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[1] A beautiful melon salad (photos #1, #2, and #3 © Oliviers & Co). [2] Cut the cubes from a block of feta (photo © DeLaurenti). [3] Fresh basil is pressed with the olives to create this premium oil (more about it at Oliviers & Co). [4] Lemon Specialty Vinegar, mild without bitterness (more about…
Continue reading “A Checkerboard Melon Salad Recipe & The History Of Melon”
We love cheesecake. Ninety-nine percent of the time it’s a sweet cheesecake, but every once in a while we come across—or decide to bake—a savory cheesecake. There’s no sugar. Using a base of cream cheese—just like dessert cheesecake—it’s an unsweetened cheesecake that combines savory ingredients: herbs, vegetables, seafood and/or other cheeses. Savory cheesecakes are always…
Continue reading “RECIPE: Savory Cheesecake As A First Course”
This is such a nice fall recipe, we’ve made it several times—and we’re just a few weeks into fall. Savory and sweet combine in this galette: caramelized onions and apples. A galette (gah-LET) is a rustic, round, open-face pie, made without a pie pan. It is flat, with a turned-up crust that wraps around the…
Continue reading “RECIPE: Caramelized Onion & Apple Galette”
[1] Mini cheese balls in phyllo cups. Here’s the recipe from A Spicy Perspective. [2] Stick a pretzel in it—or a carrot stick. Here’s the recipe from Five Heart Home. [3] Some like it hot. Here’s the recipe from Young Austinian. [4] Serve cheese balls with a green salad, combining the cheese course and the…
Continue reading “RECIPE: Mini Cheese Balls For The Cheese Course”
Skillet photo courtesy Wisconsin Milk Marketing Board. Photo of Wisconsin Fontina courtesy Emmi Roth USA. Soon, juicy peaches will be gone from the shelf. Even if you’ve had a few, as hand fruit or in recipes, seek them out in the next few weeks and enjoy peaches while you still can. Our personal favorite…
Continue reading “TIP: Eat More Peaches ~ The Season Ends Soon!”
