The rabbit Pot Pie is hearty and baked to crispy perfection. This Recipe takes a more delicate approach to the traditional savory pie.

To make my version of a “kicked-up” jalapeño popper, I used Tumalo’s “Fenacho,” my favorite. The fenugreek seeds give the cheese a nutty, sweet flavor that balances beautifully the smoky and spicy grilled Poblano peppers and crunchy Oregon hazelnuts. Raisins add a sweet and chewy texture and tastes great with the melted goat cheese. Serve alone as an hors d’oeuvre or with a crunchy corn and jicama salad as a first course.