Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance cash advance in interest deducted from them.

THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed
THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on,
the online magazine about gourmet and specialty food.

Archive for Recipes

TIP OF THE DAY: Gourmet Ants On A Log

September 8th is National Ants On A Log Day. Most kids growing up in the 1950s or later ate them as a healthy snack: celery stalks stuffed with peanut butter (the log) topped with raisins (the ants).

Our mom took a creative approach, alternating the ants with purple raisins (the boy ants) and golden raisins (sultanas, the girl ants).

This kiddie favorite can easily be made more sophisticated for grown-ups, as well as more fun for kids.

Play with these substitutions. There combinations are [almost] endless. For sophistication, we like fennel or celery with goat cheese, dried cherries or cranberries and pistachio nuts (call them the visiting friends of the ants); as well as tzatziki with sliced black olive ants. For comfort food, it’s chocolate peanut butter with dried cherries and pecans.

And don’t forget flavored peanut butter*!

To customize your Ants On A Log, cut celery in 3-inch long pieces and fill with your spread of your choice and topping of choice. Suggested substitutions:


Ants On A Log With Guacamole

Ladybugs On A Stick: Photo courtesy California Avocado Commission. Here’s the recipe.

  • For peanut butter: flavored peanut butter* or other nut or seed butters, including almond butter, cashew butter or sunflower butter
  • Beyond nut butter: cottage cheese (plain or seasoned), cream cheese (plain or flavored), goat cheese, Greek yogurt (plain, seasoned or tzatziki), hummus (plain or flavored)
  • For the raisins: blueberries, chocolate-covered raisins, dried cherries or cranberries, freeze-dried vegetables, nuts, sliced black olives, sultanas
  • For the celery: bok choy, carrots (sliced with a flat top), Chinese celery, fennel

    Hats off to Food Network for these variations:

  • Ants On A Ranch: cream and ranch dressing with peas (we used crunchy freeze-dried peas or corn)
  • Beans On A Stalk: guacamole with black beans
  • Berries On A Branch: cookie butter and blueberries
  • Fish In A Stream: hummus with Goldfish
  • Ladybugs On A Log: strawberry cream cheese with dried cranberries
  • Pigs In A Pen: pimento cheese and bacon
    *Check out for Cinnamon Raisin Swirl, Dark Chocolate Dreams, Mighty Maple, Pumpkin Spice, The Bee’s Knees, The Heat Is On, White Chocolate Wonderful.



    And the award for creativity goes to…The Food Network, for these variations. From top to bottom: Ants On A Log, Berries On A Branch, Ladybugs On A Log, Beans On A Stalk, Fish In A Stream, Pigs In A Pen. Photo courtesy Food Network.



    Celery and raisins have been eaten—not necessarily together—since ancient times. Celery, raisin and nut salads arrived on our shores with German immigrants in the 19th century.

    George Washington Carver invented a form of peanut butter in the 19th century and made a soup of peanut butter and celery. But the smooth, spreadable peanut butter we know today was invented in 1890 by a St. Louis physician.

    He sought a high-protein food substitute for people with poor teeth who couldn’t chew meat. Others soon discovered how tasty peanut butter was, and, like many products, it was sold in bulk from barrels at grocery stores.

    Peanut butter was first distributed commercially by Krema Nut Company, the oldest peanut butter company still in operation today (and the PB is superb!). Here’s more on the history of peanut butter.

    Now for the celery: The American practice of stuffing celery began in the early 20th century, with anchovy paste, Roquefort, cream cheese and soon, pimento cheese, port wine cheddar and other cheese spreads. The filling was topped with spices, including curry and paprika.


    According to old cookbooks, stuffed celery was served as an appetizer or hors d’oeuvre at the beginning of a meal. People of all ages enjoyed it at dinner parties, family get-togethers and holiday meals. Stuffed celery was also served as to children as snacks.

    These appetizers and hors d’oeuvre remained popular through the 1960s. There are some old recipes that include nuts and raisins, although none quite describe the “ants on a log” we know today. Peanut butter fillings for celery surface in the early 1960s. [Source]

    We actually don’t know who invented Ants On A Log. Magazine and newspaper articles from the 1980s attribute it to the Girl Scouts, but they don’t give specific references. The recipe appears in Girl Scout cookbooks dating to 1946; however, the recipe is simply called Celery Sticks.

    We may never know who named it, but “Ants on A Log” was first used in the 1950s. Whoever you are: Thanks for putting a fun name on peanut butter-stuffed celery sticks.



    RECIPE: Baked Acorn Squash With Wild Rice

    September 7th is National Acorn Squash Day. If today’s weather is to warm for roasting, plan to make it on the next cool day.

    You can serve stuffed acorn squash as a first course, or as a main along with a protein and a green vegetable or salad.

    This recipe is from USA Pears, which has many recipes on its website.


