In this blog post, we are going to talk about the Best Way To Cook Beyond Burger. We understand this problem because we have gone through the entire Best Way To Cook Beyond Burger research process already, which is why we have put together a comprehensive list of the Best Way To Cook Beyond Burger available in the market today. After hours of researching and using all the models on the market, we find the Best Way To Cook Beyond Burger of 2022. Check out our ranking below!
Top Best Way To Cook Beyond Burger in 2022
List the Best Way To Cook Beyond Burger in 2022
Fullstar Vegetable Chopper - Spiralizer Vegetable Slicer - Onion Chopper with Container - Pro Food Chopper - Black Slicer Dicer Cutter - 4 Blades
$29.98 in stock
2 used from $26.24
- 4 interchangeable blades let you julienne, chop and slice vegetables with ease. Built-in chop lid lets you cut foods directly into the 1.2L collection tray without the mess of a knife and cutting board. Storage container lets you hold prepared vegetables in the Fullstar Vegetable Cutter until you are ready to begin cooking. This 7-piece set is destined to become the favorite among all your home kitchen tools.
- Rust resistant heavy-duty 420 stainless steel retains razor sharpness for crisp, smooth cutting and grating. Blades snap in and out with ease. Cut potatoes, tomatoes, cucumbers, carrots and more.
- Soft grip handle with rubberized tpu enhances leverage while the non-skid base ensures stability during use. Slice, dice, chop and cut fruits and vegetables safely and easily, in half the time.
- BPA Free. This compact chopper measures just 10.63”L x 4.72”H x 4.48”W. It can be fully disassembled for easy cleaning on the top shelf of your dishwasher.
- Read the manual carefully - Please read the instruction manual provided with the Fullstar food chopper closely before use. If you have any questions or issues regarding the chopper please do not hesitate to send the seller a message through Amazon and we will respond within 24 hours
The Unexpected Cajun Kitchen: Classic Cuisine with a Twist of Farm-to-Table Freshness
|Number Of Pages||236|
Burgers, Fries & Family Ties
|Is Adult Product|
Eat Your Heart Out: All-Fun, No-Fuss Food to Celebrate Eating Clean
$20.59 in stock
22 used from $17.13
|Number Of Pages||336|
Mueller Pro-Series 10-in-1, 8 Blade Vegetable Slicer, Onion Mincer Chopper, Vegetable Chopper, Cutter, Dicer, Egg Slicer with Container
$29.99 in stock
3 used from $26.99
- Unmatched Quality – Chop, Dice, Slice or Grate with our newest Multi Chopper and Slicer by Mueller! This functional kitchen gadget will alleviate your prep time to just a couple of minutes. Made with premium materials like grade 420 stainless steel blades and food-grade bpa-free materials, it's the perfect tool to make home cooked meals easier and faster.
- 8 Diverse Blades - Three different sized chopper blades and 5 interchangeable blades for slicing, julienne, grating & shredding offer the functionality of multiple kitchen tools in just one, highly versatile, kitchen gadget. The high-quality stainless-steel blades will create perfectly chopped onions, tomatoes, and peppers for salsa, or shred an entire cabbage for coleslaw in no time.
- Innovative Design - Free-up countertop space with the Food Container. Use the Food Holder while cutting small vegetables and fruits. This prevents food from slipping while slicing it. It also makes it clean, safe, and easy to work with. No more hassles of washing and wiping. Dismantle it and just put it in dishwasher. Cleans easily in minutes with the complementary scrubbing fork. Its compact size allows you to store it almost anywhere.
- Improves Your Health And Saves Time – Busy lifestyles make us fall into the fast-food trap. It can take a lot of time and effort to dice, chop and slice the ingredients of a desired dish. Do not despair. Our multi-functional tool makes this process less time-consuming making it easier to add vegetables to your meals. That being said, you’re less likely to reach for unhealthy options. From now on, enjoy having more time for your family without missing out on any of the important nutrition.
- Live Customer Care – Talk to us via out toll-free number or live chat, not by email like our competitors. Mueller believes in making life easier, better and more enjoyable in all that we do. In the unlikely event that you don’t love your Chopper/Slicer, we will give you a replacement or a full refund. Our unparalleled 24/7 live telephone customer support is ready and waiting to assist with anything you need!
Kamado Joe KJ23RHC Classic Joe II 18-inch Charcoal Grill with Cart and Side Shelves, Blaze Red
$893.52 in stock
- Premium 18″ Ceramic Grill with Cast Iron Cart & Locking Wheels – The Kamado Joe Classic II gives the perfect cooking size of 18 inches along with its Premium cart that comes with the purchase of your grill, including locking casters and wheels.
- 2-Tier Divide & Conquer - Divide & Conquer Flexible Cooking System transforms the humble grill grate into the most powerful cooking tool in your arsenal. The revolutionary multi-level, half-moon design frees you to cook different foods in different styles at different temperatures—all at the same time
- Kontrol Tower Top Vent - Maintains consistent air setting for precise airflow management during dome opening and closing. Constructed of powder coated cast aluminum, the patent pending dual-adjustment top vent is rain resistant and allows you to smoke from 225F all the way to searing at 750F.
- Air Lift Hinge – The air lift hinge significantly reduces dome weight. The grill dome can be lifted with a single finger giving the most comfortable grilling experience there is.
- AMP (Advanced Multi-Panel) FireBox – The patent pending six-piece design eliminates breakage and increases grill efficiency.
Orgain Organic Plant Based Protein Powder, Vanilla Bean - 21g of Protein, Vegan, Low Net Carbs, Gluten Free, Lactose Free, No Sugar Added, Soy Free, Kosher, Non-GMO, 2.03 Lb
- Includes 1 (2.03 pound) orgain organic plant based vanilla bean protein powder
- 21 grams of organic plant based protein (pea, brown rice, chia seeds), 2 grams of organic dietary fiber, low net carbs, 0 grams of added sugar, 150 calories per serving
- USDA organic, vegan, gluten free, dairy free, lactose free, low net carbs, no added sugar, soy free, kosher, non GMO, carrageenan free, and no artificial ingredients
- Mix with water, milk, or your favorite protein shake recipe for a quick breakfast or snack drink. Use when baking to give your cakes, muffins, brownies, or cookies a protein and energy boost
- Ideal for healthy, on the go nutrition for men, women, and kids. These are great for meal replacement, smoothie boosters, muscle recovery, and pre or post workouts
Cooking Mama World Kitchen
66 used from $1.99
- Cooking Mama World Kitchen from Majesco brings a lot more to the table with this sequel for the Wii
- Delivers all new 3D graphics, new recipes, comedic kitchen mini-games, and new gameplay modes
- The Wii remote acts as your universal cooking utensil as you chop, grate, slice, stir, roll, and more
- 50 all new recipes include parfait, French fries/onion rings, chocolate chip cookies, ratatouille, pancakes, and more
- Hilarious mini-games add a surprise, comedic element to the game
Ninja DZ201 Foodi 8 Quart 6-in-1 DualZone 2-Basket Air Fryer with 2 Independent Frying Baskets, Match Cook & Smart Finish to Roast, Broil, Dehydrate & More for Quick, Easy Meals
$159.99 in stock
10 used from $119.00
- 2 INDEPENDENT BASKETS: The original Air Fryer with 2 independent baskets, the XL air fryer lets you cook 2 foods, 2 ways, at the same time, eliminating back-to-back cooking like a traditional single-basket air fryer.
- SMART FINISH & MATCH COOK: DualZone Technology allows you to choose between the Smart Finish feature, which unlocks cooking 2 foods 2 ways that finish at the same time, and the and a Match Cook button to easily copy settings across zones for full 8-qt capacity.
- 6-IN-1 FUNCTIONALITY: Includes 6 versatile cooking programs: Air Fry, Air Broil, Roast, Bake, Reheat, and Dehydrate.
- XL CAPACITY: The 8-quart air fryer capacity lets you fit mains and sides at the same time for making quick family meals, or up to 4 lbs. of French fries or chicken wings.
- SEPARATE HEATING ZONES: 2 independent 4-quart zones have their own cooking baskets, cyclonic fans, and rapid heaters.
Bagels, Schmears, and a Nice Piece of Fish: A Whole Brunch of Recipes to Make at Home
$20.46 in stock
24 used from $15.95
|Number Of Pages||208|
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China Town restaurant in Neos Kosmos offers chinese cuisine and all the delicacies of Far East. Located close to Panathenaic Stadium (Kallimarmaro) is characterized by the traditional design of chinese culture, relaxing atmosphere and excellent service. The menu features unique culinary experiences prepared daily by a team of experienced people who know very well the chinese gastronomy and its secrets. Try amazing fresh sushi, special fried rice, noodles with curry, sweet and sour chicken, crispy duck, risotto with seafood, traditional soups and salads. For dessert, choose one of the fresh chinese suggestions and pleasantly complete this beautiful journey through chinese gastronomy. Make a discount reservation at China Town restaurant in Neos Kosmos via e-table and start a unique culinary journey.


