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 Vegetables/Salads/Fresh Herbs

TIP OF THE DAY: Cherry Tomato Pasta Sauce

October is National Pasta Month, and we’ll be sharing different takes on pasta. We start with tomato sauce.

Some people use fresh summer tomatoes to make their sauce, freezing batches to last through the year. Others used canned tomatoes year-round. Less often, cherry tomatoes are employed.

For us, since lush summer tomatoes have drifted into memory until next year, cherry tomatoes are the go-to for homemade sauce.

While cherry tomatoes can be puréed into a conventional smooth sauce, first up is a version that roasts the cherry tomatoes and uses them whole, rather than cooking them on the stove top and pureeing in a conventional sauce.

Essentially, your sauce is seasoned whole roasted cherry tomatoes in olive oil; and beyond pasta, it can accompany rice and grains, polenta, eggs, grilled cheese, burgers and sandwiches, even savory waffles.

Since the cherry tomatoes keep their shape, this is especially beautiful when made with mixed-color heirloom cherry tomatoes, or a combination of red and gold.


/home/content/71/6181571/html/wp content/uploads/ravioli cherry tomato saucedelfinarestaurant 230

Colorful cherry tomatoes are a beautiful accent to beige pasta. Photo courtesy Delfina Restaurant | San Francisco.

You can simply sauté cherry tomatoes in olive oil with seasonings. Or, here are two recipes that impart a bit more complexity.



  • 1-1/2 pounds cherry tomatoes, washed and patted dry
  • 3 cloves garlic, peeled and sliced
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh thyme
  • 2 teaspoons packed light-brown sugar
  • 1 teaspoon coarse salt
  • Optional: chopped or sliced, pitted olives (2 tablespoons); drained capers (1 tablespoon); lemon zest (1 tablespoon); minced, seeded jalapeño (1-2 tablespoons) or crushed red pepper (1/2-1 tablespoon)

    1. PREHEAT the oven to 325°F. Place the tomatoes in a nonreactive* 9-by-13-inch baking dish and sprinkle with the garlic. Whisk together the oil, vinegar, thyme, brown sugar, salt and optional ingredients in a bowl. Drizzle over the tomatoes.

    2. BAKE for about 1 hour, until the tomatoes are softened and caramelized. Serve warm or at room temperature.
    *Reactive vs. Non-Reactive Cookware: Aluminum, cast iron and copper are popular for cookware because of their superior heat-conducting properties. However, these metals can react with acids in a recipe (citrus, tomato, vinegar, etc.), imparting a metallic taste and discoloration of light-colored foods. This is also true with mixing bowls and utensils. Non-reactive materials include enameled metal, glass, plastic and stainless steel.


    /home/content/71/6181571/html/wp content/uploads/Spaghetti chunky tomato sauce ps 230r

    Here, 1 pint of the cherry tomatoes have been quartered instead of pulsed, for a chunky sauce. Photo courtesy McCormick.



    In this recipe, the tomatoes are pulsed in the food processor so do not maintain their shape, as in the recipe above. The reason to use them is because of superior flavor in the off season, and/or to take advantage of good prices.

    Ingredients For 4 Cups

  • 6 garlic cloves, peeled and sliced
  • 1 medium onion, large dice
  • 1/4 cup olive oil
  • 3 pints cherry tomatoes, rinsed
  • 1 tablespoon dried oregano
  • Salt and pepper
  • Optional: chopped or sliced, pitted olives (2 tablespoons); drained capers (1 tablespoon); lemon zest (1 tablespoon); minced, seeded jalapeño (1-2 tablespoons) or crushed red pepper (1/2-1 tablespoon)

    1. PURÉE the garlic in a food processor. Add the onion and pulse 3-4 times, until finely chopped.

    2. HEAT the olive oil in a large skillet over high heat. When hot, reduce the heat to medium and add the onion and garlic mixture. Cook, stirring occasionally, until they soften, about 5 minutes.

    3. CLEAN the food processor bowl, add 1 pint of the cherry tomatoes and pulse 3-4 times, until coarsely chopped. Transfer to a large bowl and repeat to process the remaining 2 pints of tomatoes.

