Recipes

Potato and Chard Quiche

Ah, quiche! The perfect mix of breakfast and lunch with a savory egg filling and veggie mix-ins. This recipe is a great bridge to spring with early season leeks and chard, but the potatoes will keep you satisfied and full. Make this ahead of time to enjoy hearty breakfasts all week long or serve with

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Natural Dyed Eggs

Jump into spring with a seasonal project that’s great for the whole family! Marvel over the way boiled red cabbage turns an egg blue and yellow onion skins make a vibrant orange. It’s science and creativity all in one! The longer the eggs sit in their solutions, the more pronounced their color becomes. Try drawing

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Oatmeal Bake

We love the versatility this Oatmeal Bake offers! Make it for the family brunch one weekend or portion it out for an easily reheated breakfast throughout the week. Serve it with your favorite yogurt dolloped on top, a splash of cream or with a fruit compote to jazz it up however you like best! Think

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Mulligan Stew

Bring all the best ingredients together in one, steamy pot with this Mulligan Stew! Often thought of as a St. Paddy’s Day entrée, Mulligan Stew was meant for improvising, so throw whatever you’ve got in the pot with the brisket, potatoes and green beans. With such great foundational flavors coming from the garlic, bay leaves,

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Corned Beef and Cabbage

Corned beef is salt-cured brisket of beef.  The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. Sometimes, sugar and spices are also added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines. Corned beef was a popular meal throughout numerous wars, including World War I and World War II, during which fresh meat was

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French Onion and Mushroom Soup

Get out your best kitchen knife and start slicing onions because French Onion & Mushroom Soup is on the menu tonight! Indulge in savory, soup-y flavors that will warm you from the inside out with this delicious twist on a classic recipe. Chop, chop, chop those onions and get them nice and caramelized before adding

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