Rachel’s Yogurt and Cottage Cheese, et moi

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I have yet another exciting news. Yes, yes, I know I’m full of news this week. Besides the launch of my book in the UK this week (more on this and a giveaway tomorrow) plus the announcement that the US vesion is coming out on September 1st and to be followed pretty much immediately by the German (German!) version, I also have yet another fun project. I’m partnering with Rachel’s to help launch the new line of cottage cheese and yogurt.

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My life as a foodie is all about having fun with food, about trying new things, and about expanding our foodie horizon. It’s also about eating food that’s good for us, and about making smart choices that respect the environment. That’s precisely what Rachel’s products are all about, and that’s why I’ve found such synergy in working with them. 

Rachel’s products are all natural and contains live yogurt cultures. They don’t use dairy producs with rBST growth hormone, nor is there anything you can’t spell or pronounce on the label. But the products are not just about being good for you, it’s also about having fun, trying new, exotic flavors, adding a little excitement to your day.  (Oh, and, speaking of a little extra frisson in your day, we have a little contest at the end of this post so be sure to read on – the winners get yogurt and my new book! So read on!)

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What I love about Rachel’s yogurt are the fun flavors like Pomegranate Açai, Plum Honey Lavender, and Vanilla Chai. No, they don’t make strawberry yogurt. You’ve already got what, 30+ brands of strawberry yogurt on your grocery store’s shelves. And with a new line of cottage cheese that’s just launching, you’ll get even more unusual flavors like Pear Mangosteen, Lemon Verbena Berry, and even savory flavors like Cucumber Dill and Roasted Red Pepper. They are totally taking such a boring product like cottage cheese and making it fun and exciting enough for me to pick up at the grocery store. 

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So, when Ketchum, the PR agency overseeing the campaign, came calling, it didn’t take me very long before I decided to join them. You want to know what this partnership entails? Well, putting on a very pretty dress and hosting a party to unveil new flavors of Rachel’s cottage cheeses was one. We had a great time a couple months ago at Tailor in New York, where the chef, Sam Mason, and the Mixologist, Eben Freeman, created a speacial menu and cocktails featuring the exotic flavors in Rachel’s yogurt and new cottage cheese products. Later on I will also be doing some TV, radio, as well as print interviews for Rachels, sort of as a brand cheerleader, helping to get people excited about trying new flavors and spices that are out of their everyday ordinary. 

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It all sounds fine and dandy, yes? Then there is that pink elephant sitting here in the middle of Chez Pim’s dining room. You know what it is. I know what it is. Some of you are wondering what it does to my (or any other blogger’s) credibility to champion a particular brand or product. I say why not? Why shouldn’t we? Chefs and other food personalities do all the time. As a food blogger who has painstakingly built my credentials and credibility with my readers (that would be you) it would be foolish of me to squander all that by endorsing a brand I don’t believe in or a product I wouldn’t spend my own money on. 

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So, if I see a brand that I can really believe in, or a project that I find exciting and rewarding enough, I don’t see why I shouldn’t participate. It must be obvious to my long time readers that I am incredibly selective about what I chose to write about and/or endorse. I don’t just take anything and everything anyone wants to throw my way. So when I choose to endorse a product, I’m quite proud to stand behind it. Then again, the day you see me endorsing Cheez Whiz is the day I’ll willingly hand over the key to Chez Pim.

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Ok, now that we put all the important details out on the table, let's have a little fun, shall we?  Wouldn't you love to try some of Rachel's yogurt or cottage cheese?  Tell me what you love to do with these fun (and perhaps a little exotic) flavors in Rachel's products.  A little lemon verbena in your next roast chicken?  Some mangosteen in your poundcake?  Give us your bestest idea.  You can check out Rachel's website to find out about all the wickedly delicious ingredients they use.  Leave a comment here with your best idea, and tomorrow I'll randomly pick 20 winners who will receive 10 coupons to try Rachel's products as a compliment from us (USA only this time, sorry.)  Also, the luckiest winner among the 20 already lucky winners will get the grand prize, a copy of my book, personally and lavishly autographed to her or him.  Sounds good?  Great.  

Go!

(Contest is closed and we've got winners.  The announcement are just below in the comment section.  If you're winner you should've also got an email from me.  Please email me your mailing address so we can send the prizes to you.)