    4. ADD the chopped tomatoes to the skillet. Simmer, stirring frequently, until they turn into sauce (about 15-20 minutes). Add salt and pepper to taste.



    RECIPE: Moroccan Quinoa & Roasted Carrots

    October 1st is World Vegetarian Day, the annual kickoff to Vegetarian Awareness Month.

    Vegetarian diets have proven health benefits, are kind to animals and help to preserve the Earth (meat production is a major source of greenhouse gas and deforestation).

    According to, some prominent vegetarians include/have included: Lord Byron, Bill Clinton, Leonardo da Vinci, Ellen DeGeneres, Thomas Edison, Albert Einstein, Benjamin Franklin, Dick Gregory, Steve Jobs, Carl Lewis, Franz Kafka, Paul McCartney, Martina Navratilova, Pythagoras, Voltaire and Leo Tolstoy.

    But you don’t need to have particular beliefs to enjoy this delicious vegetarian (actually vegan) side or main course. The quinoa supplies excellent nutrition, and the Moroccan spices are irresistible.

    The recipe is from Good Eggs, a San Francisco purveyor of artisan foods.


    The addition of allspice, cinnamon and raisins impart a wonderful North African flavor profile and fragrance to this simple dish.
    Ingredients For 2-3 Servings

  • 2 bunches carrots, tops cut off, halved lengthwise
  • Olive oil
  • 1 cup white quinoa
  • 1-1/4 cups water
  • 1 handful* parsley, coarsely chopped
  • 1 teaspoon ground allspice, divided
  • 1 teaspoon ground cinnamon, divided
  • 1/4 cup of raisins
  • Squeeze of lemon†
  • Salt and pepper
  • Optional: plain or seasoned yogurt‡

    /home/content/71/6181571/html/wp content/uploads/roasted carrots quinoa goodeggs 230

    Delicious, nutritious and good-looking: quinoa and carrot salad with Moroccan seasonings. Photo courtesy Good Eggs.


    *What is a “handful” of parsley? It’s an indefinite amount; please don’t write recipes like this! The size of “a bunch” varies widely by retailer. Try this: For “a bunch,” use one cup loosely packed herbs and 1/2 cup for “a handful.”

    †What’s a “squeeze” of lemon? Is it a squeezed half lemon or a wedge of lemon? A medium lemon has 2-3 tablespoons of juice, a large lemon can have 4 tablespoons (1/4 cup). For a “squeeze,” try 1-2 teaspoons. Take notes and adjust both parsley and lemon measurements next time, as needed.

    ‡Give plain yogurt some savory flavor by stirring in one or more of the following: roasted garlic, chopped fresh parsley, minced chives or thin-sliced green onions (scallions). You can also use the zest from the lemon.


    Raw White Quinoa

    Uncooked white quinoa. Photo | Wikimedia.



    1. PREHEAT the oven to 425°F. Soak the quinoa in water for 15 minutes.

    2. PLACE the carrots on a baking sheet and toss with some olive oil. Roast for 20-30 minutes.

    3. STRAIN the quinoa and add it to a pot with the water. Turn the flame to high and bring to a boil, uncovered. As soon as it boils, reduce the flame to a simmer and cover the pot.

    4. CHECK after 15-20 minutes. When all of the water has been absorbed and the grains are still slightly opaque in the center, turn off the heat and let the quinoa steam with the cover on for 5 minutes.

    5. PLACE the quinoa in a bowl with the parsley, 1/2 teaspoon each of allspice and cinnamon, the raisins and lemon juice. Add a drizzle of olive oil and salt. Adjust the salt and spices to taste and add pepper to taste.

    6. REMOVE the carrots when they begin to caramelize and crisp up. Toss them gently with a pinch of salt, 1/2 teaspoon of allspice and 1/2 teaspoon of cinnamon. To serve, spoon the quinoa onto a serving plate or individual plates and top with the carrots. Pass the optional yogurt as a condiment.



