THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

Archive for Gourmet Foods

TIP OF THE DAY: Best Foods To Pair With Rosé Wines

June 10th is National Rosé Day.

Unlike Chardonnay, Cabernet Sauvignon and the other grape varietals, there is no “rosé grape.” Rosé (French for pink) wine can be made from any variety of red grape.

As a result, the styles and flavors from different wine-making regions vary widely.

The pink color occurs is when the red grape skins are briefly left in contact with the pressed juice: for only a few hours, as opposed to the few weeks of skin contact when making red wine.

Even within a wine region—New Zealand, Northern California, Provence, South Africa, etc.—rosé wines are made in a variety of styles: drier, sweeter, lighter, fuller, pale in color, deep in color. See the chart below.

IT’S MORE POPULAR THAN WHITE WINE

Dry rosé wine is the all-occasion wine in the south of France—no surprise, since Provence is the world base of dry rosé production. There, vin rosé is paired with all the foods, all year around.

In fact, dry French rosé outsells white wine in France!

The dry rosés from Provence can be substituted any time you need dry wine. When you can’t decide between red or white wine, reach for the rosé.

America rosés can be dry or sweet. Many, especially on the lower end are like blush wines, contain nearly seven times as much residual sugar as a Provençal rosé. Ask the wine store staff for guidance, or do research online.

Sweetness in rosés can be very welcome. They’re great for dessert and for casual sipping, instead of a sweet cocktail.

One of our favorite summer desserts or snacks is a scoop of sorbet in a wine glass, topped off with a sweeter rosé.

You can also blend sorbet and rose into a “frozen” cocktail. Here’s a recipe for “frosé.”

Better yet, have a rose wine tasting. It’s a great summer party idea.
 
 
ROSÉ FOOD & WINE PAIRINGS

With Drier Rosés

Here’s how we like to pair dry rosé wines:

  • American appetizer fare: bruschetta, deviled eggs, cheese balls, chicken wings, crudités, stuffed mushrooms, etc.
  • Cheeses: fresh (goat, mozzarella) and semisoft (brie, camembert, gorgonzola, gruyère, havarti, young gouda, Monterey jack and provolone).
  • Egg dishes: breakfast eggs, frittata, quiche.
  • Cheese dishes: Caprese salad, crostini, fondue, grilled cheese and other sandwiches, soufflés.
  • Fish and shellfish: baked, poached, grilled, raw (chirashi, crudo, sashimi, sushi, tartare, tiradito), smoked< ./li>
  • Grain salads and other grain dishes: barley, couscous, farro, quinoa, rice, etc.
  • Green salads, plain or with chicken and seafood.
  • Pasta: lighter hot dishes and pasta salads.
  • Spicy cuisines: Indian, Mexican, Szechuan, Thai.
  • Summer soups: corn chowder, gazpacho.
  • White pizza and flatbread.
  •  
    With Sweeter Rosés

  • Cocktails, sangria, punch and casual sipping
  • Fruit and fruit salad.
  • Desserts.
  • Fresh cheeses.
  •  
     
    MORE WAYS TO ENJOY ROSÉ

    Have A Rosé Tasting

    Rosé Sangria

    Affordable Sparkling Rosé

    Frozen Rosé Cocktails

    Rosé Milkshakes
     
     
    THE HISTORY OF ROSÉ WINE

    Provence, the warm and sunny southeastern part of France, is where the France’s wine grapes were first cultivated 2,600 years ago. The ancient Greeks brought grapevines to southern France around 600 B.C.E., when they founded the city of Marseille.

     

    Rose Wine Glass & Bottle

    Rose Champagne With Dessert

    Rose Wine With Oysters

    Tartine With Rose Wine

    Shades Of Rose Wine

    Photo credits from the top: Herringbone Eats, Ruinart, 100 Layer Cakes, Kitchen Aid, Jacksonville Magazine.

     
    In the time of the Greeks, all wines were generally pale in color—the color of today’s rosés. By the time the Romans arrived in 125 B.C.E. (and named the area Provincia Romana, hence Provence), the rosé wine produced there was known throughout the Mediterranean for its high quality. Even when the Romans introduced their preferred red wines to the area, the locals continued to prefer the rosés.

    After the fall of the Roman Empire, invading tribes came and went, imposing their own preferences. It wasn’t until the Middle Ages that wine-making in Provence saw growth again—thanks to the efforts of the monks in local abbeys. Rosé wines were an important revenue source for the monasteries.