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132 Responses to “Rachel’s Yogurt and Cottage Cheese, et moi

  • Rachel said:
    June 3rd, 2009 at 10:48am

    I would love to try some of the roasted red pepper or sundried tomato cottage cheese in my stuffed shells recipe.

  • christina said:
    June 3rd, 2009 at 11:00am

    Pomegranate blueberry (using your yogurt) pancakes would be a nice change on a Sunday morning.

  • tuxmaskdan said:
    June 3rd, 2009 at 11:04am

    I’d love to put any of the savory cottage cheeses on a crostini for a quick snack. I also think that marinading chicken in the Mango Pineapple Passion Fruit yogurt with some ginger, garlic and garam masala would make for a ridiculous tandoori chicken.

  • kim said:
    June 3rd, 2009 at 11:04am

    Using the plum-honey-lavender yogurt to make a pound cake sounds good. Stuff chicken breasts with the sun dried tomato pesto Cottage cheese
    Also fro-yo made with the mango-pineapple-passionfruit sounds yummy.

  • Cori said:
    June 3rd, 2009 at 11:07am

    This is so fun and exciting… CONGRATS! Hmmm… Plum Honey Lavender pound cake with honey drizzled icing? mmmm…

  • Jean Layton said:
    June 3rd, 2009 at 11:08am

    I found Rachel’s cottage cheese and yogurts at the Fred Meyer right across from my office. I routinely eat cottage cheese for lunch for 3 reasons: Its healthy protein with a good fat profile if made from healthy milk, it is fast (with my office schedule if I have to choose to eat or see another patient, I see another patient), and best of all I love cottage cheese and have since girlhood.
    So when I saw Rachel’s has some great flavors, I had to try it. And what a nice change of pace it was, My favorite is the cucumber dill cottage cheese.
    Second favorite is the pomegranate yogurt.
    So I hope I win the coupons, it would be wonderful to share with my family too. so far, they haven’t made it home to go in anyone else’s lunch box.
    Then maybe I can use some of the Lemon Verbena in my Gluten free cottage cheese cake.

  • H is for Home said:
    June 3rd, 2009 at 11:08am

    All this good news!! Good luck with all your multi-national book launches!
    Just this afternoon I was dreaming of mango lassi, Rachel’s plain yogurt with mango juice – what could be more thirst quenching in this weather?!

  • Amy said:
    June 3rd, 2009 at 11:09am

    The chai yogurt is so awesome! I’d love to use it as a topping on my rice pudding or even stir it right in :)

  • Devon said:
    June 3rd, 2009 at 11:09am

    I want to try the Pomegranate Acai yogurt and mix in my favorite granola and some blueberries! Yummmm…

  • jak said:
    June 3rd, 2009 at 11:10am

    I’ve been playing with savory quiches lately. I would love to add some of the Roasted Red Pepper cottage cheese into my next quiche with some yummy veggies.

  • j.cro said:
    June 3rd, 2009 at 11:13am

    Bake some cupcakes, of course! Or how about a divine cheese cake, subbing the ricotta with the yummy cottage cheese? Mmmmmmmmmm

  • Fuji Mama said:
    June 3rd, 2009 at 11:17am

    Good for you! I think it’s a wonderful idea to back a brand that you believe in. I think there are times when using your food blogger cred is a good thing. We trust your opinion, so if you truly believe in something/someone, I definitely want to hear about it! Oooooh, so many possibilities with those flavors! One of the first things that popped into my mind was crepes filled with plum honey lavendar yogurt sauce and some fresh berries. Can’t wait for your book to come out!

  • jess said:
    June 3rd, 2009 at 11:18am

    I think the vanilla chai would be delicious added to a gluten-free poundcake recipe! Nice n’ light but tasty, and the yogurt helps with texture in gf baking.

  • Cat W. said:
    June 3rd, 2009 at 11:24am

    I LOVE Rachel’s! I got hooked on the unique flavors when I was in London, but I was SO excited to see Rachel’s at my local store, and even more excited to see the cottage cheese. I forget which cottage flavor I tried, but it was delicious! I can’t say that I’ve even thought about cooking with it, but I definitely need to try it now. Really looking forward to sampling the Roasted Red Pepper flavor. Mmm.

  • Val said:
    June 3rd, 2009 at 11:25am

    Mostly I just want to have it for lunch!

  • karine said:
    June 3rd, 2009 at 11:30am

    The Roasted Red Pepper sounds wonderful, it would make a great addition to any party as a dip served with Pita chips.