The question for which you have come in this article will definitely answer that question, but before that, you should know how to use a roaster oven.
It depends on the dish you are making, and which dish you are making. This kitchen appliance does the job of roasting, and baking in an electric roaster dishes warm very well.
Now here comes a question “Do you preheat an electric roaster”,
yes, you make sure that you take time to preheat the roaster oven, the roaster oven has a thermometer for temperature control, with the help of which you Keep the roaster oven preheat for 15-20 minutes. The roaster oven takes about 15-20 minutes to preheat.
Roaster ovens are preheated to different temperatures for each dish, such as preheating the oven to 350 degrees F for 15 minutes for chicken, beef, and pork. And for the ORANGE AND CHILI BRAISED SHORT RIBS, preheat the oven to 375 degrees f for 15 minutes.
We have made your work even easier by heating the roaster oven at different temperatures for each dish, the list of all the dishes is in this PDF, and how much you have to heat the oven for each dish.
Pro tip: You should always preheat your oven, pan or baking sheet to ensure that your food cooks well and evenly.
how to use an electric roaster oven
Come, let us know how to use a roaster oven, in this article we are going to tell you some unique points that you must know about the oven.
This can be the king of your kitchen. The best thing about a roaster oven is that you don’t need to buy a lot of utensils because it can cook a lot of dishes at a good temperature. In this, you can cook your favourite dishes within a few minutes and enjoy the food.
Let us tell you some interesting elements about the design of the roaster. This is a simple design of a roaster.
Preparing a Roaster Oven for First Use
You have to first do your normal work that is done before preparing the food, cleaning your kitchen, components and heating elements, for this you will have to take time. This will protect your food from dust and chemicals and keep the dishes safe and tasty.
First, you are happy and then slowly remove its packaging. Those that are fully submersible can be washed in a sink and set out to dry.
You can clean the parts of the oven which cannot be washed in the sink with a damp cloth. We are insisting you wash them so much that it will help in removing the dust and insects that get applied during packaging.
After drying it comes the point of cooking in it, when you go to cook in it, first of all, preheat it for 15-20 minutes. This will heat it up to the temperature you need.
While it is getting hot you will get a slight smell but don’t worry it is due to the burning of chemicals but it will not last for long. You can use an exhaust fan to remove it.
You must be thinking that which roasting oven should we get, so let me tell you my choice, as the kitchen king of my house, I ordered Quart Electric Roaster with Removable Pan, it is suitable for me and my family members likes. You click on the link and know why we liked it, hope you like it too
some precautions before use – safeguards
Before using an electric roaster, you should observe several precautions to avoid the risk of fire, electric shock, and/or injury to persons. You must follow these precautions read below:
- It is very important to read all the instructions carefully.
- Some parts of the oven may be hot, do not touch hot surfaces. Use the handle.
- Keep oven cords, plugs, and other electrical equipment away from water.
- Do not allow children or persons with low physical condition to use it.
- Do not use near children, if you do, take special care.
- Unplug it carefully when you are done, let it cool down after unplugging, and don’t unplug it with a jerk it can damage your oven.
- Do not use a damaged cord or plug with the appliance; try to have the damaged cord or plug repaired or replaced.
- Do not use accessories not recommended by the manufacturer This could result in injury.
- Do not use it for outside purposes.
- Keep cords from hanging over the table or counter edges.
- Keep away from water, and do not near heat sources such as hot gas or electric burners.
- Be extra careful while cooking anything.
- Do not touch the oven immediately after cooking, let it cool down for a while.
- Be careful when opening the lid in the middle of cooking or after cooking, steam can burn you Always lift away from your body.
- Be extra careful when removing the roasting pan or roasting rack, as it remains hot during cooking, increasing the risk of burns.
- Use it only for what it was made for and don’t use it on other things.
- Always use this equipment on a dry, stable, level surface.
- Never accidentally pour cold liquids into a hot oven.
- Do not use it if the glass cover is cracked.
- To prevent another electric shock to the oven, cook food only on the roasting pan and not on its body.
- WARNING: Keep the hot oven and its accessories such as the cord away from children. Never let cords hang over the edge of a counter and never use an outlet under the counter.
We are sure that you must have read all the precautions carefully. A caution book also comes in the box of the oven but you will not find it with some ovens that’s why we have taken you in the right direction with the help of this article.
Using a Roaster Oven for Roasting
Roasting is in the name itself, it means something is roasting in your brain. Before cooking any dish in it, you have to preheat the oven for 15-20 minutes. It heats up faster than a large oven.
It is very important to know how hot you want your oven to be, which is why having a good and durable digital cooking thermometer near your oven is a must. With the help of this, you will know how much you have to heat the oven for each dish, and you can note it.
When roasting meat, make sure to use the roasting rank on the inside instead of keeping it straight on the pan. It prevents the meat from dripping its fat and reduces fat.
Vegetables are also cooked in a very good and tasty way, if you are making vegetables then you can cover them with aluminium foil. Sprinkle oil and spices according to the vegetables according to their requirement and let the vegetable cook for about 30 minutes at 375 degrees.
top 3 Electric Roaster Oven brands
Now you don’t need to go anywhere else we are adding here a small list which will have 3 such ovens which are best and durable it will last long and a warranty will also be available in these ovens. We bring you the brands that are sure to make good food for you and your family.
1. Oster Roaster Oven with Self-Basting Lid
Oster Roaster Oven with Self-Basting Lid
For those who love cooking large meals, particularly during the holiday season, the Oster Roaster Oven with Self-Basting Lid is a must-have. Its electric roaster oven boasts a 22 Qt capacity, perfect for family gatherings and dinner parties with turkeys weighing up to 26 pounds.
The self-basting lid is revolutionary, continuously recirculating moisture and keeping your food juicy and savoury, eliminating the need for laborious and time-consuming manual basting.
This roaster oven is versatile, and suitable for baking, slow cooking, roasting, and serving, while its removable roasting pan and rack make cleaning up quick and effortless.
the Oster Roaster Oven with Self-Basting Lid is a great investment that guarantees easy and stress-free cooking of large meals. Its straightforward design ensures that your dishes come out perfectly every time. Highly recommended!
pros and cons
|Simple and easy to use||Large and bulky|
|Versatile||Takes up counter space|
|Self-basting lid||Limited temperature control|
|Removable roasting pan||May not fit in smaller kitchens|
|Ample capacity||Electricity dependent|
2. NESCO Roaster Oven
The NESCO 18 qt. The roaster oven is a versatile beast. It can handle a whole turkey with ease, and some folks swear that it roasts to perfection.
It can whip up a delicious pie or a batch of cookies, steam veggies to perfection, poach fish or cook up a hearty soup.
The secret to its power lies in the “Circle of heat” Element, thick insulation, and full-range Auto-temperature control, which ensures efficient meat roasting and baking.
The rack has convenient lift-out handles, making it easy to get your food in and out.
And when you’re done, the removable cook well can be stored in the refrigerator and washed in the dishwasher, saving you time and effort.
So, if you’re ready to take your cooking to the next level, grab yourself a NESCO roaster oven today.
It’s a timeless classic that’s just as relevant and useful today as it was in the past.
And the best part? It’s surprisingly quiet, so you can cook up a storm without disturbing your peace and quiet.
pros and cons
|Can roast a whole turkey||Cooking noise|
|Circle of heat element||Large size|
|Auto-temperature control||No built-in timer|
|Removable cook well||Requires counter space|
|Dishwasher safe||Limited colour options|
3. Hamilton Beach Roaster Oven
Quart Roaster Oven with Self-Basting Lid
This stainless steel roaster oven is the answer to your extra oven space needs. With a 22-quart capacity, it’s perfect for holiday dinners and large meals.
The adjustable temperature control lets you cook anything from a side dish to a large turkey. Cleanup is a breeze with the removable pan, lid, and rack.
The domed lid keeps the heat inside, even on a 28 lb. turkey. Roast beef, turkey, chicken, and ham to perfect tenderness in about 3 ½ hours.
The enamel-on-steel interior removes for easy cleanup. Bake your favorite cakes, pies, breads or casseroles just how you would in a conventional oven.
This roaster oven fits one 9” by 13” baking pan, or two 9” by 5” loaf pans, or one tube/Bundt pan. Cook up stews, soups and side dishes in the enamel-on-steel removable pan.
Pre-cooked food can be warmed from refrigerated temperature to serving temperature in about two hours. With an attractive design, the roaster is perfect on the buffet for easy serving.
Keep rolls, biscuits, or even pancakes warm for up to one hour. Just preheat the roaster oven to 250ºF and fill two small ovenproof containers 2/3 full with water and place in opposite corners of the insert pan.
The lift-out rack makes the oven-to-platter transition easy. Whether you’re roasting, baking, cooking or serving, this Hamilton Beach roaster oven has got you covered.
And best of all, the cooking noise level is minimal, so you can focus on enjoying your meal.
pros and cons
|Dome Lid Adds Height||Cooking Noise|
|Easy Cleanup With Removable Pan|
pros and cons of using a turkey roaster
- Cook faster: Turkey roasters cook turkeys faster than ovens because they use radiant and convection heat.
- Even cooking: Turkey roasters cook turkeys evenly, making them juicy and tender. Heat is distributed evenly, cooking the turkey to perfection.
- Easy to use: Turkey roasters are easy to use. Just put the turkey in, set the temperature, and let it cook. No need to baste or turn the turkey, less stress.
- Saves oven space: Turkey roasters free up oven space, so you can cook other dishes at the same time.
- Safe to use: Turkey roasters are designed with safety in mind. They have automatic shut-off and temperature control to prevent overheating and fires.
- No temperature control: Turkey roasters lack temperature control, which can be difficult when cooking dishes that require precise temperature control.
- Expensive: Turkey roasters can cost hundreds of dollars, a significant investment if you only use them once a year.
- Difficult to clean: Turkey roasters can be hard to clean, especially if they have baked-on grease and food. Some models are dishwasher safe, but others require hand washing, which takes time.
- Not for small quantities: Turkey roasters are designed for large turkeys, not smaller amounts of meat. A traditional oven may be a better option for cooking a small turkey or a few turkey breasts.
- Takes up counter space: Turkey roasters take up a lot of counter space, which may be a concern if you have a small kitchen.
FAQs: do you preheat an electric roaster
We hope that you have got the answer you came for, but there are still many questions which you need to know, from this, you will be able to know completely about the oven. let’s talk about those questions!!!
Can we cook all types of dishes in a roaster oven?
Yes, you can use a roaster oven to make many different dishes, but one of the most commonly cooked items is potatoes.
do roasters cook like crock pots?
You can easily slow cook in a roaster and the results are almost the same. To put the roaster in slow cooking mode, the roaster has to be set to 200 F. Close the lid tightly while cooking.
do you put water in an electric roaster?
No, it is not necessary to pour water at the bottom of the pan, no one will advise you to do so. Steaming a turkey is a moist heat-cook method and is acceptable.
How long does it take to cook roast in a roaster?
Cook the roast at about 151 °C (305 °F) for 15–20 minutes per pound. It depends on what kind of cooked beef you want, rare, medium or well done. Cook for a total of 3 to 4 hours to roast thoroughly; The flesh will fall apart when thoroughly cooked.
conclusion for do you preheat an electric roaster
A roaster oven can also be the king of your kitchen as it can be very useful for you. If you have this, then you do not need to buy a lot of utensils, with the help of this you can make every dish that you like. In this, you can steam vegetables, cook rice and porridge and make other types of dishes.
Now you must have come to know that it is necessary to preheat the roaster oven, this makes the food cooked better and tastier.
We have told you how you can use it, as well as we have told you the precautions to be taken with it, hope you must have read the precautions thoroughly.
In the end, we would suggest that a roaster oven should be a must-have in your kitchen, the rest is your choice. Having this in your kitchen makes your work easier. With the help of this article, we have told and explained the experience we had.
If after this you have any problem or you are not getting a good oven, then you can tell us without hesitation in the comment section, and we will try our best to help you.


222 S Main St, Broken Arrow, OK
6526 E 51st St, Tulsa, OK
201 N York St, Muskogee, OK
9912 S Riverside Pkwy, Tulsa, OK
Results 1 - 30 of 551 ... Find 551 listings related to Restaurants in Coweta on YP.com. See reviews,
photos ... 11319 S State Highway 51 Ste 1500Coweta, OK 74429. (918) 486-
3474 ..... Olive Garden Italian Restaurant · (5). 1301 E Hillside Dr, ...
Mazzio's Italian Eatery uses real and fresh ingredients in all our pizza, pasta,
sandwiches, starters, salads and more. Dine-in, carryout and delivery.
Restaurant menu, map for Mazzio's Pizza located in 74429, Coweta OK, 13765
OK-51. ... Italian bread brushed with garlic butter, topped with four cheeses and ...
Joseph House (Abundant Rain) worked in Italy since July 2000; Language:
Italian; Population: 59,943,933 (2013 estimate); Currency: Euro; Calling Code: 39
Restaurants in Coweta; Coweta, Tulsa Restaurants - Menus, Reviews, Photos ...
Coweta. 3.0. 49 votes. 13765 Ok-51, Coweta, OK 74429. Cuisines: Italian, Pizza
... Andolini's. When it comes to pizza anywhere in Tulsa, Andolini's is the pizza
destination for pizza and Italian restaurant lovers. ... Tulsa, OK - Pizzeria & Italian.
Pepperoni, Canadian Bacon, Pork Sausage, Beef, Italian Sausage, Onions,
Green Peppers, ... A blend of five Savory Cheeses topped with Italian Seasoning
Contact information for Goodfellas Pizzeria, Simple Simons, Simple Simon's
Pizza, Mazzio's Italian Eatery, and more in Coweta, OK.
46 reviews of Russo's Coal Fired Italian Kitchen "The Mulberry was pretty good.
Sausage, hamburger, pepperoni & Canadian bacon. There was so much meat ...


