These Jumbo Brisket Meatballs are inspired by the Italian meatballs called polpette and the traditional uncooked tomato sauce called “passata.” Brisket Meatballs are so tender and flavorful, and get a quick simmer in San Marzano Tomato Sauce with a wonderful aromatic flavor of smoked chili flakes, orange peel strips and marjoram leaves.
This simple, thick and ridiculously creamy pumpkin pasta sauce is a deliciously comforting Fall recipe. This is the most straightforward pumpkin pasta sauce recipe that you will ever make. This rich pasta sauce flavored with shallots and garlic sautéed in black sage honey brown butter lusciously coats the traditional Tuscany spaghetti Pici pasta. Then we add mascarpone cheese, pumpkin puree, and top with crispy Oyster mushrooms or crumble pancetta, and at the end, season with smoked paprika sea salt. This is a perfect quick Fall weeknight dinner.
Roasted Pumpkin Bisque is a thick vegetarian soup made by roasting real pumpkin along with Greek Woodland Honey with Sage, Eleon Greek EVOO, and Ras el Hanout for an added warm Moroccan flavor. Cooked with apple juice and vegetable stock, this Fall soup recipe is perfect for Thanksgiving dinner. Gluten-free, dairy-free, and paleo friendly.
Artichoke Pesto Pasta Salad with Green Bean and Potato is a delicious summer recipe with a lemony tang, rich artichoke & Asiago taste, and creamy texture. This cold pasta salad is great as a side dish with a summer barbecue, or even just by itself for lunch.
Summer Antipasto Salad in a Jar, with five variations, for an assortment of meal prep ideas to take to work for lunch every day of the week, or for easy weeknight dinners. Easy 1-2-3 antipasto recipe loaded with provolone, hard salami, olives, roasted red pepper, artichokes, and capers with Italian vinaigrette. This salad recipe is the perfect candidate for barbecues, potlucks, and patio parties.
Take your salads to the next level with this Grilled Corn Zucchini Orzo Salad with a creamy, garlic mayonnaise salad dressing, a perfect buttery seared scallop, and topped with a tangy goat cheese and fresh cilantro micro greens.
Veggie Quesadillas are packed with Mexican southwest flavors. These vegetarian quesadillas are stuffed with seasoned skillet-charred corn & zucchini, black beans and Monterrey jack cheese. Then top with scallions, cilantro, and Cherry Tomato-Avocado Salsa, or any of your favorite Mexican garnishes.
Juicy and tender grilled Skirt Steak Tacos, also known as carne asada tacos, is the best taco recipe ever. Topped with avocado, cilantro, queso fresco, & sour cream, the skirt steak is marinated in jalapeño, lime, cilantro, garlic, cumin, salt & pepper, and olive oil. Perfect for Cinco de Mayo, Taco Tuesdays, or any day of the year.
Yellow Pea Shoot Salad is a healthy and flavorful recipe with a crunchy, peppery beginning and a slightly earthy, nutty finish. You’ll love this salad as an appetizer or full dinner salad, and it’s as easy as 1-2-3 to prepare. Every ingredient is the star and they complement each other completely. Champagne Mustard Vinaigrette connects all the flavors together.
Classic Nicoise Salad or Salade Niçoise is originally from the south of France. This bright and delicious salad is made with fresh Micro Rainbow Mix microgreens, potatoes, green beans, cherry tomatoes, olives, hard-boiled eggs and tuna. For a hint of spiciness, drizzled over the top is a with a vinaigrette made with Mild Cayenne Dijon Mustard from Brown Dog Fancy Condiments.