    TIP OF THE DAY: Harvest Cobb Salad

    Harvest Cobb Salad

    Grilled squash and corn replace tomatoes and cheese in this Harvest Cobb Salad. Photo courtesy


    Today’s tip comes from Audra Fullerton, The Baker Chick, one of our favorite food bloggers (and food photographers).

    She created a Cobb Salad with fall ingredients, that serves as the inspiration to many other fall salads to come.

    Since tomatoes are now entering the sub-optimal period, she uses grilled squash in her Cobb Salad. She doesn’t use cheese, but if you want to, make it a deep orange or gold color*.

    As another shout-out to the fall season, there’s maple vinaigrette.

    Audra does it all in a little New York City apartment with a tiny kitchen and no grill. She says, “The chicken and corn are fabulous on the grill. I used my large cast iron skillet to cook pretty much everything—squash, corn, bacon and chicken. Either way works.”

    Salads are very adaptable, and you can add your favorite mix-ins, from dried cranberries to toasted pecans.

    Our own signature fall salad is modeled after Thanksgiving dinner:

    It’s a mesclun mix topped with cubed turkey and sweet potatoes, dried cranberries and toasted walnuts; the vinaigrette is mixed with a tablespoon of chunky cranberry sauce. Sometimes we add a scoop of stove top stuffing, since it’s easy to make and croutons just don’t equate.

    Ingredients For 4 Servings

    For The Salad

  • 10 cups of salad greens
  • 1 small acorn squash
  • 1 ear of corn
  • 10 strips of bacon
  • 3 eggs
  • 2 boneless, skinless chicken breasts
  • Olive oil as needed
  • 1 avocado
    For The Vinaigrette

  • 3 tablespoons maple syrup
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • A few dashes of paprika
  • Option: beets, diced or crumbled cheese*, roasted or raw apples, pecans for added crunch
    *For a deep harvest orange or gold cheese, check out Basiron Pesto Rosso, Cahill’s Farm Flavored Irish Cheddar, English Cheddar With Harissa, Extra Triple Aged Gouda, Huntsman Cheese, Mimolette, Pecorino With Chile Flakes and Saxonshire Cheese.


    Audra notes: “The ingredients for the salad can be prepped in any fashion/order you choose, but I have laid out the process which found to be pretty efficient, both in terms of time and dishes used.”


    1. PREPARE the squash: Using a sharp serrated knife, cut the squash into 1-inch strips. Use a vegetable peeler or paring knife to remove the skin and scoop out the seeds.

    2. HEAT a cast-iron skillet to medium high. Drizzle a bit of olive oil into the pan; when hot, add the squash rings in one layer. Add 2 tablespoons of water and cover the skillet—you want to create steam. Steam for 3-5 minutes; flip and repeat. When the squash is browned and tender, transfer to a cutting board. When cool, cut into chunks.

    3. WIPE the pan and reheat to medium high. Add another drizzle of olive oil. Place the ear of corn in the center of the pan and let it cook without flipping for 3-5 minutes; rotate slightly and repeat. (Letting it sit on the heat for a few minutes is what makes it char.) Keep flipping the corn until it is golden and a bit charred. Remove from the heat and transfer to the cutting board. When cool enough to handle, use a sharp knife to remove the kernels from the cob. Set aside


    /home/content/71/6181571/html/wp content/uploads/cobb salad beets calpizzakitchen 230

    California Pizza Kitchen creates a Cobb Salad with beets and blue cheese. Photo courtesy KPC.

    4. COOK the bacon. Wipe the pan and cook the strips on medium heat, using tongs to flip until evenly cooked and crispy. (You may need to do this in 2 batches.) Set aside to cool, then coarsely chop or crumble. Pour out the bacon grease (you can reserve it to cook eggs, potatoes, whatever) and wipe out the skillet about 75% of the way; you want a little of the bacon grease and fond (the crisp tiny bit) to cook the chicken in.

    5. COOK the chicken. Season the breasts with salt and pepper and a bit of paprika for color (you can add other spices if you wish). Cook on medium heat, adding a touch of olive oil if pan seems dry. Flip each breast after 3-5 minutes depending on thickness. Cook for another 3-5 minutes or until cooked through. Transfer to a cutting board and chop into bite-size pieces.

