I've heard rumours of a company in the Bay Area that makes delicious fresh saurkraut. The were selling it at the Berkeley farmers market last fall. Anybody have any idea where I can find good qulaity fresh saurkraut, preferably in the East Bay?
In this lighter chicken quesadilla recipe, a gentle poach keeps the chicken breast moist and tender, so it's easy to pull apart before you arrange your quesadilla. The lime in the yogurt mixture will intensify over time--combine just before serving.