Banoffee Pie | Chef’s Kitchen with Chef Greg Cabeza

If you've never heard of Banoffee Pie, you're not alone. But once you try it, you'll be head-over-heels in love. This amazing no-bake pie is made with a cookie and butter crust, salted caramel, ripe bananas, whipped cream and shaved chocolate. Perfect for Valentine's Day, or any day for that matter, it comes together quickly and tastes amazing! Watch the video.

2020-02-07T10:09:56-08:00February 7th, 2020|Chef Greg|

Prawn Pad Thai Recipe | Chef’s Kitchen with Chef Greg Cabeza

A favorite street food in Thailand, Pad Thai packs many layers of flavor, color and texture into a simple rice noodle stir-fry. Our recipe calls for prawns, however, you can substitute chicken, pork, tofu or vegetables to suit your taste. The secret to a great Pad Thai is to have every ingredient prepped before starting to cook. Watch the video.

2020-01-24T11:18:35-08:00January 24th, 2020|Chef Greg|

Keto Sausage and Pepper Pizza Recipe | Chef’s Kitchen with Chef Greg Cabeza

The keto diet requires a dramatic reduction of carbohydrates, which are in many of our favorite foods. But eating low carb doesn’t mean you need to sacrifice pizza. This delicious and easy keto crust is made with only a few simple ingredients, like mozzarella, almond flour and egg. Finish the crust with your favorite toppings and you can have your pizza and eat it too! Watch the video.

2020-01-21T16:07:52-08:00January 10th, 2020|Chef Greg|

House Cheddar | Chef’s Kitchen with Chef Greg Cabeza

Have you tried our Market House Cheddar? Made by Tillamook, especially for us, and aged for three years, this hardy and tangy cheese is a top seller. It comes in a ginourmous 40-pound block that’s cut and sold by the pound at your Market Cheese Shop. Try it in your favorite mac ‘n’ cheese recipe, in a grilled cheese sandwich or on a cheese board alongside nuts, fruits and artisan meats! Watch the video.

2019-12-24T20:53:47-08:00December 20th, 2019|Chef Greg|

Crab and Cheddar Gougères Recipe | Chef’s Kitchen with Chef Greg Cabeza

Cheese puffs, also known as gougères, make a fabulous appetizer for special occasions, especially with the addition of crab and sharp cheddar. The puff dough is the same basic pâte à choux (pat ah shoo) recipe used for cream puffs and eclairs, but Chef Greg has simplified and sped up the process by using a processor to mix in the eggs and cheese. Watch the video.

2019-12-20T10:05:40-08:00December 20th, 2019|Chef Greg|

Rum Fruit and Citrus Glazed Ham Recipe | Chef’s Kitchen with Chef Greg Cabeza

Chef Greg’s holiday ham recipe sparkles with beautiful rum-soaked fruit and fresh citrus, along with the unique addition of ginger kombucha! The kombucha adds a slightly sour note that balances the sweet, salty, savory and smoky flavors of this festive centerpiece. Your guests will likely request this delicious entrée for many holidays to come! Watch the video.

2019-12-06T14:09:45-08:00December 6th, 2019|Chef Greg|

How to Make Tart Dough | Chef’s Kitchen with Chef Greg Cabeza

Making tart dough may seem intimidating, but it can actually be quite simple if you follow a few key steps! Chef Greg shares some tips for making tart dough worry-free. Always use chilled butter and never over mix – even if it looks too dry and crumbly. It will all come together with the warmth of your hands while kneading, says Greg. Grab your food processor and a few simple ingredients and get started!

2019-11-25T16:20:11-08:00November 25th, 2019|Chef Greg|

Pear and Brie Galette Recipe | Chef’s Kitchen with Chef Greg Cabeza

One of our favorite simple pleasures is pears paired with Brie. Chef Greg’s rustic tart takes those flavors to a fantastic new level, made even better with toasted walnuts, apricot jam and a flakey butter crust. Best served warm, this free-form galette makes a stunning dessert or brunch centerpiece during the holidays.

2019-11-22T09:24:21-08:00November 22nd, 2019|Chef Greg|

What is Raclette? | Chef’s Kitchen with Chef Greg Cabeza

A wonderful melting cheese, Raclette is a semi-hard, cows’ milk cheese that’s made on both sides of the French and Swiss Alps. Famous in Europe, it’s often melted over potatoes and roasted veggies. Instead of grating it, Chef Greg suggests crumbling it. Try it in Chef Greg’s recipe for Smashed Potatoes with Raclette Cheese!

2019-11-12T15:41:34-08:00November 12th, 2019|Chef Greg|

Smashed Potatoes with Raclette Cheese | Chef’s Kitchen with Chef Greg Cabeza

Try this unique twist on the classic holiday staple for Thanksgiving! These smashed potatoes are sure to become a new family tradition. Simply roast until soft, then smash! Finish with your favorite toppings for a fun cross between baked and mashed potatoes. We recommend them with bacon, shallots and raclette, a cheese from Switzerland traditionally melted until browned and piping hot.

2019-11-08T09:15:26-08:00November 7th, 2019|Chef Greg|