The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Japanese Sweet Potatoes
Inventory, lb : 0
This item was last sold on : 08/07/20
Japanese sweet potatoes are medium to large in size and are cylindrical, oblong, and slightly bulbous in shape with rounded to tapered ends. The textured skin has a smooth, semi-rough consistency with a few shallow eyes and ranges in color from pink, red, purple, to light brown with a red undertone. When raw, the flesh is firm and dense with a creamy white to pale yellow hue, deepening to a golden yellow and developing a softer feel when cooked. Japanese sweet potatoes offer a drier, starchier texture than other sweet potato varieties and have a subtly sweet, nutty, and slightly floral, chestnut-like flavor.
Japanese sweet potatoes are available year-round in North America, with a peak season in the late summer through winter.
Japanese sweet potatoes, botanically classified as Ipomoea batatas, are a dry-fleshed root that grows on sprawling vines and are members of the Convolvulaceae or morning glory family. Also known as Oriental sweet potatoes and Japanese yams in the United States, Japanese sweet potatoes are a generic descriptor used for varieties that have red-purple skin and white flesh. Originally from Asia, these varieties have slowly increased in popularity in North America as consumers recognize the root’s antioxidant-rich properties. With an increase in demand, American breeders are developing improved Japanese varieties to create a year-round supply that have extended storage capabilities, resistance to disease, and enhanced flavor. Common regional names of these potatoes include Kotobuki, Murasaki, and Boniato, but in some marketplaces, the roots are often labeled generically as Japanese sweet potatoes.
Japanese sweet potatoes contain fiber, thiamin, calcium, potassium, and vitamins A and C.
Japanese sweet potatoes are best suited for cooked applications such as roasting, baking, boiling, stir-frying, and steaming. The roots are most commonly consumed with the skin on and are roasted or baked whole to be served by themselves or topped with vegetables and sauces. The sweet potatoes can also be mixed in a breakfast hash, diced and served with pasta, sliced into curries, tossed into salads, fried for tempura, or incorporated into soups and stews. Japanese sweet potatoes pair well with meats such as pork chops, poultry, and steak, poached eggs, prunes, rice, sesame seeds, shiitake mushrooms, spinach, broccoli, scallions, onions, garlic, rosemary, thyme, miso, mirin, and wasabi. The roots will keep up to a week when stored in a cool, dry, and dark place with good air circulation.
Varieties of Japanese sweet potatoes that were created in the United States have become popular in the American market for their drier flesh, antioxidant-rich skin, and are used as a nutrient powerhouse in healthy home cooking. As consumer need expands beyond the typical white and orange-fleshed varieties, demand for a year-round supply of specialty sweet potatoes encourages breeders to create new, improved varieties. To meet this demand, there are two breeding programs in the United States at Louisiana State University and at North Carolina State University, and these programs work with local farms to create new specialty varieties with improved resistance to disease, visually pleasing colors, enhanced flavor, and long storage capabilities.
Sweet potatoes are native to South or Central America and were then introduced via explorers to Europe in the late 15th century and to Asia and the United States in the mid-16th century. Japanese sweet potatoes became commercially popular in the American market within the last few decades, and new varieties are being created each year. Today Japanese sweet potatoes can be found at specialty grocers and farmers markets and are grown in California, North Carolina, Mississippi, Alabama, Georgia, and Louisiana of the United States.
Restaurants currently purchasing this product as an ingredient for their menu.
|Azuki Sushi Lounge||San Diego CA||619-238-4760|
Recipes that include Japanese Sweet Potatoes. One is easiest, three is harder.
|A Family Feast||Miso Glazed Japanese Sweet Potatoes|
|The Bojon Gourmet||Japanese Sweet Potato Oven Fries with Wasabi Aioli|
|This Week for Dinner||Roasted Japanese Sweet Potatoes|
|Goop||Japanese Sweet Potatoes with Lime-Tahini Yogurt|
People have shared Japanese Sweet Potatoes using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
Specialty ProduceNear San Diego, California, United States
1929 Hancock Street San Diego CA 92110
About 33 days ago, 7/07/20
Sharer's comments : Sweet Japanese Potatoes 🥔
Santa Monica Farmers Market
Milliken Family FarmsNear Santa Monica, California, United States
About 74 days ago, 5/27/20
Sharer's comments : Japanese Sweet Potatoes
PCC Community Markets
PCC Natural Markets - FremontNear Seattle, Washington, United States
600 N 34th St Seattle WA 98103
About 105 days ago, 4/26/20
Sharer's comments : Popular boiled, these are the sweetest of all yams :)
Central CoopNear Seattle, Washington, United States
1600 E. Madison St Seattle WA 98103
About 133 days ago, 3/28/20
Sharer's comments : Making a simple sweet potato soup tonight with a dash of coconut milk and chives :)
Pasar Anyar Near Bogor, Jawa Barat, Indonesia
About 145 days ago, 3/16/20
Sharer's comments : ubi ungu
99 Ranch Market
99 Ranch MarketNear Pulo, Jakarta, Indonesia
About 163 days ago, 2/27/20
Sharer's comments : ubi manis jepang di ranch market darmawangsa
99 Ranch Market Near Pulo, Jakarta, Indonesia
About 163 days ago, 2/27/20
Sharer's comments : japanese sweet potatoes di ranch market darmawangsa jakarta selatan
Your Dekalb Farmers Market
Deklab Farmers MarketNear Scottdale, Georgia, United States
3000 Ponce de Leon Ave Decatur Georgia 30031
About 352 days ago, 8/23/19
Sharer's comments : Japanese sweets here at Your Dekalb Farmers Market near Atlanta ..
Haight Street Market
Haight Street MarketNear San Francisco, California, United States
1530 Haight Street San Francisco CA 94117
About 393 days ago, 7/13/19
Hiep-Thanh MarketNear San Francisco, California, United States
724 Larkin Street San Francisco CA 94109
About 394 days ago, 7/12/19
Lotte MarketNear La Crescenta-Montrose, California, United States
2135 Foothill Blvd La Canada Flintridge CA 91011
About 407 days ago, 6/29/19
Tokyo CentralNear South Coast Metro, California, United States
2975 Harbor Blvd. Costa Mesa CA 92626
About 415 days ago, 6/21/19
Mitsuwa Marketplace - Costa MesaNear South Coast Metro, California, United States
665 Paularino Ave. Costa Mesa CA 92626
About 415 days ago, 6/21/19
La Jolla Farmers Market
Hamlow RanchesNear La Jolla, California, United States
PO Box 898 Denair CA 95316
About 497 days ago, 3/31/19
Vista Farmers Market
M. Olivarez and SonsNear Vista, California, United States
About 498 days ago, 3/30/19
Sharer's comments : Fresh!


Greek pasta salad: 2 cups penne pasta 1/4 cup red wine vinegar 1 tablespoon lemon juice 2 cloves garlic, crushed 2 teaspoons dried oregano salt and pepper to taste 2/3 cup extra-virgin olive oil 10 cherry tomatoes, halved 1 small red onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1/2 cucumber, sliced 1/2 cup sliced black olives 1/2 cup crumbled feta cheese
Awesome Pasta Salad: I made it with - 12oz. Tri color rotini, large can sliced black olives, 1/2lb cubed mozzarella, 1/4lb mini turkey pepperoni, 1/8lb quartered salami, large green pepper, 16oz robust Italian dressing
Corn Csserole- 1 (15 1/4 oz) can whole kernel corn, drained 1 (14 3/4 oz) can cream-style corn 1 (8 oz) package Jiffy corn muffin mix 1 cup sour cream 1/2 cup butter, melted 1 to 1 1/2 cups shredded Cheddar Preheat oven to 350˚F. Grease a 9- by 13-inch baking dish or large casserole dish. Mix together the corn, Jiffy, sour cream and butter in a large bowl. Stir in the cheese. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.
Quick Chicken Salad 2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken) 3/4 cup lightmayonnaise 1 cup red grapes, halved 1 green onion, diced 1 stalk celery, diced 1/2 cup diced apple salt and pepper to taste pecans or cashews, optional In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper. Combine until well blended. Serve on rolls, bread, or croissants sprinkle with some cashews or pecans. This can also be served on


They’re born with this built-in quality and pet owners must realize that cats is not going to live without meat. A vegetarian diet isn’t for cats. Cats are born with no enzyme that can convert vegetable proteins into fundamental type of protein they want. An adult cat wants 9% of fats from their meals and 26% of protein. And understanding that the mature cats need not higher number of nutrients than a kitten, feeding your kitten isn’t going to help it live and to grow. Learn more about your type of cat at Adore Your Cat to see what would be best for them,
In order to locate the correct kitten-formula food for the newborn cats, make it a custom before buying them to read the nutritional labels on the cat foods. The label includes the nutritional contents of the feeding directions and the food. Commercial cat foods are generally fortified with amino acids like taurine so that you can remain healthy your pet needs. A kitten wants many different nutrients to live like carbs, minerals and vitamins, protein, fiber and water. Therefore allow it to be certain to just feed your kittens -formula food with balanced nutrients designed for his or her age.
Lastly, it is extremely crucial that you take note that kittens are able when they reach the age of 6 months to confirm their food tastes. Ensure that you feed them before this occurs. Such petting magic tricks that are straightforward will undoubtedly enable you to keep your pets more healthy as they reach their age of adulthood.


The Chinese customs have already destroyed 1,800 "chokladkrokant" (crunchy chocolate cakes), a kind of almond slice with chocolate, buttercream and caramel. The cakes were intercepted at the port of Shanghai in November of last year.
Although tests have not found any trace of the bacteria in any of the cakes on sale here, Ikea Belgium has withdrawn them for sale as a precautionary measure.
"No horse in our meatballs"
Meanwhile, tests on Swedish meat balls on sale at IKEA’s Belgian stores that were carried out by the Food Inspectorate have found no traces of horsemeat.
Ikea Steven De Smet told the VRT that "The tests that were carried out in Belgium on all products with mixed meat content (such as meat balls) were negative. ”No horsemeat was found.


