by David Turgeon, SVP We all know about the 5 “Love Languages”. For me, I actually think that there is a 6th language of love - every one of us have either shown or received love through food. As a child, as the holidays approached, I was always so excited to go to my grandmother’s house and spend the...
by Ellen Fruchtman, CEO Why buy the Mott's when it’s so easy (and delicious) to make your own? 4 pounds Apples (Any will do, but I usually do Envy or Honeycrisp)6-8 cinnamon sticks1 tablespoon lemon juice1/2 cup water1/4 teaspoon salt (Can be omitted ) This recipe is meant for crockpot use, but I’m sure you can cook it in...
by Michael Fruchtman, CFO 2 1/2 cups cubed butternut squash (1/4 inch cubes)3 tablespoons olive oil1/4 teaspoon sea salt1/4 teaspoon black pepper1 cup regular or whole wheat orzo2 cups shredded spinach2 tablespoons olive oil1 clove garlic, minced1/3 cup blue cheese crumbles Preheat oven to 425F.Toss butternut squash with 1 tablespoon of the olive oil. Spread into a...
by Michael Fruchtman, CEO/CFO You know, Chocolate Chip Cookie Ice Cream Sandwiches are always a crowd-pleaser, but I've got to say, the ice cream version is next-level amazing. The thing about chocolate chip cookies is, they disappear faster than you can say "ice cream sandwich." So, we decided to outsmart the cookie monsters and whip up some Chocolate...
by Ashley Buckowing, Graphic Designer I don’t know about you, but if loving the Zuppa from Olive Garden is basic, I don’t want to be unique. This recipe is the perfect soup for Fall! Plus, there are also slow cooker and pressure cooker options for easier prep. 1 pound ground Italian sausage3 garlic cloves, minced1 medium white onion,...
by Abbey Ellis, Account Coordinator Many people cannot wait for the weather to cool down and for fall to start… I am not one of those people. Summer is my favorite season and I will hold onto it for as long as possible. If you can relate, here’s a summery cocktail to help us hold onto the...
by Angie Ash, EVP This chilled soup makes great use of seasonal squash, and it’s tasty, flavorful, and refreshing with the addition of a little lemon zest and dill. PREP TIME: 20 minutes COOK TIME: 1 hour TOTAL TIME: 1 hour 20 minutes 2 leeks, white and light green parts near the bulb only2 tbsp extra virgin olive oil2 pounds...
by Ellen Fruchtman, CEO Is there really anything better than ice cream in the heat of August? Only two. That it’s Chocolate Ice Cream and NO CHURN Chocolate Ice Cream. Prep time: 15 minutes Chill time: 8 hours Yields: 16 servings (or 8 if you really love ice cream!) 2 cups heavy whipping cream14 ounces sweetened condensed milk2 tablespoons light...
By Michael Fruchtman, CEO/CFO 1./2 cup unsalted pistachios, shelled3/4 cup sugar1/4 teaspoon salt4 tablespoons unsalted butter, softened1 teaspoon vanilla extract2 large eggs1/2 cup all-purpose flour, spooned and leveled1 cup fresh raspberries Preheat oven to 400 degrees. Coat six 6 (6-ounce) ramekins or custard cups with cooking spray.In a food processor, finely grind nuts with sugar and salt. Add...
By Shane O’Neill, VP Crema1/4 cup green onions, thinly sliced1/4 cup fresh cilantro, chopped3 tablespoons fat-free mayonnaise3 tablespoons reduced-fat sour cream1 teaspoon lime rind, grated1 1/2 teaspoons fresh lime juice1/4 teaspoon salt1 garlic clove, mincedTacos1 teaspoon ground cumin1 teaspoon ground coriander 1/2 teaspoon smoked paprika1/4 teaspoon ground red pepper1/8 teaspoon salt1/8 teaspoon garlic powder1 1/2 pounds red...