Zucchini Lasagna w/Cashew Ricotta

Zucchini Lasagna w/Cashew Ricotta
Anna Klimmek Owner and Chef of Happy Food MN and Culinary Wellness Company loves teaching people how eat for their bodies in a way that works for their lives.  It is her mission to get people in the kitchen by teaching them healthy, simple ways to get cooking! Eating better doesn’t mean you have to give up your favorite foods though.  Anna...

One Pot Rainbow Curry

One Pot Rainbow Curry
When the snow is falling down outside sometimes you just want to cuddle up with a nice meal that makes you feel all warm and fuzzy but not slow or sluggish. Today, Nutrition Coach and Personal Chef Megan Sheley joins us for the first time to show us a recipe that tastes and feels so good. 2 tbsp olive oil 1/2 tbsp minced garlic 1 tsp...

One Pan Veggie Spaghetti

One Pan Veggie Spaghetti
Sure, you could make a slow-simmered sauce and then cook some pasta- but why wash another pot? Cookbook Author and Chef Robin Asbell shares an easy dish that is on the stove for under 15 minutes, one pan, no waiting. You’ll get enough pasta to satisfy, but pack in so many vegetables that it’s helping you get all the veggies, too. Serves...

Hot Drinks

Hot Drinks
Laurie Crowell, owner of Golden Fig Fine Foods creates some unique warm beverages. Chamomile Blueberry Lavender Latte 3 TB freeze dried blueberries 2 tsp chamomile flowers 1/2 tsp lavender buds 1/2 cup heated milk of your choosing. In a heat proof container (A pint size canning jar works well), place blueberries, chamomile and...

Spicy Meatloaf 

Spicy Meatloaf 
Meatloaf is a favorite of many and it’s a great way of warming up on a cold winters day.  Creator of Putting on the Ritts catering and cookbook author, Susan Ritts shares one of her favorite recipes for a spicy meatloaf on smashed potatoes.  Click here for Susan’s book, Cooking & Entertaining with Ease. Ingredients: 2 LBS 90%...

Rob’s Doughscuits

Rob’s Doughscuits
The doughscuit is the creation of Chris Uhrich, the chef and owner of Mucci’s Italian Restaurant in St. Paul. It’s part donut and part biscuit. Rob Barret, host of Cooking for Dads, shows us how to make it at home. Ingredients: Pillsbury Grands, around 2 biscuits per doughscuit Butter Sugar Raspberries, coconut flakes or other...

All Food Groups in One Bowl

All Food Groups in One Bowl
Putting dinner on the table and making sure your family is getting the proper nutrition can be a struggle.  But it doesn’t have to be!  Coborn’s Dietitian Emily Parent shows us three different recipes that have all of your food groups in one dish. Recipes: Mediterranean Power Bowl Grilled Hawaiian Shrimp Bowl Chicken Banh Mi...

Amp Up Your Toast

Amp Up Your Toast
We are toasting in the New Year with what else?  Actual toast!  Food blogger Michele Philips from Bacon Fatte shares three levels of toasts for you to try at home. Easy: Peanut Butter and Fresh Jelly Medium: Cucumbers and Cottage Cheese Hard: Rainbow Brunch Toast For these and more recipes, click here.

Holiday Drinks with Drew

Holiday Drinks with Drew
Everyone has a favorite holiday movie. Our TCL photographer and office mixologist, Drew Schingen, has some festive cocktails to match with popular Christmas movies. Milk for Santa (The Santa Clause) Ingredients: 1 oz  coffee liqueur 1 oz peppermint Vodka 1 oz heavy cream   The World's Best Coffee...

National Sangria Day

National Sangria Day
While everyone is busy getting ready to celebrate Christmas, don’t let today’s special day sneak by.  In honor of National Sangria day, creator of Putting on the Ritts catering and cookbook author, Susan Ritts shares a few recipes of the delicious drink plus some treats to go along with them. Red Sangria 1 bottle Spanish red...

Killer Mac & Cheese

Killer Mac & Cheese
Susan Ritts, creator of Putting on the Ritts catering and cookbook author, prepares a mac & cheese that the whole family will love. Killer Mac & Cheese 1 large box curly pasta 1/2 package Velveeta cheese 1 eight ounce package shredded Sharp Cheddar cheese 2 tablespoons butter 8 ounces sour cream Half & half or milk, 1/3...