Pair your rice with nutritious dishes or cook it with things that enhance its nutritional value
There is almost a fear amongst fitness freaks about having rice. White rice is seen as the one dish that everyone unequivocally looks down upon. Even the tiniest weight gain and bloating is pinned upon rice and it is advertised as a complete no-no if someone wants to lose weight. But how much of it is the truth and how much of it is chinese whispers? Well, nothing, if had in moderation, actually makes you miraculously gain weight. Similarly, a bowl of rice will do nothing to take your rice off track. But again, portion control and moderation are key, along with having a balanced diet. Pair your rice with nutritious dishes or cook it with things that enhance its nutritional value.
So, how do we manage to make rice, eat in moderation and also make it healthy enough for people who measure every single carb that they consume? By adding lots of protein and nutrients to it and what better than soyabean – the richest source of vegetarian protein! Soyabean is very high in fibre, protein, omega-3 fatty acid along with being low in saturated fats and cholesterol free. It is also lactose free and a great source of antioxidants. The nutritional benefits of soyabean are immense and they are the best addition to your rice. Now, what if we also throw in a leafy green like spinach to the mix? Spinach is helpful in improving eye health, is full of iron, potassium and magnesium and boosts the immunity system. Very importantly, spinach is known to curb appetite, so it is the best addition to rice.
Let us see how to combine all three and make a healthy soyabean and spinach rice for weight loss in a few simple steps.
With this recipe, you can be assured that the rice you are eating is nutritious and there is no sense of cheating or guilt when you have it. It is filling, healthy and lip-smacking. So, enjoy a bowl of soyabean and spinach rice while on your diet and stay satiated the entire day!


Coles - The Myer Centre
91 Queen St, BRISBANE, QLD 4000
Coles is a supermarket chain that strives to provide a wide range of quality groceries at the lowest prices.
Virtually everything a grocery shopper needs is on offer, from meat and dairy to fresh fruit and bakery products.
91 Queen St, BRISBANE,
Eat & Drink


In Asia, the normal diet includes rice and noodles as the main energy source, making their elimination difficult. Therefore, the MCT-oil form of the diet, which allows more carbohydrate, has proved useful. In India, religious beliefs commonly affect the diet: some patients are vegetarians, will not eat root vegetables or avoid beef. The Indian ketogenic diet is started without a fast due to cultural opposition towards fasting in children. The low-fat, high-carbohydrate nature of the normal Indian and Asian diet means that their ketogenic diets typically have a lower ketogenic ratio (1:1) than in America and Europe. However, they appear to be just as effective.
The “Dirty Keto” version of high-fat, low-carb dieting promises the same fat-burning results as mainstream keto. The only difference? You can get fat, protein and other macronutrients from any source — including foods like fast-food burgers and sugar-free candy. Dirty keto recipes have gained popularity because they taste great while promoting weight loss. But does dirty keto really work?
Are you using a casserole dish that is too small so the casserole is too thick/tall? The beef is already cooked before you add it to the casserole dish so all you are cooking is the cheese sauce and to ensure the flavour is infused throughout the keto cheeseburger casserole. It should take no longer than 25 minutes. Let’s see if we can figure out what is going wrong here.
A ketogenic diet is comprised of approximately 10% of daily calories coming from healthy carbohydrates such as leafy greens, nonstarchy vegetables, and limited amounts of legumes and berries; 20% of daily calories coming from proteins such as omega-3-rich fish and grass-fed animal protein; and ~70% of daily calories coming from high-quality fats such as avocado, unsaturated and medium-chain triglyceride oils, nuts and seeds, and coconut.
Thanks for this post, I am always on the look out for new blogs I haven’t discovered yet and you have provided a couple. I am also on the look out for new dinner recipes ( this is not to say I don’t appreciate your dessert recipes cause boy do I ) but my husband cannot eat red meat of any kind so this makes it even harder to make a low carb dinner for us. I have gotten used to subbing ground turkey for beef and have discovered that using broth from dried porcinis gives it a very beefy flavor. Now I have a few more recipes to try, Thanks for that.
Despite its explosive popularity, there’s a lot of confusion about what the ketogenic (keto) diet really is. “Many people think they’re following a keto diet when they’re really just consuming a low-carbohydrate diet,” says Patti Urbanski, MEd, RD, CDE, a certified diabetes educator with St. Luke’s Hospital in Duluth, Minnesota. “So one person’s ‘keto diet’ may look very different than another’s.”
The ketogenic diet has been studied in at least 14 rodent animal models of seizures. It is protective in many of these models and has a different protection profile than any known anticonvulsant. Conversely, fenofibrate, not used clinically as an antiepileptic, exhibits experimental anticonvulsant properties in adult rats comparable to the ketogenic diet. This, together with studies showing its efficacy in patients who have failed to achieve seizure control on half a dozen drugs, suggests a unique mechanism of action.
Even after irradiation (the industry standard sterilization process that also destroys any antioxidants and health benefits), spices and herbs can spoil in your home, and often harbor aggressive mold toxins. To spice up your dishes the Bulletproof way, use high-quality, fresh or recently opened herbs and spices. Spices with especially high mold toxin risk include black pepper, powdered garlic, nutmeg, and paprika. Apple cider vinegar is the only vinegar permitted in the Bulletproof diet, as other vinegars and yeasts introduce toxins, and promote yeast growth in your gut.
Increases in cholesterol levels need discussion too. We do see temporary increases in cholesterol levels often as individuals transition onto a ketogenic diet. However, when you examine lipid particle size (a more important way to look at the cardiovascular risks), the risk pattern doesn’t seem to increase with a ketogenic diet. Harvard Health has written about lipid particle size here before: http://www.health.harvard.edu/womens-health/should-you-seek-advanced-cholesterol-testing-
Bulk buy and cook. If you’re someone who doesn’t like to spend a lot of time in the kitchen, this is the best of both worlds. Buying your food at bulk (specifically from wholesalers) can reduce the cost per pound tremendously. Plus, you can make ahead food (bulk cook chicken thighs for pre-made meat, or cook entire meals) that are used as leftovers, so you spend less time cooking.
This low-carb chicken pad thai is one of the best keto recipes for replacing Asian takeout. It’s got all of the flavors that come with normal pad thai, like ginger, crushed peanuts, tamari and chicken, but all served up on spiralized zucchini instead of carb-heavy noodles. Best of all, you’ll have this keto chicken recipe on the table in just 30 minutes.
No human population has ever lived in a permanent state of ketosis. Ketogenic diets are dangerous for pregnant women and developing fetuses, and the only human population that has ever subsisted on this dietary pattern advocated by keto diet proponents could only do so because of a genetic mutation that prevents them from going into ketosis. Unfortunately, it has the unintended but unavoidable consequence of reducing the survival prospects of their infants.
Wow Gloria, you really do love this – way to to go! We just need to work on portion control now 😉 The recipe states serves 6. All that info is right at the top of each recipe. Don’t worry, many scroll past it eagerly wanting to get to the recipe itself. It is the beginning of summer there, but I will continue to make this throughout summer as my youngest absolutely loves it.
This may require a lifestyle change for many families, so we advise families who are interested in the diet to learn more by reading some of our excellent printed resources and to talk to each person who regularly cares for the child to make sure there is agreement to try the diet. We usually encourage an appointment with one of our epileptologists to confirm that the diet is right for your child, and then an appointment with our ketogenic diet team to go over more of the details.
What about fruits and vegetables? All fruits are rich in carbs, but you can have certain fruits (usually berries) in small portions. Vegetables (also rich in carbs) are restricted to leafy greens (such as kale, Swiss chard, spinach), cauliflower, broccoli, Brussels sprouts, asparagus, bell peppers, onions, garlic, mushrooms, cucumber, celery, and summer squashes. A cup of chopped broccoli has about six carbs.
I actually went on a ketogenic diet last year to see if it would help my migraines. I have a history of chronic migraines which would usually last 3 days, sometimes longer. Triptans help a lot but I don’t like having to take them. I stayed in ketosis for about 8 months and experienced a significant reduction in migraines, from feeling some type of headache (mild o r severe) almost everyday to 1 or 2x per month while in ketosis. Although I’m very healthy otherwise, I do think my migraines may have something to do with blood sugar fluctuations (despite previously eating a whole foods diet and no refined carbs), and keto totally stabilized this. I eventually came off of Keto because I’m not really a meat lover. When I came off, but remained low carb, my migraines stayed under control for the most part. When I increase carbs, they do return.
Before starting, ask yourself what is really realistic for you, Mattinson suggests. Then get your doctor’s okay. You may also work with a local registered dietitian nutritionist to limit potential nutrient deficiencies and talk about vitamin supplementation, as you won’t be eating whole grains, dairy, or fruit, and will eliminate many veggies. “A diet that eliminates entire food groups is a red flag to me. This isn’t something to take lightly or dive into headfirst with no medical supervision,” she says.


Stuck with Thanksgiving leftovers? Instead of making yet another turkey sandwich, try this Thanksgiving dinner casserole. With layers of stuffing, mashed potatoes, veggies and turkey, every bite will taste just like the holiday. You can even make this instead of a traditional dinner, especially if you're looking to save room at the dinner table.
Things You'll Need
4 cups cooked turkey, shredded
1 small white onion, diced
1 teaspoon jarred minced garlic (or 3 fresh cloves, minced)
3 cups mixed vegetables, canned or frozen
3 cups leftover mashed potatoes
3 cups leftover stuffing
2 cups leftover gravy, plus extra for topping
1/3 cup fresh sage, chopped
Ground black pepper
Oil or butter
Since this recipe relies on leftovers, you may have more or less ingredients than listed. Feel free to adjust based on what you have on hand. For example, if you have a lot of leftover mashed potatoes, add an extra layer to the bottom of the dish.
Preheat the oven to 400°F. Grease a casserole dish and set aside.
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In a large skillet, warm about 1 tablespoon oil or butter. Add the onions and cook for 5 to 7 minutes, or until tender. Add the garlic and cook for 30 seconds.
Add the mixed vegetables, salt, pepper and chopped sage. Cook for 2 to 3 minutes. If using frozen vegetables, cook until thawed and heated through.
Feel free to swap the sage for another herb, like parsley or rosemary. You can also use a combination of your favorite herbs.
Add the turkey and gravy. Cook for another minute, stirring until fully combined.
Transfer the turkey mixture to the greased casserole dish, spreading into an even layer.
Add the mashed potatoes and spread into an even layer.
Add the stuffing on top. Garnish with more chopped herbs, if you'd like.
Bake for 20 to 25 minutes, or until the stuffing is golden brown. Serve with additional gravy.


