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.
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.
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.
Angela Sanders Looney and her mother Darin Sanders make a mean Thai Chicken Coconut Curry. It’s a dish that Angela remembers her mother preparing regularly.
Busy week ahead? This roast chicken and vegetable dish takes very little preparation, everything is cooked in one pan and it will feed a family of four. This recipe calls for onions and carrots, but you can use whatever vegetables you have on hand. Many thanks to my friend Dora Jane Flesher for sharing it with me.
You might think it’s impossible to make a flavorful meatless meatloaf, but this version will change your mind. Mushrooms, roasted bell peppers, toasted walnuts and herbs take this traditional comfort food to the next level. Adapted from Cooking Light’s Vegetable “Meat” Loaf.