    Ingredients For 6 Servings

  • 3 acorn squash
  • Salt and freshly ground pepper
  • Freshly ground nutmeg
  • 4 tablespoons (½ stick) unsalted butter, at room temperature, divided
  • ¾ cup wild rice
  • 1½ cups canned low-sodium chicken or vegetable broth
  • ¼ teaspoon salt, plus extra to taste
  • 2 cups water
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1 large clove garlic, minced
  • 1 large rib celery, finely chopped
  • 1 large carrot, peeled and finely chopped

    /home/content/71/6181571/html/wp content/uploads/pear stuffed acorn squash USAPears 230

    Baked acorn squash is stuffed with wild rice, nuts, fruits and herbs. Photo courtesy USA Pears.

  • 2 firm Anjou or Bosc pears, peeled, halved lengthwise, cored, and cut into ½-inch dice (substitute
    Granny Smith apples)
  • 2 teaspoons minced fresh sage
  • 2 teaspoons minced fresh thyme leaves
  • 1/3 cup minced fresh parsley
  • 1/3 cup chopped walnuts, toasted
  • 1/3 cup sweetened dried cranberries


    1. PREHEAT the oven to 350°F. Toast the nuts to bring out their full flavor. Place the nuts in a single layer on a rimmed baking sheet and bake in a preheated 350°F oven until lightly browned, about 5 to 8 minutes. When the nuts come out, the squash goes in.

    2. CUT each squash in half crosswise. Scoop out and discard the seeds and strings. If necessary, trim the top and bottom so that the squash will be level, and place on a rimmed baking sheet, cut side up.

    3. SPRINKLE each half with a little salt, pepper and nutmeg, to taste. Dot each half wit butter, using 3 tablespoons. Cover the pan tightly with foil and bake the squash just until moist and tender, about 45 minutes.


    /home/content/71/6181571/html/wp content/uploads/acorn duo beauty goodeggs 230

    The first acorn squash of the season. Photo courtesy Good Eggs | San Francisco.


    4. COMBINE the rice, broth, salt and water in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to a low simmer, cover and cook, stirring occasionally, until the rice is tender, about 40 minutes. When the rice is done most of the water should be evaporated.

    5. HEAT the olive oil in a 10-inch sauté pan over medium heat. Swirl to coat the pan and sauté the onion, garlic, celery and carrot until slightly softened, about 3 minutes. Add the pears and sauté 2 minutes longer. Cover the pan, adjust the heat to medium-low and cook the vegetables until crisp-tender, 3 minutes longer. Add the sage, thyme and parsley and sauté 1 more minute. Remove from the heat.

    6. COMBINE the cooked rice, sautéed vegetables, pears, walnuts, and dried cranberries in a large bowl. Taste and add salt and pepper as desired. Mound the rice mixture into the squash halves, dividing it evenly. Cut the remaining tablespoon of butter into small pieces. Dot each stuffed squash with butter. Cover with foil. Bake until heated through, about 20 minutes.


    Acorn squash (Cucurbita pepo var. turbinata) is a member of the Cucurbitaceae botanical family, which also includes cucumber, gourds, other winter squash (including pumpkin), summer squash (including zucchini and yellow squash) and watermelon.

    Known for its acorn shape, hard green skin (often with a splotch of orange) and deep, longitudinal ridges. Inside is sweet, yellow-orange flesh. While the most common variety is dark green in color, newer varieties have been developed, including the yellow- and white-skinned varieties.

    Acorn squashes typically weigh one to two pounds and are between four and seven inches long. Before modern refrigeration, acorn squash was a hardy variety to store throughout the winter. It kept for several months in a cool dry location, such as a cold cellar or a root cellar.

    Acorn squash are indigenous to Central America, and were cultivated by pre-Columbian natives (Mayas, Aztecs and their predecessors) as long as 8,000 years ago. Initially, only the seeds were eaten since the flesh was considered too hard. The flesh layer at the time was much thinner than modern-bred varieties, so not worth the trouble. Today, it is flesh that is prized and the seeds that are typically thrown away!

    Squash traveled north and across what is now the U.S., where it was cultivated and highly prized. The seeds were dried for eating during lean times, or as portable food for travelers.

    The Pilgrims encountered it upon their arrival in Massachusetts. The locals called the fruit askutasquash, which gave way to the English word “squash.”

    Squash became a staple of colonial gardens. Both Washington and Jefferson, among many others, grew squash on their plantations and farms. Today, while other Colonial garden items have come and gone (horehound, lovage, orach and peppergrass, purslane, sea kale and others), squash remains on the popular vegetable list.




    RECIPE: Lyonnaise Salad With Bacon & Eggs

    You may know Lyonnaise potatoes, sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley; Rosette de Lyon, a cured rosy saucisson (French pork sausage); and Lyonnaise sauce, a brown sauce for roasted or grilled meat and poultry, made with white wine, vinegar and onions.

    Some of our favorites from the area include as coq au vin and quenelles (a mouselline of pike in cream sauce—the more elegant cousin of gefilte fish)*.

