Recipes Archives

Tomato and Burrata Salad Sometimes the simplest ingredients make the most delicious dishes like this Tomato and Burrata Salad. When you are only featuring a few ingredients they must be the very best that ...

Recipes Rice Spanish Recipes

Paella a la Valencia

Stacey Adams Mar 27, 2020

I’m in love with Paella a la Valencia! I love Spanish flavors but was always so afraid to make paella. It just looked complicated and wasn’t something I could easily make on a weeknight for ...

Blog Recipes The Cheese Course

It’s Fondue Season!

Kathleen Lyons Feb 20, 2020

It’s Fondue Season! The weather is cold and a fondue or raclette party would be perfect! Tastings Gourmet Market can get you started with a couple of great recipes: Here’s one for Fondue Bourguignonne ...

Desserts Recipes

Vanilla Custard Served in Eggshells

Stacey Adams Mar 22, 2018

Sweet yellow custard served in bright white eggshells…what else could you want in an Easter dessert?

Recipes

Scallop Selles-sur-Cher Crostini

Stacey Adams Apr 27, 2017

While some naysayers may tell you that cheese and seafood don't go together, goat cheese is one that often goes surprisingly well! In this recipe, crusty crostini, tender scallops, and melted cheese come together ...

Cheese Lunch Recipes Sandwiches

Purple Haze and Apricot Panini

Stacey Adams Apr 13, 2017

Makes two gooey, cheesy, hazy sandwiches! Original recipe and image source: Cypress Grove Chevre Facebook

Cheese Lunch Recipes Sandwiches

Hopyard Grilled Cheese with Nutmeg and Lemon

Stacey Adams Mar 29, 2017

This sandwich pairs nicely with fresh tomatoes if in season, or a salad of mixed greens with an orange vinaigrette and extra virgin olive oil. A pinot gris complements the sandwich without overwhelming the ...

Cheese Lunch Recipes Sandwiches

Grilled Cheese Sandwiches with Fig Ketchup

Stacey Adams Mar 2, 2017

Makes 2 servings as a main course, or 8 as hors d’ouerve

Cheese Recipes Salads

Salade de chèvre chaud au miel

Stacey Adams Feb 8, 2017

This salad marries well with a fruity beaujolais, like a Broully or Fleurie, or a flinty white from the Loire like Sancerre or a Quincy. Makes 1 serving- simply multiply quantities by the number ...