Frozen Alveston Kitchens desserts from Heinz
Sales of frozen desserts were valued at £258m in 2007, with an increase of 44% during the peak festive season (Mintel, March 2008).
To capitalise on this opportunity, Alveston Kitchens has launched a range of desserts including the Cranberry and Orange Brûlée Cheesecake (1.4kg), which is described as a seasonal variation on the classic crème brûlée.
The cheesecake has a tangy orange sauce complemented by cranberries, a biscuit base and a layer of rich cream topped with a caramelised brûlée topping.
Alternatively, try the hand-rolled Nougat Roulade (442kg) with brandy cream and light meringue. Inspired by the soft French nougat of Montélimar, this is topped with cherries, hazelnuts and peel, and filled with a rich Courvoisier cream.
For a retro twist, there's a Black Forest Meringue Roulade (1.1kg) - a meringue studded with chocolate and spread with cherry sauce, filled with fresh double cream and chocolate shavings, finished with a dusting of cocoa powder.
A treat for chocolate lovers is the Chocolate and Orange Trifle (925g) - an orange syrup-soaked Alabama sponge drizzled with chocolate sauce and covered with two types of chocolate mousse.
To buy it, call 0800 575755


with Thick & Easy™ Clear
|Thick & Easy™ Clear|
|15 g||A lage handful of fresh mint leaves (organic) or from your garden|
|2 cups/240ml||filtered water (depending on how strong you want your tea)|
|20g||Honey to taste|
Roughly tear the leaves with your hands and place them in a small strainer placed over a teapot or glass bowl.
Bring the water to a boil and pour over the leaves. The water should cover the leaves in the strainer. Cover the teapot or bowl and let the leaves steep for at least 5 to 10 minutes.
Gently press the mint leaves with the back of a wooden spoon or a muddler to release the oils, then remove the strainer pressing on the leaves to extract as much liquid as possible.
Let it cool down to < 70°C. Fill the desired amount of Thick & Easy™ Clear into a cup. Pour water into a teacup or mug and sweeten with honey for desired taste.
Click here for instructions on how to use Thick & Easy™ Clear.
For iced mint tea: follow the directions above adding sweetener if using while the tea is still warm, then store in the fridge until ready to serve. Add Thick & Easy™ Clear as per instructions.
|Difficulty||1 of 4|
Nutritional information per serving


Litter stinks after
Cat was eating it without a problem but I am not sure what they put in, a litter after just stinks
High meat content dry
It is very hard to get high meat content dry for cats they are usually stuffed with cereals and rice etc and meat being an after thought. There are a few other products that are good but as long as Zooplus keeps the price point and thrive keeps using absolutely the min carbs(they have to use a little sweet potato to bind the product) I will keep getting this to provide kitties with variety
Pleases my very fussy cat
Same as another reviewer wrote, I had been feeding Lily's kitchen for a long time and my cat could not get enough of it. Then something appeared to change with the kibble and my cat would not eat it. In desperation I ordered thrive premium plus dry cat food, my cat loves it. I am very pleased that I have managed to source another good quality, few ingredient, high meat content food because my cat seems to display many allergy type symptoms to foods with lots of additives and low meat content.
Super quality & lowest carbs!
Over a month ago I was surprised to learn that Thrive has the lowest carb content in dry foods even when compared to our now old choice - Orijen! So I decided to give it a try. My fussy cat liked her new food right away. Although it took a good week for her digestive system to readjust. She's been on it for a month now and I cannot fault it! Tip: If your cat has not eaten food with such high meat content before, introduce this food very slowly. Mix few bits in to start, then increase.
Smells like baked chicken
Cats like this food. I am not a believer in this no carbs and grains for cats but the high amount of chicken content is good. I saw some of the previous comments and I have been buying this for 6 months now and the food has always smelled of chicken and never had an off or sour smell.
It’s good stuff
We feed our ferrets this it’s the most high in protein kibble we’ve found with as little veg, carbs or wheats in as possible! It’s really hard to find a kibble that isn’t full of unnecessary additives for complete carnivores! This is best so far, ferrets love it we feed raw in morning and evening and leave this out in between raw feeds, coats are shiny and weight is perfect! We used to feed James well beloved, when switching the ferrets picked this out and only ate thrive over James wellbeloved!
bad smell but good quality
I used to feed my cats Wellness Core (WC) but switched to Thrive a month ago. I didn't phase the old food out (my bad) and one of my cat got diarrhoea so I bought one pack of WC for mixing. I found that they like WC more and always ask for more but I don't think this is normal, so I checked the constituents — Thrive with less than 10% carbohydrates but WC with more than 25%. Carbohydrates is useless to cats that only make them feel hungry and ask for more. So I become a fan of thrive now.
Not keen but early days
So I tried this without mixing the old, thinking that the rule only applies with wet food. I fed this to my 5 month old kitten as it says it's suitable for them. After eating this, he was poorly & lost his appetite for 2 ish days (my fault). So now I am mixing them in gradually in hopes I can transition him. The product smells horrendous, it has a sour smell to it. I know pet food isn't meant to smell nice but this stinks. Will see how it goes and update hopefully.
Being very aware of what me and my wife eat as people, we also wanted our little master to have the best food available at a good price and Thrive has not disappointed. The negative reviews clearly show owners didn't phase the old food out properly as you can't just switch out in one go. Best brand for non-BARF food there is, full stop.
A change to my first review.
I previously gave Thrive a poor review as it gave my Kitten very loose/ smelly poo, which was a shame as I liked the high meat content and lack of fillers in Thrive. Unlike many brands Thrive state it is suitable for kittens upwards. However once my cat reached 7 months of age his bowel movements have normalised, and on trying Thrive again he has been fine. So it is possible that Thrive might not be suitable for younger kittens with immature digestive systems.
Perfect for fussy cat.
My cat is very fussy but this product very very love same as dry food Feringa,Wild Freedom and Purina one.He hate Applaws, Hill's and Purizon.I've come a long way before finding brands that are good for him.Now I have a problem with wet food for him because he only wants eat Purina one and Felix. Nothing more. I have already tried all possible brands and dry Feringa,Wild and Thrive they didn't disappoint me and my 🐱🐈🐱🐈 cat.
Cats Hated this product
Cats hated this product. I bought 2 bags. Ended up throwing both bags away
For a healthy dinner, I give Porsha some thrive and zooplus own make wet food. I've done research on dry food to find the healthiest one and this topped it and Porsha likes it.
Very happy with Thrive
My Maine Coon Nyx really likes this dry food. We switched from Royal Canin Maine Coon kibbles, the quality of Thrive is much better and the price is the same. We are happy.
Our BSH kitten arrived from a breeder with his food, RC BSH kitten kibble.Having read critical articles of RC re their ingredients containing rice,maize,wheat flour, etc, Thrive appealed with high meat content, few ingredients. However it has caused bloating, smelly poo, diarrhoea, on resuming RC kibble diet cat now normal.
Cats feeling sick
Both of my cats, with different age -10 & 4-, have been throwing up, after eating this dry food. Just to be completely sure about it, I have tested again by giving them something else for a few days, and when I have tried it again, they felt sick right away. Something in this product makes them feel sick.
I am so happy with this food! My cat fur has become so soft and sheen, also dandruff has disappeared.
Best quality dry cat food
My cats love this food. They eat a mixture of dry and wet food and are very fussy, so it is nice to find a food they enjoy and is good for them.The quality of this product is excellent - grain free and high in meat content. They love the chicken variety. I tried them on the Salmon one but they were not keen on it. It is definitely a healthy staple in their diet.
On the fence
Been feeding this to my two cats for about 2 months, and they both love this food as well as the wet food. My problem is that since I ve started feeding them thrive they are constantly crying for more food, even within an hour of being fed, so I am unsure if this is because they like it so much or it is not satisfying their hunger. I am already feeding well over recommended amounts, so I ve decided to rate straight down the middle!
Didn't agree with cats' stomachs
This is possibly the best quality dry food out there, with a minimum of plant matter and the price is reasonable too. Unfortunately it made the litter trays unbearably stinky. From reading reviews of all types of cat foods it seems this is highly individual to the cat so I don't blame the food. Have now switched to another high meat brand and the issue is resolved.


We have discovered a little Napa Valley in our Florida backyard! Keel & Curley wine has become one of our favorites to serve with our entrees and desserts! We took a drive down to the winery located near Tampa Bay to visit and to try all of the wines. We have the Key West Key Lime wine just perfect for summer, a zesty lime with a hint of coconut laced with clean crisp grapes…it goes so well with Quiche or the Chicken salad. We have the Keel & Curley traditional Chardonnay, or our favorite: the Peach Chardonnay–this is the most delicate taste of sweet peach, with crisp grape and honey, a natural paring with any of the cottage, chicken, or steak pies or on it’s own with a scone! We have also brought in the Wild Berry Pinto Noir, and the Black Raspberry Merlot, which when served cold has their own distinctive flavors. The Keel & Curley Tangerine Tango blush is a perfect blend of citrus and grape. The Sangria is delightfully fruity. We haven’t met a Keel & Curley that we don’t like. We are still carrying all of our other wine selections, but these are truly refreshing and worth a little taste when you come in!


The first fish food made specifically for Marine Angelfish. Contains their primary natural food - marine sponges. These are combined with fresh seafoods and algae to create a natural balanced diet that enhances breeding color and excellent health.
INGREDIENTS: Krill, Marine Sponges, Shrimp, Green Algae, Spinach, Gel Binder, Kelp, Squid, Mussel, Salmon Roe, Krill Hydrolysate, Krill Meal, Spirulina, Lecithin, Fish Oil, Casein, Astaxanthin, Canthaxanthin (for color enhancement). Vitamins (potassium ascorbate, beta carotene, biotin, hydroxocobalamin [source of vitamin B12], niacin, riboflavin, thiamine HCL). Amino acids (methionine [dl-methionine], L-Lysine, taurine), and trace elements of calcium chloride, potassium iodide, ferrous sulfate, manganese sulfate, magnesium carbonate, and zinc sulfate.
GUARANTEED ANALYSIS: Crude Protein (min) 12.5%, Crude Fat (min) 2.1%, Crude Fiber (max) 6.0%, Moisture (max) 77.8% (Protein as a percentage of dry matter - 56%)
BEST USED FOR: Marine Angelfish specimens, 2 1/2" or longer, which belong to any of the following genera: Pomacanthus, Holocanthus, Apolemichthys, Chaetodontoplus, Pygoplites, or Euxiphipops. This includes Queen Angels, French Angels, Koran Angels, Blue-Face, Imperator, Passer, Asfur, Annularis, Rock Beauties, etc.
Salt Creek manufactures and markets speciality feeds for aquaculture. Since the inception of the company in 1992, it has become a premier global supplier of hatchery feed, with an emphasis on Artemia cysts (brine shrimp egg). Salt Creek produces a wide range of hatchery feeds, enrichments, farm feeds enhancements, and specialty products.
Accessories for Ocean Nutrition Angel Formula Cube Tray 7oz


