Fresh Food for Thought

The latest news and views impacting our craft food community

Plant-Based Stadium Dogs

Plant-Based Stadium Dog with Local Sauerkraut, Mustard & Seasonal Veggies

You might be as skeptical as we were on our Craft Food Classroom podcast when we cooked up some plant-based hot dogs. We were wrong; they were delicious, not to mention quick and simple! Cook these Field Roast stadium dogs using (Read more)

Summer Salmon Salad

Ultimate Summer Salmon Cobb Platter

Sockeye salmon are one of the most beautiful types of fish in the world. The deep red color is so stunning that it always makes me pause in awe. This simple preparation for Alaskan sockeye salmon allows your guests to have (Read more)


Roasted Vegetable Spinach Salad with Green Chutney Dressing

2 servings Salad Ingredients 1 cup root vegetables like potatoes, carrots, etc chopped into 1in pieces 1 green onion cut into 1in pieces 1/4 cup mushrooms 2 cups spinach 2tbs melted ghee salt and pepper to taste Optional toppings: golden raisins, (Read more)

Chilaquiles Quiches Edible Cleveland New Recipe

Chilaquiles Quiche

Chilaquiles is a Mexican breakfast dish designed to use leftover tortillas Рsimilar in function to french toast, but drastically different in flavor! In the traditional dish, tortillas are cut into pieces, lightly saut̩ed in oil, simmered in salsa, then served (Read more)

Fire Roasted Duck Recipe

Fire-Roasted Duck

Animals raised on pasture, close to their biological design, end up with superior nutrition, flavor and texture. It’s always tempting to get super creative and bathe something like a duck in a ginger-soy marinade or baste with hoisin-mandarin compound butter. However, (Read more)


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