    Beginning in the 14th century, the nobility and military leaders acquired many Provençal vineyards, and laid the foundation for modern viticulture. Rosé became prestigious, the wine of kings and aristocrats [source].

    So when you take a sip, think of history: the Greeks to the Romans to the French nobility to you!
     
     
    Styles Of Rose Wine

      

    Comments

    RECIPE: Strawberry-Rhubarb Bars With Cream Cheese Frosting

    Strawberry Rhubarb Bars
    Strawberry rhubarb bars, ready for dessert or a cup of tea (photo courtesy Adore Foods).

    Strawberries &  Rhubarb

    Strawberry and rhubarb, spring produce for a spring food holiday (photo courtesy Dessert First Girl).

     

    June 10th is National Strawberry-Rhubarb Pie Day.

    This year, instead of a strawberry rhubarb pie, how about bar cookies?

    Food Trivia: Bars, from brownies and lemon and oatmeal bars to Rice Krispie Treats, are cookies, not cake. The dividing line is finger food vs. something that must be eaten with a fork.

    RECIPE: STRAWBERRY-RHUBARB BARS

    There’s also National Rhubarb Pie Day, on January 23rd. While fresh rhubarb is available only in the spring months, frozen rhubarb can be found year-round (the history of rhubarb is below); here’s the history of strawberries).

    As to why people persist in creating holidays of foods that are out-of-season, we have no idea.

    For this recipe, prep time is 20 minutes, cook time is 45 minutes. The recipe is from Adore Foods, adapted from Southern Living.

    Ingredient For 20 Bars

    For The Crust

  • 1 cup all purpose flour
  • ¼ cup powdered sugar
  • ¼ teaspoon baking soda
  • ½ stick butter, melted, plus more to grease the pan
  • 1/3 cup toasted slivered almonds, coarsely chopped
  •  
    For The Strawberry-Rhubarb Filling

  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 3 rhubarb sticks, cut into ½-inch-thick slices
  • 15 fresh strawberries, cut into ½-inch-thick pieces
  • 1 teaspoon vanilla extract
  •  
    For The Cream Cheese Batter

  • 1 package cream cheese (8 ounces), room temperature
  • ¼ cup sugar
  • 1 large egg
  • 1 teaspoon lemon zest
  • ½ tablespoon fresh lemon juice
  • Optional garnish: powdered sugar* or a strawberry slice
  •  
    *Frankly, we can’t understand why people garnish baked goods with powdered sugar. It just flies off and lands on one’s clothing. Centuries ago, it might have been a decorative element before icing, or a garnish for an un-iced cake like a bundt. But today we have better garnishes: year-round strawberries, mascarpone, whipped cream, etc. In this recipe, the cream cheese topping is enough. Need a garnish? Add a slice of strawberry.
     
    Preparation

    1. MAKE the crust. Preheat the oven to 350°F/180°C. In a large bowl combine the flour, sugar, baking soda and almonds. Add the melted butter and stir into a crumbly mixture. Press it onto the bottom of a greased pan and bake for 15 to 20 minutes or until lightly browned. Remove from the oven and allow to cool until ready to use (keep the oven on).

    2. PREPARE the pie filling. Stir together the sugar, cornstarch and chopped rhubarb and strawberry pieces in a medium saucepan. Let it stand 15 minutes, stirring occasionally. Then bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer for 3 to 5 minutes, stirring constantly until the filling starts to thicken. Remove from the heat and stir in the vanilla.

    3. MAKE the cream cheese batter. Beat the cream cheese and sugar with an electric mixer until smooth. Add the egg and beat just until blended. Add the lemon zest and juice, beating well.

    4. ASSEMBLE: Spread a thick layer of strawberry-rhubarb filling over the cooled crust. Gently spread the cream cheese batter over the filling. Bake for 25 to 30 minutes or until set. Cool on a wire rack for an hour. Refrigerate, uncovered, for about 4 hours or overnight. Remove from the fridge at least 30 minutes before serving and cut into bars while still cold. Garnish as desired.
     
    RHUBARB HISTORY

    Rhubarb is an ancient plant, cultivated in China since 2700 B.C.E. for medicinal purposes (it was a highly-valued laxative; other species don’t have the same properties).

    Much later (at the end of the 12th century), Marco Polo wrote about it at length in the accounts of his travels in China, suggesting that the plant had not yet made it to southern Europe.

    Different strains of rhubarb grew wild elsewhere, including in Russia. Its genus name, Rheum, is said to be derived from Rha, the ancient name of the Volga River, on whose banks the plants grew.