  • YJ said:
    June 3rd, 2009 at 11:31am

    I would love to use Rachel’s Pink Grapefruit Lychee as a frozen yogurt base. Perfect for summer!

  • Eva said:
    June 3rd, 2009 at 11:32am

    My favourite Rachel’s yogurt, aside from the plain one, is actually the rhubarb — I haven’t seen that one in the US, but we have it here in the UK. Yum! Usually it doesn’t make it into anything but my mouth… but I love adding any of their flavoured yogurts to cake — actually, I made David Leibovitz’s chocolate yogurt snack cakes the other day and I think they would be even better with some of the chai yogurt. A little spice in the chocolate! Yum.

  • Rebecca said:
    June 3rd, 2009 at 11:35am

    I’ve been buying Rachel’s yogurt at Whole Foods for a while, but had no idea of the depth and breadth of the selection. I’m going to petition my local Whole Foods to expand the selection! And to add the yogurt.

  • Larry Gober said:
    June 3rd, 2009 at 11:37am

    Make a breakfast smoothie with the pink grapefruit lychee and stir in some homemade granola for texture.

  • oakley said:
    June 3rd, 2009 at 11:37am

    Sun dried tomatoes & basic cottage cheese on garlicky crostinis topped with basil chiffonades.
    I know what I’m making for the next office potluck now!

  • foodhoe said:
    June 3rd, 2009 at 11:40am

    I didn’t even know Rachel’s made cottage cheese! I love the yogurt and wonder why my store no longer stocks the grapefruit anymore… But a blob of cucumber dill on a slice of fresh tomato topped with sriracha and freshly ground white pepper; or plain with salsa on crunchy chicharrones

  • bakingepiphanies said:
    June 3rd, 2009 at 11:46am

    ohmigosh you had me at pear mangosteen. would love to try incorporating it into morning muffins or scones, mmmm yum!

  • brookeraymond said:
    June 3rd, 2009 at 11:46am

    Oh, I’d love to try their cottage cheese in a macaroni and cheese or lasagna!

  • iceymocha@hotmail.com said:
    June 3rd, 2009 at 11:51am

    Mix orzo with the Sun Dried Tomato Pesto for an instant lunch. Can be eaten hot or cold.

  • DebinHawaii said:
    June 3rd, 2009 at 11:57am

    I love Rachel’s Yogurt–you picked a great product to endorse. I am looking forward to trying the Cottage Cheese.
    I like to strain the Vanilla Chai and/or the Pomegranate overnight so it is nice and thick and spread it on whole-wheat naan “toast” with a bit of cinnamon sugar on top. So good! I have also used the Manngo-Pineappple-Passionfruit in some mango muffins and it was amazing!

  • Amy said:
    June 3rd, 2009 at 11:59am

    Mango Pineapple Passionfruit Yogurt for “dressing” for a fruit salad.
    Or it could be used into a white chocolate mousse tart with well, mangos, pineapples, passionfruit and strawberries!

  • Heather said:
    June 3rd, 2009 at 12:04pm

    I’m already a fan of Rachel’s yogurts and recently picked up the cottage cheese at my local market…not to mention I love the name. My youngest daughter’s name is Rachel. Anyway, my famous blueberry muffin would be that much tastier and moist with a little Pomegranate Blueberry yogurt added to my already delicious batter.

  • Maggie said:
    June 3rd, 2009 at 12:05pm

    This looks yummy. Hope to try them someday!

  • Theresa said:
    June 3rd, 2009 at 12:09pm

    They all sound wonderful (and I’d love a copy of your book, I’ll be looking for it here in NY).
    My fav right now would be the Sundried Tomato Pesto, w’some crudite.
    Thanks!

  • Jackie said:
    June 3rd, 2009 at 12:16pm

    I’m thinking the Mango Pineapple Passion Fruit yogurt as a dip for grilled shrimp. Maybe top with with some fresh diced mangoes… Making me dream of summer on this cloudy, cold day.

  • Katie said:
    June 3rd, 2009 at 12:19pm

    The plum honey lavender flavor sounds amazing. I’d love to use it simply – with some fresh fruit and pound cake.

  • Sarah said:
    June 3rd, 2009 at 12:20pm

    The vanilla chai yogurt is great in muffins; cut the sugar by about half to make up for the sweetness of the yogurt.

