Tri-Tip nachos are a great way to use leftovers. Melting the cheese in the oven is the best way, but the microwave will do.
Reconnecting consumers to where their food is grown and how it is produced.
Reconnecting consumers to where their food is grown and how it is produced.
All in Snacks
Avocados are really good on tacos or mashed in guacamole, but have you tried avocados in sweet recipes? This recipe for gluten-free chocolate avocado pudding (dairy-free option) has all of the healthy fats from the avocados and lacks none of the flavors of traditional pudding.
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.
Turn leftover apple peels into cinnamon sugar coated chips. They taste like a churro but are so much better.
Turn fresh or frozen spinach into homemade flour tortillas. This recipe uses simple pantry ingredients. Don’t be intimidated, I promise it is easy!
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.
With many kids home from school during this pandemic, teach them a valuable life skill that is crucial when you really can’t go out to eat— teach them to cook! I have compiled some kid-friendly, easy recipes that make both the parents and kiddos happy.
These apricot overnight oats are perfect for busy mornings. They are packed with fiber and plenty of protein to keep you satisfied until lunch. Dried apricots bring sweetness to the mix and bonus— the recipe can be made when apricot season is long gone.
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.
Everyone loves cheesecake! This recipe is for a savory cheesecake with crispy and flaky phyllo crust. Think of it as a cheeseball almost. Serve this appetizer alongside crackers, bread, or vegetables for your next get together.
This easy cookie doesn’t require room temperature ingredients, so they can be made in a flash. Combine sweetened coconut with an egg white and Traina® Home Grown fruitons® Summer Blend for a easy breezy treat.
Add an extra boost of flavor to your homemade hummus by adding Traina® Home Grown fruitons® Seasoned Sun Dried Tomatoes and fresh oregano. Serve this dip with pita chips or fresh cut carrot and celery sticks.
Impress your guest with these mini hand pies filled with Traina® Home Grown fruitons® Julienned Apricot filling. They come together in a pinch with the help of refrigerated pie crust.
Easy Greek yogurt bark will keep you cool this summer and satisfy your sweet tooth. The recipe used Traina® Home Grown Summer Blend fruitons®, slivered almonds, and dark chocolate. It can be stored in the freezer for up to 3 months but I doubt it will last that long.
Frozen strawberry lemonade is really simple to whip up. Enjoy this refreshing drink poolside this summer.
By microwaving the zucchini before folding it into the batter, the muffins are more moist and tender.
Elote is a Mexican street food made from fresh sweet corn slathered in mayonnaise, Mexican crema, cheese and chili. This version removes the kernels from the ear to make it easier to eat.
Candied walnuts are easy to make with the help of a candy thermometer. Store them in an airtight container to maintain freshness.
If you are concerned about the ingredients in your favorite protein bars, try this recipe for homemade dried cherry and walnut protein bars. It is made with wholesome foods to bring you natural energy.
Pizza popcorn combines the flavors of pizza in the form of popcorn, a fun-to-eat snack. It is made by combining Traina® Home Grown Seasoned Sun Died Tomato fruitons® and butter.
