We did a version of this fruity salad with a savory but sweet drizzle of balsamic in the stores a few weeks ago and it was a big hit!
Continue ReadingMango Salsa
A simple fruit salsa, perfect with chips or served over chicken or fish. Our demo team served this in stores in April, the height of Ataulfo mango season.
Continue ReadingBaked Beef and Broccoli Ravioli
This is a hearty dish made with local ravioli and plenty of fresh veggies! The sauce is great on its own too—serve it on its own or alongside brown rice or another healthy grain.
Continue ReadingNew York Strip Steak in a Tomato Sauce
Beautiful New York Strip Steaks smothered in local Nello’s Sauce and red wine? Yes please! Both the steak and sauce are on sale this week so try this terrific recipe now.
Continue ReadingBaked Rice: A Delicious Way to Streamline Meal Preps
If you’ve ever scorched a pot of rice while preoccupied with the rest of dinner preps, here’s a cooking technique you’ll want to try! Baked Rice. The method comes from a cooking class celebrity chef Rick Bayless taught at Philadelphia’s Cook and Book festival some years ago.
Continue ReadingPaneer Inspired by Chapel Hill Creamery
A visit to Chapel Hill Creamery prompted me to try making paneer at home. It seemed pretty simple: use an acid to separate the milk into curds and whey. Drain off the whey, knead the curds to make them smooth, and voila! A fresh homemade cheese that can be fried.
Continue ReadingSeared Salmon with Blood Orange–Avocado Oil Dressing
Whip up this creamy, tangy dressing full of avocado goodness and use it to top salmon fillets seared in heart healthy avocado oil.
Continue ReadingSalmon with Apple, Maple Beer Glaze
Delicious, and healthy recipe with Salmon with an out-of-this-world glaze. This one will impress your guests and is super easy to put together.
Continue ReadingSalmon with Maple & Pineapple
A tangy, sweet dinner with fresh salmon and Dijon mustard.
Continue ReadingCabot’s Baked Cottage Cheese with Roasted Grape Tomatoes
This unique dish features eggs, parmesan, and cottage cheese baked into a pie form. It’s super tasty! If it seems too heavy, use Cabot low-fat cottage cheese instead. Recipe from Cabot Creamery. Makes eight servings.
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