The menu is figs & cheese tray with cocktails, a Moulin des Vrilleres 2010 rose Sancerre, Jamie Oliver’s lemon chicken, mashed yams, corn-studded corn muffins, and this new recipe (aka it’s an experiment) from Kitchens of Light: New Scandanavian Cooking by Andreas Viestad
Green Pea Puree w/ Asparagus & Scallions
2 T salt
8 asparagus spears, rtimmed & cut into 2-inch pieces
4 scallions, trimmed and cut into 2-inch pieces
1/2 C veal or chicken stock (I’m using chicken)
3 C shelled green peas
3 T unsalted butter
3 T coarsely chopped pistachios
1 t toasted sesame oil
Combine 3 C water & the salt in a medium pot & bring to a boil over high hieat. Add the asparagus & boil for 3 minutes. Add the scallions & cook for 2 more eminutes. Drain and rinse the vegs under cold wter to stop the cooking process. Set aside.
In a small saucepan, bring the stock to a boil over medium heat. Add the peas & cook for 4 minutes or until tender; they will not be completely covered by the stock, so stir a couple of times so they cook evenly. Pour the peas & stock into a food processor or blender & pulse [what a lovely cooking term!] until most of the peas are coarsely chopped. Add 2 T of the butter and process until you have a smooth puree.
In a small skillet, heat the remaining 1 T of butter over medium heat until frothing but not brown. [There are cows in Scandanavia. We eat butter. That’s how we roll.] Saute the asparagus & scallions for 1 to 2 minutes.
Spoon the puree onto 4 plates. Sprinkle each plate w/ the chopped pistachios & drizzle w/ the sesame oil. Add asparagus & serve.
I’ll let you know if it’s a success or not.
There’s no dessert, but I have chocolate truffles and port in reserve, in case they’re needed.
Along w/ Ego & Archetype, I’m slowly working my way through Lammas Night by Katherine Kurtz, and Spirit Speak by Ivo Dominguez (who, incidentally, has a book coming out early next year with T. Thorn Coyle that looks like good Paganism 202 material). At work, I’m reading a lot of cases from various circuits in hope of a journal survey next year. For poetry, I’m focusing on Mary Oliver’s Swan, in which she reminds us that “Joy is not made to be a crumb.” True dat.
What are you reading? What are you cooking? Where’s the intersection for you?
Picture found here.


Contact Urban Jungle
Opening times in effect from 1st November
Nurseries are open from 10am till 5pm, or dusk in winter.
Cafés open from 10 am to 4.30pm
Brunch is served 10am until 11.30am, lunch is served midday until 2.30pm.
Afternoon teas are served 2.30pm until 4pm (pre-booking required).
Drinks, cakes and savouries are served throughout the day.
The Restaurant at Urban Jungle Suffolk opens every Friday and Saturday Night from 6pm from 1st February.
We're open everyday throughout December, apart from Christmas Day and Boxing Day.
Dogs allowed in outdoor seating area only (guide dogs allowed inside).


This year, we are hosting yet another Christmas Tea and Sale!!
This event is in support of Harbourville Restoration Society.
Come and join us for delicious sandwiches and deserts, tea, coffee, and baked goods!
Christmas Choir, door prizes and tickets on a holiday basket!
Can't wait to see everyone there :D


Through online ordering, we connect hungry people with the best local restaurants. Explore restaurants near you to find what you love.
Order popular dishes from a variety of restaurants. Get your order delivered or pick it up.
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Mozzarella cheese sticks, potato and cheese pierogies, battered onion rings and bacon and cheddar potato skins. Served with your choice of 2 dipping sauces.
Golden fried chicken strips with choice of Barbeque, honey mustard or house ranch.
Hand-tossed chicken wings with your choice of buffalo, Barbeque or sweet chili sauce. Buffalo-style served with celery sticks and bleu cheese.
Battered crisp green beans lightly seasoned and fried. Served with sriracha ranch.
Freshly cut potato skins loaded with crumbles of crisp bacon and melted cheddar cheese.
Grilled chicken breast, green peppers and onions smothered with our house cheese blend and cheddar cheese packed into a grilled tortilla. Served with salsa and sour cream.
3 cakes served with tangy bistro sauce.
Craft beer hand-battered mushrooms served with tangy cocktail sauce.
3 sliders topped with American cheese, grilled onions, and pickles.
Stuffed with potato and cheese. Served with sauteed onions and sour cream.
Served with house ranch.
Hand-cut and battered pickle spears served with sriracha ranch.
Topped with sour cream, cheddar cheese, and chives.
Chicken noodle, chicken with wild rice, bean, and ham.
Hot and spicy! A thick blend of fresh ground beef, green peppers, onions, tomatoes, red kidney beans, and special seasonings, simmered to perfection.
Tender chunks of grilled chicken breast, crumbled bacon, shredded cheddar cheese, tomatoes and hard-boiled egg over crisp mixed greens.
Mixed greens, tomatoes, feta cheese, red onions, kalamata olives, beets, and pepperoncini peppers. Served with grilled pita bread and our housemade Greek dressing.
Mixed greens, house cheese blend, hard-boiled egg, tomatoes, red onions, and green peppers.
Fresh romaine tossed together with shredded parmesan cheese, made-from-scratch croutons, and our creamy Caesar dressing.
Buffalo-style chicken fingers add the signature touch to a salad of mixed fresh greens, diced tomatoes, shredded cheddar cheese, hard-boiled egg and crumbled bacon.
Sliced pepperoni, shredded dearborn ham, house cheese blend, tomatoes, red onions, kalamata olives, pepperoncini peppers, and fresh mixed greens.
Crisp tossed greens topped with dearborn ham, cheddar cheese, hard-boiled egg, tomatoes, red onions, and green peppers.
Julienne strips of turkey and dearborn ham, Swiss and American cheeses, hard-boiled egg, tomatoes, red onions and green peppers over mixed greens.
Freshly made chicken salad served on a bed of fresh romaine with slices of red ripe tomato, red onions, green pepper, and hard-boiled egg.
Fresh made solid white albacore tuna served on a bed of fresh romaine with slices of red ripe tomato, red onions, green pepper, and hard-boiled egg.
This specialty grinder features dearborn ham, pepperoni, house cheese blend, tomatoes, onions, lettuce, mayo, and Italian dressing.
Char-broiled chicken breast, house cheese blend, mushrooms, onions, lettuce, tomatoes, and Thousand Island dressing.
Lean corned beef, homemade sauerkraut, Swiss cheese, and Thousand Island dressing.
Char-broiled chicken breast topped with house cheese blend, onions, and marinara sauce.
Thinly sliced sirloin steak with Swiss cheese, sauteed onions, green peppers, and mayo.
Deli sliced turkey stacked with applewood smoked bacon, house cheese blend, lettuce, tomatoes, and mayo.
Dearborn ham, house cheese blend, lettuce, tomatoes, and mayo.
Grilled chicken breast topped with house cheese blend, sauteed onions, green peppers, mushrooms, and mayo.
House cheese blend, grilled onions, green peppers, mushrooms, lettuce, tomatoes, and mayo.
Deli sliced turkey breast, coleslaw, house cheese blend and Thousand Island dressing.
Served plain or with your choice of cheddar, Swiss, American, house blend or feta cheese.
Applewood smoked bacon, house blend cheese and topped with our tangy BBQ sauce.
Grilled mushrooms, red onions, feta cheese, and red peppers. Topped with fresh spinach, tomato, and sriracha mayo.
Loaded with fresh, plump sauteed mushrooms and melted Swiss cheese.
Beef patty smothered with grilled onions and topped with melted Swiss cheese. Served on grilled rye bread.
Applewood smoked bacon, cheddar cheese, fried egg, topped with lettuce, tomato, sweet red onion and smothered in our craft beer cheese.
Ground turkey with savory seasonings topped with avocado and Swiss cheese. Served on a whole wheat bun.
Thinly sliced gyro meat, feta cheese, shredded lettuce, red onions, and diced tomatoes. Topped with tzatziki sauce.
Blackened grilled salmon, lettuce and tomato. Served on a grilled brioche bun.
Buffalo chicken strips, crisp lettuce, and creamy bleu cheese dressing. Served on a grilled brioche bun.
Applewood smoked bacon, crisp lettuce, ripe tomato, and mayo on choice of toast.
Deli turkey stacked 3 tier club-style with avocado, applewood smoked bacon, American cheese, lettuce, tomato, and mayo. Served on choice of toast.
Made fresh in our kitchen daily. Served with lettuce on the choice of toast.
A classic taste combination of shaved dearborn ham and American cheese! Served as a triple-decker.
Diced chicken breast, spinach, and roasted red peppers grilled together and topped with shredded parmesan cheese.
Grilled deli turkey, Swiss cheese, shredded lettuce and diced tomatoes.
Tender chicken breast lightly seasoned and char-broiled served with lettuce and tomato on a grilled brioche bun. Kick it up a notch and make it Cajun-style or BBQ!
Grilled corned beef, Swiss cheese and housemade coleslaw on grilled rye bread.
Sliced chicken breast, mushrooms, green peppers, and onions grilled together and topped with house blend cheese.
Grilled ham and turkey, American and Swiss cheeses served between French toast.
Solid white albacore tuna between melted Swiss cheese on grilled rye.
Crispy chicken fingers wrapped with lettuce and tomato. Served with choice of honey mustard or ranch.
A crispy cake with lettuce and tomato topped with a tangy bistro sauce and served on a grilled brioche bun.
Tender chicken breast served club style with applewood smoked bacon, American cheese, crisp lettuce, tomato, and mayo. Served on a grilled brioche bun.
Solid white albacore tuna served with lettuce on the choice of toast.
Deli turkey stacked in a 3 tier club-style with applewood smoked bacon, American cheese, lettuce, tomato, and mayo. Served on choice of toast.
A simple favorite on your choice of bread.
Grilled corned beef, homemade sauerkraut, Swiss cheese, and Thousand Island dressing. Served on grilled rye bread.
Thinly sliced gyro meat rolled together with red onions and diced tomatoes. Topped with tzatziki sauce.
Blackened mahi-mahi rubbed in special seasoning and grilled to perfection.
Diced chicken breast tossed together with our traditional Caesar salad.
Char-broiled chicken breast, red onions, diced tomatoes and topped with tzatziki sauce.
Layers of pasta and cheese topped with our from-scratch meat sauce then baked until the 6-cheese blend of mozzarella, Asiago, fontina, gouda, romano, and white cheddar is melted and golden brown and sprinkled with grated parmesan.
Baby beef liver smothered in grilled onions and housemade Detroit zip sauce. Served with your choice of potato, wild rice or fresh vegetable.
Cavatappi pasta with spinach in a blush sauce. Topped with a 6-cheese blend and baked.
Sirloin tips, fresh sliced mushrooms, and onions sauteed and served over egg noodles.
Lip-smackin', finger-lickin' good! A half-slab of falling-off-the-bone tender hickory smoked ribs coated with Barbeque sauce. Served with potato, wild rice or vegetable.
Our house 6-cheese blend paired with bits of applewood smoked bacon, smothered over cavatappi noodles and baked golden.
A traditional recipe brought over straight from Poland! Dearborn polish sausage pan-seared with housemade sauerkraut. Served with your choice of potato, wild rice or fresh vegetable.
Garden mix of fresh vegetables and seasoned chunks of chicken breast sauteed in a teriyaki sauce and served over a bed of wild rice.
Classic Italian spaghetti tossed in our made from scratch house marinara, topped with our house cheese blend and baked to perfection.
2 boneless pork chops, center-cut for tenderness, fame-broiled to juicy perfection.
This 1 has earned its reputation as the king of steaks! Sink your royal appetite into this tender 12 Lb strip steak.
Our 6 Lb sirloin steak perfectly seasoned and grilled to order.
A large 8 Oz Fleet of salmon rubbed in a special seasoning and grilled to perfection.
Alaskan fillets of cod hand-dipped in a light batter mixed with a local brewed Ipa and golden fried. Pair it with French fries and a side of coleslaw for a big catch! Served with tartar sauce.
Carefully baked fillet of cod seasoned with lemon pepper and sprinkled with fresh parsley.
2 crispy cakes drizzled with tangy bistro sauce.
Blackened mahi-mahi rubbed in special seasoning and grilled to perfection.
Succulent shrimp hand-battered in our house craft beer batter and fried golden.
Juicy and succulent half-chicken battered and golden fried.
Grilled chicken breast smothered with sauteed mushrooms, green and roasted red pepper, fresh spinach and onions blanketed with our melted house blend cheese.
Fresh breast of chicken topped with marinara sauce and melted house blend cheese. Served over spaghetti.
Served with a celery stick and bleu cheese dressing.
Strips of tender chicken breast lightly breaded and served golden with choice of BBQ, honey mustard or house ranch.
Chicken breast fillet grilled to juicy perfection. Topped with our tangy BBQ sauce.
Thick cut onions battered and fried.
Thick steak cut slices of sweet potatoes. Served with signature brown sugar sauce.
Menu for Pete's Place provided by Allmenus.com
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Our couriers are very busy
Delivery might take longer.
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Shop GA 154 Roma Street, Brisbane City, 4000
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Pan fried pork dumplings.
Deep fried veggie rolls.
For the spicy lover with stir fried veggie.
Japanese deep fried chicken with salad and mayo sauce.
Japanese style chicken with rice and curry.
Crumbed chicken breast with rice and curry.
Deep fried veggie with rice and curry.
Fried tofu with rice and curry.
Grilled chicken with teriyaki sauce, comes with rice.
Stir fried yaki noodle with veggie.
Crumbed chicken breast served with rice, salad and side dish.
Grilled chicken with teriyaki sauce served with rice, salad and side dish.
Japanese style fried chicken with mayo sauce, rice and salad with side dish.
Variety platter with our popular sushi including inside out roll and inari, perfect for the office function.
Delivery is A$0.00 away
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Serves 4 | Total time: 40 min
- 4 large eggs
- 3 cups nonfat milk
- 8 oz Jarlsberg cheese, grated (about 2½ cups)
- ½ tsp salt
- ¼ tsp black pepper
- 12 oz crusty bread, cut in 2" pieces
- 1 10-oz box frozen chopped spinach, thawed and squeezed dry
- 6 oz pre-cooked sweet Italian chicken sausage, chopped
- 1 14.5-oz can diced tomatoes, drained
1. Preheat oven to 375°F. Coat an 11" x 7" baking dish with cooking spray.
2. Lightly beat the eggs in a large bowl. Add the milk, cheese, salt, and pepper, and stir to combine. Add bread and toss until it is evenly coated with the mixture. Let it sit for 5 to 10 minutes, tossing occasionally.
3. Place half the bread in a single layer in the baking dish. Distribute the spinach evenly over the bread; top with the sausage and tomatoes.
4. Layer on the remaining bread; pour any leftover liquid in the bowl on top.
5. Bake for about 40 minutes, until puffed and golden; a toothpick inserted in the center should come out clean.


