This tart makes a great appetizer or a light lunch with a side salad. The sweet nuttiness of the Ewephoria Sheep Gouda pairs beautifully with the buttery crust and herb-roasted potatoes! Ingredients: 1 sheet of puff pastry, thawed 2 medium
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Baked Fontal with Hot Honey Ingredients: 8 ounces (225g) Cello Rubbed Fontal Tuscan cheese 2 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh thyme, chopped 1/4 teaspoon freshly ground black pepper
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Experience a zesty twist on the classic Welsh rarebit by using Red Dragon cheese, a Welsh cheddar infused with wholegrain mustard seeds and ale. This flavorful combination elevates the traditional dish, offering a rich and tangy taste perfect for a
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Hot, crispy, and easy to make, these potato skins will disappear in a flash.
Fresh pico de gallo (salsa) is easy to make and superior to canned salsa. Omit the jalapeno if you don’t like your salsa spicy.
This recipe comes from Pete Peterson, owner of the famed Tapawingo restaurant in Ellsworth. The establishment may be closed but Pete’s fabulous recipes live on.
When you have zucchini coming at you faster than you can say “Summer is halfway over!” then you must make this healthy, delicious snack.
Zucchini fritters get dressed up with bacon and cheese. Late summer comfort food at its best!
Crisp, tangy, and colorful, these easy pickled vegetables are the perfect way to brighten up any meal. With just a quick brine and your favorite veggies, you’ll have a versatile snack or side ready in no time great for sandwiches, salads, or straight from the jar.
Citrus grilled shrimp skewers are marinated in a sweet, zesty vinaigrette and then grilled to perfection.
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