Warm and gooey queso made with Tillamook Farmstyle Cut Mexican 4 Shredded Cheese and a hidden layer of pork and beef picadillo, topped off with roasted kabocha pumpkin cubes and pepitas. Cheese pull city, here we come!
An autumn harvest celery salad recipe featuring pan-seared kabocha, shaved parmesan, crunchy pepitas, and a sweet-tart cranberry golden raisin vinaigrette.
This quick and easy appetizer is both comforting and classy: smooth, simple, and creamy whipped ricotta with olive oil, lemon, and roasted kabocha.