    6. COOK the eggs. This part can be done while some of the other ingredients are cooking. Place 3 eggs in a small pot of water and turn the heat to high. Once boiling, cook for 5 minutes. Drain the hot water and immediately submerge the eggs in cold water for a few minutes. Peel and slice the eggs.

    7. MAKE the dressing. Whisk together the maple syrup, vinegar and olive oil, tasting to see if you’d like it sweeter or more vinegary. Add salt and pepper to taste.

    8. ASSEMBLE the salad. Top the greens with all the prepared ingredients except the avocado and bacon. Halve, cube and add the avocado right before serving. Drizzle the dressing over the top. Add the bacon at the table (or immediately before bringing the dishes to table) so it acquire moisture from the salad and lose its crunch.

    Cobb Salad was invented in Hollywood. Late one evening in 1937, Bob Cobb, owner of The Brown Derby restaurant, was scrounging in the kitchen’s refrigerator for a snack. He grabbed a mix of ingredients: a head of iceberg lettuce, an avocado, some romaine, watercress, tomatoes, a cold breast of chicken, a hard-boiled egg, chives, cheese and some old-fashioned French dressing.

    He then took some crisp bacon from a chef’s station and started chopping. He shared the snack with his friend Sid Grauman of Grauman’s Chinese Theatre, who came back and asked for a “Cobb Salad” the next day. It was put on the menu and became an overnight sensation. Movie mogul Jack Warner regularly dispatched his chauffeur to pick one up.



    RECIPE: Carrot Pasta

    While we’re enjoying the warmth of Indian Summer, Hannah Kaminsky of Bittersweet Blog suggests these raw, vegetable-based noodles made from carrots.

    Inspired by classic cold sesame noodles, delicate strands of carrots and cucumbers mingle together in crisp tangles of “pasta,” as vibrant as they are flavorful.

    Instead of peanut sauce based on peanut butter, Hannah substitutes cashew butter for a different take on the nutty, lightly spiced sauce.

    “Deceptively simple in composition,” says Hannah, “it doesn’t sound like anything particularly special on paper, but one taste and you’ll be hooked on the creamy cashew elixir. Lavish it over everything from salads to grilled tofu and beyond. Although you may end up with more than you need for this particular dish, trust me: It won’t be a struggle to polish off the excess in short order.”

    Note that this recipe comes together very quickly but needs to be eaten as soon as it’s made. The recipe makes 2-3 main dish servings or 4-5 side servings.


    /home/content/71/6181571/html/wp content/uploads/carrot pasta kaminsky 230

    Cut the carbs and add the protein: carrot “pasta” in cashew sauce. Photo courtesy Hannah Kaminsky.



    Ingredients For The Cashew Sauce

  • 6 tablespoons smooth cashew butter
  • 1/3 cup vegetable broth
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons light agave nectar
  • 1 teaspoon toasted sesame oil
  • 1 clove fresh garlic, finely minced
  • 1 inch fresh ginger, peeled and grated
  • 1/2-1 teaspoon sriracha (or other hot sauce)
    For The Carrot Pasta

  • 5 Large carrots, peeled and shredded with a julienne peeler or spiral grater
  • 1 English cucumber, peeled and shredded with a julienne peeler or spiral grater
  • 2 scallions, thinly sliced
  • 1/3 cup toasted cashews, roughly chopped

    spiral grater

    A spiral grater, also called a spiralizer. Photo
    courtesy Microplane.



    1. PREPARE the sauce. This can be done up to 2 weeks in advance and refrigerated in an airtight container. Place the cashew butter in a medium bowl and slowly add the vegetable broth, stirring constantly to loosen and smooth out the thick paste. Add the remaining ingredients, whisk thoroughly until homogeneous and set aside.

    2. MAKE the carrot and cucumber “noodles.” Toss them together with half of the sauce; for easier mixing, use your hands. Add more sauce as needed, toss in the scallions and move to a serving plate.

