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Native to the Kalahari Desert of southern Africa, and once commercially grown only in New Zealand (Kiwano® is a trademark of New Zealand growers), Kiwano melons are now grown in California and Mississippi as well as well as Africa, Australia and Chile. So you may be seeing more of them soon. The horned melon, Cucumis…
Continue reading “FOOD FUN: Horned Melon or Kiwano”
Bruschetta and crostini are two of our favorite nibbles to serve with cocktails, wine or beer. Both are Italian traditions, and can be made from scratch or topped with leftover cheese, meat, seafood and/or vegetables. Bruschetta can be made indoors or on the grill. Crostini, which are smaller and can fall through the grill grate,…
Continue reading “TIP OF THE DAY: Crostini Appetizers”
When you fire up the grill, make a pizza! Grilled pizza is celestial, with a crispy, chewy and slightly charred crust and the light, smoky flavor picked up by the cheese and toppings. Grilling caramelizes the crust the way a wood burning pizza oven does. But you don’t need the wood-burning oven—just the backyard grill…
Continue reading “TIP OF THE DAY: Grilled Pizza The Right Way”
It’s not easy to find healthy snacks to eat on the go, much less those that are gluten free. Wild Garden Hummus, which sells shelf-stable (no refrigeration required ) hummus in jars, has a welcome new line called Snack Bo To Go!. It’s a tube of hummus packaged with a packet of gluten-free crackers. Neatly…
Continue reading “PRODUCT: Hummus Snack, No Refrigeration Required”
May is National Burger Month. We usually default to our list of 35+ burger recipes—at least one variation for every day of the month. But we’re calling out this Grilled Avocado BLT Burger from the California Avocado Commission, because it has all of our favorite “essential” toppings. Our idea of burger heaven includes avocado, bacon,…
Continue reading “RECIPE: BLT Avocado Burger”
