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

Archive for Vegetables-Salads-Herbs

TIP OF THE DAY: Quail Egg Salad


A lovely blue quail egg next to its larger cousin, the chicken egg. Learn about the different types of eggs at TheNibble.com.
  June 3rd is National Egg Day, and an opportunity to expand our horizons. Quail eggs are small and beautifully speckled in blue and brown. They make a spectacular first course or salad course, hard-boiled and nestled at the front of a lightly-dressed mesclun salad (set 3 eggs in a lettuce leaf “cup”). Check locally for quail eggs or search for them online. Boil the eggs for 5 minutes with a teaspoon of vinegar, and serve them warm or at room temperature in the shell. Provide ramekins of salt water so diners can simultaneously rinse and salt their eggs after they’ve peeled them. Snip some fresh herbs (chives, parsley, dill) into the salad, and you have an exciting dish that takes very little time to make. For more salad ideas, head over to THE NIBBLE’s Vegetables & Salad section.
 

Comments off

TIP OF THE DAY: Mozzarella Napoleon

The most impressive courses can also be the simplest to make, a point that this easy dish proves. Starting with roasted or grilled red and orange bell peppers, alternate slices of fresh salted mozzarella, prosciutto and peppers to make a layered “Napoleon.” Top with whole basil leaves. You can make a short stack or, for a heartier course, make a tall stack and skewer with a long toothpick. Sprinkle the plate with shredded basil and extra virgin olive oil or a balsamic vinaigrette. In the summer, use delicious local tomatoes instead of peppers; when standard tomatoes aren’t in season, decorate the plate with a few yellow and orange grape tomatoes. Find more salad ideas for first courses at THE NIBBLE online magazine. And read up on all cheeses in THE NIBBLE’S Gourmet Cheese section.  
This napoleon is made from Mozzarella Fresca, a Nibble Top Pick Of The Week.
 

Comments off

TIP OF THE DAY: Make Popeye Proud

Make a sweet spring salad from antioxidant- and fiber-rich spinach.
  Here’s a variation on a spinach salad that’s especially spring-like: Take a bag (10 ounces) of baby spinach, 2 cups of sugar snap peas or pea pods and 2 cups of sliced strawberries. Cut half a medium red onion or a sweet Vidalia onion into thin slices. Add a 1/2 cup of sliced unsalted almonds, raw or toasted. Toss with a honey vinaigrette: 3 tablespoons of olive oil, 2 tablespoons of vinegar (balsamic, wine or cider) and 1 teaspoon to 1 tablespoon of honey, depending on how sweet you like it. If you have lavender honey, it’s a home run! Head over to THE NIBBLE’s Vegetables & Salad section for more ideas. And for additional dressing recipes and reviews, see our Oils, Vinegars & Salad Dressings section.
 

Comments off

TIP OF THE DAY: Fusion Antipasto Recipe

Piquillo Peppers

Piquillo peppers add color and flavor to what
would have been a plain lettuce salad. Photo
courtesy El Navarrico.

 

Create a fusion dish by using Italian antipasto ingredients to dress up your salad course.

Marinated tomatoes, roasted peppers or artichokes from a high-quality manufacturer like Divina are wonderful on their own, but are even more grand atop greens.

You can use the oil marinade from quality jarred vegetables as your salad dressing and shave some Parmesan on top to finish your dish.

Visit the Gourmet Vegetables Section of THE NIBBLE online magazine for more salad recipes.

 

 
  

Comments off

ON OUR RADAR: Interesting Nibbles From The Past Week

Lunch ToteSave money by bringing your lunch to work. Bring it in style with this Built NY Lunch Tote.
  The Urban Vegan lists 25 money-saving kitchen tips for pure vegans. The article starts with the premise that veganism doesn’t have to be expensive, but you don’t have to be vegan to find the tips useful. Some will sound familiar: Pack your own lunch—you can save at least $2,000 after-tax dollars a year. Invest $19.99 in the chic, insulated tote at the left, and you are now cool instead of a brown-bagger. (Shown: The Built NY Lunch Tote, available in black, orange or silver, keeps food and drink separated. Made from the same material as a diver’s wetsuit, it insulates for up to 4 hours with no additional refrigeration necessary.) Some tips are earth-friendly (we do all of them at THE NIBBLE, including using cloth napkins instead of paper napkins and rinsing/reusing Ziplock-type bags). It’s a good list to review. One of our favorites: Borrow rather than buy cookbooks.
 

Comments off



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