Year: 2015

TIP OF THE DAY: Baby Purple Artichokes (Fiesole)

Posted on by thenibble

In season now, these little artichokes are a treat for artichoke lovers and a lovely shade of vegetable for Easter dinner. Called fiesole (fee-YEH-so-lay) in Italian, the baby purple artichoke—the size of a large egg—belongs to the botanical genus and species, Cynara scolymus, which includes the green globe artichokes and purple globe artichokes. Artichokes are…
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TIP OF THE DAY: Leftover Grains As A Soup Garnish

Posted on by thenibble

When we have leftover cooked grains—barley, bulgur, kasha, quinoa, rice, etc.—we start using them the next morning in breakfast omelets. By the time lunch comes, we’re ready to make grain salad. If we don’t have enough for a salad, we add the grains to soup. They can make quite a handsome garnish, and most grains…
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TRENDS: Restaurant Focus For 2015

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No more waste: In restaurant kitchens, everything can have a second life. Citrus peel is turned into marmalade. Photo courtesy Lola Loves Green.   What are the top culinary concerns for restaurateurs this year? According to a survey by Nation’s Restaurant News, the top five focus on gluten-free and sustainability. 1. ENVIRONMENTAL SUSTAINABILITY Safeguarding natural…
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