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Recipe: Walnut Bulgur Pilaf with Cranberries

This tasty recipe comes from Chef Patrick Mulvaney of Mulavaney's B & L in Sacramento, California. What we love about it is the walnuts: they add a little extra flavor and crunch, not to mention nutrition. This pilaf is a perfect side for grilled or roasted pork.

Recipe: Wheat Berry Waldorf Salad

Created in the 1890s at the Waldorf-Astoria Hotel in New York City, this salad was originally composed of just apples, celery, and mayonnaise. As the years have gone by, cooks have enjoyed tinkering with the original, creating many interesting (and some very strange) variations. Our modern twist on this classic salad includes wheat berries, whole grain wheat with the outer hull removed. Their sweet, nutty flavor is the perfect foil for apples, celery, grapes, dried fruits, walnuts, and green onions, all bound in a creamy dressing lightened with Greek yogurt.

Recipe: White Wine Sauce

This silky sauce works beautifully with chicken, vegetables, and seafood. The subtle tang of white wine and the savory flavors of shallots and herbs blend beautifully in our Fond de Poulet Gold® chicken stock. It's delicious as is, or you can create your own variations by adding sautéed mushrooms, a spoonful of tomato paste, chopped fresh herbs, or whatever works with your dish.

Recipe: Yukon Gold Garlic Smashed Potatoes

Chunky-smooth smashed potatoes add old-fashioned comfort to any meal. We've taken a somewhat modern approach by using Yukon Gold potatoes (or red bliss) and combining them with roasted garlic, Veggie-Glace Gold, some milk, and a minimum of butter. What's missing? A lot of fat and calories, but none of the taste and pleasure. Use this same method for other vegetables like turnips and cauliflower.
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Classic French Stocks and Sauces