Cooking with Kate

Cooking with Kate: All About Hatch

“Hatch” chile refers to several varieties of chile peppers grown in the Hatch Valley of New Mexico. The chile pepper plant is not native to the southwest, but thrives in the New Mexican environment with plenty of irrigation from the Rio Grande River.

Cooking with Kate: Destination Argentina

One of my favorite things about my job is researching different cuisines from around the world for themed events. Lately, I’ve been learning about Argentinian dishes, and one food keeps coming up over and over—quince. Argentina is one of the world’s top producers of quince, and many describe the fruit as similar in texture and appearance to an apple or pear, but usually bright yellow when fully ripe. Unlike, pears and apples, quinces are rarely eaten raw because they are too hard and sour.

Cooking with Kate: Fresh From the Garden

One of the best things about growing up in the country was our family’s summer garden—sun-ripe tomatoes, fresh sweet corn, carrots of all sizes, and so many different kinds of peas. As such, I’m forever disappointed that I did not inherit the family green thumb. Plants tend to die under my care with alarming frequency! ...

Cooking with Kate: Something New to Beat the Summer Heat

Summer is here and so is the heat! Cool off with this fantastic version of chilled gazpacho – a cold soup originating in Spain made with fresh fruits and vegetables. This recipe will be featured at Lufkin's Farm Feast dinner, a parntership with Lufkin CVB and Brookshire Brothers. It includes sweet strawberries, tangy cucumbers, and vine ripened tomatoes, and gets a slight kick of heat with a fresh jalapeño or two. Brookshire Brothers is the place for all of your fresh produce! ...

Cooking with Kate: An Easy Summer Meal

With things heating up outside and the summer season upon us, I’m often looking for quick and easy meals that do not take much thought or cooking. Avocado toast is all the rage and with good reason – nutrient-dense avocados, from our farm-fresh produce selection, are an excellent source of monounsaturated fats (the good kind), Vitamins C, E, K, and B-6, folate, magnesium, potassium, and beta-carotene. Adding protein-rich eggs makes this a great meal for a quick breakfast or a busy weeknight. Enjoy! ...

Cooking with Kate: March into Spring

Texas might have skipped winter this year, but I could not be more excited for the sunshine and flowers! This is the season for fantastic fresh produce, so take a look at all of the new fruits and vegetables at your local Brookshire Brothers and enjoy these two produce-packed recipes! ...

Texas-Sized Big Game Snacks

Your team is set, but is your menu game day ready? Lucky for you, we’ve got the perfect snacks for your loud and loaded potato skins-loving uncle and delightful sweets for that reminiscing running back.  ...

Cooking with Kate: It's Always Soup Weather

I’ve decided that Texas has taken a rain check on winter weather this year…and while the spring weather and sunshine in January is appreciated, it’s depriving us of one of my favorite times of the year – soup weather! So if you’re like me and can eat soup any time of the year, here are two of my all-time favorite soup recipes! Enjoy!Tuscan Bean and Kale Soupmakes 6-8 servings  ...