I love cooking and making things from scratch, but being a mother of two that loves to travel and blog about every aspect of our lives, I just don’t have time to make things from scratch all the time. Thinking outside of the box the other day, I came up with this quick and easy Spinach and Artichoke Pinwheels recipe and shared it with all of you. I actually thought my kids would turn their noses up at it, but they loved the Light Spinach & Artichoke spreadable cheese from Alouette. And because it’s 50 % lower in fat, and 30 % lower in calories I was quite comfortable letting them have a little bit more “dip” for their carrots. They love to eat raw carrots when they have something to dip them in.
Maybe you’re going to be having a grilling party or even just a few friends over one night this summer and you want to liven up that hamburger but you just can’t figure out how. Consider using one of Alouette many spreadable cheeses instead of mayo or ketchup.
Greg Gable, Executive Chef for Alouette, has created new recipes and serving suggestions incorporating the new Light Spinach & Artichoke. Alouette also offers recipes, serving suggestions, entertaining tips and nutritional values on www.alouettecheese.com. Gable first acquired critical acclaim during his 13 years at Le Bec Fin, one of Philadelphia’s finest dining institutions. He has also received several accolades, such as the Philadelphia Inquirer’s 3 Bells Award of Excellence and the Wine Spectator Award of Excellence. Gable is a graduate of the Culinary Institute of America in Hyde Park, N.Y.
This giveaway has ended. Congratulations to LJ and Costana.