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Tuna Frisée Salad with Citrus-Marinated Manchego and Olives


For this recipe, the Manchego is marinated ahead of time with citrus and herbs. Use a good quality tuna for the best results.

Baked Pasta with Roquefort and Broccoli Rabe


Leafy greens and Roquefort work beautifully together, so why not let them get cozy with some pasta? Open a bottle of wine while you’re at it.

Bread Cheese (Juustoleipa) and Chicken Bowls


  Sponsored by Carr Valley Cheese

Savory Oatmeal with Fromage Blanc, Sweet Potatoes, and Kale


Oats work as a starchy vehicle—for sweet and savory toppings. Here, we top the whole grain with cumin- and coriander-spiced sweet potatoes, garlicky sautéed kale, a jammy egg, and fromage blanc brightened with cilantro and citrus zest.

Taleggio and Swiss Chard Omelette


Swiss chard is a hearty winter substitute for spinach in this brunch classic. The Taleggio deliciously melts just slightly while the eggs cook.

Penne with Peas, Italian Sausage, and Taleggio Sauce


A Taleggio and parmesan cheese sauce takes this baked pasta dish to another level.

Mushroom, Chicken and Kale Lasagna


A creamy béchamel sauce, along with the addition of brie, adds richness and flavor to layers of chicken, mushrooms and kale.

Marinated Vegetable and Asiago Sandwich


A simple sammie for summer, this meal comes together in a snap once the zucchini has been prepared. Add cured meat like salami or prosciutto if desired.

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