    And now, there’s the classic Salade Lyonnaise (pronounced lee-owe-NEZ), which combines frisée lettuce with bacon, croutons and a poached egg—a great combination of flavors and textures.

    Since the recipe uses raw eggs, pasteurized eggs are a worry-free solution (here’s more about pasteurized eggs and the 12 popular foods where you should consider them to eliminate the Salmonella risk).

    Prep time is 20 minutes; total time is 35 minutes.


    Ingredients For 4 Servings

  • 2 extra-thick bacon slices
  • 12 asparagus spears, trimmed (optional)
  • 3 tablespoon sherry or red wine vinegar
  • 2 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Dijon mustard
  • 4 pasteurized eggs
  • 1/2 teaspoon white vinegar or lemon juice
  • 5 cups frisée salad greens
  • Salt and freshly ground black pepper to taste


    Lyonnaise Salad with bacon and eggs: Perfect for brunch or lunch. Photo courtesy


    1. CUT bacon strips into 2 x 1/2-inch pieces. Cook in skillet over medium heat about 5 minutes or until golden brown and crisp. Drain on paper towels. Meanwhile…

    2. BRING 2 inches water to boil in wide saucepan or skillet. Cook the asparagus for 3-4 minutes or just until crisp-tender. Immediately drop the asparagus into bowl of cold water to cool. Drain on paper towels.

    3. WHISK together in small bowl the vinegar, oil, garlic, salt, pepper and mustard. Set aside.

    4. FILL a deep saucepan or large sauté pan half full with water. Bring to boil. Reduce heat to simmer and add 1/2 teaspoon vinegar or lemon juice. Crack eggs individually into small custard cup or bowl and gently ease eggs into water, one at a time, holding cup as low as possible so yolk doesn’t break. Use a spoon to gather whites around yolks of each egg and continue to simmer about 3 minutes, or to desired doneness.

    5. ASSEMBLE the salad: Mound greens in center of each plate. Arrange the asparagus over the greens and sprinkle with bacon. Drizzle with vinaigrette. Carefully place a poached egg on top of each salad. Offer salt and freshly ground black pepper to taste. Serve immediately.


  • Use 2-1/2 cups frisée and 2-1/2 cups dark kale leaves, cut into ribbons, or baby kale, in place of all frisée.
  • Substitute green beans for asparagus.
  • Here’s another version of the recipe.
    *Here’s more about Lyonnaise cuisine.


    /home/content/71/6181571/html/wp content/uploads/frisee hy 230

    A head of frisée. Photo courtesy



    Frisée has very narrow, curly pale leaves that grow in a bush-like cluster and are feathery in appearance. The name means “curly” and the lettuce is sometimes called curly endive.

    Frisée is a member of the chicory genus of lettuces, which includes endive. Chicories are rich in fiber, vitamins and minerals—especially folate and vitamins A and K.

    Frisée is often included in mesclun and other salad mixes. It is extremely labor-intensive to grow, and therefore one of the costliest salad ingredients. For that reason, it isn’t a conventional supermarket item, but can be found at upscale markets and purveyors of fine produce.

    Frisée has a distinctive flavor and a delightful bitterness—less bitter than its cousins endive and radicchio. Its exotic feathery appearance has great eye appeal.

    Tips For Using Frisée

  • As with many salad greens, tear it rather cut it with a knife, or the edges may brown. Tear it shortly before use.
  • The tough, external leaves are best used as a plate garnish or fed to the gerbil.
  • Dress the salad right before bringing it to the table, so that it doesn’t discolor or become waterlogged.


    TIP OF THE DAY: Savory Custard

    /home/content/71/6181571/html/wp content/uploads/parmesan custard arugula salad thesecretmenu.wordpress 230

    Parmesan quiche with arugula salad: as a
    light lunch or a first course for dinner. Photo
    courtesy The Secret Menu. Here’s the recipe.


    Custard is one of our favorite dishes: a symphony of cream, eggs and flavorings.

    Most people consider custard to be sweet—a dessert that ranges from good old American chocolate pudding to crème brûlée, crème caramel, flan and others (see all the types of custard in our delectable Custard Glossary).

    The same mixture of cream and eggs that forms the base of sweet custard replaces the sugar with savory inclusions to become a delicious savory custard that can be eaten at breakfast, lunch and dinner.

    From a lunch dish with a salad, to a first course or side at a fine dinner, savory custards deliver a lot of bang—especially since most people haven’t yet had them.

    Well, not exactly: Many people have had savory custard in the form of quiche, a variation that’s baked in a pie shell.

    But today’s focus is on savory custard made in individual ramekins.

    While you can make them in casserole dishes, individual portions look so much better than the same recipe scooped from a casserole and plopped on a plate. (Of course, you can neatly slice it from a casserole and place it on the plate like a slice of pie, but we still prefer ramekins.)

    Since we’re getting to the end of corn season, here’s your opportunity to start your adventures in savory custard with corn custard. If you didn’t see it a few weeks ago, here’s a rerun of our corn custard recipe. If your Labor Day fare is more elegant than hot dogs and hamburgers, you can make it.



