Ingredients

4 ears fresh corn, kernels removed

1 jalapeño, minced

1 garlic clove, minced

1/4 cup mayonnaise

1/2 cup greek yogurt

4 oz (half block) cream cheese, softened

1 cup grated jack cheese

Juice and zest of 1 lime

1 tsp chili powder

Pinch cayenne

Salt and freshly ground black pepper

1 tbsp butter, warmed for a few seconds in the microwave

Cotija cheese, for garnish

3 scallions, sliced

Handful fresh cilantro, chopped (optional)

Sliced avocado, for serving

Tortilla chips, for serving

Directions

Preheat the oven to 375˚ F. Combine the corn, jalapeño, garlic, mayo, greek yogurt, cream cheese,lime, cheese and spices in a large bowl. Season to taste with salt and pepper.

Butter a 9 inch cast iron skillet, then scrape the corn mixture into the pan. Bake for about 30 minutes or until the dip starts to bubble and turn brown around the edges.

Garnish with Cotija, scallions, cilantro and avocado. Serve warm with tortilla chips.

Memorial Day is coming up, and summer is just around the corner! We've partnered with Shun Cutlery to develop this Mexican Street Corn Dip that's perfect for summer entertaining. This cheesy dip has just the right amount of spice, and it's ready in no time. Enjoy with crispy tortilla chips and a refreshing cocktail!

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Ingredients:

2 1/2 pints cherry tomatoes

3 ears of corn, kernels removed from cob

2 oz diced pancetta

Handful of thyme or rosemary sprigs

1 shallot, thinly sliced

Olive oil, as needed

Salt and pepper, to taste

1 Pie Crust (homemade, recipe below or store bought)

1 tbsp cornmeal

1/4 cup freshly grated parmesan cheese

1 egg yolk mixed w/ 1 tsp water

3 green onions, sliced

Directions:

Preheat the oven to 450˚ F. Line a rimmed sheet pan with parchment paper and add the tomatoes, corn, pancetta, herb and shallots. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 30 minutes, or until tomatoes start to burst and the pancetta begins to crisp. Set aside to cool.

Meanwhile, turn oven down to 400˚F. Sprinkle the cornmeal on a cool surface and roll out the pie dough into a 12 inch round. Add the cooled filling, then gently fold the pie dough up over the edge of the filling, pleating it slightly as you go. Brush with the egg wash, then season with salt and pepper and sprinkle with the remaining cheese.

Bake for about 30 minutes, or until golden brown.

Feedfeed Pie Crust

Ingredients

For the Pie Dough

3 3/4 cups AP Flour

1/4 cup granulated sugar

2 tsp salt

1 cup plus 2 tbsp butter, cubed

1/2 cup ice cold water

1/2 cup ice cold vodka (straight from freezer works best)

Directions

To make the dough, set the cubed butter in the freezer for at least one hour before making the dough. When butter is frozen, add 2 cups of flour, sugar and salt to a food processor. Pulse a few times until well combined. Add butter and process until incorporated and the butter is broken into pea-sized clumps. Add the remaining flour and pulse a few times. Alternatively, you could do this step by hand with your fingers, a pastry cutter or two butter knives.

Dump contents of food processor into a large bowl then drizzle water and vodka over the flour mix and fold together gently until the dough starts to come together. Gather into a ball, then divide into three portions. Form dough into discs and wrap with wax paper or plastic wrap and set in the fridge for at least two hours, or overnight.

These roasted vegetables would be great tossed with pasta for a quick and easy summer dinner. Just follow the directions (below) for the roasting the vegetables, cook a pound of pasta, then toss them all together. Finish with a bit of olive oil and parmesan cheese and serve.

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Fried Green Tomatoes

5-6 large green tomatoes, slices about 1/3-1/2\" thick
1 cup cornmeal (not course)
1 tsp flaky sea salt
Lots of fresh ground pepper

For the pickled caper dipping sauce:

1/2cup mayo of choice
1-2 Tbs creme fraiche (sour cream and Greek yogurt good substitutes)
1 heaping TBS salt cured capers, rinsed and chopped
1/4 cup chopped bread and butter pickles, chopped
Juice of 1/2 lemon
Flaky Sea salt and fresh ground pepper to taste

Method:

Toss corn meal with salt and pepper

In a large preheated heavy bottomed skillet, heat about 1/4-1/2\" grape seed oil (or oil of choice) to about 350F (it will glisten, but not smoke)

Coat tomato slices and fry on each side about 2 minutes or until golden brown. Turn and continue with other side.

