Blog Archives

While reading the article in the May 2015 Tasting Panel magazine, I decided to attempt this watermelon mojito for Mother's Day. It sounded refreshing and I already had the ingredients at home. I immediately clipped fresh mint leaves from my backyard and made the simple syrup and honey water from scratch. You can leave out the rum if you want to make it non-alcoholic...Read More

A fall favorite, butternut squash shines brightest when used as a base for a rich, warming soup. Serve this full-flavored soup as a first course or as a smooth vegetable stew over rice with a side of cooked greens. We've used luxurious full-fat coconut milk, which yields a decadent, silky soup. You can use light coconut milk, if you prefer, for a soup with less body (and only 1g saturated fat per serving).Read More