    3. TOP with chopped cashews and serve.




    TIP OF THE DAY: Fall Fruits & Vegetables

    Have you seen a huckleberry up close and personal? The photo shows the fruit that gave Huckleberry Finn his nickname.

    It’s a fall fruit, a good choice for today, the first day of fall. As summer fades, so does the large assortment of fruits and vegetables. Rather than pay more for imported produce that is picked early for better travel (if not better flavor), look for the fruits and vegetables harvested in fall (the list is below).

    On a related note, October 6, 2015 marks the first National Fruit at Work Day, a celebration of the importance of healthy snacking in the workplace. In fact, more than 50% of one’s daily food intake is consumed at the office—and there’s too much temptation from foods that aren’t on the “good for you” list.

    This new annual holiday, observed on the first Tuesday in October, is devoted to honoring the food that successfully fuels a busy workday: fruit.

    The holiday was established by The FruitGuys, America’s first office fruit provider and part of the employee wellness movement since 1998. They use a large network of small local farmers to provide farm fresh fruit to workplaces nationwide.

    Here’s what’s in season for fall. Not everything may be available in your area, but what is there should be domestic—not imported from overseas.



    The huckleberry is in the same botanical family (Ericaceae) as blueberries and cranberries, and look similar appearance to blueberries. Their color may range instead from deep crimson to eggplant purple. Photo courtesy

    Some of the items are harvested for only a few weeks; others are around for a while.

    So peruse the list, note what you don’t want to miss out on, and add it to your shopping list. To find the more exotic varieties, check international markets that specialize in Chinese, Latin American and other regional specialties. You can also look for online purveyors like

    The produce list was created by Produce for Better Health Foundation. Take a look at their website,, for tips on better meal planning with fresh produce.

    We’ve also featured their spring produce and summer produce recommendations, with the winter list coming in December.

  • Acerola/Barbados cherries
  • Asian pear
  • Black crowberries
  • Cactus pear (a.k.a. nopal, prickly pear, sabra)
  • Cape gooseberries
  • Crabapples
  • Cranberries
  • Date plum (a.k.a. Caucasian persimmon and lilac persimmon)
  • Feijoa (a.k.a. acca or pineapple guavas)
  • Huckleberries
  • Jujube (a.k.a. Chinese date, Indian date, Korean date or red date—see photo below)

    /home/content/71/6181571/html/wp content/uploads/jujubes FrankCMuller wiki 230r


    TOP: In the U.S. Jujubes are a brand of hard gummy candies. In Australia and India the word is generic for a variety of confections. Here’s the real deal, cultivated in China for more than 4,000 years—and often eaten dried and candied. They may look like tiny dates, but are from an entirely difficult botanical family*. Photo by Frank C. Muller | Wikimedia. BOTTOM: Cardoons are wild artichokes. They look like celery, but with leaves that look like tarragon. Photo courtesy

  • Key limes
  • Kumquats
  • Muscadine grapes
  • Passionfruit
  • Pears
  • Persimmons
  • Pineapple
  • Pomegranate
  • Quince
  • Sapote
  • Sharon fruit (a variety of persimmon)
  • Sugar apple (a.k.a. sugar apple or sweetsop)

  • Acorn squash
  • Black salsify
  • Belgian endive
  • Broccoli
  • Brussels sprouts
  • Butter lettuce
  • Buttercup squash
  • Butternut squash
  • Cardoon
  • Cauliflower
  • Chayote squash
  • Chinese long beans
  • Delicata squash
  • Daikon radish
  • Endive
  • Garlic
  • Hearts of palm
  • Jalapeño chiles
  • Jerusalem artichoke (sunchoke)
  • Kohlrabi
  • Mushrooms
  • Ong choy water spinach
  • Pumpkins
  • Radicchio
  • Sunflower kernels
  • Sweet dumpling squash
  • Sweet potatoes
  • Swiss chard
  • Turnips

    *Jujube, Ziziphus jujuba, is a member of the buckthorn family, Rhamnaceae. Dates, Phoenix dactylifera, are a member of the palm tree family, Arecaceae.



