Category Archives: Lee & Dad’s

Culinary Tours® Miso Soup

Enjoy this simple and healthy Japanese Miso Soup with the ease of Culinary Tours® Miso Broth.

Ingredients

  • 1 Carton (32 oz.) Culinary Tours Miso Broth
  • 1 Cup baby spinach leaves
  • 1/2 cup carrot, shredded
  • 6 oz. extra-firm tofu, cut into 1/2 inch cubes

Directions

  1. In a medium saucepan, bring broth to boil over high heat. Reduce heat to medium-low, add carrots.
  2. Cook 2 to 3 minutes. Add spinach and tofu; continue cooking just until spinach is wilted and tofu is heated through, about 1 to 2 minutes. Serve immediately. Makes 4 servings.

Culinary Tours Mexican Breakfast Tacos

Make these full of flavor breakfast tacos inspired by Mexican cuisine and brought to you by Culinary Tours. For savings on products used in this recipe, click here.

Ingredients

  • 8 oz. fresh Mexican style chorizo sausage, casing removed
  • Four 6-inch flour tortillas
  • 6 large eggs
  • 1 cup white cheddar
  • Culinary Tours Street Taco Roasted Chipotle Sauce

Directions

  1. Heat a large nonstick skillet over medium-high heat. Add chorizo and saute until cooked through, breaking up with back of wooden spoon, about 5 minutes. Move the chorizo to one side of the pan.
  2. Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skilled on the opposite side of the chorizo and cook by slowly stirring the eggs over medium heat, stirring until the eggs are softly set, 1 to 2 minutes. Then incorporate eggs and chorizo together.
  3. Toast the tortillas in a small skillet over medium-high heat. Divide the cheese between the tortillas and warm until the cheese is melted. Transfer tortillas to plates (alternatively toast tortillas in the oven on a sheet-pan with cheese at 350 for 5 minutes). Put 1/2 cup of the eggs and chorizo mixture in each tortillas. Fold each tortillas in half and serve with Culinary Tours Street Taco Roasted Chipotle Sauce.

Culinary Tours Grilled Harissa Chicken Glaze

Ingredients

  • 4 boneless skinless chicken breast halves 
  • 2 tablespoons Culinary Tours Harissa Sauce, plus more for serving 
  • ¼ cup honey 
  • 1 teaspoon white vinegar 
  • 1 garlic clove minced 
  • Culinary Tours Tunisian Olive Oil 
  • ¼ cup Cilantro, optional  

Directions

  1. In a small saucepan add Culinary Tours Harissa Sauce, honey, vinegar and garlic. Bring to a boil over medium-high heat. Whisk until sauce thickens enough to coat the back of a spoon.
  2. Heat grill over medium-high heat. Brush chicken with Tunisian Olive Oil. Season with salt and pepper.
  3. Grill chicken for 5 minutes on the first side. Flip chicken and cook another 4 minutes or until cooked through, and brush cooked side with glaze. Flip and cook a few seconds on the glaze side.
  4. Brush chicken with remaining glaze and serve topped with optional cilantro. 
May Produce Guide

May Produce Guide

Gone are the days of winter citrus and other chilly-season produce, and on to the days of fresh greens and tropical fruits. The freshest produce in May may seem like a strange combination, but it’s the best time to blend the sweet and tart flavors of more tropical fruits with home-style items like snap peas and squash. Try your hand at combining these fresh-as-can-be produce items in your weekday meals.

Pineapple

Pineapple

True-to-fruit-form, dried, or juiced, pineapples are a great source for magnesium and potassium. According to a variety of research, pineapple contributes to fantastic hair and increased energy.

Mango

Mango

Mangoes are a great fruit to add to nearly any fish-based dish. The acidity brings out the buttery goodness inside. Mangoes also decrease obesity and heart disease. It’s a #winwin. Check out our mango sticky rice recipe.

Snap Pea

Snap Peas

Snap peas are an excellent source of fiber, not to mention they are free of gluten, cholesterol and fat. Add these delicious peas to a stir fry or salad for all of these added benefits.

Squash

Summer Squash

Full of magnesium and fiber, summer squash is a great addition to any meal. Whether it is simply steamed and salted or baked with cheese, it’s the perfect addition to any summer meal.

April Produce Guide

April Produce Guide

April showers bring extremely delicious and fresh produce items. For the most optimal and fresh produce of the month, shop our April produce guide. Throughout the month, we recommend eating fresh or cooking with strawberries, avocado, beets and carrots.

Strawberries

Perfectly sweet strawberries don’t even need a chocolate drizzle (however, we certainly don’t judge if you decide to do that with your fresh strawberries). Buy these perfect berries in bulk and make and freeze jam to use for the rest of the year, make a strawberry crisp, or simply eat them as is.