I originally posted this recipe back in the very early days of writing this blog. It seems fitting that this would be one of the longest lived recipes on the blog as it has been a family favorite since before we made 1840 Farm our home. Each summer, we look forward to this rustic tart topped with our homegrown heirloom tomatoes.
The combination of flavors in this dish is perfectly balanced. The acidity and earthiness of the tomatoes is the star, but the creamy ricotta and bright basil accent it deliciously. It’s no wonder that this dish is a perennial family favorite.
Oven Roasted Heirloom Tomato Ricotta Tart
serves 4 – 6 as a main course
180 grams (2 cups) breadcrumbs
2 ounces (4 Tablespoons) olive oil
16 ounces ricotta cheese
2 ounces mozzarella cheese, cubed or shredded
1 ounce Parmesan cheese, grated
1 large egg
2 Tablespoons chopped fresh basil
1 pound heirloom tomatoes
olive oil for brushing
salt and pepper
Preheat oven to 450 degrees Fahrenheit. Prepare a 9 inch springform pan by wrapping the bottom in aluminum foil. Set aside. j
Slice bread into thick slices and place in the oven to dry. When dry and cool, use a food processor to chop the toasted bread into fresh breadcrumbs. With the motor running, add the olive oil and process until evenly moist. Press mixture evenly in prepared pan, covering the bottom of the pan.
Rinse out the bowl and blade from the food processor. Add ricotta cheese, mozzarella and Parmesan cheese, and egg to the food processor and process until completely smooth. Add basil and pulse until basil is evenly distributed throughout the ricotta mixture.
Carefully add the ricotta mixture to the springform pan., spreading to cover. Slice heirloom tomatoes and place on top of the ricotta, overlapping where needed to fully cover the top. Brush the top of the tart with olive oil and sprinkle with salt and pepper.
Place springform pan on a baking sheet and transfer to the preheated oven. Bake for 40 minutes or until the tomatoes are beginning to dry and the ricotta mixture has become firm and golden.
Remove from the oven and allow to cool for ten minutes. Carefully run a thin metal spatula or paring knife around the outside edge of the tart to loosen it from the pan. Unmold the tart, cut into slices and serve warm.


Crushed chocolate sandwich cookies inside original Twisted Dough creates the classic cookies and cream taste! Packed with 22.2 g of protein for every 2 oz. serving! Compare to the taste of Oreos (we use a gluten free version).
Each tub has about 3 1/4 servings per container (6.5 ounces total)
Macros: Calories: 184, Carbohydrates: 14.3, Fats: 4.2, Protein: 22.2
INGREDIENTS: Protein Blend (Whey Protein Isolate, Micellar Casein), Natural Flavors, Vanilla, Himalayan Pink Salt, cashews, water, soybean oil, buttermilk, molasses, erythritol, stevia extract (sweetener, malic acid, sodium benzoate and potassium sorbate (preservatives), Gluten free Oreos. Contains less than 2% of the following: sunflower lecithin, cellulose gum, carrageenan, silicon dioxide, sucralose, almond butter, vitamin and mineral blend (including calcium carbonate, vitamin e acetate, vitamin a palmitate, vitamin d2, locust bean gum, gellan gum, ascorbic acid, soy lecithin and polyglycerol esters of fatty acids (emulsifiers), xanthan gum, lactic acid (acidulant), artificial flavor, colored with beta carotene (source of vitamin a). Contains: milk, soy, cashew and almond, may contain other tree nuts.


Grilled Salmon and Herb Tzatiki
There isn’t much better than a perfectly cooked, fresh piece of salmon. Rich and buttery, soft and warm, a little pink (coral?) in the center. I love it.
It’s really good for me and baby too. Salmon is rich in omega-3 fatty acids, which are good for my little mans brain and eye development throughout pregnancy, as well as during breastfeeding.
I’ve been really into researching ahead of time the types of foods I should be eating while nursing. I want to be sure to eat the necessary foods to keep my energy levels as high as possible (nursing can really drain you) but still stay healthy so I can lose some of this baby weight.
Anyway, I saw Giada make a similar tzatiki sauce and I’ve been drooling about putting it on top of salmon ever since.
It’s really easy and the richness from the Greek yogurt only brings out the buttery goodness of the salmon. You have to try it!
This time last year: Cucumber Mint Julep Jello Shots
Grilled Salmon and Tzatiki (adapted from Giada’s Green Goddess Tzatiki)
1 cup plain 2-percent fat Greek yogurt
2 tablespoons mayonnaise
1/3 cup chopped fresh dill
1/4 cup chopped fresh chives
1 tablespoon white wine vinegar
1/4 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 an English hothouse cucumber, seeded (1 pound)
1. Combine the yogurt, mayonnaise, dill, chives, vinegar, salt and pepper in a food processor. Blend until the herbs are finely chopped and the sauce smooth. Scrape the sauce into a bowl.
2. Coarsely grate the cucumber using the large holes of a box grater onto a paper-towel-lined-plate; pat dry. Mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made 4 hours ahead, covered and chilled, and stirred before serving.
3. Preheat grill for medium heat and brush or spoon on a small amount of olive oil and salt and pepper on salmon.
4. Place salmon on the preheated grill, cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork and removes from grill easily.
5. Serve warm, topped with a tablespoon on tzatiki.


100 APPLE RECIPES TO MAKE THIS FALL
Click For List
100 apple recipes for Fall
– from apple desserts to apple dinners and breakfasts, here are 100+ delicious apple recipes ideas to last you all season long! 👉
Full List Here
Spiced Apple Cake
with Caramel Sauce
This rich and chewy Spiced Apple Cake is made with dried and fresh apples and served with a dreamy bourbon caramel sauce.
This apple dump cake couldn't be easier to make using a box of cake mix, apple pie filling, pecans, and melted butter!
Apple Dump Cake
Apple Pie Fries
Apple pie in french fry form? What is this delicious madness?!
Apple, pears, oats, cinnamon and brown sugar come together to make this warm and comforting crockpot dessert.
Apple Pear Crisp
Caramel Apple Cookies
These rich cookies are stuffed with apple chunks, caramel chips, and chocolate chips. Yum!
More easy recipes
Peanut Butter Bars


Excellent coffee cake! I loved it. I took your advice on the vanilla and replaced it with almond oil. Wow it was so good! This was perfect for our Sunday brunch. I don't like cooking with Bisquick either because it usually ends up heavy. I sprinkled a little bit of brown sugar over the top. Made and Reviewed for Comfort Cafe - Java Jolt - Thanks! :)
This is a light and moist coffee cake with wonderful cinnamon flavor! I thought the amount of vanilla and topping was just right for our tastes. I like a cinnamon and vanilla flavor! This was simple and delicious. Thanks for sharing.
I also love a Bisquick coffee cake (any coffee cake!) but I thought it would be nice to try this one instead. This is very light (a little fragile at first, but firms up when completely cooled), but could use some more topping (maybe a little brown sugar would stretch out the topping). My husband is starting on his second piece! Thanks H-ko for posting. Roxygirl
This was delicious! (We did not add the vanilla extract.) We did add 1/4 cup brown sugar to the topping. The topping melted into the cake and it became marbleized goodness. :) After 25 min in the oven, I tested to see if it was done. When the knife came out gooey I let it cook another 5 min. After 30 min in the oven it still came out gooey, but I then realized the "cake" part was cooked so I took it out and allowed it to cool. It was perfect! We will definitely be making this one again - and soon!


