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Salsa Garcia: Pork Chile VerdePrepared in a slow cooker, this pork comes out super succulent. Enjoy it with flour or corn tortillas and your favorite toppings. It’s perfect for burritos, too!
Queen’s Bounty: Honey Bourbon Pecan PieDelicious and festive for the holidays, this Honey Bourbon Pecan Pie stores well in the refrigerator once it’s cooled after baking and can be made a day in advance.
Khalsa Salsa: Chipotle Sweet Potato Soup with Black Bean SalsaWarm and spicy, this soup is the perfect flavor combination to enjoy on a cold fall day. Enjoy with extra toppings, like avocado and cilantro.
Khalsa Salsa: Samosa Puffs with Mango Habanero SalsaThese buttery and gold brown pastry cups bubbling with samosa filling and topped with mango habanero salsa are just right for an appetizer plate!
Great Life by Lucinda: Parmesan & Sesame Seed Crusted Curry Veggie BurgerA coating of Parmesan cheese and sesame seeds adds delicious texture to this burger.
Leslie’s Lumpia: Lumpia CakeLumpia Cake is a special, savory way to celebrate a birthday, says Leslie Regalado of Leslie’s Lumpia. In this take on cake, pancit, a traditional noodle dish is surrounded by the lumpia, or spring rolls.
Blue Bus Cultured Foods: Pork Belly and Kraut-Chi Noodle BowlsAndrea Bemis of Dishing up the Dirt created this delicious pork belly noodle bowl recipe, with an inspired dose of flavor from our partner Blue Bus Cultured Foods’ Kraut-Chi, a fermented melding of sauerkraut and kimchi. Yum!
Blue Bus Cultured Foods: Grilled Salmon & Turnips Salad with Lemon-Garlic Dill KrautAndrea Bemis of Dishing up the Dirt has created this delicious salmon salad, which gets an extra boost in flavor thanks to our partner Blue Bus Cultured Foods’ Lemon Garlic Dill Sauerkraut.
BNF’s Blueberry Kombucha Cake with Roasted BlueberriesFrom the folks at BNF Kombucha & Jun (aka A Billion New Friends), comes this vegan recipe for mouthwatering blueberry kombucha cake with roasted blueberries.
