Makes 1 quart Ingredients: 4 oz. Liquid pasteurized egg substitute (don’t use raw eggs!) ¼ cup Light Agave Nectar 1...
Chipotle Barbeque Sauce Makes 5 cups This spicy sauce is a great pantry item. It’s great to have some on...
As the summer sun beckons you to meals on the patio and picnics in the park, serve up fresh seasonal flavors in a salad that features the satisfying tastes and textures of Wisconsin potatoes. Whether you’re making a casual family meal or something special for guests, the versatility and simply...
Article and recipe courtesy of Bob’s Red Mill Kamut® Grain is an early relative of modern durum wheat. The name “Kamut”...
This tasty recipe is courtesy of Costanoa Eco-Resort’s new organic and natural cuisine restaurant, the Cascade Bar & Grille loacted...
Chef Martin Coutman brings us a healthy, warm salad and zesty Fiscalini cheese straws to take the chill off of frosty February. As the executive chef of Alexander Valley Grille at Chateau Souverain Winery for fifteen years, Martin created a bistro-style menu suited to his love of cooking “to the...
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