Mac and Cheese is a long-time favorite of millions of people. There’s something about this comfort food that not only brings us back to our childhood, but reminds us of how food can be simple and delicious. While I enjoy Mac and Cheese all year-round, Fall is one of my favorite times of year to enjoy this old-fashioned favorite. It can be eaten for lunch, dinner, at parties, and I’ll admit, I’ve had it for breakfast too! It’s sooo good! Get this flavorful recipe by reading more below:
Fresh Victor is small batched in the Sierra Foothills on Apple Hill, 5 miles north of Placerville off of Highway 50 on the way to Lake Tahoe. Locally produced in a preservative free facility, Fresh Victor does not add anything aside from the fresh ingredients that people appreciate when it comes to healthy epicurean living. Their all-natural elixirs are designed to be mixed with anything, your favorite spirits, wine, Champagne/sparkling wine or sparkling/still water for a low calorie mocktail.
Fresh Victor currently offers five first to category flavors: Mexican Lime & Agave, Three Citrus & Mint Leaf, Poblano Heat & Wild Lime, Cactus Pear & Pomegranate and Pineapple & Ginger Root. Their mixers are also perfect for marinades/ceviche or to pour over freshly cut fruit for a fruit salad. Thinking about creating a salad dressing or vinaigrette for your salad greens? You will find that all five Fresh Victor flavors are ideal for this as well.
This recipe is both extremely easy as well as delicious and created byFresh Victor co-founder, Tim Brown!
After being diagnosed with an autoimmune disease, the founder of Califlour Foods decided it was time to change her eating habits…a feat easier said than done as “healthy” isn’t always associated with the word “tasty.” But alas, there has been success with the incredibly healthy and equally delicious Cauliflower Pizza Crust!
With school back in session and people always on-the-go, time is of the essence. If we could all have an extra hour in our day, I’m sure a lot of us would spend it making yummy breakfasts or lunches for ourselves. That options sounds better than spending a pretty penny buying out lunch or eating a cold sandwich that we quickly threw together in the 5 minutes before stepping out of the house.
So whether you’re a student, professional, or someone who just wants to eat good food, here is an easy and quick recipe you can make for Avocado “Toast” Pizza.
When you think of ramen, do you flash back to your college years, standing by your dorm room’s microwave readying yourself for the taste of cardboard noodles? Lucky for all of us today, that type of ramen is becoming a thing of the past.
Why should the ramen in a store taste different from the ramen in a ramen bar? That’s the question Mike’s Mighty Good Craft Ramen asked themselves when starting their business in 2014. Their ramen is craft ramen for a new generation – insanely rich broth, organic ramen noodles, and simple, authentic ingredients. The “Good” in their name goes beyond the fantastic flavor of their craft ramen. They’re all about organic ramen noodles that are free of pesticides and other harmful chemicals. They’re also all about humane animal standards, non-GMO sourcing, no palm oil, using paper cups from certified sustainably-managed forests, and making their product right here in the California!
If you didn’t know already, Hatch Chiles add a super unique flavor to just about every recipe. From savory to sweet, they kick things up a delicious notch!
Steak sandwiches are incredibly tasty and adding Hatch Chiles makes them unbelievably good. The best part? This recipe, from Melissa’s Hatch Chile Cookbook, is actually pretty easy to make. Red meat is something you should only have sporadically, so this is a great weekend lunch to make for yourself, your family, or friends as a hearty treat.
Did you know Hatch Chiles make for a great dessert? Yes, really! They spice up any recipe, whether savory or sweet. This recipe calls for only 5 ingredients and you make them ahead to have as as snack for school, work, or whenever you’re in the mood for good food.
Roasted Hatch Chiles + Grilled Cheese = WINNING COMBINATION!
Both Hatch Chile season and school has started and while the kids may not be too happy with the latter, they may enjoy it a little more knowing they could have a Classic Grilled Cheese Sandwich with Hatch Chiles for lunch. After making these cheesy delights, you might end up buying Hatch Chiles by the box just so you could enjoy Hatch Chile Grilled Cheeses all year-round.
Now that Hatch Chile season has started, we’re excited to share more recipes from Melissa’s Hatch Chile Cookbook. We can’t get enough of these amazing chiles and we hope you enjoy them. Don’t forget, the season for Hatch Chiles isn’t a long one so you’ll want to stock up so you can enjoy these bad boys all year round.
It’s Hatch Chile season! We love this time of year because we get to indulge in these uniquely delicious chiles, grown in Hatch Valley, New Mexico. They add a fantastic kick to any recipe and here is a great one you can have for breakfast from Melissa’s Hatch Chile Cookbook.
Tia Lupita’s Hot Sauce is made by a local Bay Area company. Tia Lupita is a small-batch hot sauce, handcrafted with produce sourced from local growers using Tia’s generations-old family recipe. Tia Lupita balances deep, rich flavors of ripe chili peppers with toasted spices and the brightness of organic distilled vinegar to produce a wonderfully complex, well-rounded sauce. It’s natural, non-GMO, gluten-free and there’s no added sugar.
Prepare to fall in love with this delicious, original, and authentic hot sauce that is full of heart, warmth, and nostalgia packs just the right amount heat. Add a kick of flavor to your sandwiches, soups, and tacos! Since it’s #TacoTuesday, we’re sharing a super easy recipe for vegan tacos featuring this delicious hot sauce.