    Record show that rhubarb was cultivated in Italy in 1608, 20 to 30 years later in northern Europe.

    A 1778 record refers to rhubarb as a food plant. The earliest known usage of rhubarb as a food appeared as a filling for tarts and pies.

    The earliest records of rhubarb in America concern a gardener in Maine, who obtained seed or root stock from Europe sometime between 1790 and 1800. He introduced it to growers in Massachusetts where its popularity spread…and today we celebrate it on National Rhubarb Pie Day and National Strawberry-Rhubarb Pie Day. [source]

    Here’s more about rhubarb, including why rhubarb is a vegetable and not a fruit.

      

    Comments

    TIP OF THE DAY: Go Beyond Your Brunch Comfort Zone

    Restaurant menus mostly offer brunch favorites: a bagel platter, corned beef hash, Eggs Benedict, eggs and omelets with your choice of bacon-ham-sausage, French toast, pancakes and waffles, steak and eggs (and if it’s a trendy place, avocado toast).

    At home, you can get more creative, from chilaquiles (here’s a gourmet version) and shakshouka to riffs on the standards, like peanut butter and jelly waffle sandwiches and an omelet roll.

    For home cooks, we’re devoting this weekend to getting out of the brunch comfort zone. Today we present two recipes, guaranteed to be appreciated.

    RECIPE: CHORIZO & EGG BREAKFAST BOWL

    This attractive bowl is loaded with a poached egg, fresh avocado, crispy hash brown potatoes, chorizo sausage, arugula salad and chipotle cream. The recipe is from Idaho Potato, which has many creative recipes for potatoes at every meal.

    You can buy chorizo crumbled, or in the casing (to crumble your own). You can also find turkey chorizo.

    If you don’t like things spicy, trade the chorizo for a sausage you prefer, omit the jalapeño and trade the adobo sauce for flavored olive oil or whatever else sounds good to you.

    Ingredients For 4 Servings

  • 4 russet Idaho potatoes, diced into 1/2″ cubes
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1/4 onion, chopped
  • 1/4 red pepper, diced
  • 1/4 green pepper, diced
  • 1 teaspoon jalapeño, minced
  • 2 garlic cloves, minced
  • 6 ounces chorizo, casings removed
  • 3 cups arugula
  • 1/4 cup cherry tomatoes, halved or quartered depending on size
  • Fresh cilantro and sliced avocado, for garnish
  • 4 eggs
  • 1 teaspoon white wine vinegar
  • Avocado and minced cilantro for garnish
  •  
    For the Chipotle Cream

  • 1/2 cup mayonnaise or sour cream
  • 1 chipotle pepper in adobo sauce, minced
  • 2 to 3 tablespoons adobo sauce (from the canned chipotle peppers)
  •  
    Preparation

    1. PLACE the diced potatoes in a pot of cold salted water. Bring to a boil and cook for 3 minutes and immediately strain. Set the potatoes on paper towels and carefully pat dry.

    2. HEAT the olive oil in a large skillet over medium-high heat. Add the par-boiled potatoes and season with salt and pepper. Cook for 10-15 minutes, stirring as needed.

       

    Poached Egg Chorizon Breakfast Bowl
    [1] The finished breakfast bowl (photo courtesy Idaho Potato).

    Chorizo Sausage
    Chorizo with no casing (photos 2 and 3 courtesy Good Eggs).

    Chorizo No Casing

    [3]Crumbled chorizo.

     
    3. ADD the onion, red and green pepper and jalapeño. Cook for another 15-20 minutes, stirring as needed, until the potatoes are golden and crispy. You may need to lower the heat to medium, so keep an eye on things. Then add the minced garlic and cook for one minute longer; remove from the heat.

    4. COOK the chorizo in skillet over medium-high heat, breaking into bite-sized crumbles, until cooked through, 8-10 minutes. Remove from the skillet with a slotted spoon and rest them on a paper towel-lined plate.

    5. WHISK the mayonnaise or sour cream with the minced chipotle pepper and the desired amount of adobo sauce for your heat preference.

    6. TOSS the cooked hash in a clean bowl with the chipotle cream, to coat lightly. Fold in the arugula and cherry tomatoes.

