Like most soups, the beauty in making this farro soup recipe is in the inactive time — chop your ingredients, sauté your mirepoix and then this hearty soup will be waiting for you after simmering for 45 minutes.
Read MoreEnjoy the best of a hearty beef chili and a creamy macaroni and cheese all in one bowl with this easy one pot chili mac n’ cheese recipe.
Read MoreLook no further than this wild rice pilaf for a nutty, aromatic side dish that’s as easy to put together as it is stunning.
Read MoreCapture the magic of winter when you make these raspberry jam linzer cookies shaped like snowflakes. Sandwiched with raspberry jam and coated in a heavy dusting of powdered sugar, these cookies will look lovely on a holiday dessert spread.
Read MoreAs if the dreamy combination of peppermint and chocolate wasn’t enough, these peppermint patty brownies feature three perfect layers: a thick, fudge brownie, a sweet peppermint middle and a smooth chocolate ganache to top them off for a perfect holiday treat.
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Get a double dose of chocolate with this hot chocolate recipe that uses chocolate milk as a base and dark chocolate to complement its sweetness. Top with freshly whipped cream and a sprinkle of coarse sea salt for the perfect flavor balance.
Start to finish: 45 minutes
Impresses: 4
Ingredients
4 slices thick-cut bacon, sliced into 1-inch strips
1 tablespoon salted butter
1 shallot, diced
¼ teaspoon crushed red pepper
5-ounces spinach (or any other green)
½ cup freshly grated Parmesan cheese
Method
Cook bacon in a heavy-bottomed skillet over medium heat until crisp. Remove bacon from pan and place on a paper towel-lined plate to drain. Remove all but 1 tablespoon of bacon grease from the pan. Add in butter to melt, followed by shallot. Saute until translucent, about 3 minutes. Stir in crushed red pepper and spinach. Cook, stirring constantly, until spinach is wilted and all moisture has evaporated. Stir in ¼ cup grated Parmesan cheese and half the bacon. Transfer to a serving dish and top with remaining Parmesan cheese and bacon. Serve immediately.
Start to finish: 15 minutes
Impresses: 2 (12-ounce servings)
Ingredients
1 teaspoon cinnamon
¼ cup granulated sugar
½ cup sweetened condensed milk
½ cup leftover Peanut Butter & Roasted Banana Pudding filling
2 cups vanilla ice cream
¼ cup whole milk
3 ounces vanilla vodka, optional
2 cinnamon sticks, optional for garnishing
Method
In a shallow bowl, combine cinnamon and sugar. Pour sweetened condensed milk into a separate shallow bowl. Dip rim of a highball glass into the sweetened condensed milk, then into the cinnamon-sugar mixture to coat the rim. Set aside. Combine pudding filling, ice cream, milk and vodka, if using, into the pitcher of a blender. Blend until fully combined. Pour into prepared glasses. Garnish with a cinnamon stick.
Notes: If not using vodka, add more milk to achieve a milkshake consistency.
Start to finish: 15 minutes
Impresses: 4 for entree salads with a protein; 6-8 for side salads
Ingredients
For the sweet greens dressing:
1 tablespoon warm honey
½ cup yogurt
1 tablespoon apple cider vinegar
½ tablespoon lemon juice
Pinch of kosher salt
For the salad:
4 cups arugula
4 cups spinach
1 cup purple cabbage, thinly sliced or shredded
1 large pear
¾ cup Gorgonzola cheese crumbles
¾ cup chopped pecans
Black pepper, to taste
Method
For the sweet greens dressing:
Warm honey in a mug of hot (not boiling) water to soften for easier mixing. Add all ingredients to a small mixing bowl. Whisk together until smooth, and then set aside while you prepare the salad.
For the salad:
Wash the spinach and arugula if not using prewashed. Dry thoroughly to remove moisture, mix evenly with the purple cabbage and divide onto your serving plates or bowl. Wash and dry the pear, then remove the stem and slice into thin pieces, avoiding the seeds. Distribute evenly over the salads. Top with Gorgonzola cheese crumbles and pecans. Dress salads with the prepared dressing and garnish with cracked black pepper (optional). Serve immediately. Store leftovers, undressed, for 2–3 days.
Start to finish: 15-25 minutes
Impresses: 4 for entree salads with a protein; 6-8 for side salads
Ingredients
For the creamy peppercorn dressing:
½ cup buttermilk
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon white wine vinegar
½ teaspoon Worcestershire sauce
½ teaspoon coarse sea salt
¾ tablespoon coarsely cracked pepper
For the salad:
3 cups fresh kale, roughly chopped
1 tablespoon olive oil
½ teaspoon coarse sea salt
1 pound fresh Brussels sprouts, destemmed
1 cup chopped walnuts
1 cup dried cranberries
¾ cup grated or shaved Parmesan cheese
Method
For the creamy peppercorn dressing:
Add all ingredients to a mixing bowl. Whisk together until smooth. Cover and refrigerate while you prepare the salad.