  • Dana McCauley said:
    June 3rd, 2009 at 12:29pm

    Congrats on all of your exciting success! As a person who makes about 25% of her income as a spokesperson, I say go for it with the yogurt project. As long as you choose products that dovetail with your blog’s brand personality, it shouldn’t be a problem.

  • Phoo-D said:
    June 3rd, 2009 at 12:35pm

    I would love to use the mango, strawberry, orange yogurt to make another version of a yogurt tart I recently baked. Looks delicious!

  • Stefanie said:
    June 3rd, 2009 at 12:50pm

    I think it would be great as an addition to muffin and other baked goods recipes. Can’t wait to check out your book!

  • Larissa said:
    June 3rd, 2009 at 1:00pm

    I would love to try the new cucumber dill cottage cheese spread on some dark rye bread topped with some tomato!

  • Michelle said:
    June 3rd, 2009 at 1:13pm

    I would try the cucumber dill cottage cheese instead of cream cheese with Sunday morning lox, everything bagel, onion and tomato! YUM!

  • Christi said:
    June 3rd, 2009 at 1:15pm

    Any of the fruit flavors, or even the chai flavor would be delicious in a pie. Using the different fruits that are in season paired with one of those exotic flavors would be a wonderful combo… Just think- using the plum, honey, lavender yogurt with juicy dark purple plums… oooh a plum tart! Chai would be perfect for a custard pie in the fall.

  • Kris said:
    June 3rd, 2009 at 1:17pm

    I would like to try a combo of fig and passion fruit! I think it’d work out!

  • linda said:
    June 3rd, 2009 at 1:27pm

    I’d love to make a gateau au yoaurt with plum honey lavender or vanilla chai.

  • Maura said:
    June 3rd, 2009 at 1:30pm

    I ate a LOT of Rachel’s pomegranate-açai yogurt in college–and have gleefully spent the year since graduation in France, consuming all manner of delectable dairy products–but I’ve missed cottage cheese terribly, and when I move back to the States in a few days would just LOVE some of that lemon verbena berry…mixed with chunks of fresh peach or apricot, spread on a warm slice of quatre-quarts. (I would also love a copy of the book to get la nouvelle cuisine started off right!!)

  • Kavey said:
    June 3rd, 2009 at 1:38pm

    I think it would be great to try the three savoury (savory ;) flavours of cottage cheese in a spicy tandoori-style marinade for chicken or lamb.
    As for the wonderful fruit yoghurts – honestly, I’d just eat them as they were and enjoy!
    I might try a few in my ice-cream machine though – frozen yoghurt is divine and it’s all about the quality and flavour of the ingredients!

  • Annie said:
    June 3rd, 2009 at 2:03pm

    I’d use the mango pineapple passion fruit yogurt mixed with dried tropical fruits on a portuguese sweet bread mixture for an extra yummy tropical take on bread pudding.

  • Emily Barklage said:
    June 3rd, 2009 at 2:47pm

    Grill an apricot, top with yogurt, drizzle of honey and rough chopped nuts – YUM!

  • huebscher said:
    June 3rd, 2009 at 2:48pm

    cottage cheese kolaches are the standard south texas treatment, and my favorite use!

  • anichila said:
    June 3rd, 2009 at 3:13pm

    I love Rachel’s yogurt. I just had the plum honey lavender the other day and it reminded me of a restaurant that I went to which had french fries topped with lavender. They were really good.

  • Sangeetha Sarma said:
    June 3rd, 2009 at 3:18pm

    I would mix in the roasted red pepper cottage cheese in a South-Indian dish we call ‘Avial,’ which is basically a fresh coconut and yogurt-based vegetable stew, including vegetables like plantains, pumpkins, drumsticks, carrots and beans, and spiced with curry leaves. I bet the roasted red pepper cottage cheese would add a great smoky layer to the stew.

  • @culinaryculture said:
    June 3rd, 2009 at 3:26pm

    Well… I would make ravioli with goat cheese and the roasted red pepper cottage cheese.
    I also think that some Gyros with the cucumber dill cottage cheese would be delightful and unique.
    I would make a fun summer drink (blended-no ice) with the Pink grapefruit and Lychee yogurt, a splash of gin and sprite, served with a grapefruit sugar rim in a martini glass.
    On a brisk sunday evening there is nothing I would love more than pound cake, baked with the vanilla chai yogurt. Served warm with a bit more of the yogurt on top and drizzled with maple syrup.
    Last but not least, banana bread, baked with the plum honey lavender yogurt and blueberries.

