Disclaimer: Melissa’s Produce generously supplied the book and produce for the recipe in this post (thank you!). I was not compensated in any other way, and all the opinions expressed are my own.
We’ve all heard the saying “It’s the little things”… meaning that little things can make big impacts in so many aspects of our lives. That includes cooking, and I was reminded of this in a most tasteful fahion when I attended a Melissa’s Produce media lunch celebrating The Vegetable Butcher by Cara Mangini. From preparing artichokes to cooking up a Simple Tomato Harvest Sauce, this book is a wonderful tutorial and resource for any foodie’s cookbook collection…I’m referring to it almost every day!
Disclaimer: In exchange for writing three posts about the 2016 International Food Bloggers Conference, I was given a reduced rate to attend. I was not compensated in any other way, and all the opinions expressed are my own. This is the first of the three posts.
Food blogger conferences are always such a great experience, and always a foodie adventure. Discussions about writing, technology and the myriad aspects of food, connecting with fantastic brands and learning about their products, and most of all, meeting other bloggers to exchange ideas and experiences, make every one of these opportunities so worthwhile. I return home bursting with energy and ideas.
Disclaimer: Melissa’s Produce generously supplied much of the produce and the Hatch Chile Powder for this recipe. I was not compensated in any other way and all the opinions expressed are my own.
So many Hatch Chiles, so many great recipes…good thing they freeze well! Here’s a new recipe for an extra-flavorful Chile Relleno bake using roasted Hatch Chiles, sauteed apples and bacon. Topped with Roasted Hatch Chile and Tomatillo Salsa from Melissa’s Produce Hatch Chile Cookbook, (that recipe is also below), it’s perfect for breakfast, lunch or dinner, and it’s so easy to make!
Disclaimer: Melissa’s Produce supplied the Hatch Chiles, Not Ketchup Dipping Sauce, Hatch Chile Powder and other ingredients for the recipe development in this post. I was not compensated in any other way, and all opinions expressed are my own.
It’s August, and that means Hatch Chile time! It’s a short season -only until September- so of course we have to make the most of creating fresh recipes, and stock our freezers with enough roasted chiles to last through the year. To up the fun factor, my foodie friends at Melissa’s Produce sent a fantastic goodie box filled with fresh and dried Hatch Chiles, Hatch Chile powder and a special surprise: brand new Not Ketchup Tangerine Hatch Chile Sauce. It’s delicious, and fantastic in my new Tangerine Hatch Chile Hummus, which I know you’re going to love! Read on for the recipe.
I am so excited! The August issue of Direct Magazine, which focuses on “Culture, Commerce and Community in Visalia and Tulare”, is out today. Why is that so exciting? Because it’s the first issue with my new column, The Recipe Box! Writing and sharing recipes in a local publication is the realization of one of my longtime goals, and I’m beyond happy and grateful for this opportunity. For Direct readers in my Central Valley community, welcome! I hope you enjoy the column and visiting here with my online community for even more resources and tips as I share each month’s recipe.