  • Asparagus & Parmesan Custard with Tarragon, or Green Pea and Shallot Custard (recipes).
  • Chawan-mushi, Japanese savory custard (the name means “steamed in a tea bowl”). Here’s a recipe with shrimp and green peas. There’s also a steamed savory egg custard in Chinese cuisine.
  • Gorgonzola and Leek Crème Brûlée recipe,
  • Gruyère, Garlic & Thyme Custard recipe.
  • Herb Custard (recipe).
  • Lobster Custard—substitute crab, scallops or shrimp (recipe).
  • Pumpkin Custard (recipe), the savory version. Pumpkin pie is a sweet pumpkin custard.
    How Is Bread Pudding Related To Custard?

    Bread pudding is a sweet or savory dish bound with custard. Put this recipe on your “to be tried” calendar: a mushroom bread pudding. You can serve it as the dressing with turkey.


    /home/content/71/6181571/html/wp content/uploads/onion flan foie gras cream jamesbeard 230

    Special occasion savory custard, with sauced with foie gras cream. Although it’s fancier to unmold the custard, you can serve it in the ramekin. Photo courtesy James Beard Foundation.




    TIP OF THE DAY: Shishito Chile (Or Pepper Or Chile Pepper)

    /home/content/71/6181571/html/wp content/uploads/shisito spoonforkbacon 230

    Before cooking, bright green. Photo


    The shishito pepper is a relative newcomer to American cuisine. Finger-shaped, slender and sweet (not hot), it is growing in popularity as a snack, blistered on the stove top or grill.

    The shishito is named after its shape: The tip of the chili pepper was seen to resemble the head of a lion (shishi) and the word for chile is togarashi. Combine the words into shishitogarashi, which is often shortened to shishito (pronounced she-SHE-toe).

    Bred in Japan, this East Asian variety of the New World Capsicum annuum, like many chiles, is harvested when green. It would turn red if left to ripen on the vine (that’s the difference between green and red jalapeños).

    While shishitos are mild, every so often a hot one will surprise you. We found one estimate that heat can occur in one out of every ten chiles, the anomaly attributed by one botanist to “stress on the vine.” Think of eating shishitos as a fun game, “Shishito Roulette.” The winners gets an extra beer!

    The shishito is very similar to the Spanish padrón chile, in both looks and flavor. So if you can find the latter but not the former, use the information below and cook away.

    Where to find them? We found ours at Trader Joe’s, and have also seen them at farmers markets. If you garden, you can grow your own.


    If you can make roasted or charred vegetables of any kind, you can cook shishito peppers.

  • Poke a tiny hole in each chile so they don’t burst from the build-up of hot air inside, or skewer them for grilling. We used a cake tester to poke a hole in the bottom cleft of each chile, although it won’t be visible after cooking so you can poke it anywhere.
  • Sauté the chiles in oil in a hot pan on the stove top, under the broiler, or on a grill. We used canola oil with a splash of dark sesame oil (it’s a strong flavor and you’ll want just a hint).
  • Turn the chiles frequently until they are blistered all over, 10 to 15 minutes. Because the walls of the shishito are thin, they cook quickly. When cooked, toss with a bit of salt and a squeeze of fresh lemon juice.
  • You can also roast them in an oven or toaster oven.
  • To eat, pick up a chile by its stem (but you won’t want to eat the stem). If you want to be elegant, use chopsticks or a fork.
  • Enjoy while hot; as they cool, the chiles lose their crispness.
  • If you want to add some spice, the ideal one is Japanese 7 Spice, shichimi togarashi. It’s a blend of black and/or white sesame seeds, dried nori seaweed, hot red pepper, ginger, orange peel and other ingredients such as hemp seed, poppyseed and white pepper. You can blend your own or buy it.


  • Appetizers and sides. Shishitos are popular in Japanese cuisine as appetizers, like edamame.
  • Deep-fried. If you like fried food, deep-fry them and serve with a wedge of lemon. (Go ahead, bring out the ketchup, too.)
  • Tempura. Serve as a tempura snack or as part of a tempura entrée.
  • With a beer. A match made in heaven.
  • With a yogurt dip. Blend 1 cup plain Greek yogurt, 3 tablespoons Dijon mustard and 1 to 2 teaspoons Sriracha or other hot sauce.
  • Sandwiches. Add a cooked shishito between the bread of a grilled cheese sandwich or pannini.
  • Breakfast. Slice and add the cooked chiles to an omelet or scrambled eggs, a good use for leftovers that are no longer crisp.
  • Salad. Ditto.
  • Side. Serve in medley with other roasted vegetables.


    Cooked: delightful! Photo courtesy Nutmeg Granny, who sautés her shishitos in coconut oil. Here’s her recipe.


    Chiles were “discovered” in the Caribbean by Christopher Columbus, who called them “peppers” (pimientos, in Spanish) because of their fiery similarity to the black peppercorns with which he was familiar.

    However, there is no relationship between the two plants (or between chiles and Szechuan pepper, for that matter).