  • Jennifer said:
    June 3rd, 2009 at 5:15pm

    I love Rachel’s yogurt & cottage cheese. I recently made mini quiche using their sundried tomato & basil cottage cheese.

  • Kris said:
    June 3rd, 2009 at 7:54pm

    I would use any of the cottage cheeses in rosti-type wraps. The cucumber dill, in particular, I’d put in a veggie wrap with – what else? – cucumbers, maybe some havarti or provolone or Swiss cheese, sprouts, shredded carrots. Really, whatever tickles my fancy at the time.

  • Jennifer said:
    June 3rd, 2009 at 9:19pm

    Every year my kindergartners do a big unit on breads – everyday bread and holiday breads and bread from different places, plus growing grain seeds and a starter, and collecting family stories about bread. (And of course we make butter and cheese…calcium is important.) At the end of all the little projects we have a very big, very exciting, very loud feast with families invited. It’s very fun and academic, but also busy and buzzy and more than a little stressful.
    So I think a little plum honey lavender yogurt in some of the yeast rolls might be quite a nice touch.

  • r.e.t. said:
    June 3rd, 2009 at 9:29pm

    ooh, i’d love some silver dollar pancakes made with the plum lavender honey yogurt. i’d serve with a not-too-sweet stone fruit and berry compote, and a little bit of honey butter.

  • gigi said:
    June 3rd, 2009 at 10:30pm

    Since it’s summer, I would try turning my yogurt into some frozen yogurt! That would be quite tasty and cooling.

  • Daryn said:
    June 3rd, 2009 at 10:45pm

    I love the idea of Rachel’s and the flavors sound great, but I was disappointed when I got a free sample at my local farmers market awhile back. I don’t remember exactly what flavor it was (pom-something I think), but it was really sour, in an acidic way, not the good yogurt sour, and the texture was off. Maybe it was a bad batch, I’ll give it another try.

  • Evey said:
    June 4th, 2009 at 12:05am

    Pink Grapfruit Lychee would be amazing in my lychee sheetcake.

  • Lisa said:
    June 4th, 2009 at 2:47am

    I am a raw vegan, my daughter is a vegetarian, and my 21 year old mildly disabled son is a diehard meat and carb guy! However, they both LOVE Rachel’s pomegranate acai – or any flavor but grapefruit – topped with sliced bananas, apples and some of my RAW granola! A better breakfast for Erik than a McMuffin – I’m grateful

  • Mary Lou Yoch said:
    June 4th, 2009 at 4:30am

    I would use the Sun dried tomato pesto cottage cheese mixed with ricotta in my savory vegetable lasagna recipe.
    I would include vanilla chai yogurt in pancackes.
    I would make peach green tea yogurt chocolate mousse with sauteed peaches on the side.
    I would make mango bread pudding with mango pineapple passion fruit yogurt sauce.

  • Erin said:
    June 4th, 2009 at 4:51am

    The flavored cottage cheese would be a great addition to my roasted veggie lasagna recipe. Sun-dried Tomato Pesto sounds amazing!

  • kim said:
    June 4th, 2009 at 6:43am

    i like to blend the yogurt in with a frozen banana and an apple.

  • Chef Gwen said:
    June 4th, 2009 at 7:15am

    I top cottage cheese with the best granola ever, so that got me thinking. How about a cottage cheese flavored with the things that make a great granola. Oats, nuts, cinnamon, maple syrup, dried cherries and dried blueberries.
    But then I guess the ingredients would get soggy, and what I really like about my breakfast treat is the creaminess of the cottage cheese and the crunchiness of the granola.
    Anyway, love Rachel’s pink grapefruit yogurt. Wish it was available in more stores.

  • Tricia said:
    June 4th, 2009 at 7:24am

    Cottage cheese fritters with the roasted red pepper flavor!

  • Lisa said:
    June 4th, 2009 at 7:46am

    I would use the sun-dried tomato pesto cottage cheese in a frittata with spring veggies, herbs, and freshh egga.

  • tiptup said:
    June 4th, 2009 at 8:41am

    lychees! I love lychees, so I would have to go check this out! I would just eat it as is but I suppose a pound cake with the pink grapefruit and lychees would be yummy.

  • elizabeth said:
    June 4th, 2009 at 8:50am

    I’d like to fold a bit of whipped cream into the yogurt (probably vanilla chai, plum honey lavender, or cherry black currant) and use it to fill cream puffs.

