VEGAN AVOCADO LIME DRESSING

By: The KitchenAid Team

Did you know that having a little fat with your vegetables can increase nutrient absorption in the body? It’s true. Research shows that when people eat foods like carrots, tomatoes and leafy greens with a source of fat like olive oil, they absorb more of certain compounds from the vegetables. That’s because carotenoids – a

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Crunchy Cucumber, Radish and Lentil Salad with Pickled Shrimp and Shallots

By: Aimée Wimbush-Bourque of Simple Bites

I have a bit of an odd habit that precedes major holidays: I like to clean out my refrigerator. There is something about having that space spic ‘n span that makes me feel organized and prepared for anything. If you think about it, what better time to use up produce bits and leftovers? It’s the

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EMPANADAS THREE WAYS

By: The KitchenAid Team

Hosting a party or get together and want to venture beyond the veggie and cheese tray? Empanadas are a great, fun way to serve a little variety with appetizers or finger foods. An empanada, is a stuffed bread or pastry baked or fried in many countries in Southern Europe, Latin America/Mexico, the Southwestern United States,

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Brussels Sprouts and Turkey Spring Rolls with Peanut Dip

By: Diane Cu and Todd Porter of White on Rice Couple

Sightings of Brussels sprouts and late season carrots are the perfect fillings to make fresh spring rolls into a Fall inspired dish. And best of all, these rolls are fresh, healthy and super easy to make, especially when you can make your own delicious peanut dip.

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Boeuf Bourguignon with Roasted Potatoes

By: Sommer Collier of A Spicy Perspective

Ever since Julia Child’s famous Boeuf Bourguignon recipe graced the American table, home cooks have thought of this rustic, yet elegant, meal as a dish to be conquered. Boeuf Bourguignon is a French stew, heavy on wine and butter, with tender morsels of beef and root vegetables that nearly melt in your mouth.

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