2 (16-ounce) bags Food Club California Blend Vegetables, thawed
5 tablespoons butter, divided
3 tablespoons flour
3 cups milk
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon Dijon mustard
1 1/2 cups Food Club Shredded Cheddar Cheese
1/3 cup grated Parmesan cheese
1 (6-ounce) box Food Club Cornbread Stuffing Mix
1/4 cup chopped fresh parsley
Preheat oven to 375°F and coat a baking dish with nonstick cooking spray. Pat thawed vegetables dry with paper towels and set aside.
In a large pot over medium heat melt 3 tablespoons butter. Add flour and whisk until completely incorporated. Cook, stirring frequently, for 1 minute.
Add milk, whisking constantly, and bring to a boil. Add salt, pepper, mustard, cheddar and parmesan cheeses. Mix until combined and remove from heat. Fold in vegetables until thoroughly combined. Transfer to prepared baking dish.
In a medium bowl, melt butter in the microwave. Add cornbread stuffing and toss to combine. Sprinkle mixture evenly over vegetable gratin and bake for 30 minutes, or until the center is hot and the top is golden-brown. Garnish with chopped parsley.
Preheat oven to 350°F. Remove mushroom stems and use a spoon to scoop out dark mushroom gills, being careful not to break mushroom caps. Place mushrooms cup-side-up on a rimmed baking sheet and set aside
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add bread crumbs and cook, stirring frequently until golden brown, about 10 minutes. Transfer to a bowl to cool and wipe out skillet. Add remaining olive oil and onion, red pepper, green pepper, salt, and Italian seasoning. Cook until vegetables have softened, about 7 minutes. Transfer mixture to a large bowl and let cool 5 minutes. Add mozzarella cheese, ham, and parsley. Stir to combine.
Generously stuff each mushroom with filling mixture. Top with bread crumbs and bake for 25 minutes, or until mushrooms are tender. Garnish with fresh parsley.
Even if your brackets are already busted… you can never lose with this delicious Spicy Roasted Garlic Dip.
2 bulbs garlic
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon lemon juice
1/4 teaspoon cayenne pepper
1 tablespoon minced chives
Preheat oven to 400°F. Slice top 1/2-inch off each garlic bulb. Place bulbs cut-side-up on aluminum foil. Drizzle with olive oil and season with salt. Crimp foil to seal and bake for 30-40 minutes, or until garlic is soft and golden-brown. Let cool completely.
Combine mayonnaise, sour cream, lemon juice, and cayenne pepper in a food processor. Squeeze roasted garlic cloves into mixture and process until smooth. Season, to taste, with more salt or cayenne pepper.
Garnish with chives and serve room temperature or chilled.
3 tablespoons Food Club Sweet Cream Butter, Unsalted
3 tablespoons Food Club All-Purpose Flour
3 cups Food Club Whole Milk
1 (15-ounce) can Food Club 100% Pure Pumpkin puree
1/4 cup grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 (24-ounce) bag Food Club Frozen Mixed Vegetables
● 1 (32-ounce) bag Food Club Frozen Tater Tots
1.Preheat oven to 375°F. Coat 8 ramekins with cooking spray. In a large bowl mix together hash browns, cheddar cheese and beaten egg until thoroughly combined. Press 1/2 cup of hash brown mixture into each ramekin to create a crust. Bake in preheated oven for 15 minutes or until light golden brown.
2. While crusts bake melt butter over medium heat in a large skillet. Whisk in flour and cook, stirring frequently, for 2 minutes. Gradually whisk in milk until smooth. Bring to a boil then reduce heat to low. Stir in pumpkin puree, Parmesan cheese, salt and pepper until combined. Add mixed vegetables and simmer for 2 minutes. 3. Divide mixture evenly between ramekins and top with frozen tater tots. 4. Bake for 15-20 minutes, or until bubbling and golden-brown on top.
Elevate your classic tuna Sandwich easily for a twist on a lunch favorite. Find our recommended additions below.
2 slices of your favorite bread
1 can Food Club Tuna
1/4 cup Food Club Mayonnaise
1 tbs. Lemon Juice
Salt & Pepper to taste
Handful of sprouts
Freshly cut tomato
Start toasting 2 slices of bread in the toaster or in a pan. In a medium bowl, mix tuna, mayo, lemon juice and salt and pepper. Once your toast has finished, layer tomato, tuna mixture and sprouts on top for the ultimate tuna sandwich.
These potato packets make a great meal or side dish that you can customize for any pallet. Heat them up in the BBQ or oven and top with your favorite toppings.
1 russet potato
Salt and pepper to taste
1 tsp. olive oil
1 square foot aluminum foil
Toppings may include cheese, buffalo sauce, sour cream, bbq sauce, chives, chili and more!
Heat your oven to 375 degrees or preheat your grill. Wash and dry the potatoes and slice evenly- about 1/2 inch.
Spread out your aluminum foil and lightly grease it. Add your potatoes, drizzle lightly with olive oil, and salt and pepper to taste. Wrap your potatoes and give them a good shake so that everything is well coated.
Bake in the oven for about 45 minutes. Once they are done, they should be tender. Top with your favorite topping and enjoy!
Making puffy paint is a simple way to do arts and crafts with the whole family. Using ingredients from your pantry, make any assortment of colors and start painting the day away!
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
Assorted food coloring
Add flour, baking soda and salt into a bowl. Add 1 tsp. of water at a time until you get a thin paste. Split mixture into bowls and dye each bowl with whatever color you please. Load into squeeze bottles, paint bottles, or brushes.