Disclaimer: I was compensated by DMI Agency for key ingredients in this recipe and for writing the printed column, The Recipe Box, in Direct Magazine’s September issue. All opinions are my own.
Hello, September, when the seasons transition from summer to fall, apples and brilliantly colored autumn produce appear at the farmers markets, and we begin to feel a welcome crispness in the morning air. Though the days remain warm I crave the flavors of the coming season. My Autumn Chicken Salad recipe for this month’s issue of Direct Magazine is a “fallified” version of the perennial potluck favorite Chinese Chicken Salad. It incorporates crisp apples, sweet-tart cranberries and toasted pepitas into the vegetables, and honey, ginger and sweet-hot mustard in the vinaigrette, for a refreshing and delicious autumn makeover.
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.