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We love these delicious, fancy yet very easy Asparagus & Prosciutto Wraps. Photo courtesy Castello USA. Need something fancy—and easy? Here’s a lovely first course to make with spring asparagus. We serve the wraps individually plated with some watercress salad, to which we add some snipped chives or thin-sliced green onion. The recipe is…
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Have you ever roasted (or baked—here’s the difference*) a whole fish? It’s easy and a lot less expensive than fillets. Here are the simple steps to serving succulent, low-caloric, healthful roast fish (or grilled, if you prefer). Our tip was inspired by these photos from Eataly Chicago. 1. CHOOSE A FISH Start with one of…
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We first learned of Back To The Roots, an environmentally-focused start-up founded in Oakland, California by two Berkeley grads, when they sent us a Mushroom Farm two years ago. It’s a kit to grow mushrooms indoors that utilizes recycled coffee grounds. The company has since created Water Garden, a device that sits over a fish…
Continue reading “TOP PICK OF THE WEEK: Organic Stoneground Flakes”
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