Waffles with Raspberry Rhubarb Marmalade is a surprising solution to what to serve for a fun spring breakfast. Everyone knows rhubarb goes with strawberry, but we turned the tables and put raspberry in to create a unique marmalade that will give you a sweet touch at breakfast.
It's National Grilled Cheese Day! Not your mama’s grilled cheese sandwich! This comfort food classic redo features the contemporary flavor appeal of white Cheddar cheese and rich roasted red peppers in a simple quick-to-fix grilled cheese sandwich recipe loaded with flavor.
Power up your lunch with the on-trend appeal of a healthy salad bowl loaded with nutritious veggies and plant-based protein. Our composed power bowl includes protein-rich quinoa, fresh salad greens, marinated chick peas, avocado, crisp spring veggies and hummus dip finished with a drizzle of olive oil and fresh squeezed lemon. We sprinkled roasted pepitas (pumpkin seeds) and blueberries over our salad for extra flavor and nutrition.
The leafy green tops of carrots are nothing to be afraid of, they are earthy in flavor and taste surprisingly similar to carrots! We blended our leafy tops with garlic, Parmesan, toasted almonds, honey and red wine vinegar for this delicate carrot top pesto.
This recipe could serve 4 as a main vegetarian dish, or 8 as a side dish paired with grilled shrimp, chicken or fish.
Roasting brings out the natural sweetness of fresh carrots and beets in this delicious vegetable salad. A simple lemon vinaigrette dressing balances the rich sweet caramelized flavor with the perfect tangy flavor note. Serve salad at room temperature or chilled topped with fresh crumbled feta cheese.