Recipes

Hearty soup is such a perfect lunch or light dinner for cold wintery days, and the combo of broccoli and cheddar is both healthy and warming! In the past, I have found that broccoli and cheddar would just taste like broccoli and cheese sauce without any depth or complementing flavors, but adding in the extra spices gives this soup a delicious flavor.

Okay, to be completely honest, I wanted to make this cheese dip with sun-dried tomatoes, not roasted red peppers, BUT I grabbed the wrong jar at the grocery store and it was too wet and rainy to bother going back after I realized! So, here we are – Cheesy Roasted Red Pepper & Artichoke Dip.

This dip is great whether served warm, or cold, and has enough flavor itself that I recommend serving it with some lightly oiled crostini or pita chips. It is quick and simple to make and will keep for a few days in the fridge. Garnish with extra grated Parmesan cheese on top, and some fresh herbs.

I don’t think that smaller gatherings and COVID restrictions are any reason to miss out on a favorite winter and holiday season food – cheese fondue. This recipe is portioned for two so that you don’t need to have a huge batch made, or do any weird math to pare down a larger recipe for a dinner at home or a small gathering.

Don't forget to mix up the taste and texture of your dippers, have around 3-5 options (including a protein), and don't be afraid to try some unusual ideas for dippers, especially if it includes a food that pairs well with cheese in a different context. There are endless possibilities, and I have included a list here for you to refer to!

Since the cold season has firmly hit us in the Pacific Northwest, I have decided to move into comfort food recipes so y'all can get the seasonal kitchen fix you are after! One of my favorite extravagances is to bake Camembert with some garlic stuffed in the top, and serve it with grilled french bread and caramelized onion and balsamic jam.

In case you don't share my love for caramelized onion spread on some sliced cheese, I have included a bunch of other recipes for toppings at the bottom of this blog post.

This tasty tart is great for a warm, savory lunch along side soup or salad, or as an appetizer for dinner. It can be dressed up with a drizzle of herb oil or pesto, and the sweet and salty combination will satisfy most palates! Also, not only is it is relatively easy to make, it offers great bang for your buck as the only expensive ingredient is the cheese.

I know there are a lot of recipes out there that say you can caramelize onions in 25 minutes, but I really recommend letting them cook for around 45 minutes so that the sweet flavor really comes out.

This recipe is an example of just completely winging it in the kitchen, and using up whatever I could find! The only really decent ingredient I had was the Portabellos - everything else is basically a kitchen staple, and when I 'developed' this recipe, I just raided my fridge to find all of the 'Italian' flavors that would go together well.

The stuffing in these Portabello caps has a very bold flavor, and melds perfectly with the earthyness of the mushrooms. I also made some grilled chicken with a light marinade of sundried tomato pesto and garden salad (and no, I didn't put a sundried tomato vinaigrette on the salad, although I sure thought about it!!).

I couldn’t let the Summer Recipe Series end without including this iconic salad. I have been dodging huge bins of watermelons at the supermarket fo...

This salad just tastes like summer! There is no other way to describe the fresh, vibrant flavors in this simple Caprese Salad, which is arguably the best and easiest way to showcase good quality produce. I don’t recommend compromising on the quality and trying to cover up the lack of flavor with seasoning. This salad doesn’t require much, but it does super duper benefit from fresh heirloom tomatoes, basil and mozzarella.

Since we all like lighter meals in the summer, I am starting a summer specific series of recipes. We don’t want mac’n’cheese on repeat all summer, do we? A few days ago, I was experimenting with Halloumi on the BBQ, and wanted to share some tips with you that I discovered along the way. I did a combination of Halloumi cubes on skewers and Halloumi ‘steaks’ which are larger pieces laid flat on the grill.

Since summer is here, I feel like it is my responsibility to provide some light-ish cheese recipes! I know that this classic goat cheese, beet and arugula salad with an orange vinaigrette will satisfy your summeriest cravings.

Ok, so it isn’t quite cinco de mayo, and cinco de mayo will definitely be a more subdued virtual celebration for us all this year, but here is a great cheesy recipe featuring double cheese!

I wanted to post this early so you have time to collect your ingredients in your once-a-week-quarantine friendly grocery run, and to give you time to book your cinco de mayo zoom virtual fiesta with all of your friends.

This is a simple and delish recipe for Queso Fundido using common cheeses, but with a few secret ingredients for a fabulous melty masterpiece. Everything can be prepped in advance, and you'll just have to pop it in the oven when it is fiesta time! 

You can add other garnishes to elevate this dish. Our favorites are sauteed chorizo, pickled onions, chopped avocado, or crumbled queso fresco.