    “Pepper” is wrong, but in the U.S., it seems to have taken over. Some people use “chile pepper,” a bit of a correction.

    The term “pepper” is not used in Latin America. There, the word is chili, from chilli, the word in the Nahuatl language of the Aztecs.

    But, we’d rather hear the partially incorrect “chile pepper” than the totally incorrect wrong “pepper.”

    Here’s more on the history of chiles.

    Is It Chile, Chili or Chilli?

    The original Nahuatl (Aztec) word is chilli. The conquering Spanish spelled it chile.

    In the U.K., chilli is the popular spelling. In the U.S., many people use chili, a seeming middle ground between chilli and chile.

    The choice is yours. We choose “chile” because it’s the spelling by which Europeans were introduced to the chilli.

    How many types of chiles have you had? Check them out in our Chile Glossary.



    TIP OF THE DAY: Roasted Peach & Chicken Salad

    Chicken Salad Grilled Peaches

    Inspired feasting: grilled chicken salad with
    grilled peaches. Photo courtesy Good


    There are so many ways to approach an entrée salad. This suggestion, from our favorite artisan grocer, Good Eggs of San Francisco, combines grilled proteins with grilled fruit. (They can be oven-roasted instead.)

    Good Eggs also suggests that instead of an all-green salad, you add whole grains for fiber, texture and flavor.

    Grilled or roasted, the season’s peaches add a wallop of sweet juiciness to a salad. If the peaches in your store aren’t great, you can substitute apricots, mangoes, pluots or nectarines (all are stone fruits like peaches; see details below).

    We happened to have some beautiful red rice from Lundberg on hand, and used it in our first version of this recipe (a hit!).


    Ingredients For 4 Servings

  • 4 boneless chicken breasts
  • 2 peaches, ripe but still firm
  • 1 cup whole grains (see list below)
  • 2 cups mixed greens (we include 1/3 cup spicy greens like
    arugula and watercress, or radishes)
  • Optional: 3-4 tablespoons basil, cilantro and/or parsley,
  • For The Dressing

  • 1 cup plain Greek yogurt
  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sumac or za’atar, or a combination of lemon zest and crushed red pepper flakes (more about sumac and za’atar)
  • Optional: minced herbs (some of what you use in the salad)
  • Salt and pepper to taste
    For Serving

  • Crusty bread
  • Olive oil for dipping, seasoned per taste*
    *Use infused olive oil (basil, garlic, rosemary, etc.) or season your own with dried herbs and spices.



    1. MAKE the yogurt dressing. Blend the ingredients and refrigerate to let the flavors meld. You can make this a day in advance. If the dressing is too thick at room temperature, thin it a tablespoon at a time with milk or plain kefir.

    2. GRILL the chicken breasts and sliced peaches, or roast them at 400°F, for 20 minutes. You can grill the bread at the same time. When cool enough to work with, shred or julienne the chicken.

    3. COOK the grains to al dente; you don’t want mushy grains with your crisp greens. While the grains are cooking, wash and pat dry the greens.

    4. TOSS and plate the chicken, cooked grains, salad greens and herbs. Garnish with the peaches. Pass the yogurt dressing.

    Whole grains that are common in the U.S. include barley, buckwheat, bulghur, corn, oats, quinoa, rice (only colored rice, e.g. black, brown, red), rye, wild rice and whole wheat.


    /home/content/71/6181571/html/wp content/uploads/red quinoa spoon pour 230

    Read this if you need to be convinced of the benefits of whole grains. Photo of red quinoa courtesy Village Harvest.

    Whole grains that are less commonly used in the U.S. include amaranth, einkorn, farro/emmer wheat, freekeh, Kamut® Khorasan wheat, kañiwa (a cousin of quinoa), millet, sorghum, teff and triticale.

    Learn more about these grains at

    Stone fruits exist in two different botanical families. The temperate climate-based Rosales order, Rosaceae family, includes what we think of as European stone fruits plus almonds, pecans and walnuts. The tropical/subtropical-based order Sapindales, family Sapindaceae, includes familiar fruits, nuts and spices such as cashew, lychee, mango, mastic, pistachio and sumac.

    Stone fruits from the Rosaceae family are members of the Prunus genus, and include apricots, cherries, nectarines, olives, peaches, plums, and cherries and cross-breeds such as apriums, plumcots and pluots.

    A stone fruit, also called a drupe, is a fruit with a large, hard stone (pit) inside a fleshy fruit. The stone is often thought of as the the seed, but the seed is actually inside the stone.

    In fact, almonds, cashews, pecans and walnuts are examples of the seeds inside the stones. They’re also drupes, but a type in which we eat the seed inside the pit instead of the surrounding fruit.

    Not all drupes are stone fruits. The coconut is also a drupe, as are bramble fruits such as blackberries and raspberries. June through September is prime stone fruit season in the U.S.

    Enough botany for you?



    TIP OF THE DAY: Homemade Tortilla Bowls (Fill With Grilled Chicken Salad!)

