We are happy to share with you some of our favourite recipes. This the food we eat on the farm, or from friends, so you know they are enjoyed by us. 

Open Face Fried Green Tomato Sandwich with Pavane Ash Rind Cheese 

Greek Salad with Trata Feta Style Cheese

Recipe by Bernice Hill. Check out her blog!


Copyright © Dancing Goats Farm. All rights reserved.

Ingredients (Serves 4)
3 medium green tomatoes
½ cup flour
¾ cup cornmeal (yellow or white)
½ cup flour
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
Freshly ground pepper
½ cup buttermilk
2 eggs
Neutral oil for frying
4 slices bread
Waltz fresh chèvre or mayonnaise
Lettuce
Fresh basil
4 (or more) slices Dancing Goats Pavane
Maldon or finishing salt
White (or regular) Balsamic Vinegar reduction

Method

  • Assemble 3 shallow flat-bottomed pans for dredging. Place ½ cup flour in the first pan. Pour the buttermilk into the second and then whisk in the eggs. In the third pan, mix the cornmeal, flour, basil, oregano, salt, and pepper together well.
  • Slice the tomatoes in ½ cm rounds. Salt both sides.
  • Pour 2-3 cm neutral frying oil into the bottom of a heavy pan. Heat the oil to 375 F.
  • Dip one tomato slice in the plain flour so that it is evenly covered, then drop into the wet buttermilk egg dredge. Using a fork, retrieve the wet tomato slice, allow excess batter to drip off, then dredge in final cornmeal/flour mixture.
  • Carefully drop the dredged tomato slice into the oil and fry until golden (flipping if necessary).
  • Remove the tomato and place on paper towel. Repeat with the remaining tomato slices.


To Assemble

  • Toast the bread slices and spread with Dancing Goats Farm Waltz fresh chèvre or mayonnaise.
  • Layer the lettuce over top the bread slices, then arrange the tomato slices on top of the lettuce.
  • Scatter finishing salt over the tomato slices, then drizzle with white (or regular) Balsamic Vinegar reduction.
  • Top with Dancing Goats Pavane and scatter torn fresh basil over all. 

We love salads because they're healthy and you can change up the ingredients to suit your taste. This Greek Salad has become a standard at the farm but you can modify it so easily for your family. 





Salad

  • one English cucumber, chopped
  • one bell pepper (colour of your choice) chopped
  • ½ cup red onion, diced
  • ½ cup Kalamata and black olives, pitted and sliced
  • ½ cup cherry or grape tomatoes, quartered
  • ½ cup Trata feta style cheese

Dressing

  • ½ cup olive oil
  • 1 tbsp lemon juice
  • 1 tbsp red (or white) wine vinegar
  • 1 large clove garlic, minced
  • 1 tsp dried oregano
  • 1 tsp honey (less if using sugar)
  • salt and pepper to taste


Cut and toss salad ingredients in large bowl, hold back Trata cheese.
Mix dressing ingredients in glass jar with lid (or similar sealed container) and shake.
Pour dressing on salad, just enough for your liking.
Sprinkle Trata feta style cheese on the salad. We always add cheese to salads after the dressing so the cheese really stands out because we love cheese so much!