Quench your thirst with these delicious beverages. Learn how to master cocktails, from fruity drinks to hard liquor, and non-alcoholic beverages alike.
This ginger ale float recipe came from my husband’s aunt, who was born in the early 1900s. It's a delightful drink for hot Texas summers. —Joan Hallford, North Richland Hills, Texas


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Reviewed Lazy Chiles Rellenos
"I made this recipe this morning and it turned out great. I had just watched the show so i knew to use hot water, I also used mild roasted Hatch chili peppers since they are in season and topped the casserole with thinly sliced red tomatoes, it came out great!! Fluffy and delicious."
Reviewed Chicken Spaghetti
"My family loved this recipe, my kids and husband don't care for bell peppers so substituted with a can of roasted tomato salsa and it turned out fantastic. Thanks Ree, all your recipes are no fail!"


No Small Potatoes: Great Lakes Potato Chip Co. growing into new facility | Business
TRAVERSE CITY – Corrugated columns with delicious treats do not send mixed messages.
As the Great Lakes Potato Chip Co. completes its twelfth full year of operation, the company in Grand Traverse County is preparing to open new digs in 2022.
The current location at 6806 E. Traverse Highway (M-72) is no longer sufficient, as the family company founded in 2009 continues to bubble and grow. Great Lakes Potato Chip Co. will move to a new facility at 51 W. Commerce Drive in the first half of next year.
The new 26,000 square foot manufacturing and storage facility will nearly double the size of the nearly 14,000 square foot Great Lakes Potato Chips that currently operate. A second phase of construction could add another 12,000.
“We’re running out of space right now,” said Chris Girrbach, President of the Great Lakes Potato Chip Co., from his upstairs office. “We don’t have a room anymore. That’s a good problem, but still a problem. “
The “problem” was caused by massive organic growth from humble roots as chip-chewing customers continued to devour the skin-pressed, cauldron-cooked chips, which come in nine flavors.
In its first full year of operation, 2010, the Great Lakes Potato Chip Co. processed 250,000 pounds of the root vegetable. According to Girrbach, it should be 10 million pounds of potatoes by the end of 2021.
“That’s a good deal,” said Girrbach soberly and understated what equates to a growth of 3,900 percent.
Great Lakes Potato Chip Co. products are available in nine varieties: Original, Wave Cut Original, Barbecue, Michigan Cherry BBQ, Buffalo Wing, Sea Salt and Vinegar, Pickled Jalapeno, Sea Salt, Pepper and Onion, and Parmesan Ranch. The company makes some private label chips for other companies, but its own label has grown regionally and beyond.
The potatoes and the sunflower and / or rapeseed oil are not genetically modified organisms. The potato chips are cholesterol and gluten-free and, according to the company, do not contain any trans fats.
“It’s extremely popular,” said Jim Sommerville, operations manager for Olesons Food Stores. “The product is great. It’s great quality, great family, great business. “
Great Lakes Potato Chip Co. is available at Tom’s Food Market and Oleson’s grocery stores in Traverse City. There are signs throughout the Great Lakes Potato Chip Co. facility on the M-72 letting people know this is not a retail store and redirecting customers to their “big partners” nearby, where they can buy chips, said Girrbach.
Sommerville said the potato chips are always popular with Oleson. Great Lakes is also available in thousands of stores in Michigan and six surrounding states.
“We were their first customer,” said Sommerville. “When they put their chips in stores, Oleson’s Long Lake Road was the first place they went. We were very lucky we had that.”
Preparation and a little luck were required when Chris and his father Ed founded the Great Lakes Potato Chip Co. in 2009.
Ed Girrbach, who worked in the finance department at Merrill Lynch in Detroit, had reduced his duties in the company, but is now essentially the general contractor for the new building.
“We saw something that was missing from the market and we dared,” says Chris Girrbach about the family’s excursion into the world of potato chips. “Sometimes it works, sometimes it doesn’t. It worked really well. It was great.”
Chris Girrbach said he and his father used to go to Mecosta and get a load of root vegetables from Sackett Potatoes.
The company’s president said Great Lakes negotiated “almost exclusively” with Sackett, which also has large farms in Illinois and North Carolina.
“Without her we wouldn’t be where we are,” he said. “These are the best partners we could have hoped for. They are just great people. “
The Great Lakes Potato Chip history section states that when the business started in 2009, the Girrbachs were able to pack about 1,500 pounds of potatoes into the truck with a modified wooden crate. But it was far from an exact science.
“We kind of had to stop when the truck hit rock bottom,” said Chris Girrbach. “When the feathers hit the ground, you’ve about to stop.”
Chris said the Girrbachs eventually moved up to a panel van with a capacity of 6,000 to 8,000 pounds of spuds and then to a larger panel van with a capacity of 10,000 pounds.
“Now we only get semi-finished products with a load of around 40,000 to 50,000 pounds,” said Girrbach.
Chris Girrbach said the company would cook potatoes 1-2 days a week for 4-5 hours for the first two years of operation, processing about 1,000 pounds a day.
“We did it, we delivered it, we went and got (the potatoes),” said Girrbach about the first four years. “We did everything.”
No more space
He said the Great Lakes Potato Chip achieved “great penetration in markets outside Michigan” in 2017-18 thanks to sales partnerships. According to Girrbach, the company employs 40 people in three shifts.
“We run 24 hours,” he says. “We have a great team. We are very lucky. “
Great Lakes Potato Chip Co. now processes about 40,000 pounds of potatoes a day, and Girrbach said it can “tickle 50,000 or 60,000” over the summer months.
Girrbach said the company should hire about five employees in 2022, and possibly more when and when the second phase in its new home is completed.
Girrbach said the company recently upgraded its toilets and locker rooms at its current facility.
There have also been two major extensions to the building, but it’s still not enough at the current location, which also lacks a loading ramp.
“The reality for chips is that they take up a lot of space,” he said. “The boxes are big. We really need a lot of space to accommodate things. “
Girrbach said the new building is on track for completion on Jan. 1 and the company will then begin moving offices and building a new production line.
Before moving all of the equipment in the spring, Girrbach said, the company will run at full capacity for about a month to stockpile goods before shutting down production on a Friday and the new facility “two to three weeks later” with a “Everything” functional – hands on deck “mentality.
The aim is to have the new system fully operational by May.
“I think we are there,” he said.
Just as Great Lakes Potato Chip Co. has grown in a dozen years, it seems like plans are in place to make it a reality.
“We’re just trying to get it right and keep the promises we made to customers,” said Girrbach.


What’s in the box this week?
Standard Shares include
- New Potatoes – Any variety of potato that is harvested early is considered a new potato. Since they are picked before their sugars have converted to starch, new potatoes are crisp and waxy and high in moisture. They also have thin skins, making them great for cooking and eating unpeeled. Potatoes should not be refrigerated; keep them in a cool, dark place and use within a week or so of buying.
- Detroit Beets – The star of this week’s recipe!
- Red Curly Kale – Braising tenderizes and adds flavor. To braise, slow cook 1 pound of greens in a ½ to ¾ cup of seasoned cooking liquid (chicken or vegetable stock or wine) or water for about 20 minutes or until greens are tender and ready to eat.
- Nelson Carrots – The leafy tops, which are similar to parsley, taste herbaceous and vaguely reminiscent of, well, carrots. They can be eaten raw in salads, though their taste can be a little bitter. Consider softening the greens by blanching, sautéing them with olive oil, garlic and some of your other favorite greens, or cooking them into a soup or stock.
- Little Gems Lettuce – Sweet Gem lettuce, botanical name Lactuca sativa, is actually an annual plant of the sunflower family, Asteraceae — who knew?!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Zucchini/Summer Squash, Carrots, Spring Onions, Batavian Lettuce, Yukon Gold New Potatoes, Sage
This year’s potatoes are looking and tasting excellent - see for yourself in this week’s box. Typically potato plants are allowed to mature, then are mowed or top killed and allow to sit underground for 1-2 weeks to allow the skins to thicken and mature to help in the storage process. New potatoes are yanked up early, giving us a chance to savor the gourmet vegetable that a potato can be. The difference between varieties can be significant and interesting. Given our small size, we focused on two of our favorites this year for the CSA: yukon gold and banana fingerling. Yukon golds are very versatile and easily adaptable to boiling, baking, frying, roasting, or even grilling. Because they do not have their storage-ready skins, and we washed the dirt off, they should be stored in the fridge and eaten within a week to enjoy them to their fullest.
Coming up next: We have new varieties of summer squash for you to try this year.
Little Gem Lettuce with Roasted Beets and Feta Dressing (Serves 4-6)
Fresh herbs and bold flavors make this a delicious dish that you can eat as a main or serve on the side. Use two veggies from this week’s box to make a memorable salad as we move into summertime! Thank you Food & Wine!
- 1 tbsp cumin seeds
- 1 tsp flaky sea salt
- 4 beets (2 lbs), peeled and cut into wedges
- 2 medium red onions, cut into wedges
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tsp honey
- 3/4 c crumbled feta cheese
- 2 tbsp plain Greek yogurt
- 1/2 tsp grated lemon zest
- 2 heads of Little Gem or baby romaine lettuce (10 oz)
- Chopped cilantro and mint, for garnish
Preheat the oven to 375°F. In a small skillet, toast the cumin seeds over low heat until fragrant, 2 minutes; let cool.
In a mortar, coarsely grind the cumin seeds with the salt. Transfer to a bowl and add the beets, onions and olive oil; toss to coat. Scrape the vegetables onto a rimmed baking sheet and roast for about 1 hour, stirring occasionally, until tender. Let cool to room temperature.
In a bowl, whisk the lemon juice and honey. In another bowl, mix the feta, yogurt and lemon zest so it remains a bit chunky. Season with pepper.
Arrange the lettuce on plates. Top with the beets and onions and drizzle the lemon honey on top. Dollop the feta dressing on the salad; season with pepper. Garnish with cilantro and mint and serve.
Make Ahead: The roasted beets can be refrigerated overnight.


Southwestern Chicken Sausage and Rice
Why I Love This Recipe
Ingredients You'll Need
1 tablespoon oil
1 onion, chopped
1 bell pepper, sliced (I used red)
3 cloves garlic, minced
4 links chipotle chicken sausage, sliced
1 can diced tomatoes
1 can black beans, drained and rinsed
1 tsp. cumin
1 tsp. oregano
salt and pepper
2/3 cup corn
Heat oil in a saute pan.
Cook onions and bell pepper until tender.
Add in garlic and cook until fragrant, about 30 seconds.
Add chicken slices and brown on both sides.
Add diced tomatoes, black beans, cumin, oregano, salt and pepper.
Bring to a boil and then reduce heat to a simmer.
Simmer long enough that ingredients meld and you get the flavor you want.
Add additional spices or salt and pepper as necessary.
Stir in corn (I used frozen) and simmer an additional 5 minutes.
We had this over brown rice.