Recipes

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

This recipe was prepared by Chef John Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs. Chef Maxwell shares delicious seasonal recipes in Real Virginia, Virginia Farm Bureau’s weekly television program sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

This recipe was prepared by Chef John Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs. Chef Maxwell shares delicious seasonal recipes in Real Virginia, Virginia Farm Bureau’s weekly television program sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

You don’t need any special egg dyeing kits to get vibrant colored eggs. And all it takes are some ingredients you may even have on hand. If not, a quick trip to your local grocery store or market is all you need.

Eggs are high-protein powerhouses that are typically eaten for breakfast or brunch but can be enjoyed at any meal. National Egg Salad Week is April 12-18, so here’s a twist on a classic egg salad recipe from the Virginia Egg Council—for brunch or anytime.

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Some Virginia public schools are increasing dairy offerings at breakfast and lunch, and hungry students are gobbling them up.

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.