Set on paper towels or cooling rack and continue until all are cooked. You may need to add more oil as you go.

Stir together dip ingredients and season to taste. I love to add sriracha or other chili sauce if pickles aren't spicy.

Serve hot and enjoy! (These disappear quickly!)

"],["author_id",416361],["blurb_text",null],["preparation_time_additional",null],["cooking_time",null],["status",0],["preparation_time",null],["recommended_at",null],["updated_at","2024-01-17 04:14:18"],["count_rating_votes",0],["title","Fried Green Tomatoes"],["deleted_at",null],["post_id",6877291],["sponsor",null],["video",{"__iterable":"Map","data":[["id",441],["url","https://data.thefeedfeed.com/video/IMA1G0d7KGU.mp4"],["created_at",null],["updated_at",null],["is_possible_broken",0],["is_big",0]]}],["id",6877291],["image",{"__iterable":"Map","data":[["id",2928702],["url","https://data.thefeedfeed.com/static/videos/Dh9Ck2~B1fq8WEP.jpg"],["path","https://data.thefeedfeed.com/static/videos/Dh9Ck2~B1fq8WEP"],["extension","jpg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",933],["rating","0.00"],["grabbed_at",null],["editor_text","

Join Jill of @feedtheswimmers for a tour of a few Montauk Farmers Markets and a quick recipe for Fried Green Tomatoes! For more delicious recipes by Jill of @feedtheswimmers, check out her blog here!

"],["image_id",2928702],["video_id",441],["source_id",2]]},{"__iterable":"Map","data":[["type_id",2],["sponsor_id",13],["count_recipe_link_redirect",0],["recipe_structure",{"__iterable":"List","data":[{"__iterable":"Map","data":[["title",null],["elements",{"__iterable":"List","data":[]}],["block_type",1]]},{"__iterable":"Map","data":[["title",null],["elements",{"__iterable":"List","data":[]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",933],["post_id",7507579],["priority",1],["created_at","2020-06-24 15:21:56"],["updated_at","2024-01-17 04:14:18"]]}],["urls",{"__iterable":"Map","data":[["main","thefeedfeed/video/oatmeal-cookie-ice-cream-sandwiches"]]}],["priority",1],["flags",16397],["serving_amount_measurement",null],["created_at","2020-06-24 15:21:56"],["recipe_link",null],["recipe_type",1],["serving_amount",null],["nutrition_facts_text",null],["text","Our very own @thesweetandsimplekitchen used Bob's Red Mill to make Oatmeal Cookie Ice Cream Sandwiches."],["affiliate_disclosure_text",null],["recipe","

Makes 13 Ice Cream Sandwiches or 26 Oatmeal Cookies

\n\n

Chewy Oatmeal Cookies

\n\n

Ingredients

\n\n

\n1 cup unsalted butter, softened
\n¾ cup light brown sugar
\n¾ cup dark brown sugar
\n1 egg
\n2 tsp pure vanilla extract
\n1 ½ cups Bob’s Red Mill all-purpose flour
\n1 cup unsweetened Bob’s Red Mill shredded coconut
\n2 cups Bob’s Red Mill Organic Old Fashioned Rolled Oats
\n1 ½ tsp baking soda
\n¾ tsp cinnamon
\nPinch of nutmeg
\n½ tsp salt

\n\n

Dark Chocolate Dipping Sauce
\n1 cup dark chocolate melting chips
\n1 tsp coconut oil

\n\n

Assembly
\n1 carton vanilla ice cream
\n1 cup chopped nuts,(ex. pecans, walnuts or peanuts)

\n\n

Directions:

\n\n

Oatmeal Cookies
\nPreheat oven to 350˚F degrees or 325˚F degrees convection.

\n\n

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugars; beat on high until pale and fluffy – about 5-6 minutes, scraping down the sides of the bowl every so often.