    7. PREP the bowls with the hash and salad mix, dividing equally into each bowl. Add the chorizo on top.

    8. POACH the eggs by bringing a saucepan of water to a gentle boil; add the white wine vinegar. Crack each egg into a small bowl. Gently drop each egg into the water and cook for 3 minutes. Carefully remove with a slotted spoon, gingerly shaking off any excess water. Place a poached egg on top of each bowl and garnish with sliced avocado and freshly minced cilantro. Serve immediately.
     
     
    WHAT IS CHORIZO

    Chorizo is a highly-seasoned, spicy sausage. Its red color comes from spices such as paprika and chipotle.

    There are many varieties of chorizo. You’ll find them in different colors, shapes and with different seasonings.

  • Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked paprika and salt. It is generally classed as either spicy or sweet, depending upon the type of smoked paprika used.
  • There are hundreds of regional varieties of Spanish chorizo, both smoked and unsmoked. They may contain garlic, herbs and other ingredients.
  • Mexican chorizo is based on the recipe for uncooked Spanish chorizo, but the meat is ground rather than chopped; and different seasonings are used.
  • Mexican-style chorizo is a deep reddish color and largely available in two varieties, fresh and dried (although fresh is more common). It is so popular that beef, venison, kosher and vegan versions can be found in the U.S.
  • Green chorizo is a style native to Toluca, Mexico, southwest of Mexico City. The color comes from green vegetables and herbs mixed into the meat: tomatillo, cilantro and chiles, plus garlic.
  • Portuguese chorizo is made with pork fat, wine, paprika and salt. It is stuffed into natural or artificial casings, and slowly dried over smoke.
  •  
    Chorizo fans should gather the different types of chorizo and invite guests for a sausage board, with cheese, beer, bread and mustard.

     

    Mushroom Pancakes
    [4] Have a stack of pancakes, or just one (photo courtesy Gordon Ramsay Group).

    Baby Bella Mushrooms

    [5] Baby Bella is a marketing name for crimini mushrooms. Criminis and younger portabellas. When the crimini is allowed to grow large and ripen after being picked, the gills are exposed and dark.

     

    SAVORY MUSHROOM PANCAKE & EGG STACK

    We’ve published a template for making savory pancakes, and here’s an addition to the collection.

    Pancakes, no sugar added (or in a box mix), are topped with a flavorful mushroom and herb blend, and a fried egg. If you like, you can have a creamy mushroom topping with a bit of marsala

    Ingredients

    For The Pancakes

    This recipe makes six four-inch pancakes, or a three-pancake stack for two people. Of use your favorite from-scratch recipe, omitting the sugar.

  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 cup buttermilk*
  • 1 egg
  • 2 tablespoons oil or melted butter
  • Large pinch salt
  • Optional: 1/2 teaspoon red chile flakes or other savory spice
  •  
    For The Mushroom Filling, Per Two Pancakes

    Don’t worry if you make too much filling. You’ll like it so much, that you’ll use it up on everything else you cook.

  • 2 tablespoons butter or olive oil
  • ½ cup chopped onion
  • 3 cloves garlic, chopped
  • 12 ounces baby bella or button mushrooms, wiped and patted dry, sliced
  • Salt and pepper to taste
  • Optional: 1 teaspoon lemon zest or 1 tablespoon marsala or sherry, or 1 teaspoon or brandy
  • 2 tablespoons chopped fresh chives or green onions (more as desired)
  • 2-3 tablespoons cream or half and half
  • ______________
    *When a recipe calls for buttermilk and you don’t have any , just add a tablespoon of distilled white vinegar to a cup of milk. Let it sit for 5 minutes, until the milk begins to curdle.
    ______________

    Preparation

    1. MAKE the mushroom sauce. Heat olive oil or butter in a large skillet over medium heat until hot, but not smoking. Add the mushrooms, garlic and onions, and sauté for 2-3 minutes, stirring regularly. Sprinkle the mushrooms with a bit of salt, cover with the lid and continue cooking the mushrooms for another 5-7 minutes, occasionally stirring.

    3. REMOVE the lid after the mushrooms have released their moisture and sauté for another 5 minutes or so minutes. If you’re using the cream of lemon zest, add it now. Stir the cream into the mushroom liquid. Total cooking time from the beginning to end should be 15 to 20 minutes.

    2. SEASON with salt and pepper, to taste. Sprinkle with chopped chives or scallions. Keep warm and set aside.

    3. MAKE the pancakes Whisk together the flour and baking powder in a large bowl. In a small bowl or liquid measuring cup, lightly whisk together the milk, egg and oil or butter.

