Enchiladas are a great weeknight dinner. They come together quickly and are so tasty that the whole family will enjoy them. And while pre-made, store-bought enchilada sauces are great in a pinch, homemade enchilada sauce is easy to make and will level up your entire meal.
Warm weather is here, with summer right around the corner, and we have the perfect summer salad! This light, fresh take on a traditional slaw uses crunchy iceberg lettuce instead of cabbage. Don’t want to include the bacon or seeds? Just skip them, or replace with your favorite salad topping! This salad makes a great addition to a barbecue menu all summer long with it’s short prep time. Get ready to try your new summer salad staple!
Pesto is a widely loved sauce originating in the 1800s in Liguria, a northern Italian region. Originally, pesto was blended by pounding the basil leaves and other ingredients in a marble bowl. Today, blenders make pesto much faster and easier to make at home!
Love avocado toast? Get ready to take your toast to the next level. Avocado toast simply made with fresh bread and ripe avocados is tasty, however, the toppings are endless. This recipe combines creamy avocado mashed with a sprinkle of red pepper, salt, pepper, and lemon zest topped with a handful of arugula and drizzle with olive oil. We used seeded sourdough bread fromBackhaus, a local San Mateo bakery, that hasoutrageously good bread! A fresh loaf of your favorite bread will work wonderfully too. Get ready to enjoy this delicious and healthy meal!
Need an idea on how to use your fennel this week? This roasted fennel veggie dish will quickly become one of your favorites! This recipe is delicious and simple. All you need is a bulb of fennel, red cherry tomatoes, a bell pepper, onion, and garlic.
Look no further - we’ve got the perfect side dish to your next barbecue dinner right here! This Mexican style street corn, also known as Elote, is often served on a stick or using the husk as a handle so you can take it to-go! It’s full of delicious, refreshing flavors - chili powder, cilantro, cotija cheese, lime, and butter. We can’t decide what’s best!
This gorgeous salad is full of big, bold flavors and lots of texture! Peppery radishes and refreshing cucumber combine with crunchy, toasted flatbread and fresh herbs in a vibrant lemon dressing. Tangy, salty feta cheese unites the flavors perfectly.
On a hot day (or after a spicy meal), a cold creamy mango smoothie makes a nice treat! You can find at least one kind of mango variety in season at just about any point in the year, but you’ll see the majority of these in your boxes during the late winter to early summer months!
Stone fruit season is here and nothing beats biting into a juicy, sun-ripened peach on a warm day. Stone fruits, also called drupes, get their name from the pit or stone found in the center of the fleshy fruit. This stone is a large seed, and stone fruit can be clingstone or freestone depending on how hard or easy it is to pull the flesh away from the seed.
It's time to try out this quick black bean and quinoa salad for a mid-week meal. The variation of the ingredients is endless - see below for Mediterranean and other takes on this delicious base recipe. You can even enjoy this recipe warm or cold.
This risotto recipe is creamy, filling, and showcases some of Spring’s most delicious fresh vegetables, including asparagus, peas, and leeks. The added step of enhancing the broth with some of the unused parts of the vegetables and herbs gives the rice a rich, complex background flavor. The final addition of the gremolata results in a bright, burst of flavor.