\n\n

Scrape down the sides of the bowl and add the egg and beat until fluffy. Add the vanilla and; beat until combined.
\nIn a small bowl, whisk together flour, rolled oats, coconut, baking soda, cinnamon, nutmeg and salt. Add in two additions to the wet ingredients, beating on low speed until just combined.

\n\n

Using a cookie scoop, scoop your batter out into about 1 heaping tbsp portions out onto your parchment lined baking sheets leaving about 2 inches between each cookie. Roll each cookie dough scoop into a ball. You will end up with 26 cookie dough balls, and You should be able to fit 12 to a tray.

\n\n

Bake for 10-12 minutes or until the edges are golden and set. Remove from the oven and place on a cooling rack to cool completely before assembling your ice cream sandwiches.

\n\n

Ice Cream Sandwich Assembly

\n\n

Take an oatmeal cookie and top with a scoop of vanilla ice cream, sandwich with another oatmeal cookie and set on a parchment-lined baking sheet. Repeat with the remaining cookies until you have all your ice cream sandwiches on the baking sheet. Set in the freezer for 5-10 minutes.

\n\n

Meanwhile, prepare your chocolate dipping sauce (directions below) and place your chopped nuts into a bowl.

\n\n

Once your ice cream sandwiches have chilled in the freezer for about 10 minutes. Remove them and dip one half of the sandwich into the melted chocolate. Allow any excess to run off before dipping the chocolate side into the chopped nuts. Set back on the parchment lined baking sheet and repeat.

\n\n

Serve immediately

\n\n

** Storage: If you have leftovers, wrap them in plastic wrap or parchment paper and place them in the freezer. When you are ready to enjoy, remove them from the freezer and allow them to come to warm up at room temperature for 5-10 minutes before serving.

\n\n

Chocolate Dipping Sauce

\n\n

Place chocolate melting chips and coconut oil in a heatproof bowl and set over a pot of simmering water. Stir gently until melted. Remove from heat and set aside to cool for a couple minutes.

\n\n

This recipe is sponsored by our friends over at Bob’s Red Mill

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Ingredients
\n1 lb Superfresh Cherries, cleaned, dried, stemmed and pitted
\n2 oz cream cheese, softened
\n¼ cup mascarpone cheese, softened
\n1 tsp vanilla extract
\n1 ½ tbsp confectioners sugar
\n1 cup dark chocolate chips
\n2 tsp coconut oil, melted

\n\n

Directions
\nSet the prepared cherries on a small parchment lined sheet pan (that will fit in your freezer). Add the cream cheese, mascarpone, vanilla and confectioners sugar to the bowl of a stand mixer fit with the paddle attachment (alternatively, mix in a large mixing bowl with a hand mixer) and mix until well combined, about 2 minutes, scraping down the side of the bowl as needed.

\n\n

Scrape the cheesecake mixture into a heavy duty plastic baggie. Squeeze the mixture down into one corner, then snip the corner off to create a piping bag. Pipe some the of cheese cake mixture into each cherry, then set on the parchment lined sheet pan. When all of the cherries have been filled, place the tray in the freezer to set for about 15 minutes.

\n\n

Meanwhile, create a double boiler by filling a small saucepan with about two inches of water. Set the pan over medium heat then place a heatproof bowl on top. Add the chocolate and coconut oil to the heatproof bowl and heat until melted and smooth. Remove from heat and let cool slightly.

\n\n

Once the filled cherries are firm, coat them in the chocolate, shaking off any excess. Place the coated cherries back on the prepared sheet pan and set in the freezer for 5 minutes.

\n\n

Once set, drizzle the coated cherries with more chocolate using the tines of a fork. Set the cherries back in the freezer again, for about 30 minutes or up to 1 week.
\n

We apologize in advance for when you can’t stop eating these Superfresh Growers Two-Bite Cherry Chocolate Cheesecake Bites! We took ripe & juicy Two-Bite cherries, filled them with an easy no-bake cheesecake filling, then dunked the whole thing in dark chocolate. Keep these babies in the freezer for whenever a chocolate (or cherry!) craving strikes!

