This a classic and traditional Quiche Lorraine. The savory quiche is punctuated by marvelous contrasts: a flaky crust, creamy custard, crisp bacon and french herbs de provence.
oved adults and children alike, this quiche the perfect way to eat that spinach. Fresh picked spinach in a creamy cheese and egg sauce, with chunks of a mild Catskill goat cheese!
Tri-Color Blend Quinoa, an incredible grain providing all nine essential amino acids as well as a good source of protein, iron, and dietary fiber. This beautiful variety naturally produces a blend of colored quinoa in the field, including white, brown, red, and black seeds. When cooked, each seed has its own unique texture and savory, nutty flavor that comes together…
While quinoa is usually considered to be a whole grain (similar to regular white rice, brown rice and other grains such as wheat and barley), it is actually a seed, but can be prepared like whole grains such as rice or barley. Quinoa provides all 9 essential amino acids, making it a complete protein. Quinoa is a gluten-free and cholesterol-free…
Quinoa can be grown just about anywhere - presently being grown in the US and Canada. But North American growers, so far, are unable to match the quality of Quinoa that comes from the high mountains of South America. Quinoa grows best in elevations of 12,000 feet and and over. Soil also plays a factor.
A toaster oven's dream. Raclette takes its name from the French verb ''racler'', meaning ''to scrape.'' Traditionally, Alpine cheesemakers would lunch upon boiled potatoes and cornichons, covered with melted cheese that they scraped from a nearby fire-heated boulder. Semi-soft, made of raw cow milk, and washed with brine then finished to deep, fruity pungency and salty perfection. Stay true to…
Prefere de nos Montagne comes from the Jura region of Eastern France. It is creamy and the rind has been washed to a faint stinkyness and gives a slight hint of hazelnuts. Great for those who want the impact of a washed rind cheese without being overpowering.
A smear ripened cheese washed with Hard Apple Cider. This little stinker is washed constantly through the first month of its life with a hard cider and brine solution, placing it in the family of washed monastic cheeses. The Red Beard develops a healthy coat of B. Linens during this period, turning its namesake color. As the cheese continues to…
