Reconnecting consumers to where their food is grown and how it is produced.
All in Appetizer
Thick-cut bacon is wrapped around fresh asparagus spears before being basted in a sweet and salty sauce. This recipe is an Easter or sprint time staple.
Baked corndogs are much easier to make than their fried counterpart. I use a mini muffin pan to make a two-bite version. Try swapping out traditional hotdogs for precooked sausage, chorizo, or linguica. Or, just leave out the meat for a great cornbread recipe.
This pantry dip packs big flavor and lots of good nutrients like protein, fiber, and healthy fats. In a food processor, you combine garlic, walnuts, canned kidney beans, and some red wine vinegar. After some seasoning, this dip is ready to serve.
Learn how a true cheesemonger goes about selecting cheese and fruit for a cheese board. Fruit is paired with mild and buttery cheese like brie all the way down to more pungent chèvre (goat) and blue cheeses.
This dairy-free Italian frittata boasts flavor thanks to additions of artichoke hearts, bacon, red onion, and Traina® Home Grown fruitons® Seasoned Sun Dried Tomatoes. It can be eaten hot from the oven, room temperature, or cold.
Beef Stuffed Mushrooms are a quick and easy appetizer to feed a crowd. These are protein-packed without lacking any flavor.
The month of August means peach season for the Watkins family. Our yellow clingstone peach orchards are ripening which means peach lemonade and peach & ricotta flatbread is on the menu.
These deviled eggs are dyed to look just like an Easter egg. You can never outgrow the urge to play with your food, so try these today!
Everyone loves a deviled egg. Siracha brings a punch of heat to the party. These eggs take on a light orange hue from the hot sauce. Serve them at your next cocktail party or for the game.