For the salad:
Strip the kale from the stems and roughly chop. Add to a mixing bowl with olive oil and sea salt. Massage the kale in a grinding motion until the texture softens and the color becomes vibrant, deep green. Shred or thinly slice Brussels sprouts and add to the mixing bowl. The thinner, the better, as larger pieces may be more difficult to enjoy uncooked. Add walnuts, cranberries and Parmesan cheese. Toss to combine, and then add the prepared dressing. Mix until well-combined, and garnish with additional cracked pepper or cheese, if desired. Serve immediately.
Notes: If you are able, prep the dressing ahead of time and chill in the refrigerator to allow flavors to intensify.
Start to finish: 15 minutes
Impresses: 4
Ingredients
4 cups baby lettuce mix (or spring mix)
1 large carrot, peeled
1 medium grapefruit
1 orange
8 ounces burrata cheese ideally as four 2-ounce portions
Olive oil
Balsamic glaze
Salt and pepper, to taste
Method
Arrange baby lettuce mix onto serving plates or bowls. Use a peeler to grate the carrot, evenly distributing between the 4 servings. If creating longer pieces, arrange in an artistic presentation if desired (as pictured). To prepare the citrus, use a sharp knife to remove the top (stem) and bottom of the fruit. Place flat on your cutting board and run the knife between the rind and pith, and the fruit, following the shape of the fruit. Take care not to cut away too much of the flesh. Rotate the fruit, keeping the flat side down, and continue peeling until the entire rind has been removed. Turn the fruit on its side, and then cut into thin slices. Arrange citrus segments onto the salads.
Place a ball of burrata onto each plate, and then drizzle with olive oil and balsamic glaze. Season with
salt and pepper, to taste. To serve, use a fork to break open the ball of burrata and enjoy the contents with each bite.
Notes: Add these optional additions: avocado, fresh basil, lightly toasted or grilled sourdough bread.
Start to finish: 30 minutes
Impresses: 6
Ingredients
2 tablespoons olive oil
½ white onion, diced
1 poblano pepper, de-seeded and diced
1 tablespoon minced garlic
1 can diced tomatoes with green chiles
1–3 chipotle peppers in adobo sauce, de-seeded and roughly diced
1 tablespoon kosher salt
1 teaspoon cumin
1 teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon onion powder
1/4 teaspoon cayenne pepper
4 cups shredded rotisserie chicken
2 tablespoons cornstarch
8 ounces heavy cream
24 ounces chicken stock
1 14-ounce can cannellini beans, drained and rinsed
La Vaquita® Queso Fresco cheese, for serving
Sliced jalapeños, for serving
Tortilla strips, for serving
Sliced avocados, for serving
Cilantro, for serving
Fresh lime wedges, for serving
Method
Heat a large cast-iron Dutch oven over medium heat. Add oil, followed by onion and poblano pepper. Stir to coat and cook until vegetables begin to soften, about 3 minutes. Add garlic, cooking until fragrant, about 1 minute. Add diced tomatoes with green chiles and chipotle peppers. Stir in kosher salt and seasonings. Add the chicken and cornstarch, stirring to be sure the cornstarch is incorporated. Stir in heavy cream and chicken stock. Bring chili to a simmer and cook until thickened, about 10–15 minutes. Finally, stir in beans and heat through. Serve with crumbled La Vaquita Queso Fresco, sliced jalapeños, tortilla strips, avocados, cilantro and a squeeze of fresh lime, if desired.
Start to finish: 35 minutes
Impresses: 4
Ingredients
For the sausage and peppers:
2 bell peppers, any color
1 red onion
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1-pound fully cooked andouille sausage links
For the grits:
2 cups water
2 cups whole milk
1 teaspoon salt
1 cup instant grits
1 tablespoon salted butter
¼—½ cup heavy cream
¾ cup smoked cheddar, freshly shredded
¾ cup smoked Gouda freshly shredded
Method
For the sausage and peppers:
Heat oven to 400 F and line a large baking sheet with parchment paper. Core and slice bell peppers into 1-inch-wide strips and place on prepared baking sheet. Peel onion and cut in half. Slice into strips and place on prepared baking sheet. Drizzle olive oil over vegetables and season with salt and pepper. Toss to combine. Slice sausage into discs and place in an even layer on same baking sheet. Bake undisturbed 25–30 minutes, or until peppers and onions start to brown. Serve atop smoked cheesy grits.
For the grits:
In a large pot, bring water, milk and salt to a boil, keeping a close eye so it doesn’t boil over. Stir in grits and cook to package instructions. Once cooked, stir in butter, ¼ cup heavy cream, cheddar and Gouda. Stir to combine until cheese is fully melted. If too thick, stir in additional ¼ cup heavy cream. Serve immediately topped with roasted sausage and peppers.
