Date

December 09 2020

Written By

Katie Huston

Cranberry Goat Cheese Stuffed Chicken

Written By Katie Huston - December 09 2020

This elegant dinner for four is a festive way to use cranberry sauce. The golden topping is ultra easy to make thanks to crunchy panko breadcrumbs and Tessemae’s classic mayonnaise.  Serve it with steamed broccolini or your favorite green veggie.

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Date

December 09 2020

Written By

Katie Huston

Everything Bagel Ranch Cheeseball

Written By Katie Huston - December 09 2020

This Everything Bagel Ranch Cheeseball showcases everyone’s favorite seasoning in a fun retro-style appetizer. It couldn’t be simpler to make, and tastes just like you’re eating an everything bagel! Cream cheese, white cheddar, scallions, and spices get whipped together to form the cheeseball - then it gets rolled in everything bagel seasoning, and served with your favorite veggies, crackers, and bagel chips!

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Date

December 06 2020

Written By

Katie Huston

Hot and Sour Pork and Veggie Soup

Written By Katie Huston - December 06 2020

Here we’ve used our Superfood Mushroom Ginger Immunity dressing as an easy way to imbue this Asian inspired soup with rich flavors. While the flavors where are reminiscent of hot and sour soup, we’ve amped up the veggie servings and added in hearty pork and noodles to make it a complete meal.

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Date

November 25 2020

Written By

Katie Huston

Thanksgiving Leftover Turkey Salad

Written By Katie Huston - November 25 2020

This Thanksgiving Leftover Turkey Salad combines the best flavors of fall with leftover turkey from your Thanksgiving table! In this unique leftovers recipe, we’ve got turkey of course, creamy Tessemae’s Mayonnaise, honeycrisp apple, pomegranate arils, toasted pecans, red onion, and fresh thyme. This texture-filled turkey salad makes the best lunch served over greens, with crackers, or on toasted bread!

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Date

November 25 2020

Written By

Katie Huston

Easy Balsamic Roasted Brussels Sprouts and Butternut Squash

Written By Katie Huston - November 25 2020

Here’s a pairing of two of our favorite fall produce stars, butternut squash and Brussels sprouts. To make it simply toss cubes of butternut squash and Brussels sprouts with oil, salt and pepper and roast them until they’re browned and tender. Once they come out of the oven, serve them drizzled with Tessemae’s Balsamic Vinaigrette for a simple seasonal side dish for the holidays.

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