  • Nikki said:
    June 4th, 2009 at 8:54am

    I’m not sure if Rachel’s is sold in my neck of the woods in North Carolina, but any product that bills itself as “exotic yogurt” is definitely a must-try. I thank you for your honest opinion & product endorsement of Rachel’s.

  • talida said:
    June 4th, 2009 at 8:57am

    Nice to hear about why you’ve entered the partnership, though you need not explain yourself to us! And lovely dress indeed, Pim ;)
    I would make a Vanilla Chai Coffee Cake, complete with crumbly topping.

  • Patricia_Vaughan@dpsk12.org said:
    June 4th, 2009 at 8:58am

    I would love to try the sundried tomato and basil in my eggplant sorrentino recipe of mine! Yuuummmm!

  • courtney aka glamah said:
    June 4th, 2009 at 9:00am

    I always love cottage cheese on my salad greens. So I would have cold poached salmon and he cucumber dill cottage cheese atop mixed salad greens with a little shaved red onion.

  • Chaviva Edwards said:
    June 4th, 2009 at 9:10am

    I LOVE these cottage cheeses! I’d love to take the Vanilla Chai and try to make some type of dessert … some kind of pastry with a cottage cheesey filling with a vanilla syrup?
    YUM.
    I also love that they’re kosher :)

  • Ann M. said:
    June 4th, 2009 at 9:15am

    I would love to try the Vanilla Chai yogurt mixed with No Pudge brownie mix. It would be a nice change from plain yogurt. Also, Rachel’s pink grapefruit lychee yogurt is delicious and reminds me of one of my favorite cocktails – a lychee martini.

  • rebecca said:
    June 4th, 2009 at 9:17am

    how fun! I just found out that Rachel’s products are available at my neighborhood grocer.
    How about using the pink grapefruit lychee yogurt in a sauce with a little white wine over some lovely seared scallops with some nice Israeli couscous on the side?
    or use the sundried tomato pesto to make savory biscotti. Throw some pine nuts into the mix, bake and serve with very dry martinis for cocktail hour?

  • Zahavah/Gayle said:
    June 4th, 2009 at 9:18am

    First off…woohoo…Rachel’s is kosher (OU-D)!
    Second, a few recipe thoughts. I’m a little afraid of cottage cheese, but these savory ones are intriguing and I’d try whipping up the cucumber dill one as a nice sauce for salmon (maybe add some lemon juice) – great and healthy replacement for a mayo-based sauce. Also, I have a favorite lavender tea cake that would be nice with the “Calm” yogurt (plum honey lavender…) – I normally make mine non-dairy, but adding yogurt will make the texture a bit richer.
    Finally – go you for endorsing products you believe in!
    - Best, Zahavah

  • rlo said:
    June 4th, 2009 at 9:22am

    a lighter, fruity-flavored cheesecake using the mangosteen-pear ricotta cheese, topped with fresh fruit and pear coulis.

  • autumn said:
    June 4th, 2009 at 9:27am

    don’t tell, but sometimes i use cottage cheese as a poor-lady’s ricotta for pasta. i think the sundried tomato or roasted red pepper would be perfect for this

  • LeeYong said:
    June 4th, 2009 at 9:45am

    Hmmmmmmmmm Lemon Verbena Berry yogurt would go great with crepes and a hint of vanilla sauce! Hot diggity!

  • Darra said:
    June 4th, 2009 at 10:01am

    Chocolate & Zucchini’s Yogurt Cake using Plum Honey Lavender Yogurt topped with caramelized plums turned out great.
    Next to try, Asparagus & Shrimp Frittata with Roasted Red Pepper Cottage Cheese.

  • Tista said:
    June 4th, 2009 at 10:15am

    Stuffed tomatoes- tuna and roasted red pepper stuffing put into de-cored tomatoes and roasted at high temperature. Mmmmm….
    OR for a simple recipe, stir fried chicken to which you add the sun-dried tomato pesto cottage cheese.

  • Ambitious said:
    June 4th, 2009 at 10:58am

    Pink grapefruit lychee blended with frozen berries and a sprinkle of chamagne!

  • allyson said:
    June 4th, 2009 at 11:29am

    Any of the exotic yogurt flavors in a smoothie sounds amazing. I’d love to try them all!

  • Angelina said:
    June 4th, 2009 at 11:37am

    Mangosteen is my favorite childhood fruit. Can’t find any fresh ones when I moved to US. Can’t wait to let my toddler taste the Pear Mangosteen cottage cheese.

