Brown Sugar Tart
It may not be the best time in our lives…but it’s still a great time to bake. We’ve noticed there’s more baking going on than usual. And why not? We not only have the time while we self-quarantine, we also have the need to lift…
It may not be the best time in our lives…but it’s still a great time to bake. We’ve noticed there’s more baking going on than usual. And why not? We not only have the time while we self-quarantine, we also have the need to lift…
As some of our readers know, I am a Contributor to Travel-Wise.com. A lot of my travels end up on this wonderful resource which I highly recommend your visiting: www.Travel-Wise.com. It’s headquartered in Canada although its audience is bigger in the U.S. and the U.K.…
My native province of Quebec has long been known for its gastronomy which was prized by Canadians if for no other reason than the food in the neighboring provinces was so… pedestrian, to put it kindly. Chock that up to having the French do the…
Gail Simmons is such a glamorous presence on “Top Chef” that it’s easy to forget she’s first and foremost a great cook. She’s also a fellow Canadian so I took a great deal of heat from Andrew for not knowing what a Bumbleberry was. I’d…
A Fusion between Indian-inflected Spices and Great Canadian Beef This was one of the first posts I published back in 2010 when I started to blog. Because my readership was nowhere near what it is now, I should not have…
As most of my readers know, I am Canadian by birth and mighty proud of it. I am also mighty proud that Canada racked up a total of 10 Gold Medals at the Sochi Olympics. This…
Jennifer May’s Photo of the Dish My rendition of the dish There was a time when everyone who visited the south of France came back and immediately went straight to their oven to prepare something called “Seven Hour Gigot of Lamb”. It was one…
It’s National Ranch Dressing Day
And it’s time to do over the Ranch!
The number one choice in Salad Dressing in the USA is, of course, Ranch! It’s the one that’s so versatile, it finds its way onto everything from baked potatoes – a personal favorite of ours—to pizza! And who hasn’t coaxed a child to eat all manner of good-for-you vegetables dipped into its luscious creamy-onion-y goodness. But hark! There’s a new Ranch in town and it’s better than ever!
Field + Farmer’s Ranch Dressing has arrived. And it’s a step way above ordinary Ranch! Little did we know that the Ranch we’ve been buying is loaded with additives, gums, preservatives and oh-no! sugar! Field + Farmer wouldn’t dare do that! It’s 100 percent plant-based, Non-dairy, non-GMO, Gluten-free, allergen-free and zero percent sugar! And need we tell you how great it tastes!
The story begins in an indoor urban farm. Called Farmed Here, it grew greens and herbs for the Chicago area. An early local food leader, Farmed Here started using leftover basil to make salad dressing and as a way to reduce waste. That dressing was a huge hit and Farmed Here shifted focus from growing to creating fresh, clean-label, plant-based products. Three years ago they changed their name to Field + Farmer.
So next time you want to coax a lot more flavor out of everything from arugula to zucchini, do it with Field + Farmer. It’s MRSP is 6.99 and it’s worth every dime. Go to https://fieldandfarmer.co/pages/where-to-buy and find out where to find it near you.