Southwest Shrimp Tacos
Tacos! Tacos! Tacos! Sorry, did you want to know something else about this recipe? Here: it goes great with beer.
March 26 2014
Kristen Dittami
Written By Kristen Dittami - March 26 2014
Tacos! Tacos! Tacos! Sorry, did you want to know something else about this recipe? Here: it goes great with beer.
March 25 2014
Kristen Dittami
Written By Kristen Dittami - March 25 2014
London is calling! Ok, not really. But mushy peas ARE a staple comfort food next to Fish & Chips in England. Give this 5 minute recipe a try this Spring!
March 24 2014
Kristen Dittami
Written By Kristen Dittami - March 24 2014
1 pan cooking = 1 pan to clean! See how that works? What makes this recipe even better, is that putting the chicken right on the veggies means they literally baste in juicy juices while they cook. Whoa. Yeah.
March 21 2014
Christie Curl
Written By Christie Curl - March 21 2014
Spring is here (finally!) and what better place to witness the abundance of growth and life than on a family farm? Caleb, our “Texas rover,” was so fortunate to be invited to tour Yonder Way Farm and has returned with some humbling tales to tell.
March 20 2014
Richard Fulks
Written By Richard Fulks - March 20 2014
This is what asparagus was born for. This is it's destiny. Thank you spring. Thank you.
1 bunch asparagus, trimmed
coarse salt
1 tablespoon butter, ghee, or oil
4 large eggs
4 tablespoons Tessemae’s green goddess
In a large saucepan bring 1 inch of water to a boil. Add a big pinch of salt. Add the trimmed asparagus and cover. Steam until bight green and still crisp, about 3 minutes. Transfer the asparagus to a paper towel lined plate to drain.
While the asparagus cooks, heat butter in a large nonstick skillet over medium. Add 4 eggs and cook until the whites are set, about 2 minutes. Serve sunny side up or, flip each egg over and cook them the way you like.
Serve the asparagus topped with the eggs and drizzled with Green Goddess.