  • Heather said:
    June 4th, 2009 at 12:43pm

    Congratulations! The flavors are so intriguing. I think I would try the lemon verbena and berry in a batch of pancakes. Hopefully they would end up being sophisticated and not just weird. :)
    I didn’t think Rachel’s products were available around here because I’ve never noticed them before but lo and behold, according to her web site, they are! Can’t wait to check them out.

  • Sarah said:
    June 4th, 2009 at 1:14pm

    Oh my the new cottage cheese flavors look decadent. I would love to try mixing some of the pear mangosteen flavor into my morning oatmeal.

  • salty said:
    June 4th, 2009 at 1:57pm

    plum honey lavendar in yogurt cake or muffins

  • mindy said:
    June 4th, 2009 at 3:46pm

    I would create a delicate rose-flavored crepe and fill them with the deliciously refreshing Pink Grapefruit Lychee yogurt. YUM!

  • rmerlin said:
    June 4th, 2009 at 4:04pm

    Yum. I’d love to try the cucumber dill cottage cheese with something spicy, maybe a chicken masala or Thai shrimp.

  • RG said:
    June 4th, 2009 at 6:31pm

    I love using cottage cheese as a dip for raw veggies or to stuff them. mushrooms (portabello or regular), eggplant best cooked, but zucchini, carrot chips, plum tomato halves, pepper strips I would just use as a spoon for cottage cheese. It’s the savory version of greek yogurt! High in protein, and cheesy flavor and depth.

  • Jane said:
    June 4th, 2009 at 7:16pm

    After looking at Rachels’ cottage cheese flavors, I realize that cottage cheese is no longer the drab food that we always used to revert to when trying to lose weight in high school. I hope to covert all my collegues to good food when they see me eating savory cottage cheese on whole wheat crackers for lunch at work!

  • Patricia DH said:
    June 4th, 2009 at 8:29pm

    Rachel’s yogurt is a real treat! Can’t wait to try some new flavors. Pear mangosteen sounds particularly intriguing…

  • Patricia DH said:
    June 4th, 2009 at 8:41pm

    Some mango pineapple passion fruit yogurt over a slice of pound cake makes for a good dessert.

  • Jo Henson said:
    June 4th, 2009 at 10:27pm

    I don’t know anything about Rachel’s or the implications of singing their praises. All I know is that I like your blog and read it often, and if you like something, I’m for it and want to go out and try it, just as soon as I can find it. I’ll have to seek it out, but I like trying new things.
    No, I only found this thanks to the NY Times food blog, which reminded me that I hadn’t visited here for a while. I’m proud of you and what you’re doing for good food and living, and you have my support. I look forward to more good food tips and links.

  • allison said:
    June 5th, 2009 at 1:22am

    rachel’s yoghurt is always a treat. i’m excited to try the cottage cheese. mm, easy base to a light meal. nice endorsement.
    i would take the red pepper cottage cheese and blend/mix it with soaked walnuts, drained, a couple of handfuls of fresh basil, a few turns-of-the-mill of fresh pepper, and fold it into lovely al dente pasta….
    i like the idea of making a cool summer borscht with the cucumber cottage cheese as a casual chunky island in the center (soon to be swirled), topped with a sprig of bright dill.
    it seems like the pesto cottage cheese could easily sub for creamy burrata or plain mozzarella in a sandwich, with thick cut tomatos, avocado, tapenade, arugula, etc.
    i tend to make a lot of smoothies when the weather cools. calm or chai yoghurt would be great with the addition of a banana, blueberries and/or strawberries.
    big congrats on your cookbook!
    thanks :)

  • Wynn said:
    June 5th, 2009 at 7:58am

    The Vanilla Chai would make a great breakfast or snack shake (add some seasonal fruit). Yum!

  • Sarah Carter said:
    June 5th, 2009 at 9:27am

    I’d love to use Rachel’s yogurt to flavor quick breads or simple cakes (a loaf cake with plum honey lavender, for example, sounds really tasty!)