    /home/content/71/6181571/html/wp content/uploads/chicken salad in tortilla ingridhoffmannFB 230

    Make your own tortilla baskets. They’re
    tastier than the commercial variety
    served at many Tex-Mex restaurants.
    Photo courtesy Chef Ingrid Hoffmann.


    For many years of our youth, one of our favorite restaurant lunches was Mexican-style chicken salad in a tortilla bowl. As our palate evolved, we realized that a lot of those tortilla bowls (a.k.a. tostada bowls) didn’t taste that great. The best restaurants made their own, but others used pre-made commercial bowls, greasy and bland. So we moved on to Cobb Salad.

    Later, we discovered that you can make tortilla bowls at home, and that baking rather than frying cut out the grease. Mexican Chicken Salad was reborn!

    Here’s Mexican chef Ingrid Hoffmann’s recipe. You can customize it as you like: with corn kernels or Inca corn, with raw onion, with spicy salad (arugula, watercress, radishes), with pickled jalapeños or pepperoncini, with your favorite cheese, olives, whatever!

    First: Save four empty 15-ounce cans. You’ll use them to shape the tortilla bowls. This recipe will give you one empty can, from the pinto beans.


    Ingredients For 4 Servings

  • 4 deboned chicken breasts, trimmed of excess fat, rinsed and patted dry
  • 1 tablespoon of delicious marinade
  • Canola oil spray
    For The Adobo Seasoning

    If you already have a commercial adobo seasoning, use it. If not, Chef Ingrid’s recipe is so much fresher; and you can use up the remainder on other meats and poultry, eggs, rice, soups, etc.

  • 1 tablespoon lemon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder or flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon achiote powder or substitute*
  • 1/2 tablespoon ground cumin
  • 1 tablespoon salt
    *If you don’t want to purchase achiote powder, substitute equal amounts of turmeric and sweet paprika. It won’t have the same tartness of achiote powder, but it’s a decent hack.


    For The Salad

  • 4 10-inch tortillas
  • 2 tablespoons of olive oil, divided
  • ½ medium yellow onion, chopped
  • 4 garlic cloves, finely chopped
  • Freshly ground black pepper
  • 3 medium tomatoes, cored, seeded and chopped
  • ½ cup of water
  • 2 chiles in adobo† (canned), chopped
  • 2 tablespoons of the adobo sauce
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • Salt and freshly-ground black pepper to taste
  • 5 cups of mesclun, baby spinach or other salad greens
  • ½ cup (2 ounces) of queso blanco, cotija or feta, crumbled
  • ¼ cup chopped fresh cilantro
  • Garnish: lime wedges
    †Remove the seeds to cut down on the heat, if desired.


    /home/content/71/6181571/html/wp content/uploads/tortillas ps 230

    Tortilla chips were originally made as a way to use broken or misshapen tortillas. Here’s the history of tortilla chips. Photo of artisan tortillas courtesy Hot Bread Kitchen.


    1. MAKE the adobo seasoning. Combine the ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.

    2. SEASON the chicken breasts with adobo seasoning. Coat a ribbed grill pan with the oil spray (or vegetable oil) and heat over medium heat. Cook the chicken breasts for 3-6 minutes on each side, until slightly golden (test for doneness—170° on a meat thermometer). Set aside to cool, then slice into strips ½ inch wide.

    3. MAKE the tortilla baskets. Preheat the oven to 400°F. Place a small dish of water on your work surface. Place 4 empty (15-ounce) cans, open side down, on a baking pan. Using a pastry brush, soften the tortillas by brushing both sides with a little water, and then brush with 1 tablespoon of olive oil. Drape the tortillas over the cans and bake until firm, about 5 to 7 minutes. Using tongs, turn the tortilla bowls right side up, discard the cans, and continue to bake until golden and crisp, another 4 minutes.

    4. PREPARE the beans. Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Add the tomatoes, chipotles with adobo sauce, and 1/2 cup water, cooking until slightly thick, (about 5 minutes), stirring occasionally. Mix in the beans and cook until heated through. Season with salt and pepper. Remove from the heat.

    5. PLACE the tortilla bowls right side up on plates and fill each with a handful of greens. Divide the bean mixture among the tortilla bowls and top with a sprinkle of queso blanco or cotija. Fan the sliced chicken on top and garnish with chopped cilantro. Drizzle with a little olive oil and serve with lime wedges.



    RECIPE: Blueberry Smoothie With Almond Milk

    /home/content/71/6181571/html/wp content/uploads/blueberry almond milk ingridhoffmannFB 230

    A smoothie with our favorite fruits plus almond milk. Photo courtesy Chef Ingrid Hoffmann.


    Having just published an article on why we love almond milk, we hasten to follow it up with an easy recipe.

    Your nutritionist would approve of this smoothie, from Chef Ingrid Hoffmann. She adds flaxseed meal for extra nutrition and enjoys it for breakfast. We enjoyed ours for mid-morning and mid- afternoon snacks.

