Once you make Honeysuckle Red Pico de Gallo, making Honeysuckle Red Queso Dip is a snap! Makes 4 cups (8 servings) 1 cup Honeysuckle Red Pico de Gallo 2 cups (8 ounces) cubed or shredded mild Cheddar cheese 2 cups (8 ounces) cubed or shredded Monterey Jack cheese 1/8 teaspoon cayenne pepper 1 jalapeno pepper, minced (optional, add if you
Pico de Gallo is a chunky, fresh salsa. It’s easy to make, and it pairs well with your favorite tacos, burritos, or nachos. It also makes a great topping for scrambled eggs. The flavor of Pico de Gallo gets better if it sits in the refrigerator for a few hours before serving. Makes 4 cups (8 servings) 2 cups (4
These tender, savory muffins are the perfect accompaniment to scrambled eggs at breakfast or a soup or salad at lunch. Makes 12 muffins 1 cup low-fat milk 1 large egg 1/4 cup melted butter ¾ cup Honeysuckle Sweet Red Onions, minced ¾ cup walnuts, chopped, toasted ¾ cup low-fat cottage cheese 2 tablespoons fresh dill, minced or 2 teaspoons dry
By Amy Myrdal Miller, MS, RDN, FAND | Founder & President of Farmer’s Daughter Consulting, Inc. Disclaimer: I am a member of the Beef Checkoff Beef Expert Bureau for which I receive an annual honorarium. The views expressed in this article are my own. When a colleague told me she’d gotten a new job, having left a global berry producer
By Amy Myrdal Miller NOTE: This article originally appeared in the November 2016 issue of magazine. In late May I spent two days with the James Beard Award-winning Southern Chef and cookbook author Scott Peacock. I was taking a two-week “Food Writing from the Farm” course at Sterling College in upstate Vermont where Peacock was one of eight guest
By Amy Myrdal Miller NOTE: This article originally appeared in the November 2016 issue of magazine. A client called me at 5 p.m. this past Friday, which is never a good sign. “How can I help?” I asked tentatively. “Are potatoes a vegetable?” he implored. I laughed, assured him potatoes are indeed a vegetable, and then asked why
By Amy Myrdal Miller, MS, RDN, FAND National Dairy Council Ambassador AUTHOR’S NOTE: This article is the second is a series about my visit to Jasper Hill Farm in late May 2016 as part of a “Food Writing from the Farm” course I took at Sterling College. You can access the first article here. “Our cows are fed dry hay,
By Amy Myrdal Miller, MS, RDN, FAND National Dairy Council Ambassador As I’m writing this I’m enjoying a few pieces of Cabot Clothbound Cheddar, a cheese I was introduced to recently during a tour of The Cellars at Jasper Hill Farm in Greensboro, Vermont. Founded by brothers Andy and Mateo Kehler, Jasper Hill is well known for producing high
Amy Myrdal Miller, MS, RDN, FAND Founder & President Farmer’s Daughter Consulting, LLC The last time I was home in North Dakota I opened a bottle of extra virgin olive oil in my mom’s cabinet, smelled it, and determined it was awful? How? It smelled terrible. It was rancid; it put off more bad odors than road kill on a
By Amy Myrdal Miller, MS, RDN Disclosure Statement: Amy is a National Dairy Council Ambassador. While she was not explicitly paid to write this blog, she receives an annual honorarium from the National Dairy Council to promote the nutrition, health, and culinary benefits of dairy products, including fluid milk, yogurt, and cheese. Protein. It’s the white hot nutrient
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