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.
It’s a Hoppy Easter with these marshmallow cotton tails. What’s better than a tasty and adorable treat?
Food Club® Pretzels
Food Club® White Chocolate Chips
Pink Food Coloring
Start by grabbing a baking sheet and lining it with wax/parchment paper. Layout desired amounts of pretzels and place marshmallows on top.
Broil for 2-3 minutes or until marshmallows are cooked to your liking. Set aside.
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.
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.
Take a piece of the large marshmallow and make into a small ball for the tail (you could also use mini marshmallows for this).
Plate your cottontails and enjoy your adorable treat!
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.
We are pretty sure February has some of the best fruits and vegetables in season! We have tips for picking out the best produce from the store and then some fun ways to use them.
Honeycrisp, Pink Lady, Gala, Fuji, Granny Smith, Golden Delicious…just to name a few, we love apples of all kinds. When picking your apples from the store notice the fragrance, ready to eat apples often have a yummy aroma. Sliced apples and peanut butter are a perfect go-to snack. If you want a fun apple-flavored sauce, try this Slower Cooker Apple Butter.
Cauliflower has been getting a lot of attention lately because it is so easy to use as a substitute. Think cauliflower pizza crust, cauliflower tator (but not tator…) tots, cauliflower rice, and so on. Cauliflower in a salad with some bacon, cheese, and creamy dressing is a wonderful option. However you choose to use your cauliflower, you want to make sure you are buying the freshest option. Look for a cauliflower with even colored florets and bright, fresh-looking leaves that feels heavy.
Everyone has their favorite between red and green grapes, but whether you’re a red grape team or a green grape team it is hard to turn down nice big, firm, and plump grapes. When you are buying your grapes make sure the fruit has a nice color (either yellow-green or mostly red). Sometimes you will notice a white, waxy coating on grapes; this is called bloom. Bloom is safe to eat, it forms to help grapes with moisture loss, however, it is always a good idea to rinse any produce before eating. Grape salad is always a favorite – mix together some sour cream, cream cheese with some brown sugar and grapes, and any other add-ins.
While pears are loved for their amazing flavor and juicy texture, sometimes knowing how to choose them at the store can be a deterrent to buying them. When purchasing a pear to enjoy immediately you want to buy one that is a little soft near the stem. If you plan to wait a few days, buy a pear that is firm. You can speed up the ripening process of pears by placing them in a brown bag with an apple or banana, or you can simply wait a few days and let it ripe on the counter. While fresh pears are delicious on their own, you can substitute pears in an apple cobbler or add some to a butternut soup for a fun variation.
Tangerines are the perfect little package of goodness! You want to choose firm to semi-soft ones that are heavy and have a beautiful orange color. Store them in the fridge in order to keep them fresher for longer. A warm tangerine cake with a yummy glaze will become a family favorite. Tangerines are also fun to add to a chicken stir fry to give it a fresh, citrus flavor.
Here’s to the cheese bread recipe of your dreams. Pull apart this heavenly recipe and you’ll see things moving in slow motion. Easy to make, easy to love, and easy to share!
1 large loaf of bread (unsliced)
1/2 cup butter
2 cloves of garlic (minced)
1 tbsp fresh oregano
1 tbsp fresh thyme
1 tbsp fresh parsley
2 cups mozzarella (shredded)
1/4 cup parmesan (grated)
Optional chili flakes for spice
To start, preheat your oven to 350 degrees.
Get a baking sheet and prep it with lined baking paper (parchment, aluminum foil, etc.)
Place your loaf of bread onto the pan or cutting board. Start by cutting a diagonal pattern with a serrated knife into the bread. Be sure to make your cuts all the way to the bottom, but without cutting through the base.
In a bowl, mix together butter, thyme, parsley, and oregano.
Using your fingers (or utensil), hold open the sliced sections of your bread and pour butter mixture liberally. The more butter, the better. Add chilli flakes here as well if desired.
Next comes the cheese. Start by stuffing placing the mozzarella into the bread cracks.
Cover your loaf with foil, and bake for about 10 minutes, or until the cheese is melted. The foil will prevent your cheese from burning.
Once melted, remove the foil and sprinkle your parmesan cheese over the loaf.
Place loaf back in the oven for another 5 minutes, or until melted and golden brown.
Once cooked, add more fresh parsley for garnish and flavoring.