Our favorite recipes
Cooking more at home is a great way to save money. Make the most of the foods in your fridge with these fun and sometimes funky recipes.
DRUNKEN POTATO KALE BEEF STEW
Past-their-prime veggies find their home in this delicious and hearty kale stew. This recipe was developed by blogger Love & Zest for the Hearth, Patio & Barbecue Association.
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BACON BRUSSELS SPROUT BAKE
Eating your veggies isn’t so hard when they’re baked with smokey bacon and topped with cheesy breadcrumbs. Check out this recipe to make good use of the frozen brussels sprouts in your freezer!
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AVOCADO TOAST WITH WATERMELON
Need an appetizer for your summer fêtes? Try this seasonal twist on a classic, Avocado Toast with Watermelon from the National Watermelon Promotion Board!
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Grandma’s Waffles
Everyone loves waking up to waffles on a weekend morning! Use up soon-to-expire eggs or milk in this recipe from dairy farmer Brett Reinford.
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Spicy Watermelon Hummus
This sweet-savory dip is sure to be a hit at your next cocktail party. Check out this recipe from the National Watermelon Promotion Board!
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Mushroom, Beef and Brown Rice Taco Bowls
The whole family will love this tasty, nutritious slow cooker taco bowl recipe from the Mushroom Council. It’s customizable so feel free to swap out some ingredients depending on what’s in your fridge.
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Watermelon Rind Pickles
If you’re left with a lot of watermelon rind after your summer get togethers, make this delicious, tangy condiment! Watermelon Rind Pickles are great with pork chops, salad or just right out of the jar! Check out this recipe from the National Watermelon Promotion Board.
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Slow Cooker Apple Butter
Apple Butter is the perfect home for less-than-perfect apples. Try out this great slow cooker recipe from Washington state apple farmer April Clayton!
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Peanut Butter Pie
Sink your teeth into this tasty no-bake peanut butter pie recipe from Georgia peanut farmer Casey Cox!
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Mighty Mushroom Burger
This burger recipe from the Mushroom Council combines all of the tasty meatiness of beef without the heft. And it’s a great way to use up any extra mushrooms you might have!
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