Original Recipe Summer Vegetable Gratin When farmers markets are overrun by zucchini and tomatoes, it’s time to whip up a summer vegetable gratin. Resting your summer vegetable bounty on a soft, supple bed of onions and garlic, tucking them in under a later of Reny Picot Fontina, and baking them into tender submission is one… Read more about Summer Vegetable Gratin
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Garlic Brie Pizza
Garlic Brie Pizza Yield: 10 servings Ingredients 3 whole garlic bulbs 2 tablespoons olive oil 12 ounces Brie cheese 1 prebaked 12-inch pizza crust 1/2 cup sliced almonds, toasted Directions 1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut the top off each garlic bulb. Brush with oil. Wrap each… Read more about Garlic Brie Pizza
4 Cheeses to Try on Your Next Burger
A burger, like everything else in the world, is better with cheese. There’s something so glorious about the way those savory juices marry with a tangy slice of melting cheese. But not all cheeses are meant for burgers. Some won’t melt, and others are simply too precious for anything other than a solo savoring session.… Read more about 4 Cheeses to Try on Your Next Burger
Brie, Turkey, Rhubarb Butter Panini
Original Recipe Brie, Turkey, Rhubarb Butter Panini This panini weaves together the flavors, textures, and terroir of creamy Reny Picot Brie, savory Gunthorp Farms turkey, tart Southwestern Michigan Buttery rhubarb butter, and tangy Bit of Swiss sourdough bread. Take it to the next level and pair with a glass of local wine for an easy evening… Read more about Brie, Turkey, Rhubarb Butter Panini
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