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Serves 8-10

\n\n

Ingredients
\n4 cups Alden’s Organic Vanilla Bean Ice Cream (from a 1.5 qts container)*
\n14 crisp Italian lady fingers
\n1 ½ cups brewed espresso or strong coffee, warm
\n1 cup dark chocolate covered espresso beans, coarsely chopped, divided
\nCocoa powder, for dusting (optional)

\n\n

Directions
\nLine a 9 x 5 inch metal loaf pan with plastic wrap (allowing some of the wrap to hang over all 4 sides) and prepare a spot in your freezer for the loaf pan. Using the pan as your guide, trim the lady fingers (if needed) so they fit in two even layers in the prepared pan. Depending on the shape of your loaf pan, the second layer may require a few more lady fingers than the first.

\n\n

Place the coffee in a shallow bowl and working quickly, dip 6 of the lady fingers into the espresso, turning so each side is soaked. Add the soaked lady fingers to the prepared pan, then top with 2 cups of Alden’s Organic Vanilla Bean Ice Cream. Smooth the ice cream out with an offset spatula. Add half of the chopped espresso beans, pressing down on them so that adhere to the ice cream.

\n\n

Repeat the soaking of the lady fingers with the remaining wafers and espresso and create another layer on top of the chopped espresso beans. Top with the remaining ice cream, smooth with an offset spatula, then top with the remaining espresso beans. Cover the entire loaf pan tightly with plastic wrap, then place in the freezer for at least 8 hours, or preferably overnight.

\n\n

When ready to serve, carefully run hot water around the edges of the pan to loosen the cake from the sides. Invert the pan onto a serving dish or cutting board and dust the top with cocoa powder. Cut into 1-inch slices and serve immediately. Store any leftover cake tightly wrapped in the freezer for up to 2 weeks.

\n\n

\n*Note: You can use a mix of any Alden’s flavors you like here, we also love the combination of half Vanilla Bean and half Chocolate Chocolate Chip for this recipe!
\n

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With just 5 ingredients and a few hours in the freezer you can serve this elegant dessert at your next summer shindig. We used Alden’s Organic Vanilla Bean Ice Cream to make this easy (and delicious!) riff on classic tiramisu. The ice cream is so creamy, you don’t even miss the mascarpone!

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thick"],["measurement",{"__iterable":"Map","data":[["integer",0],["numerator",null],["denominator",null]]}],["title_priority",0]]},{"__iterable":"Map","data":[["type",null],["unit",null],["title","Flaky salt and freshly ground black pepper"],["measurement",{"__iterable":"Map","data":[["integer",0],["numerator",null],["denominator",null]]}],["title_priority",0]]},{"__iterable":"Map","data":[["type",null],["unit",null],["title","egg, beaten"],["measurement",{"__iterable":"Map","data":[["integer","1"],["numerator",null],["denominator",null]]}],["title_priority",0]]},{"__iterable":"Map","data":[["type",null],["unit",{"__iterable":"Map","data":[["id",124],["title","8 oz"]]}],["title","ball BelGioioso Burrata, for serving"],["measurement",{"__iterable":"Map","data":[["integer","1"],["numerator",null],["denominator",null]]}],["title_priority",0]]}]}],["block_type",1]]},{"__iterable":"Map","data":[["title",null],["elements",{"__iterable":"List","data":["To make the crust, add the flour, salt, thyme and grated parmesan cheese to a large mixing bowl and stir to combine. Add the grated butter and work the mixture together with your fingers until all of the butter is coated with flour and the butter has been worked into pea-sized clumps.","Drizzle the vodka over the flour mixture one tablespoon at a time, and stir with a fork until it begins to come together. Gather the dough into a large disc and wrap in plastic wrap. Let chill in the fridge for at least 30 minutes.","Meanwhile, make the ricotta filling by adding all of the ingredients to a large bowl and mixing with a fork until combined.","While the tart dough chills, add the sliced tomatoes to a colander set over a bowl to drain off some of the moisture.","When the tart dough had chilled, preheat the oven to 425˚F. On a lightly floured surface, roll out the dough to ¼ inch thick circle about 14 inches in diameter. Transfer the dough to a 10 inch cast iron skillet, making sure to tuck the crust all the way into the bottom of the skillet.","Let the crust hang over the edge, then spread the ricotta filling on the bottom of the crust. Arrange the heirloom tomatoes on top of the ricotta in a concentric circle, then season with flaky salt and freshly ground black pepper. Fold the edges of the crust over the tomatoes, then brush the edges of the crust with the beaten egg.","Place in the oven and bake for about 40 minutes, or until the edges are golden brown. Let sit for about 10 minutes to allow the juices to settle, then top with fresh burrata, slice and serve."]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",933],["post_id",8377722],["priority",1],["created_at","2020-06-24 15:21:56"],["updated_at","2024-01-17 04:14:18"]]}],["urls",{"__iterable":"Map","data":[["main","thefeedfeed/video/heirloom-tomato-galette"]]}],["priority",1],["flags",13],["serving_amount_measurement",null],["created_at","2020-06-24 15:21:56"],["recipe_link",null],["recipe_type",4],["serving_amount","4-6"],["nutrition_facts_text",null],["text",null],["affiliate_disclosure_text",null],["recipe",null],["author_id",122],["blurb_text",null],["preparation_time_additional",null],["cooking_time",2700],["status",0],["preparation_time",3600],["recommended_at",null],["updated_at","2024-01-17 04:14:18"],["count_rating_votes",5],["title","Heirloom Tomato Galette"],["deleted_at",null],["post_id",8377722],["sponsor",{"__iterable":"Map","data":[["id",81],["name","BelGioioso"],["description",null],["logo_id",4872312],["website","https://www.belgioioso.com/"],["created_at","2018-08-21 13:53:00"],["updated_at","2018-08-21 13:53:00"]]}],["video",{"__iterable":"Map","data":[["id",57440],["url","https://data.thefeedfeed.com/video/1534873470.mp4"],["created_at","2018-08-21 13:44:40"],["updated_at","2018-08-21 13:44:40"],["is_possible_broken",0],["is_big",0]]}],["id",8377722],["image",{"__iterable":"Map","data":[["id",4872238],["url","https://data.thefeedfeed.com/static/other/15348734315b7c4f571bf00.png"],["path","https://data.thefeedfeed.com/static/other/15348734315b7c4f571bf00"],["extension","png"],["type","internal"],["server",1],["created_at","2018-08-21 13:43:52"],["updated_at","2018-08-21 13:43:52"]]}],["feed_id",933],["rating","4.00"],["grabbed_at",null],["editor_text","

