Recipes: goat cheese and more

  • Updated: July 17, 2013 - 4:39 PM

During the twice-daily milkings, Kate Wall from Singing Hills checks each of the 26 goats for cuts, bites and other hazards.

Photo: Glen Stubbe, Star Tribune

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glorious greek deviled eggs

Makes 2 dozen.

Note: Pepperoncini are 2- to 3-inch peppers, usually pickled. From “D’Lish Deviled Eggs” by Kathy Casey (Andrews McMeel Publishing, $14.99).

• 12 hard-cooked eggs

• 3 tbsp. mayonnaise

• 3 tbsp. plain Greek yogurt

• 1 tbsp. freshly minced garlic

• 2 tsp. freshly minced oregano

• 1/4 tsp. red pepper flakes

• 1/4 tsp. salt

2 tbsp. minced pepperoncini (see Note)

• 2 tbsp. finely diced red pepper

2 tbsp. finely diced kalamata olives

• 1/3 c. crumbled feta cheese

• 1 tbsp. freshly minced parsley


Halve the eggs lengthwise and transfer yolks to a mixing bowl. Set egg white halves on a platter. Cover and refrigerate.

With a fork, mash yolks to a smooth consistency. Add mayonnaise, yogurt, garlic, oregano, pepper flakes and salt, and mix until smooth. Stir in pepperoncini. Taste and season accordingly.

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