Avocado

The creamy avocado is the best alternative to butter you can find, especially when it’s in season. Try spreading on toast, making brownies, or tossing in an avocado salad for optimal enjoyment.

Beets

Beets- what more can we say? They are great canned, but even better fresh! You can enjoy these as hummus, in hummus, in a salad, or juiced (as well as hundreds of other amazing ways to enjoy beets). P.S. they make excellent natural dye for shirts and Easter eggs.

Carrots

Carrots are ideal for nearly every meal that includes a mirepoix as well as all on their own. Hold on to the last chill of the fading winter or

Mixed Vegetable Gratin

Prep time: 5 minutes Cook time: 40 minutes Total time: 45 minutes Serves: 10

Ingredients

  • 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

Method

  1. Preheat oven to 375°F and coat a baking dish with nonstick cooking spray. Pat thawed vegetables dry with paper towels and set aside.
  2. In a large pot over medium heat melt 3 tablespoons butter. Add flour and whisk until completely incorporated. Cook, stirring frequently, for 1 minute.
  3. 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.
  4. 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.

Ham-Stuffed Mushrooms

Prep time: 15 minutes Cook time: 45 minutes Total time: 60 minutes Serves: 16

Ingredients:

  • 16 large cremini mushrooms
  • 1 cup Food Club Panko Bread Crumbs
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, minced
  • 1 small red bell pepper, chopped
  • 1 small green bell pepper, chopped
  • 1/2 teaspoon kosher salt
  • 1 teaspoon Food Club Italian Seasoning
  • 1 cup Food Club Shredded Mozzarella Cheese
  • 1 cup cooked ham, chopped
  • 1/4 cup chopped parsley, plus more for garnish

Method:

  1. 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
  2. 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.
  3. 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.
Food Club Chocolate Chips Bag and Bowl of Pretzels with Marshmallow Bottoms that look like bunnies

Cotton Tails

Food Club Chocolate Chips Bag and Bowl of Pretzels with Marshmallow Bottoms that look like bunnies

It’s a Hoppy Easter with these marshmallow cotton tails. What’s better than a tasty and adorable treat?

Ingredients

  • Food Club® Pretzels
  • Marshmallows
  • Food Club® White Chocolate Chips
  • Pink Food Coloring

Method

  1. Start by grabbing a baking sheet and lining it with wax/parchment paper. Layout desired amounts of pretzels and place marshmallows on top.
  2. Broil for 2-3 minutes or until marshmallows are cooked to your liking. Set aside.
  3. Separate 1/4 of the white chocolate chips out. Put both portions into microwave-safe bowls and heat until melted. Color the smaller portion with pink food coloring. Add your melted chocolate into a plastic baggie. Cut the corner off for piping.
  4. Layout a separate piece of wax paper and pipe the shape of the bunny feet with the white chocolate. Let it dry and then follow with the pink colored chocolate to create the pads of the feet.
  5. Take a piece of the large marshmallow and make into a small ball for the tail (you could also use mini marshmallows for this).
  6. Plate your cottontails and enjoy your adorable treat!

Avocado Brownies

Sneak a little bit of healthy into a delicious chocolate treat! These avocado brownies are sure to be a hit dessert at any house.

Ingredients

  • 1 large avocado- peeled, pitted, and sliced
  • 2 Food Club eggs
  • 1/3 cup Food Club light brown sugar
  • 1/4 cup maple syrup
  • 3 tbs Food Club butter
  • 1 tsp vanilla extract
  • 1/2 cup cocoa powder
  • 1/2 cup almond flour
  • 1 tsp. baking soda
  • salt to taste

Instructions

  1. Preheat the oven to 350 degrees and grease an 8×8 pan.
  2. In a food processor, blend avocado, eggs, sugar, maple syrup, butter, and vanilla until completely smooth. Scrape down the sides and add flour, cocoa powder, baking soda, and salt. Again, blend until completely smooth.
  3. Transfer mixture into greased pan and bake for 30 minutes. Enjoy by themselves or with ice cream.
Naturally dyed Easter eggs

Naturally Dyed Easter Eggs

Naturally dyed Easter eggs

Naturally dye Eater eggs for an eggcelent science experiment. We have compiled our favorite dying agents below and quick instructions to give you the best colors around. If you don’t see your favorite color, try out any type of produce and let us know the result.

To get all of the colors below, simply bring water, chopped veggie, and vinegar to a boil, strain into a container and add hard-boiled eggs. Let sit in the refrigerator for 24 hours.

Beet

2 cups water
2 roughly chopped beets
2 tbs. white vinegar

Onion

2 cups water
2 onion skins
2 tbs. white vinegar

Turmeric

2 cups water
2 tbs. turmeric
2 tbs. white vinegar

Spinach

2 cups water
2 cups spinach
2 tbs. white vinegar

Purple Cabbage

2 cups water
2 cups purple cabbage
2 tbs. white vinegar