano or pecorino will do, but for a true American original, we love finishing this salad with Vella Dry Jack.
Our bite-sized, soft-ripened Inverness is the perfect topping for @fromheadtotable's lush Spring Farro Bowl, loaded with seasonal greenery and a bright dressing with tarragon and citrus. This healthy grain bowl is all about balance: creamy, funky Inverness has a brightness that lends itself to crunchy veg and tender herbs, with nutty, protein-packed farro rounding out the spring bounty.
Today (April 10th) marks our last day in the Ferry Building, and we're throwing it back with a Sidekick Café classic from our founders Peg & Sue: The San Francisco Egg Cream. Showcasing Straus Family Creamery organic milk and Recchiuti's chocolate sauce, this warm-weather quencher is a foamy, refreshing taste of the Bay.
Made with only three ingredients—rhubarb, Meyer lemons and sugar—these preserves from our friend @fromheadtotable are pink, rosy sunshine in a jar. The honeyed, sweetness of the rhubarb pairs perfectly with bright, aromatic Meyer lemons. These preserves are a delight served alongside a selection of cheeses, from classic Mt. Tam to Fromage Blanc—but, it really shines with Inverness. The tart, tanginess of the rhubarb and lemon find blissful harmony with the cheese’s delicate lactic acidity and notes of sweet grass and fresh cream.
This springtime take on mac and cheese is a Cowgirl favorite: our organic Cottage Cheese & Crème Fraîche combine with green garlic and tomatoes for a not-too-rich, creamy sauce. Grate up the bits of hard cheese (we love Wagon Wheel and Parmigiano) in your fridge and pile the penne high, cooking to golden, bubbly perfection.
Our Ricotta-Asparagus Soufflé is light and creamy while still being hearty enough for those lingering cool spells. Ricotta adds milky body, but the real trick is using fresh eggs, which ensure the whites get extra fluffy. Don't have ricotta? Try swapping in our Organic Fromage Blanc, which brightens up springtime dish.