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Traditional grilled cheese is simple and uncomplicated but use something like the nutty, intensely flavored, aged Walhonding from Kokoborrego and watch this sandwich go from humble to heavenly.
Delicious and sweet, roasted beets and creamy, tangy goat cheese buddy up in this simple yet satisfying salad. The salty pistachios add a nice crunch and burst of flavor.
Mackenzie Creamery’s Baby Buche is a semi-aged goat’s milk cheese, typically ripened for 5 to 10 weeks, getting softer, sharper and more intensely flavored with time and the highlight of this easy to make appetizer.
Earthy, green, nutritious and economical, kale is the new kid on an old block and its versatility is amazing, as you’ll find out with a batch or two of this pesto.
Add a batch of pear sauce to the holiday menu this year. It’s easy to make that day or up to a week ahead of time. It’s a wonderful accompaniment to roasted meats, especially turkey.
Stuffing is stuffing when it’s cooked on the inside of the turkey. When it’s prepared and baked on the side, it’s dressing. Either way, there’s never enough to go around. This recipe lends itself to your own adaptations so go ahead and add whatever your taste buds desire—sautéed mushrooms, chopped apples or nuts, sage or rosemary.