This tomato sausage penne was featured on Stanislaus Farm Bureau Foodies episode highlighting processing tomatoes in the fall of 2023.
Reconnecting consumers to where their food is grown and how it is produced.
Reconnecting consumers to where their food is grown and how it is produced.
This tomato sausage penne was featured on Stanislaus Farm Bureau Foodies episode highlighting processing tomatoes in the fall of 2023.
Thick-cut bacon is wrapped around fresh asparagus spears before being basted in a sweet and salty sauce. This recipe is an Easter or sprint time staple.
The Desert Farming Initiative and Wolf Pack Meats have come together to provide the ingredients for this recipe which was featured at the 2022 Nevada Field Day in Reno, NV held on September 17th.
This article is brought to you by Carrie Spencer from The Spencer Adventures.
Dress up fresh green beans with fresh rosemary and thyme, bacon and a good sprinkling of parmesan cheese. These can be prepared ahead of time and baked when needed.
This is the ONLY biscuit recipe you need. The sour cream creates a tender biscuit with a slight tang.
Rancher Dave Daley lost 350 of his 400 cows in the North Complex Fire. His story is a cry for improved forest management practices.
This lemon tart is refreshing with just enough tartness balanced by a sweet pastry crust. Top with powdered sugar, candied lemon peel, or dried lemon slices.
Something is comforting about a bowl of hot oatmeal. This recipe for baked oats is hands-off. Fresh blueberries, chopped almonds, Vital Proteins Collagen, and almond extract are the perfect flavorings.
This simple preparation for eggplant doesn’t compromise on flavor. White miso paste can be found in the refrigerated vegetable section of your grocery store near the prepared salads, salad dressings, and tofu. It lasts in the refrigerator for an entire year so it is worth the purchase.
This is my go-to bread recipe. This version of focaccia has chopped rosemary, but feel free to omit. Focaccia is a great bread for beginners so don’t be intimidated if you are new to yeast.
Avocados are really good on tacos or mashed in guacamole, but have you tried avocados in sweet recipes? This recipe for gluten-free chocolate avocado pudding (dairy-free option) has all of the healthy fats from the avocados and lacks none of the flavors of traditional pudding.
Cherry Clafoutis is similar in texture to a souffle but so much easier. It comes together in one bowl. You can swap the cherries for berries, sliced peaches, or even bananas. It is a perfect brunch dish.
Traditional upside-down cakes are made with pineapple, but this updated version uses fresh cherries and are individual cakes. Buttermilk lends to a soft and tender cake batter beneath a buttery sweet caramel with halved cherries.
This Old Fashioned Pea Salad is a throwback. A half mayonnaise and half sour cream dressing is flavored with lots of fresh mint, hot sauce, and lemon juice. This is best when refrigerated for at least one hour after mixing.
Baked corndogs are much easier to make than their fried counterpart. I use a mini muffin pan to make a two-bite version. Try swapping out traditional hotdogs for precooked sausage, chorizo, or linguica. Or, just leave out the meat for a great cornbread recipe.
Turn leftover apple peels into cinnamon sugar coated chips. They taste like a churro but are so much better.
Turn fresh or frozen spinach into homemade flour tortillas. This recipe uses simple pantry ingredients. Don’t be intimidated, I promise it is easy!
This pantry dip packs big flavor and lots of good nutrients like protein, fiber, and healthy fats. In a food processor, you combine garlic, walnuts, canned kidney beans, and some red wine vinegar. After some seasoning, this dip is ready to serve.
