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Boyajian was a pioneer in infused oils and vinegars, introducing its delicious condiments to the marketplace some 25 years ago. From the beginning, their basil oil, chile oil, garlic oil, oregano oil and rosemary oil added zing to our everyday cooking—pure olive oil infused with fresh herbs. Moving with the times, Boyajian has added chipotle,…
Continue reading “TIP OF THE DAY: Garlic Oil”
This idea from Posana Café in Asheville, North Carolina can turn what is typically a side salad into a main course salad. Hard boiled eggs and crispy prosciutto or bacon are added for protein. The romaine, Parmigiano-Reggiano cheese and dressing remain, except that the lettuce is not torn, the raw egg in the dressing becomes…
Continue reading “RECIPE: Caesar Salad With A Twist”
Mmmm…a fun way to eat more veggies. Photo courtesy Nature Box. Trying to turn over a new leaf, eating more kale and other good-for-you veggies, without giving up flavor and fun? One of the major paths to better eating is to eat less meat and more vegetables. Yet many of us are veg-averse. Even…
Continue reading “TIP OF THE DAY: Fun Ways To Use Healthy Foods”
Crab-stuffed flounder is actually easy to make. Photo and recipe courtesy Westside Market | New York City. February 18th is National Crab-Stuffed Flounder Day. The recipe is easy to make, and gives the appearance of a “fancy” preparation. You can stuff any white fish fillet with crab meat. Before buying crab, note that there…
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Add enough protein to a lentil or bean soup and you’ve got a main course. Ham and sausage pair deliciously with beans and legumes. Photo courtesy McCormick. As we published the post below, for acorn squash soup with gnocchi, we thought about soup as a main course. To turn a first course into a…
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