Start to finish: 40 minutes
Impresses: 8
Ingredients
2 tablespoons olive oil
1 white onion, diced
1 green bell pepper, diced
1½ tablespoons kosher salt
2 tablespoons minced garlic
1 6-ounce can tomato paste
2 pounds ground round (85% lean)
2 tablespoons chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 14-ounce can fire-roasted tomatoes
1 28-ounce can crushed tomatoes
1 14-ounce can chili beans
1 14-ounce can kidney beans, drained
La Vaquita® Queso Quesadilla shredded cheese, for serving
La Vaquita® Crema Mexicana cheese, for serving
Oyster or saltine crackers, for serving
Thinly sliced green onions, for serving
Method
Heat a large cast-iron Dutch oven over medium heat. Add the oil, followed by onion and bell pepper. Sprinkle with ½ teaspoon of the kosher salt, stir to coat and cook until vegetables begin to soften, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato paste, stirring to combine. Add ground round, remaining kosher salt, chili powder, paprika, garlic powder, onion powder and cumin. Stir well to combine. Cook until beef is browned, about 10 minutes, stirring occasionally. Add both cans of tomatoes and chili beans. Stir to combine and bring to a simmer for 10 minutes. Stir in kidney beans. Taste and adjust seasonings as desired. Serve with shredded La Vaquita Queso Quesadilla, La Vaquita Crema Mexicana, oyster crackers and thinly sliced green onions.
Start to finish: 2 hours
Impresses: 8
Ingredients
2 tablespoons salted butter
2 tablespoons olive oil
1 shallot, finely chopped
8 ounces baby portobello mushrooms, cleaned and thinly sliced
½ teaspoon ground pepper
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
1¾ cups Arborio rice
3 cups reduced-sodium chicken broth
1 cup white wine
1 10-ounce can cream of mushroom soup
¼ cup grated Parmesan cheese
¼ cup grated Asiago cheese
¼ cup grated fontina cheese
¼ cup grated Romano
¼ cup shredded Gouda
¼ cup Italian parsley, chopped
Method
Heat a Dutch oven or a slow cooker with a saute setting over medium heat. Add butter and olive oil until butter is melted. Add shallot and saute until slightly translucent, about 3 minutes. Add sliced mushrooms, and cook until softened and all moisture is cooked out, about 10 minutes. Season with pepper and thyme and toss to coat.
Add Arborio rice and toss to coat. Cook about 2 minutes. If sauteing in a Dutch oven, transfer rice mixture to a slow cooker. Add chicken broth, wine and cream of mushroom soup. Stir to combine and cover.
Cook on high for 1 hour 30 minutes, or until almost all moisture has absorbed. Stir in Parmesan cheese, Asiago cheese, fontina cheese, Romano and Gouda until melted. Stir in parsley and serve immediately.
Start to finish: Active: 1 hour | Inactive: 4 hours
Impresses: 8
Ingredients
6 bananas, ripe or unripe
2 tablespoons salted butter, melted
¼ cup brown sugar
1 teaspoon cinnamon
2 cups whole milk
1 small box instant vanilla pudding
2 cups heavy cream
1 8-ounce block cream cheese, softened
1 14-ounce can sweetened condensed milk
2 tablespoons peanut butter
1 package peanut butter sandwich cookies
Method
Heat oven to 350 F and line a baking sheet with parchment paper. Peel and slice bananas and place on prepared baking sheet. Toss with melted butter, brown sugar and cinnamon until fully coated. Bake 30 minutes, or until bananas have started to caramelize. Remove from oven and let cool completely.
While bananas cool, pour 2 cups cold whole milk into a medium-sized bowl. Whisk in instant pudding until thickened. Refrigerate 5 minutes.
Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Scoop whipped cream into another bowl and set aside.
Replace the whisk attachment with the paddle attachment and beat together cream cheese, sweetened condensed milk, peanut butter and 2/3 of roasted bananas on medium speed until smooth. Slowly beat in prepared pudding. Using a spatula, fold in whipped cream.
Layer peanut butter sandwich cookies in the bottom of a 9-by-13-inch baking dish. Spread half of the pudding mixture onto sandwich cookies. Top with another layer of sandwich cookies followed by remaining pudding mixture. Crush remaining sandwich cookies into crumbles in a zip-top bag. Top final pudding layer with remaining slices of bananas and crumbled sandwich cookies. Refrigerate at least 2 hours before serving.
Start to finish: 20 minutes | Impresses: 8
INGREDIENTS
32 ounces beef broth
16 ounces elbow macaroni, or other dry pasta
4 cups prepared beef chili, such as our Classic Beef Chili
7 ounces La Vaquita® Queso Oaxaca cheese plus more for serving
Kosher salt, to taste
Chives, for serving
Sliced jalapeños, for serving
METHOD
In a shallow Dutch oven, stir together the broth, pasta and chili. Cover and set over medium heat. Bring to a boil, stirring occasionally, and cook 10–12 minutes, or until noodles are tender. Remove from heat and stir in La Vaquita Queso Oaxaca until melted and creamy. Season with kosher salt to taste. Serve with additional Queso Oaxaca, chives and sliced jalapeños.
A food magazine celebration dairy and those who make it.