    If you don’t have all the ingredients, just use what you have in proportion. Powdered ginger isn’t celestial like fresh ginger, but it will do.


    Ingredients For 2 Servings

  • 1 banana, quartered and frozen
  • ½ cup frozen mango cubes
  • ½ cup blueberries, plus more for garnish
  • 1 cup nonfat plain kefir (drinkable yogurt)
  • 1/8 teaspoon vanilla extract
  • 1 one-inch piece of fresh ginger, peeled and grated
  • 2 tablespoons flaxseed meal
  • 2 fresh mint sprigs for garnish
  • Preparation

    1. PLACE all ingredients except the mint in a blender and purée until smooth. Pour immediately into chilled tall glasses.

    2. GARNISH with a few berries and mint sprigs before serving.
    Find more delicious recipes at


    RECIPE: Eton Mess, A School Tradition

    In recognition of back-to-school recipes, we offer the Eton Mess.

    Eton Mess is a traditional English dessert consisting of strawberries, pieces of meringue and whipped cream. It is traditionally served at Eton College’s annual cricket game against rival Harrow School (both are among the most prestigious secondary schools in the U.K.), and on any other day that one wants to eat it.

    The recipe has been known by this name since the 19th century. Variations include bananas instead of strawberries and a scoop of ice cream, which actually preceded the addition of the meringues.

    Why is it called a “mess?” According to Merriam-Webster, the word may refer to the appearance of the dish or may be used in the older sense of a prepared dish of soft food.

    The recipe version below was sent to us by Safest Choice pasteurized eggs—the eggs to use when the recipe requires eggs that aren’t cooked, like Caesar salad, eggnog, mousse and steak tartare. (You can also pasteurize eggs at home.)



    A mess indeed, but a delicious mess! Photo courtesy

    The recipe was developed by Chris of, who added his own touch: a garnish of a chocolate-covered strawberry in addition to the diced strawberries in the Mess. Active time is 20 minutes, total time is 1 hour. You can save time buy buying the meringues, if you can get your hands on good quality ones. Since they will be smashed, you can substitute Pavlovas (individual meringue dessert cups).


    Ingredients For 4 Servings

    For The Chocolate Chip Meringues

  • 4 egg whites, ideally pasteurized
  • 1/2 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1/2 cup finely chopped dark chocolate or mini chocolate chips
    For The Chocolate Covered strawberries

  • 2 cup fresh strawberries, diced
  • 1/4 cup granulated sugar
  • 1/8 teaspoon vanilla extract
  • 1/2 teaspoon finely chopped dark chocolate
  • Garnish: 8 chocolate covered strawberries (instructions below)

    /home/content/71/6181571/html/wp content/uploads/crushed meringues eton mess sharedappetitecom 230

    Crushed meringues give the dish texture. Photo courtesy


    For The Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract

    1. PREHEAT the oven to 275°F. In the bowl of a stand mixer, beat the egg whites until frothy and soft peaks form. Add the cream of tartar and continue to beat, adding the sugar 1 tablespoon at a time until all the sugar has been incorporated. Scrape down the sides of the bowl with a spatula as needed. The meringue is done when the peaks are stiff, hold their shape, and no grit is felt from the sugar. Gently fold in the chopped chocolate.

    2. LINE two baking sheets with parchment paper or nonstick baking mats. Drop the meringues by the spoonful (about 2 tablespoons each) onto the baking sheets. Bake for 40-50 minutes, or until the meringue easily peels away from the parchment paper. Cool completely on a wire rack. Meringues can be made in advance and stored in an airtight container for several days.


    3. MAKE the chocolate-covered strawberries. Melt the chocolate in a microwave; dip the whole strawberries and set on wax paper or parchment to dry.

    4. COMBINE the diced strawberries, sugar and vanilla extract in a small mixing bowl. Let sit for approximately 15-30 minutes to macerate.

    5. MAKE the whipped cream. In the bowl of a stand mixer, beat together the heavy cream, powdered sugar and vanilla extract. To avoid splashing, start on a lower speed and increase the speed as the whipped cream begins to take shape. Beat to the desired stiffness. If you won’t be using it right away, cover and place in the refrigerator. It will keep for several hours, and might need a quick whip with a whisk to regain its shape.

    6. BREAK 8-12 meringues by hand: A good variety of big and small pieces creates good texture in the dessert.

    7. LAYER approximately 1/2 cup whipped cream in 8 dessert bowls. Top with a few spoonfuls of macerated strawberries, and a generous sprinkling of dark chocolate and crushed meringues. Top with a chocolate covered strawberry and serve.



    TIP OF THE DAY: Make Gyros At Home

    September 1st is National Gyro Day, and the first thing you need to know is that gyro is pronounced YEE-ro, not JY-ro.

    A gyro is a Greek lamb sandwich on pita bread, roasted on a vertical spit and served with tomato, onion, and tzatziki, a yogurt-cucumber sauce (recipe). Other condiments and sauces can be added or substituted.

