Did you know the recommended serving size for meat is only a few ounces? Think about seeing a steak that size of a few matchboxes on your plate – that’s just disappointing. I love this recipe because it supplements a smaller amount of high-quality steak with fresh baby spinach, a creamy sauce made with lots of meltingly soft onions, mustard, garlic, and blue cheese, and springy, nutty-tasting, al dente Hodgson Mill Whole Wheat Bow Tie Pasta. Suddenly, one good steak can satisfy three or four people. Read More »
Looking for a refreshing treat to help celebrate the 4th of July? I have a great one for you right here. This Frozen Raspberry Cheesecake with Whole Wheat and Milled Flax Seed Crust is amazing. It’s light, easy to put together, loaded with flavor and served icy cold – which is perfect on a sweltering summer day. Three delicious layers make up this sweet treat; each one just as good as the next. Read More »
Who knew you could make a yeast bread with cream cheese, fresh fruit and a streusel-like topping? Read More »
A cool, creamy, tangy pie with an easy to make sweet and crumbly crust in bright Fourth of July colors. Read More »
Smoked Chicken Sausage with Vegetables, Fresh Ricotta Cheese and Whole Wheat Spirals is the perfect meal for weekday nights. It's made with roasted garlic and gruyere smoked chicken sausage, zucchini, onion, and grape tomatoes that are tossed with Hodgson Mill Whole Wheat Spirals and a Marsala wine cream sauce with fresh basil and parmesan. To make this dish even better, a dollop of fresh ricotta cheese is added as a finishing touch. Sound complicated? It's not! It can be ready in about 20 minutes and it's healthy and delicious! Read More »
Learn how to turn a favorite summer camping treat into delicious brownies that still have the wholesome goodness of Hodgson Mill Whole Wheat and Milled Flax Seed. These s'more brownies will have the whole family begging for some more! Read More »
Grilled pizza is one of our favorite summer meals and this Caramelized Onion and Blue Cheese Grilled Pizza was a big hit. The sweet caramelized onions, toasted walnuts and blue cheese went perfectly together on top of a whole wheat crust that became crispy and smoky-flavored from our barbeque grill. We enjoyed this pizza as a light dinner, but it would also make a great appetizer if you have a crowd to feed. Read More »
Hodgson Mill Gluten Free Apple Cinnamon Muffin Mix makes a wonderful crunchy, slightly nutty crust for a delicious and tangy key lime and cream cheese filling. Read More »
This Italian Frittata with Bulgur Wheat Crust and Vinaigrette Tomatoes
the bulgur wheat becomes a very nice base for the eggs, cheese and vegetables in this dish and it puts whole grains on our plates and additional protein into our meal. It also counts as a one-dish dinner and is easy to put together. Read More »
Fresh strawberries are flooding the supermarkets and I couldn’t be happier. Finally, after waiting through an eternal winter, warm weather has arrived and with it red, ripe strawberries. I realize most grocery stores carry strawberries year ‘round, but it’s not until late spring that the inside of the berry is as red as the outside – something only longer daylight hours and bright sunshine can produce.
In celebration of this first fruit of summer, I decided to try out a new muffin recipe: Roasted Strawberry Whole Wheat Muffins. These muffins are lightly sweet, have a delicate, almost cake-like crumb and do a great job of showcasing roasted strawberries.
I’ve roasted pears, apples and bananas in the past, but this was my first time roasting strawberries and I’m happy to report that they’re wonderful. Instead of roasting them at a high heat, in this recipe they’re slow roasted at a low temperature thus creating sweet, sticky, jammy berries that are lick-your-fingers good. Read More »