Beef Tamale Pie
If you love the way this looks, you’ll be bowled over by how easy it is to make. When I first saw the prototype for this recipe, I was immediately attracted to the way it looked. Rings of Jalapeno peppers sink into its crispy corn…
If you love the way this looks, you’ll be bowled over by how easy it is to make. When I first saw the prototype for this recipe, I was immediately attracted to the way it looked. Rings of Jalapeno peppers sink into its crispy corn…
Packing plenty of heat, Truff Hot Sauce makes one terrific bowl of wings. When we received three Truff Hot Sauces for Christmas, we were impressed. The gift of our friends Monique and Curtis, we knew it would be special. Especially since what separates Truff from…
The allure of the Sheet Pan Dinner is on full display here. The convenience factor isn’t the only thing this cooking technique has going for it. Food actually tastes better when you use a sheet pan. Flavor intensifies because you are using three cooking techniques:…
On Chewing The Fat, the recipes really do come from everywhere. However in this case, it came from closer to home–our own kitchen. I had an intense desire for a Pork Chop and not one of those boneless half inch deals swathed in plastic wrap. …
In the pantheon of amazingly quick and easy things to cook, there is the salmon filet. This lovely rosy fish cooks in all of 6 minutes depending on how pink you like it. And 6 ounces is a gracious serving. We can have the discussion…
No American producer of Goat Cheese is more responsible for its ever- increasing popularity than California’s Laura Chenel’s. Starting in the 1970s, Chenel’s became America’s first commercial producer of this extraordinarily healthful cheese. Everything from its calorie count – 30 to 40{7764cd352edcf19b608e75b52a560f8f0623df8defec59f0ed185161f2ba1413} lower than cow’s milk…
Did you know it was National Nutrition Month? Neither did I. But as I was putting together this recipe, which is my own invention borrowed from several sources, one of my fellow recipe writers informed me. In a holdover from Michelle Obama’s time in the…
I posted this recipe last week and the response was terrific, particularly on www.sbhonline.com which is website completely given over to our favorite island. When I did so, one of the most prolific contributors to the blog, AndyNap added something terrific to…
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.