Ingredients 1 ½ cups all-purpose flour ½ tsp. each table salt and black pepper 6 Tbsp. cold unsalted butter, diced 3 Tbsp. cold shortening, diced 3 Tbsp. ice cold water 1 ½ each yellow squash and zucchini, sliced

Ingredients Butternut Squash Risotto 3 tablespoons olive oil, divided 1 small yellow onion, chopped 2 cloves garlic, pressed or minced 4 cups (32 ounces) vegetable broth, divided 1 cup water 1 ½ cups brown arborio/short-grain brown rice 1 small butternut

Ingredients 1 pie crust 4 medium heirloom tomatoes ¼ tsp. salt ¼ tsp. freshly ground pepper 1 Tbsp. olive oil 1/3 cup fresh basil, torn, plus more for garnish ½ cup grated Parmisiano Reggiano. Plus 1 Tbsp. 1 large egg,

Featured in our 2020 Wine & Food Pairing Series - Watch Video Ingredients  1 cup red wine (medium to bold red wine) 1 sprig rosemary 1 bay leaf 1/2 tsp. honey 1 cup (2 sticks) butter, softened to

Featured in our 2020 Wine & Food Pairing Series - Watch Video Ingredients 1⁄2 cup olive oil1⁄4 cup Balsamic vinegar4 cloves finely chopped garlic1 teaspoon sugar4 tablespoons Italian flat leaf parsley2 teaspoons each fresh

Featured in our Friday Foodie 2020 Series Ingredients  1 1/2 teaspoons olive oil1 medium-size red onion, chopped1 red bell pepper, coarsely chopped1 medium zucchini, chopped2 cups (packed) spinach leaves, torn into 1-inch pieces3 large eggs6 large egg whites1/2 teaspoon salt1/4 teaspoon

Featured in our 2019 Friday Foodie Series Ingredients 1 Bosc or Red D’Anjou Pear, ripe but firm 2 tablespoons seasoned rice vinegar 1 tablespoon extra-virgin olive oil 1/8 teaspoon salt 1/8 teaspoon ground

As featured on KCRA 3 on September 27, 2016 Ingredients 3 ½ cup low sodium vegetable broth 4 T extra-virgin olive oil ½ cup Iron Hub Barbera wine 2 garlic cloves, minced 1 small onion, finely chopped 1 cup

Featured in our 2019 Friday Foodie Series Ingredients 6 cups hot vegetable broth 1 stick unsalted butter, divided 1 onion, finely chopped 2 anchovies in oil (optional) 2 cups of Arborio rice 2/3 cup dry white wine (Iron Hub

Featured in our 2019 Friday Foodie Series Prep time: 40 minutes | Cook time: 25 minutes | Cool time: 10 minutes Ingredients  8 oz. Brie round, rind removed and softened 8 oz. Cream Cheese, softened 5 large