  • me.yahoo.com/a/IUQYaMFi2IeN1Ggy2BHd4.Gmc2spNcTjBg-- said:
    June 6th, 2009 at 12:33am

    Rachel’s cottage cheese…wow. For the Roasted Red Pepper, imagine biting into an oven-fresh roasted chile (Poblano or jalapeno) stuffed with drained cottage cheese mixed with a touch of scallions and tomatoes. Of course, some seasoned breadcrumbs for texture.
    Or perhaps whip up a batch of your favorite vegetarian chili and surprise your guest with a basket of hot cornbread that’s kept moist from the addition of the Roasted Red Pepper cottage cheese.
    A weeknight vegetarian enchiladas w/black bean, corn, and drained RRP cottage cheese. Blend the remaining cottage cheese with chipotle for a nice sauce as your ta~da.
    For the Sun Dried Tomato cottage cheese, I’m imagining 2 recipes. First, blend and drain, add some flour, and make dumplings. What a welcome change to your traditional chicken & dumpling soup! Or, the other option, make it into gnocchi. After boiling it, softly saute the dumplings and add your favorite fixin’s…chicken, artichoke, or spinach. A nice gorgonzola sauce or just plain butter.
    I’m getting hungry already! Is midnight too late to start cooking?

  • onehsancare said:
    June 6th, 2009 at 1:14pm

    All of the cottage cheeses sound wonderful just to eat plain. I’d love to make French Yogurt cake with the Vanilla Chai or the Plum Honey Lavender yogurt. Off to the store now!

  • fishtexas777 said:
    June 6th, 2009 at 1:47pm

    I like the colorful containers. If would be fun to stack them up and photograph them.

  • Pim said:
    June 6th, 2009 at 2:02pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting!

  • Pim said:
    June 6th, 2009 at 2:06pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:09pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:09pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:10pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:10pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:11pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:13pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:13pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:16pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:16pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:17pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:17pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:17pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:19pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:20pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:20pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:21pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:21pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:22pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:23pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:23pm

    Congratulations! You’re a lucky winner of Rachel’s coupons. Happy tasting! Please email me your mailing address so I can send you the coupons.

  • Pim said:
    June 6th, 2009 at 2:31pm

    Oops, Dana, sorry, your number came up as a winner but you didn’t tell us what you’d do with the flavors in Rachel’s products! I’ve got to stick with the rules to be fair. Sorry.
    But mucho thanks for the congratulations. How sweet of you!

  • Pim said:
    June 6th, 2009 at 2:48pm

    Another BIG congratulations for winning the grand prize, an autographed copy of my book! Email me and let me know who to dedicate it to if not to Katie, ok?
    Congrats!!

  • onehsancare said:
    June 6th, 2009 at 3:47pm

    Thanks! I’m at onehsancare@yahoo.com
    Carolyn

  • Pim said:
    June 6th, 2009 at 4:18pm

    Your mailing address please. I have to send you the actual coupons. :-)

  • onehsancare said:
    June 6th, 2009 at 4:20pm

    Duh! 3977 Sundial Road, Eugene, Oregon 97405. Still LOL.

  • onehsancare said:
    June 6th, 2009 at 4:20pm

    And my name–Carolyn Wade!

  • Katrina Porter said:
    June 8th, 2009 at 6:39am

    The products sound so good and I’m glad to see that several stores near me carry Rachel’s products.
    Congradulations on your book release and I cannot wait until your book is released here in the States.

  • Lauren said:
    June 9th, 2009 at 6:43pm

    Bravo! I love yogurt, this sounds delish. Nice endorsement, can’t wait to try.

  • foodcreate said:
    June 9th, 2009 at 8:57pm

    Looks mouthwatering love to try some day soon!
    Thanks for sharing your wonderful blog~
    Welcome~~~
    http://foodcreate.com

  • Hillary said:
    June 12th, 2009 at 1:05pm

    This party looks like a lot of fun! I have tried Rachel’s cottage cheese (pomegranate citrus flavor) and yogurt (vanilla chai) – both very good and I love the packaging!

  • tiffanyfree said:
    January 23rd, 2010 at 12:11am

    I think that these mushrooms would be a great addition to my mushroom collection.

  • Wholesale NFL Jerseys said:
    February 4th, 2010 at 11:10pm

    Mangosteen is my favorite childhood fruit. Can’t find any fresh ones when I moved to US. Can’t wait to let my toddler taste the Pear Mangosteen cottage cheese.

  • wedding photographers bristol said:
    May 27th, 2011 at 3:28am

    This is a new product I spotted in the dairy section of my regular grocery.  The product designer in me loves to see refreshing packaging. Some people find that freezing Rachel’s yogurt creates a delicious frozen treat.

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