Cabbage Soup with a Puffy Fontina Topper
This recipe is a variation on a famous soup from the Valtellina region of the Valle d’Aosta. The hearty combination of cabbage, beef broth, whole wheat bread and savory Fontina Valle d’Aosta produces a richly satisfying dish worthy of everyone’s “comfort food” repertoire.
Cool Shrimp Tacos
These shrimp tacos are easy to make, and oh-so-tasty. Developed by the chefs at the Wisconsin Milk Marketing Board, these tacos involve minimal stove time, making them a great hot weather choice.
Egyptian Breakfast Beans with Feta, Lemon Oil, and Green Chili Relish
Breakfast beans are a Middle Eastern morning classic that pairs beautifully with soft- or hard-boiled eggs and crisp whole wheat toast
Breakfast Stack with Halloumi, Spinach, Potato, and Roasted Pepper
Start your day with a mélange of flavors and textures with this breakfast stack, which is a twist on the traditional breakfast of Cypress
Grilled Flank Steak Salad with Balsamic–Red Wine Dressing
We’re not sure there’s anything better in the summer than a perfectly cooked steak right off the grill, sliced up and tossed in a steak salad
Spicy Halloumi, Eggplant, and Tomato Sandwich
Punch up your picnic with this adventurous take on the traditional caprese salad, which brings together halloumi, eggplant, and tomato in a spicy, mouth-tingling sandwich
Spring Salad with Asparagus, Halloumi, and Orange-Dijon Vinaigrette
This luscious spring salad with halloumi melds the flavors of the season with bright citrus and salty, savory notes
Stuffed Cheese Board Burger
This decadent burger features a trifecta of Taleggio, Toma, and Gorgonzola, plus a spread made from classic cheese accompaniments
Burger Kebabs
Deconstructed components—toasted bread, warm pickles, onion, and tomato—jazz up cubes of provolone-smothered ground beef in these burger kebabs