    4. POUR the liquid ingredients into the dry ingredients and stir just until combined. The batter will be lumpy, so don’t over-mix (it toughens the pancakes). Let the batter sit while heating up a griddle or skillet over medium heat.

    5. COOK the eggs and keep warm as you make the pancakes.

    6. GREASE the griddle or skillet and pour about 1/4 cup batter per pancake. Once bubbles are formed on top and along the edges, flip the once and finish cooking the other side.

    7. ASSEMBLE: Stack the pancakes with mushroom filling in-between and top with the egg. Spoon extra mushroom liquid on the plate, as shown in the photo.
     
     
    MORE BRUNCH RECIPES

  • Congee, China’s favorite breakfast
  • Caviar Eggs (with affordable caviar)
  • Eggs In A Nest (of hash browns)
  • Bone Broth Breakfast Soup
  • Overnight Cinnamon Rolls
  • Pho, Vietnam’s favorite breakfast
  • Smashed Pea Toast
  •   

    Comments

    TOP PICK OF THE WEEK: Better Bean’s Yummy, Ready To Eat Beans

    The Better Bean Company makes a terrific product that should take off nationwide. We hope it will be the next big thing in delicious, nutrient-dense food for all meals of the day.

    We hope you’ll try it. You can even get your first tub free (see below).

    A NEW WAY TO BUY BEANS

    The company is first to market a line of all-natural, refrigerated, ready-to-eat beans.

    The beans are $3.99 for a 14-ounce plastic tub that is BPA-free, freezable, microwavable and reusable. The beans are solidly packed into the tubs: There’s no packing liquid or no air pockets taking up space; nothing to drain, no can opener required.

    Just pop the top off the tub and dig in, or heat them as you prefer. Add them to recipes, use them as garnishes.

    Prepared from scratch with freshly-harvested beans, the line is cooked in a gluten-free facility, and is non-GMO certified, vegan certified, nut free and soy free.

    Bonus: The line has one-third the sodium of regular canned beans.

    WHY THEY’RE EASIER TO DIGEST

    Another bonus: Better Bean is easy on the digestive system. The company:

  • Uses freshly harvested beans, avoiding the challenges of digesting older beans (dried beans keep for years, and when you purchase them, you have no idea how old they are).
  • Soaks and re-rinses the beans, which eliminates gas-causing* compounds and activates enzymes that make it easier to digest all the nutrients. Dried beans must be soaked overnight before cooking, but you need to change the soaking water every few hours to removes the oligosaccharides* that cause flatulence.
  • Adds ingredients that help ease bean digestion. Onions, garlic and cumin help with this process, but the star ingredient is apple cider vinegar, which breaks down indigestible oligosaccharides.
  • ____________________
    *Oligosaccharides, a category of sugars in beans, cannot be digested by the stomach or small intestine. They get passed on to the large intestine where bacteria begin to break them down. During the process, the bacteria release several different types of gases, mainly hydrogen, nitrogen and carbon dioxide.
     
    MEET THE BETTER BEANS

    They are excellent on their own as a protein-packed side or snack; or can be added to dishes and recipes for every meal of the day.

    The Better Bean line currently has eight varieties: half with mild seasonings, half with medium spiciness.

    While the beans are cooked with garlic, onion and herbs, you can add fresh herbs, chopped scallions, more heat or other seasonings as you desire.

    Take your pick:

  • Better Baked Beans: mild; for sides—they’re in a tangy tomato sauce with a bit of maple syrup.
  • Cuban Black Beans: mild; for quesadillas, rice and beans, sides and soups.
  •    

    Better Bean Uncanny Refried Beans
    [1] You can do so much with eight different varieties.

    Better Bean Roasted Chipotle Red Beans
    [2] Half the varieties are mild, half are medium-spicy.

    Black Bean Breakfast Burrito

    [3] An easy way to add protein to avocado toast. (all photos courtesy Better Bean).

  • Roasted Chipotle Red Beans: medium; for burrito bowls, nachos and tacos.
  • Skillet Refried Red Beans: mild; for bowls, burritos, quesadillas and tacos.
  • Southwestern Pinto Beans: for burritos, soups, sides and stir-fries.
  • Tuscan White Beans: mild; for bowls, curries, pastas and spreads.
  • Uncanny Refried Black Beans: for bowls, dips, quesadillas and tacos.
  • Three Sisters Chili: mild; a complete heat and eat meal or snack.
  •  
    Any variety can be served hot or cold.

     

    Avocado Toast With Black Beans
    [4] Add protein to avocado toast (photo courtesy Better Bean).

