Fresh mushrooms can be a cook’s best friend because of that special touch they add to recipes without all the calories. One serving of about five medium-size mushrooms is only twenty calories and that’s with no fat, cholesterol, or sodium. They also make a great substitute for meat or a delicious accent when combined with it.
Selecting mushrooms for a dish is all about the stage of development of the mushroom itself. For instance, the little button mushrooms with the tight caps are great for salads because of their subtle flavor. Medium-size mushrooms are good for cooking because their flavor is a little more robust. The most flavorful taste is found in mature mushrooms that are fully open.
When you bring mushrooms home from the grocery store, they’ll probably be covered in cellophane. That’s really not the best way to keep them. It’s better to take them out and put them in a paper bag and store them in the refrigerator. This allows them to breathe and they will stay firmer longer. This goes for the pre-sliced mushrooms that are covered in plastic as well.
This pasta dish is what I refer to as a flexible meal. Combine it chicken and a salad for a full dinner, or if you are in a rush, it is a meal on its own.
Orzo is the pasta that I used in this recipe. It looks somewhat like rice and has a creamy texture when cooked, creating a dish that is somewhat like risotto.
When I’m in the mood for a satisfying, comforting meal, there are a few dishes I always fall back on, and risotto is one of them. This delicious and creamy dish, courtesy of Ralston Family Farms, pairs fresh vegetables with Jasmine White Rice, for a savory meal that you’ll want to make again and again.
Learn more about Ralston Family Farms and their selection of locally grown, non-GMO rice at ralstonfamilyfarms.com.
I’ve always been a fan of shrimp, and I love incorporating it into all kinds of different meals. Coconut and lime complement shrimp so well, and this dish is full of interesting flavors. I like to cook with Ralston Family Farms Jasmine Rice when I make this recipe to get that nice, fluffy texture.
Thanks to our friends at Ralston Family Farms for this recipe!
I am a big fan of Thai cuisine and all the interesting flavors and spices traditional found in Thai dishes. This recipe is full of flavor and it’s certainly a favorite of mine. For this dish I always use Ralston Family Farms Traditional White Rice to get that delicious light and flaky texture.
Have you ever tried rice grits? They have a different texture than regular corn grits, and they are just as good. Check out Chef Matt Bell’s recipe for BBQ Shrimp and Grits made with Ralston Family Farms Basmati brown rice.
Whipping up a frittata is so easy and makes the perfect meal for any time of the day.
This dish is great for preparing extra rice, pasta or potatoes. and it’s tasty, too!
When I make it, I love using Ralston Family Farms rice.
Watch a video of a similar dish being prepared.
I love coming up with delicious ways to use all the eggs we have on the farm. This red pepper frittata is great for breakfast, lunch, or dinner!
I just love eggs any way I can get them. If you’re looking for something to do with those dyed Easter Eggs, I have the perfect recipe for you. This egg salad can be served as an appetizer or as a sandwich for a main course.
The Little Dippers butternut squash variety is perfect when you're cooking for one. Simply roast and stuff with cheese and other spices. And enjoy!
When summer harvest is at its peak with tomatoes, eggplants, zucchini and peppers, ratatouille is your best friend. This easy, colorful dish is packed with vitamins and nutrients and also light and delicious. Add fresh herbs and garlic and a sprinkling of parmesan cheese and simmer until it’s time for dinner. Serve it alongside bread or use it to fill an omelet or crepes. The ratatouille could be made one day in advance, kept covered and chilled, and reheated before serving.