    FOOD FUN: Mac & Cheese Potato Skins

    The fun thing about mash-ups is that the combinations are endless. But we didn’t have to go too far to find this great combo: mac and cheese potato skins.

    We sighted them on Tony Roma’s Facebook page and promptly made some macaroni and cheese so we could then whip up a batch of potato skins.



  • 8 russet potatoes (about 3 inches long, total weight 2-1/4 pounds)
  • 2 tablespoons unsalted butter (1/4 stick), melted
  • Kosher salt and freshly ground black pepper
  • 2 cups (about 4 ounces) shredded sharp or extra sharp cheddar cheese
  • Mac and cheese
  • Garnishes: crumbled crisp bacon, minced chives

    /home/content/71/6181571/html/wp content/uploads/mac and cheese potato skins tonyromasFB 230sq1

    Mac and cheese potato skins. Photo courtesy Tony Roma’s.



    /home/content/71/6181571/html/wp content/uploads/russet norkotah 2 230r

    Russet potatoes. Photo courtesy Burpee.



    1. SCRUB and thoroughly dry the potatoes. Preheat the oven to 400°F with a rack in the middle.

    2. PIERCE each potato several times with a fork or the point of a sharp knife. Place the potatoes directly on the middle rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. While the potatoes bake and cool…

    3. MAKE the macaroni and cheese.

    4. SLICE each baked potato in half lengthwise and scoop out the flesh, leaving a 1/4-inch layer of potato on the inside of the skin. Reserve the scooped potato; you can use it for gnocchi, mashed potatoes, potato cakes or potato soup.


    5. BRUSH the insides of the potatoes with melted butter and season with salt and pepper. Then do the same with the skin sides. Set the oven to broil.

    6. SPACE the potato halves skin-side up on a baking sheet. Broil until the butter foams and the skins start to crisp, 2 to 3 minutes (watch carefully to avoid burning). Then flip and broil until the top edges just begin to brown, 2 to 3 minutes.

    7. FILL each skin with macaroni and cheese and crumbled bacon. Garnish with bacon and chives and serve immediately.



    FOOD FUN: Mac & Cheese Potato Skins

    Many people enjoy crunchy potato skins filled with with cheddar cheese, bacon, sour cream and green onions.

    But at Tony Roma’s, they switch out the cheddar and sour cream for macaroni and cheese. You can make the mac and cheese from scratch, or use leftover mac and cheese.



  • Small baking potatoes
  • Melted butter
  • Mac and cheese
  • Garnishes: crisp diced bacon, minced chives or
    thinly-sliced green onion
  • Salt and pepper
  • Beer!


    /home/content/71/6181571/html/wp content/uploads/mac and cheese potato skins tonyromasFB 230sq

    Mac & cheese potato skins. Photo courtesy Tony Roma’s.

    1. PLACE the rack in the middle of the oven and preheat to 400°F.

    2. PIERCE each potato several times with a fork or the tip of a sharp knife and place on the oven rack. Bake until the skins are crisp and easily pierced with a knife or cake tester, about 50 minutes. Transfer to a wire rack and cool about 10 minutes.

    3. SET the oven to broil. Slice each potato in half lengthwise. Scoop out the flesh, leaving about 1/4 inch of flesh around the skins. Reserve the scooped flesh for another use (e.g. mashed potatoes).

    4. BRUSH the insides of the potatoes with melted butter; season with salt and pepper. Flip the skins and repeat.

    5. SPACE the potato halves skin-side up on a baking sheet. Broil until the butter foams and the skins start to crisp, 2 to 3 minutes, watching so they don’t burn. Flip the skins over and broil until the top edges begin to brown, 2 to 3 minutes.

    6. REMOVE from the oven and fill each skin with mac and cheese and bacon. Place under the broiler and broil until the cheese bubbles, about 2 minutes. Remove from the broiler and top each skin with chives or green onion. Serve immediately.



