Our kitchens have embraced a vibrant way of living and eating for over 100 years. We started with a promise of heart and passion and we continue that by making real foods and those classic pantry must-haves for you to make all your own.
At Progresso, our stocks add depth to authentic and simple dishes because we simmer them with real bones, aromatic vegetables and herbs; just like grandma would. We keep the ingredients fresh and pure, because that’s what pantry staples should be. Our flavorful stock can be used as a soup building block, a finishing touch to a sauce, or simply on its own. It’s a kitchen essential, no matter your level of culinary expertise.
It’s for you, and it’s for the love of food.
Indian food is so good that you completely forget you’re practically eating straight vegetables. To make this meal just a tad heartier, pour it over some hot basmati or jasmine rice. And if cilantro gives you that soapy taste in your mouth (sorry about that, by the way) try substituting mint.
Remember your childhood when you’d push your carrots around your plate, trying to arrange them in a way that suggested you had eaten more? There aren’t those. This classic glazing method is super easy, and, as always, using the freshest produce you can find results in a better flavor; you could even use parsnips, rutabaga, or beets.
A seared piece of meat might sound very ho-hum, but throw a grade-A pan sauce on there and you’re in business. No shallots? Hey, no problem, an onion will work just fine.
We don’t do boring chicken around here, and this pan sauce is so easy people will assume you're a pro. Go ahead and sub pears for apples if they’re in season (usually late summer through fall.) Don’t forget to put safety first - if your chicken isn’t at least 165 degrees internally, let it bake a little longer.
Ah, ramen, rich, broth-y and noodle-y... it really satisfies the soul like no other. Dress this ramen in whatever toppings you favor; this soup is your oyster.
For when you want to feel like a fancy chef without trying too hard, this poaching method is an easy one to conquer. Stock helps create a nice glaze for the fish and vegetables, either of which you can switch up depending on the season.
We see your tea and we’ll raise you one in the sipping game. This soul-refreshing drink can be spiced up a tad with some extra ginger, and thickened a little if you skip the straining step.
Garlic and stock take all the credit in this recipe for making this old standby vegetable seem not so vegetable-y. One of our taste testers likened these awesome beans to savory candy, so really, what are you waiting for. If beans are out of season, we won’t tell if you use frozen instead of fresh.
There’s just something about this comforting classic that almost brings a tear to your eye. This nourishing classic has all the essentials, but freestyle a little bit if you want: ham works great in this too.
Hello shining star of a Meatless Monday recipe. Mushrooms give this dish excellent texture and it has all the right herbs to keep your tastebuds happy. Also, it’s ready in virtually no time (25 minutes start to finish), which can be a lifesaver on weeknights.