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A grilled flank steak, or London Broil. Photo courtesy WomackFarms.com, producers of naturally raised Angus beef. Flank steak is a cut from the abdominal muscles of the steer. A relatively long and flat cut of meat, it is served as London broil and for fajitas. Tasty as it is, flank steak is a tougher…
Continue reading “TIP OF THE DAY: Marinate Your Flank Steak”
It’s National Ice Cream Month, but since there’s no Frozen Yogurt Month, Gelato Month or Sorbet Month, use it as an excuse to branch out. Try ice cream in a new form: If you’ve never had authentic gelato, track down a gelateria and dig in. Have a slice of hokey pokey, also known as Neapolitan…
Continue reading “TIP OF THE DAY: Try A New Frozen Dessert”
The only problem with watermelon sorbet is how difficult it is to find it. If you live near a motherlode, consider yourself fortunate. Otherwise, if you have an ice cream maker, you can make it yourself. So light and delicious, watermelon sorbet is more than worth the effort. Use red or yellow watermelon. Fortunately,…
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We prefer iced tea with no sweetener, or a just a touch, such as the bottled teas crafted by Honest Tea and Inko’s White Tea. So we are not a prospect for Sweet Leaf Tea, a brand we’ve tasted on numerous occasions. In organic and all-natural, original and flavored variations (lemon-lime, mint & honey, peach,…
Continue reading “PRODUCT: Sweet Leaf Diet Tea”
Ravioli cooked on the grill. Photo courtesy PastaPrima.com. Have you ever grilled pasta? Pop some fresh or thawed ravioli onto the grill and become a believer. We got such good response to our recent Pasta Primavera recipe that we’re sharing another take on it—grilled ravioli with grilled vegetables. Pasta Prima, a specialist in handcrafted…
Continue reading “TIP OF THE DAY: Make Grilled Ravioli”
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