    RECIPE: Green Bean Salad

    /home/content/71/6181571/html/wp content/uploads/cold stringbean salad distilledNY 230r

    Serve this green bean salad as a first course,
    chilled or at room temperature. Photo
    courtesy Distilled NY.


    Green beans are a popular year-round vegetable. Only broccoli ranks higher among the green veggies.

    According to Produce Pete, green beans (also called snap beans) are best in early winter, early summer and early fall, when they are the most tender.

    Select small to medium-sized pods that are velvety-looking and bright green, with no signs of wilting or wrinkling. Don’t think that bigger is better.

    Choose the smaller beans: They’ll be sweeter and more tender. Long, thicker beans have been left on the vine too long, and can be tough and tasteless.

    Fresh green beans should be tender enough to eat raw, and should have a crisp snap when you break them apart. If they’re rubbery and bend, pass them by.

    One our favorite green been salads is Niçoise-style: lightly steamed beans, red onion, halved cherry tomatoes and anchovies in a mustard vinaigrette, garnished with quartered hard-boiled eggs.

    You can also add boiled potatoes. Served at room temperature, it’s always a hit and is an excellent buffet dish as well.

    For people who don’t like anchovies or onions, we adapted this salad (photo above, recipe below) from Chef Sean Lyons at Distilled NY, in the TriBeCa neighborhood of Manhattan. You can serve it as a first course or a side, lightly chilled or at room temperature.


    Ingredients For 4-5 Servings

  • 1 pound green beans
  • Tabbouleh, other grain salad (barley, rice, quinoa, etc.), or bean or lentil salad
  • 6-8 ounce container plain Greek yogurt
  • 2 tablespoons honey mustard or sweetened plain Dijon
  • 2 tablespoons mayonnaise
  • Vinaigrette (recipe)
  • Garnish: Kalamata or Picholine olives -or – 1/4 pound firm white cheese*
    *Use feta, smoked mozzarella, ricotta salata or whatever your store has that can be cut into cubes.



    1. STEAM the green beans, ideally lightly so they still have a bit of crunch. Set aside.

    2. PREPARE the base salad. You can make corn corn relish, bean or grain salad. We saved time by purchasing tabbouleh and adding corn kernels.

    3. BLEND the sauce ingredients—yogurt, mustard, mayonnaise. You can tailor this to your tastes; for example, sour cream instead of yogurt, mustard and mayonnaise to taste. You want to get mild to medium mustard flavor.

    4. PREPARE the vinaigrette. We particularly like walnut or hazelnut oil with this salad, although olive oil is fine. Toss to lightly coat the string beans.

    5. USE a silicone barbecue brush to paint a swath of mustard sauce on one side of the plate or shallow bowl. Add the tabbouleh in an angle as shown. Place the green beans atop the tabbouleh.

    6. GARNISH as desired.


    Fresh Green Beans

    Green beans, also called snap beans, were bread from the older string beans. Photo courtesy Burpee.



    Green beans were formerly called string beans, because they originally had a string of tough fiber that ran the entire length of the bean. You had to remove the string from each and every bean before cooking.

    The inconvenient string was bred out over time, and people began to refer to the stringless beans as snap beans or green beans. But people who learned the name from their parents or grandparents may still use the old name.



    TIP OF THE DAY: Regrow Scallions From The Roots


    These scallions were re-grown from the sliced-off root ends. Photo courtesy Hidden
    Valley | Facebook.


    Nobody eats the roots of green onions or leeks, a sprouting bulb of garlic and other vegetable discards. They end up as landfill.

    But you can regrow some vegetable scraps in water, as long as you have a little sunlight.

    We saw this tip on Hidden Valley’s Facebook page and then did further research, ending up on A reader’s comments on that site advises:

    After the new plants have started, you can keep growing them in water or else transfer them to soil so they’ll pick up nutrients and become more flavorful.

  • Fennel
  • Garlic
  • Leeks
  • Romaine
  • Scallions (Green Onions)
    Try it both ways—water and soil—and see what works for you. Make it your “indoor farming” project for fall.

    Here’s how to do it from



    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.




    « Previous entries Next Page » Next Page »

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