    Eating food off of pita bread or wrapping food in pita is an Ancient Greek tradition; the pita served as an edible plate. The tradition continues today—although you’ll also get a piece of foil or kitchen parchment to hold the pita from a street vendor, and a plate in a restaurant.

    Most people eat gyros made by food vendors, but for National Pita Day, try making your own at home. The recipe below is adapted by one from Maria Benardis, award-winning author, chef and founder of Greekalicious, Sydney, Australia’s first exclusively Greek cooking school.

    Traditionally, the deboned leg of lamb is grilled on on a rotating vertical spit (see photo below), and shaved off the leg in thin slices. In fact, the Turkish name for the same sandwich, döner kebab, literally means “rotating roast.”

    But for Maria’s recipe you don’t need a spit: Roasting the lamb is just as delicious.

    Of course not! Cuisine evolves constantly, and each cook can put his or her spin on a recipe. If you don’t like lamb, or don’t want to roast a whole leg, you can use any of the following:

  • Grilled or roasted beef, chicken or pork
  • Lamb sausage or other sausage variety
  • Grilled portobello mushrooms
  • Grilled fish fillet

  • Traditional condiments: lettuce, onion, tomato, tzatziki
  • Cilantro or parsley
  • Feta cheese
  • Black olives (pitted), pickles, pepperoncini
  • Shredded red cabbage or yogurt-based slaw
  • Tahini sauce (recipe)

    /home/content/71/6181571/html/wp content/uploads/lamb sausage gyro kevineats 230

    Gyros can contain any protein other than lamb lamb. Here, lamb sausage is the protein (any sausage works). Photo courtesy Kevin Eats.



    This recipe is more layered than your typical gyro. A salty feta crust forms on the lamb with some heat from the red chili flakes. Instead of the standard tzatziki yogurt-cucumber-garlic-dill sauce, Maria makes a herbed yogurt sauce which eliminates the cucumber but adds basil, mint and parsley. (It’s also a delicious dip.)

    Maria also adds the baby potatoes to the gyro, but we prefer to serve them on the side. You can replace them with an all-American side of fries.
    Ingredient For 8 Servings

  • 8 pocketless whole wheat pita breads
  • 2 large tomatoes, thinly sliced
  • 1 large red onion thinly sliced
  • 2 cups baby arugula, washed and patted dry
    For The Lamb

  • 2-pound leg of lamb, de-boned
  • Salt and freshly-cracked pepper
  • Extra olive oil for drizzling
  • 16 bite size potatoes

    /home/content/71/6181571/html/wp content/uploads/giro stand Eaeeae Wiki 230

    A traditional lamb gyro is made from lamb roasted on a vertical spit. Photo by Eaeeae | Wikimedia.


    For The Feta Mixture

  • 6 ounces Greek feta, cubed
  • 1 clove garlic, minced
  • 2 green onions or shallots, chopped
  • 1/4 cup extra virgin olive oil
  • 1 cup basil leaves
  • 1 teaspoon red chili pepper flakes
  • Juice of 1 lemon
  • 2 tablespoons plain Greek yogurt
    For The Herbed Yogurt Sauce

  • 1-1/2 cups plain Greek yogurt
  • 1 clove garlic, minced
  • 2 green onions (scallions), chopped
  • 1/2 cup basil leaves
  • 1/2 cup mint leaves
  • 1/4 cup flat leaf parsley leaves
  • 1/4 cup dill fronds
  • Juice of 1 lemon
  • Salt, to taste
  • Preparation

    1. PREHEAT the oven to 355°F (180°C). Place the lamb and potatoes in a baking dish and season with salt and pepper.

    2. PLACE all ingredients for the feta mixture in a food processor and blend until smooth and thick. Coat the lamb well with the feta mixture. Drizzle some olive oil over the top of the lamb and the potatoes. Add enough water to the baking dish to just cover the base.

    3. COVER the baking dish with aluminum foil and place it in the oven. Reduce the temperature to 300°F (150°C). Bake for at 2 to 2-1/2 hours until the lamb is cooked through: 155°-160° on a meat thermometer for medium, 160° for well done. Because ovens vary, it is important to use a meat thermometer! Uncover and cook for a further 30-45 minutes until the top is golden brown.

    4. COMBINE the ingredients for the yogurt sauce in a food processor and blend until all the herbs are chopped and the sauce is smooth and thick. Place in a bowl and refrigerate. When the lamb is ready…

    5. SLICE the lamb thinly. Warm the pita; if you like, you can lightly brush each side with olive oil and place the bread on a hot grill or in a grill pan for warming and grill marks.

    6. ASSEMBLE: Place some yogurt sauce in the center of the pita, arugula and slices of tomato and onion. Top with some lamb and some more yogurt sauce. Serve flat, with an optional side of roasted potatoes.

    Find more of Maria’s delicious recipes at



    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »

    About Us
    Contact Us
    Privacy Policy
    Media Center
    Manufacturers & Retailers
    Facebook Auto Publish Powered By :