Recipes & More (blog)

Turn odds and ends from your fridge into a fresh, colorful salad! It's a great way to use up small bits of leftover produce.

Risotto is one of our favorite ways to use up small bits of cheese and bits of veggies. Whatever you have on hand, turning it into risotto makes it delicious.

Have a few leftover tortillas, naan, or even sandwich bread? Use them to make a quick, crispy pizza with whatever meat and veggie toppings you have!

Got random veggies and leftovers hanging out in your fridge? A simple easy stir-fry is the perfect way to use them up!

This slow-braised leg of lamb recipe gives you fall-apart tenderness with the bright, herbaceous flavors that are classic for Easter. It’s also very forgiving since slow cooking makes it hard to overcook.

This honey and mustard glazed roast leg of lamb recipe is great for a modern, spring-inspired Easter meal. This lamb recipe has lovely brightness and produces a crisp, caramelized exterior on the tender meat.

A classic Reuben sandwich is the perfect combination of savory, tangy, and melty goodness. Piled high with tender corned beef, briny sauerkraut, gooey Swiss cheese, and creamy Thousand Island dressing, this deli favorite is toasted to crispy, buttery perfection on hearty rye bread.

St. Patrick's Day is the perfect excuse to whip up a classic Shepherd's Pie! This dish is all about comfort: minced meat and veggies topped with a creamy mashed potato crust. It's simple, satisfying, and just right for celebrating. Whether you're Irish or just love good food, making Shepherd's Pie on St. Patrick's Day is a tasty way to get into the spirit of the holiday. If you're aiming for traditional, opt for ground lamb. Otherwise, ground beef works just fine!

Irish soda bread is traditionally made with three ingredients: buttermilk, flour, and baking soda. It has a lovely crisp and crumbly crust with a soft and tender center. You can enjoy it for breakfast with butter and jam or even alongside a hearty stew. This recipe, however, is not so traditional. We like ours a little sweet, so we’ve added plump raisins, sugar, butter, and salt to the mix.