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Archive for March 19, 2010

EASTER: Hand-Rolled Marzipan Eggs

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The Easter bunny was hard at work on
these marzipan eggs (with help from
Martine’s Chocolates).

Aren’t these lovely? Hand rolled to create a rainbow of colors, these marzipan eggs from Martine’s Chocolates will delight marzipan lovers. Martine also makes lovely hand-colored solid chocolate eggs with a similar sensibility (the colored design is “inlaid” into the chocolate) and many other Easter treats.

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TIP OF THE DAY: Roast Those Veggies

We love roasted vegetables—we could make an entire meal of them.

If your family won’t eat their share of boiled or steamed veggies, try roasting them—it’s easy. (Their daily “share,” by the way, is three to five half-cup servings.)

Preheat the oven to 400°F. Slice up root vegetables (or seasonal favorites). Beets, bell peppers, carrots, eggplant, onions, parsnips, turnips, zucchini—anything you have a hankering for (or that’s on sale). You can add sliced sweet potatoes or white potatoes, too. The slices can be as large or as small a dice as you like.

Toss the veggies in olive oil and season with a bit of sea salt and fresh-ground pepper, and any fresh herbs—parsley, rosemary, oregano, etc. Then, spread them out on a baking pan in one layer and bake until golden brown and fork-tender.

 

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Roasted beets. Photo courtesy Zabars.com.

There are many variations to keep roast veggies interesting: Toss a bit of cinnamon, lemon zest, nutmeg or other favorite flavors with the olive oil.

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RECIPE: Thin Mint Cookies Recipe

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Bake chocolate-covered mint cookies.
Photo courtesy Chocolat Céleste.

We’re a week late in celebrating the 98th anniversary of the Girl Scouts, founded March 12, 1912. But there’s no reason to skip the celebration. And there’s no better way to celebrate than with homemade Thin Mint cookies.

We love the Girl Scouts—we won the top award in our troop for selling 100 boxes of cookies.

But, as the Girl Scout Law states that “I will do my best to be honest and fair,” this recipe for Thin Mint cookies, developed by Chocolat Céleste’s Mary Leonard, is so much better!

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