    Mushroom & Bean Hors d'Oeuvre

    [5] Get creative: Instead of stuffing mushrooms with empty-carb breadcrumbs, stuff them with beans (photo courtesy Gather The Table).

     

    MORE WAYS TO ENJOY BETTER BEANS

    Beans are nutrient-dense and provide your body with essential nutrients, minerals, vitamins, and one of the most affordable sources of protein.

    In addition to the bowls, dips and Tex-Mex (enchiladas, nachos, quesadillas, rice and beans, tacos) recommended on the packages, try them:
     
    At Breakfast

  • Atop a savory waffle, with or without the bacon and eggs.
  • On any type of burger.
  • On toast, with or without avocado.
  • With breakfast eggs.
  •  
    At Lunch

  • As a soup garnish (a small mound in the middle of the bowl).
  • In an avocado half.
  • In any wrap sandwich.
  • In lettuce cups and layered salads.
  • On a grilled vegetable sandwich.
  •  
    At Dinner

  • As healthy vegan hors d’oeuvre (for example, top a rice cracker with beans, spices and a raw vegetable garnish).
  • As sides.
  • In casseroles.
  • In stir-fries.
  • With pizza: top the crust topped with beans, then mozzarella and toppings.
  •  
    For Snacks

  • As a protein pick-me-up at home or work.
  • As a spread with crackers.
  • Paired with guacamole and corn chips.
  • With crudités.
  •  
    GET YOUR FREE SAMPLE

    Try the the tub of your choice free. Just download the website coupon.

    Better Bean is carried by Whole Foods stores nationwide, Amazon Fresh and other retailers. Here’s the locator for retail store and e-tail websites.

    Head to BetterBeanCo.com for more on this very welcome line.
     
     
    THE HISTORY OF BEANS

    Beans are one of the oldest-cultivated plants, an important source of protein. Cultivated bean fossils found in Thailand date to the early 7000 BCE.

    Cultivation came later in the west: Wild beans that had been initially gathered in Afghanistan and the Himalayan foothills were cultivated by 2000 B.E.E. in the the Aegean, Iberia and transalpine Europe (modern Belgium, France, parts of Germany, the Netherlands and Switzerland).

    The oldest-known domesticated beans in the Americas date to the same time [source]. In fact, most species in the bean genus Phaseolus originated in the Americas, and were grown from Chile to the northern United States.

    In the New World, indigenous peoples grew beans together with maize and squash. The beans would be planted around the base of the developing corn stalks, and would wind their way up, with the stalks serving as a trellis. The beans, in turn, provide essential nitrogen for the corn.

    Bean trivia: Beans are a heliotropic plant, meaning that the leaves tilt throughout the day to face the sun. At night, they fold into a “sleep” position.
     
     
    THE DIFFERENT TYPES OF BEANS

    Check out the different types of beans in our Beans & Grains Glossary.
     

      

    Comments

    TIP OF THE DAY: If You Buy, Buy Healthy (i.e., Buy This, Not That)

    Healthy Appetizer Platter

    Tempting, delicious, good for you (photo courtesy Botanica | LA).

     

    Over the recent Memorial Day weekend, we popped into a friend’s party.

    There was plenty to drink, and in an hour, salmon and steaks would start to sizzle.

    But the nibbles available prior to then were strictly “fraternity party”: cheese corn, potato chips, pretzels, tortilla chips, salsa, and sour cream onion dip.

    As we surveyed the table, trying to choose, the host read our mind and apologized: “Sorry, I had to race in and out of the supermarket.”

    That’s perfectly understandable, and thanks for inviting us.

    But next time, grab this, not that. Your guests will like the foods just as much, and will feel better for it—literally and figuratively.

    BETTER “CHIPS & DIPS”

  • Crudités
  • Rice crackers (they’re gluten-free)
  • Vegetable Chips
  • Whole wheat pretzels (we prefer them!)
  • Served With

  • Bean dip
  • Hummus
  • Pesto
  • Salsa
  •  
    COOKED OR BRINED VEGETABLES

  • Artisan pickles: dill spears, dilly beans
  • Beets, plain or pickled
  • Olives
  • Roasted potatoes
  • Whatever vegetable(s) looks good
  •  
    Grab some fresh herbs on the way to the cash register, and scatter them on plates, trays, etc.

    And please do invite us. If we have to use any examples in THE NIBBLE, no identifying characteristics will be revealed.
     
      

    Comments



    © Copyright 2005-2017 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.