Recipes
Four Cheese Stuffed Shells
20 min
Introducing our mouthwatering recipe for Four Cheese Stuffed Shells, a delightful meal that's vegetarian, less messy than lasagna, and boasting familiar flavors with a fun presentation! These jumbo pasta shells are filled with a delightful blend of ricotta, Asiago, and Parmesan cheeses, combined with sautéed baby bella mushrooms infused with Italian Sausage Mix. Baked to perfection in a bed of tomato basil sauce, topped with gooey mozzarella, and garnished with fresh parsley, these shells are truly drool-worthy. Enjoy the hint of fennel and heat from the Italian Sausage Mix, perfectly complementing the mushrooms. And of course, serving some Fontina Cheesy Garlic Bread on the side is a must! Plus, leftovers are just as delicious! Get ready for a truly satisfying meal.
Learn more
Easy El Greco Spaghetti
5 min
This is a gloriously simple pasta dish that's a true testament to the fact that delicious meals need not be complicated or time-consuming. It's a dish that's sure to transport you straight to the heart of the Mediterranean, with its simple yet sublime flavors. To begin with, we start by coating our pasta with a luscious layer of oil, which serves as the perfect canvas for our Mediterranean-inspired ingredients. We add some plump cherry tomatoes to the mix, and then we turn to our secret weapon – the El Greco spice blend. It's a fusion of earthy Turkish Oregano, citrusy Sumac, and floral Basil, just to name a few of its star players. It's this blend that brings the taste of the Mediterranean to your plate, infusing our pasta dish with a subtle yet complex herbiness that will have you begging for more, and makes this meal an absolute crowd-pleaser.Add a little grated parmesan to complete the meal, and add your favorite protein if you'd prefer a meatier dish.
Learn more
Taste of Portugal Olive Oil Dip
5 min
Looking for a quick appetizer or light snack? There isn't anything easier than a two-ingredient dip using A Taste of Portugal and good olive oil. This dip has everything you want in a dip—layers of smoky, fruity, tangy, herbal, and salty flavors will have you eagerly going back for more. The tang from the red wine vinegar powder in this blend balances out the luscious olive oil, so it doesn't feel too heavy, and the dip makes a great base for garnishes, such as grape tomatoes, Marcona almonds, and an assortment of olives. Any left over mixture can be used to toss with pasta or for marinating chicken.
Learn more
Chicken Nigella Caesar Pasta Salad
Our Nigella Caesar makes chicken breast juicy and brown nicely. It's also a delicious sprinkle and makes such an easy homemade dressing, only needing water and oil. This dressing is awesome to have on hand, not just for a twist on a traditional Caesar salad, but also as a marinade and sauce. In this recipe, it gets used both ways — to marinate our chicken and to coat the pasta salad. We used some summer staples like fresh tomatoes, cucumber and arugula to bring it all together. We also dabbled with some lentil gluten-free pasta for some extra protein, but feel free to use your own favorite pasta. Enjoy this salad warm or as cold leftovers, if you have any!
Learn more
Beet Pappardelle with Herbes de Provence
Use your extra hour of daylight savings time to make pasta from scratch! It is a labor of love, and what's not to love about hand made pappardelle. These wide, fat noodles are not fussy. Just fold the pasta sheets like an accordion and slice off the strips. For a little extra love, we've added beet powder to the pasta dough for delightful color and a hint of earthy sweetness. This vibrant powder is so user friendly compared to fresh beets! You can get the delightful color and flavor without the beet-bloodbath that comes from the fresh vegetable, and without the extra water in the pasta dough, it is less finicky. To further embrace spring flavors, we tossed the noodles in a light sauce with Herbes de Provence. The taste of garden herbs like tarragon and thyme, pair perfectly with caramelized fennel and garlic for an aromatic sauce. Garnish your mound of pasta with some crumbly sheep's milk cheese for some tang that compliments the earthy beet noodles and bright spring flavors.
Learn more
Tailgater's Mac & Cheese
Whether you're tailgating at Arrowhead or watching from home, you'll enjoy this deluxe mac & cheese. As a native of KC transplanted in Seattle, I know which local flavors score and it just felt lucky to combine them to ensure a win in the Big Game. Enter Tailgater's Mac & Cheese! Burger's Ham studs the crunchy potato chip topping and Beecher's Cheeses are loaded in the sauce and on top. This dish is a flavor powerhouse seasoned with our own KC Tailgater's BBQ Rub. How can we lose? Go Chiefs!
Learn more
Ranch Tuna Casserole
The only thing better than a warm tuna casserole is a warm RANCH tuna casserole. Flavor this nostalgic casserole with our house-made Ranch Seasoning and enjoy comfort food at is best. Easy to make on the stovetop with pantry staples and popped into the oven for a quick crisp on the topping, this is a hearty weeknight meal that comes together quickly. It will become a family favorite! As a mid-westerner, I was raised on Ranch and love the familiar flavors of garlic, dill and thyme that infuse every bite but you can mix it up with other seasonings and vegetables. Any way you choose to go, this is a perfectly saucy noodle dish that requires no fuss.
Learn more
Rooster Ramen with Black Garlic
We've come a long way from the dorm room hot plate and elevated a pack of instant ramen to new heights with our deliciously unique blends like Rooster Spice and Bulgogi Spice. It includes something to satisfy every flavor craving, and you can mix and match the flavors to make your own bowl just the way you like it. We pulled out all the stops, and all the garnishes, to make this bowl, but you can also use the seasonings individually to season any protein or broth.
Learn more
Juniper Pelmeni
What are Pelmeni? These little morsels are Russian dumplings, typically filled with simple ingredients and formed into a tortellini-like shape. Combinations of meat are the most common fillings, with mushrooms, cabbage, tomato and horseradish sometimes making an appearance. Pelmeni are typically shaped by hand, but we thought the twelve dollar pelmeni mold we bought was well worth the price. We opted for a pork and bison filling for these pelmeni, which we seasoned with Juniper for an intriguing counterpoint to the rich, savory flavors of the meat. Juniper is piney, sweet and fragrant - everything you want this time of year. We garnished our pelmenis with caramelized sweet onions, sour cream and fresh dill to complete the dish.
Learn more
