Redwood Hill Farm labels now have a new look…
Certified Humane Raised & Handled standards include that the animals are: fed a nutritious diet without antibiotics or hormones; raised with shelter, resting areas, sufficient space; and provided an environment that allows them the ability to engage in natural behaviors.
Redwood Hill Farm has actually been Certified Humane since 2005, but have now made sure that all of the dairy farms that supply to them are too. This is an awesome achievement!
They are very proud and to help spread the word have launched a social media campaign. You can show your support of Certified Humane foods by sharing “I Choose Certified Humane®” digital badges on Facebook, Twitter and LinkedIn. Badges are free and available for download now.
Here is your Redwood Hill Farm Badge or a Green Valley Organics Badge. Each person who shares a badge by Sept. 30 will be entered into a prize drawing for the chance to win one of two goody baskets filled with Certified Humane products from Redwood Hill Farm and Green Valley Organics.
YAY! Go get your badge!
I have chatted about goat milk Redwood Hill Farm & lactose-free Green Valley Organic yogurts, kefirs, and cheeses HERE and HERE. Go back and visit those posts to learn more about the companies and recipe ideas. I am still SO in love with their Garlic and Chive Chevre. I can’t stop eating it once it’s open!
Today I want to share a recipe we made the other night. It was developed by Pam Anderson who is a food expert and blogs at ThreeManyCooks.com.
Grilled Chicken Souvlaki Salad which I made a marinate and dressing with Green Valley Organics plain yogurt.
- 1 cup Green Valley Organics plain yogurt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 minced garlic cloves
- 1 teaspoon dried oregano
- Salt and ground black pepper
- 2 large chicken breasts (about 1 pound), halved crosswise to make 4 thin cutlets
- 8 cups prepared salad greens such as arugula or baby field greens
- 2 cups each: halved cherry tomatoes and seedless diced cucumbers, lightly salted
- 1 cup thinly sliced red onion
- 1/2 cup crumbled aged feta cheese (I shredded Redwood Hill Farms block feta cheese)
- Mix yogurt, 3 tablespoons of the oil, lemon juice, 1 of the garlic cloves, oregano, and a generous sprinkling of salt and pepper in a medium bowl.
- Pour half the yogurt mixture in quart zipper-lock bag; add chicken and let stand at least 30 minutes and up to 2 hours. (Can be refrigerated for 2 days.)
- Reserve remaining yogurt mixture as the salad dressing.
- When ready to serve, heat a gas grill igniting all burners on high for at least 10 minutes or build a hot charcoal fire. Clean grate with a wire brush and then lubricate well with an oil-soaked rag.
- Meanwhile, put arugula, tomatoes, cucumbers, onion, feta, and olives in a large bowl.
- Place chicken on hot oiled rack and grill until impressive grill marks form, about 3 minutes.
- Turn chicken over with a spatula and continue to cook until chicken is just cooked through, about 2 minutes longer.
- Toss dressing with salad, add chicken and serve.
It was really good! Hubby thought it tasted like a gryo sauce so if you like that then you will definitely love this mix!
Win a Prize Pack of Redwood Hill Farm Goat Milk Products or Green Valley Organics Lactose Free
1 winner for each!
I received some products for my review free of charge and all opinions are my own. This giveaway will end on August 22, 2013 at midnight EST. Winners will be drawn via rafflecopter. Once a winner is drawn I will contact them and they will have 48 hours to reply before I draw a new winner. Giveaway is open to anyone in US and you must be 18 years of age or older. Giveaway not affiliated with Facebook & I release them of liability. Winner will be posted in the rafflecopter widget.