Category: Entree

Coconut Rice & Shrimp

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!

Spicy Thai Peanut Rice

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.

Deviled Egg Salad

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.

Made in the Nightshades: Ratatouille

RatatouilleWhen 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.

 

Serves: 4

Corned Beef and Cabbage Slaw Sliders

Corned Beef Sliders with Cabbage Slaw

St. Patrick’s Day is a day to celebrate by indulging in hearty food and drink with friends! One of my favorite Irish-American dishes is corned beef and cabbage. The traditional Irish version of corned beef called for bacon, but Irish-American immigrants in the late 19th century found beef to be less expensive than pork, so they swapped it out to create this hearty, salty delicious dish, which can easily be converted into a slider to make sharing easy! Make it a few days ahead, and serve it up on March 17 to celebrate this festive Irish holiday.