When life gives you tomatoes, pick up some BelGioioso Cheese and make our savory heirloom tomato galette. The all-butter thyme crust and colorful tomatoes will be a crowd-pleaser, especially when you cut into the creamy burrata!

\n\n

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

\n\n

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Add more salt if necessary and set aside.","Prep the ingredients: cook eggs, bacon, and beets.","Chop remaining salad ingredients: cherry tomatoes, Persian cucumbers, corn, sharp cheddar cheese, shallot, and chives.","When ready to serve, in a large serving bowl, assemble greens. Season with salt, lightly dress with 2-3 tablespoons of prepared dressing, and gently toss to coat.","Assemble the prepared ingredients on top and garnish with chives, flaky salt, and pepper.","Just before serving, drizzle with additional dressing to taste. Save remaining dressing in the fridge for up to a week.","Serve and enjoy!"]}],["block_type",2]]}]}],["pivot",{"__iterable":"Map","data":[["feed_id",933],["post_id",12255051],["priority",1],["created_at","2022-08-31 14:33:53"],["updated_at","2024-01-17 04:14:18"]]}],["urls",{"__iterable":"Map","data":[["main","cathstable/video/summer-cobb-salad"]]}],["priority",1],["flags",2097164],["serving_amount_measurement",null],["created_at","2022-08-31 14:33:53"],["recipe_link",null],["recipe_type",4],["serving_amount","6"],["nutrition_facts_text",null],["text",null],["affiliate_disclosure_text",null],["recipe",null],["author_id",2189278],["blurb_text",null],["preparation_time_additional",null],["cooking_time",2400],["status",0],["preparation_time",2100],["recommended_at",null],["updated_at","2024-01-17 04:14:18"],["count_rating_votes",12],["title","Summer Cobb Salad"],["deleted_at",null],["post_id",12255051],["sponsor",null],["video",{"__iterable":"Map","data":[["id",296542],["url","https://data.thefeedfeed.com/video/1663759209.mp4"],["created_at","2022-09-21 07:20:09"],["updated_at","2022-09-21 07:20:09"],["is_possible_broken",0],["is_big",0]]}],["id",12255051],["image",{"__iterable":"Map","data":[["id",9184044],["url","https://data.thefeedfeed.com/static/2022/08/31/1661968912630fa210a5419.jpg"],["path","https://data.thefeedfeed.com/static/2022/08/31/1661968912630fa210a5419"],["extension","jpg"],["type","internal"],["server",1],["created_at","2022-08-31 14:01:53"],["updated_at","2022-08-31 14:01:53"]]}],["feed_id",933],["rating","4.50"],["grabbed_at",null],["editor_text","

