Hey have I got a little guy that is just so cute I just have to talk about. He is the new and up and coming vegetable for those Thanksgiving Dinners. It is the fresh Brussels Sprout! He is the talk around town and you just have to check him out. If you love any type of cabbage he is your man. The flavor is so good, you can enjoy them hot or cold. I have always loved Brussels Sprouts so they will definitely be on my Thanksgiving menu. Here are a couple quick and easy recipes that I want to share with you, featuring… the Brussels Sprout! Continue reading “Easy Thanksgiving Side Salads”
Fall has arrived and with fall comes all my favorite food. One of my favorites is fresh salads and I have got a couple that I want to share with you. When I think of fresh salads for the fall I think of cranberries and any kind of dried fruit along with a variety of nuts. I love trying in new recipes along with all of falls bountiful harvests. Continue reading “Quick and Easy Fall Salads”
We’re excited to announce that our own Jayne will be on a cooking segment with Pat Evans on Kare 11, Saturday, November 5th on the morning show. Be sure to tune in for these great recipes and Jayne’s network television debut!
UPDATE: The show has aired. You can watch Jayne’s debut below:
Cheese of the Month for October is il Giardino Parmigiano Reggiano and the region is comes from is Italy.
Celebrate the King of Cheese, Parmigiano Reggiano – aged 22 months. More than 700 years ago, Italian cheesemakers called “Casaros” took great pride in making Parmigiano Reggiano cheese, apprenticing for many years before being allowed to make even one wheel on their own. Today Parmigiano Reggiano cheese is still handmade with the utmost care, exactly the way it was in the 13th century. Made of partly skimmed cow’s milk, il Giardino brand’s Parmigiano Reggiano cheese is characterized by its rich flavor and compact, granular texture. High protein content, smooth digestion and natural ingredients make it not only a tasty choice, but a healthy one as well. Parmigiano Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes like salads.
It’s August and the tomatoes are growing like weeds in my garden. This year I think I went overboard and planted way too many tomatoes, so here are some new and unique salad recipes that I wanted to share with you that might help you out if the tomatoes seem to be coming out of your ears and you don’t want to waste them. Continue reading “3 Garden Fresh Tomato Salad Recipes”