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With mild flavor and malleable texture, cauliflower is an extremely versatile ingredient that can help make many recipes vegetarian-friendly. I give my classic tacos, typically made with pork, the vegetarian treatment by replacing the filling with crispy roasted cauliflower.
Grilled corn, juicy tomatoes, and creamy avocado come together for this perfect summer-inspired salad. Charring the corn on the grill adds a delicate smokey flavor that pairs wonderfully with sweet, ripe cherry tomatoes and cooling avocado.
My Grilled Peach Salad with Honey Poppy Seed Dressing is the perfect salad for summer. The sweet, juicy peaches are beautifully caramelized on the grill and pair nicely with the subtly sweet dressing. I pile the peaches over spicy arugula which cuts
Homemade ravioli might seem like a daunting task; but, with the help of a food processor this dish comes together in a snap. In fact, the pasta dough, butternut squash filling, and spinach pesto sauce are all made in a food processor in a matter of minutes with very little fuss.
Quiche is maybe the only food you can have for breakfast, lunch, and dinner. In the morning, it makes the perfect plate with a pile of seasonal berries or a few slices of bacon. For lunch, serve it with a side salad for something easy and elegant. And at dinnertime, it makes a decadent but not too filling starter before a fancy meal.
This homemade ramen is my go-to when I need something warm and soothing. Making the broth is so easy with just a few ingredients and then you can customize your bowl with any toppings you like. Have a meat lover in your crew? This simple dish also can be made with chicken or beef stock and topped with any protein of your choice. Make some today using your Farmer Owned ingredients.
Maybe it is my pastry chef background but I try to turn everything into a baked good. Whether the dish is savory or sweet, if I can make a tart out of it, I’ll do it. During the summer, one of my favorite things is a simple tomato salad.
As a rebellious teenager, I did a stint as a vegetarian. This was quite the scandal in my Northern Irish meat-and-potatoes family. While I scarfed down what my dad called “rabbit food,” I couldn’t help but miss the substantial chew of a steak or the hearty stick-to-your-ribs quality of a properly meaty pasta sauce. However, in my many recipe tests, I created a pasta dish that nearly soothed my craving for meat.
As the chilly weather rolls in so do the warm and hearty foods. For me, nothing is quite as comforting as a casserole. I love the classics like green bean and sweet potato but this year I wanted to try something new.
Every time I throw a brunch party the guests seem to proliferate. I’ll start with a simple brunch for four and inevitably that number ends up doubling. I’ve found the key to staying sane in these situations is finding recipes that are easy to multiply.
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