What I love about a Cobb Salad is its versatility. Don't like blue cheese? Swap in some cheddar. Feel like your tomatoes are out of season? Swap 'em out for something else. This version leans heavily on end-of-summer veggies with sweet corn, beets, and perfect tomatoes.

\n\n

This is a hearty salad that you can easily prep ahead and assemble before just before eating or serving to guests. If you're looking for a make-ahead situation for your Labor Day plans, this is your sign!

\n\n

\nNutritional Info

\n\n

Nutrition per serving: 459 calories, 34g total fat (8.6g saturated fat), 15g protein, 26g carbohydrates, 4.9g fiber, 14.5g sugar (5.8g added sugar), 635mg sodium
\n
\nAllergens: egg, dairy

\n\n

"],["image_id",9184044],["video_id",296542],["source_id",2]]}]}],["count_rating_votes",1],["active_conversations",{"__iterable":"List","data":[]}],["active_stories",{"__iterable":"List","data":[{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["pivot",{"__iterable":"Map","data":[["feed_id",933],["story_id",204],["created_at","2020-06-24 15:49:59"],["updated_at","2024-01-17 04:14:18"]]}],["css",""],["urls",{"__iterable":"Map","data":[["edit","thefeedfeed/articles/labor-day/edit"],["main","thefeedfeed/articles/labor-day"]]}],["priority",0],["story_id",204],["flags",1],["created_at","2020-06-24 15:49:59"],["text","

Whether you are heading to a potluck this weekend or throwing an end-of-summer Labor Day Bash yourself, it's time to start thinking about what you're going to cook.

Although salads are portable and easy to make, they're often cast aside for more hearty holiday dishes. Take your Salad to the next level with these flavorful Summer Salads from the #feedfeed community!

Grilled Romaine with Corn, Peaches, Tomatoes and Lemon Dressing

Photo and Recipe by @the.green.life

This salad is summer on a plate! Throw some leafy Romaine on the grill (our favorite way to eat lettuce!) and top with some of the best produce summer has to offer.

Get the Recipe

Get more Corn Recipes

White Bean and Tomato \"Caprese\" Salad with Lemongrass and Basil

Photo and Recipe by @dollyandoatmeal

This creative salad is a perfect dairy-free alternative to the traditional Caprese Salad. Plus, it's ideal as a side dish!

Get the Recipe

Lobster Niçoise Salad with Balsamic Figs

Photo and Recipe by @nocrumbsleft

Can't get enough fresh Lobster this summer? Try this inventive Lobster Niçoise Salad topped with fresh, juicy, in-season figs!

Get this Recipe

Get more Lobster Recipes

Stone Fruit Quinoa Salad with Honey Lime Dressing

Photo and Recipe by @reciperunner

Gather up all the fresh Stone Fruit you can find (before they're gone!) to make this protein-packed Quinoa Salad.

Get the Recipe

Get more Stone Fruit Recipes

Chimichurri Potato and Egg Salad

Photo and Recipe by @foodgays

Breakfast, lunch, or dinner- this salad is truly perfect at any time of day! Pack up this twist on a traditional Potato Salad and you can re-purpose it multiple times this weekend.

Get the Recipe

Get more Potato Salad Recipes

Melon, Nectarine and Peach Salad with Cured Ham

Photo and Recipe by @holasus

Sweet + Salty never gets old! This flavorful Salad is easy to make (and even easier to eat).

Get the Recipe

For 100+ more Salad Recipes, explore the Salad Feed on our website.

For more Labor Day Recipe Inspiration, check out the BBQ Feed, Grilled Desserts Feed, Corn Feed, Ice Cream Feed & more!

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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