Vanilla Company
Spice Store

Soups, Salads, Sides & Snacks

  • Grilled Cheese and Tomato Soup

    Grilled Cheese and Tomato Soup

    Grilled cheese and tomato soup. Few culinary combinations seem to soothe the soul quite as much. Take a bite of the chewy, gooey sandwich and a sip of soup (or even better, dunk the sandwich in the soup), and you’ll be instantly transported back to childhood. While this dynamic duo is a great go-to comfort food year-round, it seems to taste especially good once the temperature outside starts to drop. With fall in full swing, it seemed like the perfect time to share our recipe for the perfect homemade grilled cheese and tomato soup.

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  • Asparagus and Lobster Mushroom Risotto

    Asparagus and Lobster Mushroom Risotto

    We’re here to clear risotto’s name. Somehow this simple, unassuming little dish has gained a bit of notoriety as being difficult to cook. Many people are afraid to even attempt risotto at home for fear that they will somehow ruin it. The truth is that with a little love and attention, risotto couldn’t be easier. It even plays well with others, as you can mix in just about any sort of meat or veggies and end up with a delicious meal. We like to combine the creaminess of risotto with the crunch of roasted asparagus and the rich chewiness of lobster mushrooms.

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  • Blueberry Chipotle Ketchup

    Blueberry Chipotle Ketchup

    Blueberry season is in full swing here in Michigan. Farmers’ markets and roadside stands are overflowing with the little blue superfoods. One of the best things about blueberries is that they are as versatile as they are tasty. Eat a handful straight up or sprinkle them over your morning oatmeal. Bake them into a pie or make blueberry jam if you want to preserve them for the coming months. While it can be tempting to stick exclusively to sweet applications, blueberries can add a unique twist to a variety of savory foods as well. Case in point? This blueberry chipotle ketchup.

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  • Vegetable Salad with Orange Champagne Vinaigrette Dressing

    Salad with Orange Champagne Vinaigrette Dressing

    It has been a beautiful start to summer here in Michigan. The sun has been shining brightly, and white fluffy clouds fill the blue skies. As the temperatures outside have risen, many of us have started looking for ways to eat fresh, healthy foods without turning on the oven and increasing the temperatures inside our homes. We’re here to save the day with our Vegetable Salad with Orange Champagne Dressing. It’s light, easy to prepare, and is the perfect way to get your vegetables in while beating the heat.

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  • Easy Caprese Salad

    Easy Caprese Salad

    Everyone is striving to eat healthier these days, and one great way to do that is to focus on seasonally-fresh ingredients. For many people, this might conjure up images of spending hours working over a hot stove or eating food that is good for you but lacks in the flavor department. Enter Caprese salad. Known as Insalata Caprese in its native Italy, this perfect summer dish may sound extravagant and fussy, but that couldn’t be further from the truth. Grab some ripe tomatoes, fresh mozzarella, and basil, and you’ll have almost everything you need. A drizzle of olive oil, and perhaps a splash of Balsamic vinegar adds a sophisticated finish to this simple salad.

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  • Roasted Bok Choy With Citrus And Garlic

    Roasted Bok Choy

    With spring now in full effect, things are looking a little livelier here in Michigan. Leaves are reappearing on trees, the grass is growing, and flowers are blooming. The world is suddenly a whole lot greener. This has us thinking about ways to add some green to our plates as well. One of our favorite green vegetables is also one that, until recent years, has often been overlooked in the United States. Bok choy is the hidden gem of the produce section. This petit green superfood packs a powerful nutritional punch and is the perfect companion to any number of dishes.

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  • Roobios Tea Ice Cream

    Roobios Tea Ice Cream

    I scream, you scream, we all scream for... rooibos? It may not be summer quite yet, but the temperature is slowly starting to rise, and there’s no better way to stay cool than with a delicious cold concoction. What if we told you it was easy to make an ice cream that’s unlike anything you’ve ever tasted, right in the comfort of your own home? Flavored with South African rooibos tea, this frozen treat will become your favorite way to beat the heat.

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  • Saffron Couscous with Roasted Almonds

    Saffron Couscous

    Couscous is a relatively new addition to Western diets, but it has been a culinary staple in other parts of the world for more than a millennium. Originating in North Africa as early as the 7th century, couscous is made by rolling semolina with flour and just enough water to allow small clumps to form. These tiny balls are cooked until they are light and fluffy, then loaded with vegetables, meat, or any number of other tasty toppings.

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  • Turkey Leftover Sandwich

    turkey leftover sandwich

    The shopping is done, and the turkey tucked away in the fridge or in a brine bath. Sweet potatoes candied, russet potatoes cubed and rolls rising under the protection of a clean kitchen towel.

    The pumpkin, pecan, and cherry pies have been baked and tucked away in the fridge under a layer of tin foil, perfectly browned awaiting a scoop of vanilla ice cream or sweetened mounds of vanilla whipped cream.

    The twenty-pound turkey, liberally rubbed with butter and herbs is covered in a tent of foil and placed in the oven ready for its six hours of roasting to a golden brown. The house begins to smell of Thanksgiving dinner as the guests begin to show up, following the heavenly scents wafting from the kitchen.

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  • Roasted Tomato Vinaigrette

    Tomato Vinaigrette Recipe

    Soon and slowly, bright orange carrots, small heads of lettuce, onions, and the first round of plump tomatoes will be ready to pick and eat. I’m eager for glass cups filled with ice-cold homemade lemonade with beads of water collecting and dripping down the sides. Planting a garden has been an annual ritual in our family for many years. Some years, it’s large enough to feed a small army; others, just a few tomato plants satisfy our desire for fresh produce.

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