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Don’t let summer slip away without trying this sunny bruschetta, for breakfast, lunch, snack, or a first course at dinner. It was created by Kelley Epstein of Mountain Mama Cooks (her mountain is in Park City, Utah). The recipe was sent to us by Vermont Creamery. You can use flavored goat cheese instead of plain.…
Continue reading “RECIPE: Summer Squash Crostini With Goat Cheese”
Gluten-free reporter Georgi Page-Smith tries sprouted-grain pancakes from Pamela’s. I was fortunate enough to receive the full suite of Pamela’s sprouted grain pancake mixes for review, including 6 Grain, Buckwheat, Buttermilk, Non-Dairy, Grain-Free and Protein varieties. Sprouted grains have gotten more attention recently for their lower levels of carbohydrates and increased levels of protein and…
Continue reading “GLUTEN-FREE PRODUCT: Pamela’s Sprouted Grain Pancake Mixes”
Today’s tip was inspired by this yummy photo from Wife Mama Foodie (photo #1). We thought: What a great idea for party food for a group of foodies: roll your own crepes. They can be savory crêpes for the main meal, along with a big green salad; or sweet crêpes for dessert. Just supply enough…
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[1] BLT Wafflewich, a waffle sandwich (photo courtesy Elegant Affairs Caterers). [2] Waffle cups aren’t just for sundaes. Use them to hold a crisp, healthy veggie salad (photo courtesy Joy Cone Company). [3] You can take a gourmet approach to chicken and waffles with little touches like these (photo courtesy Honey Butter Fried Chicken |…
Continue reading “TIP OF THE DAY: How To Make Better Waffles”
[1] Peaches and cream, reimagined: Grilled peaches and ricotta, for breakfast, lunch or dessert (photo and recipe courtesy Good Eggs). [2] Organic stone fruits—nectarines, peaches and plums—from Frog Hollow Farm. They ship! Part of our paean to summer’s stone fruits, our tip on easy fruit tarts and our recommendation of summer fruit salads with…
Continue reading “RECIPE: Grilled Peaches Or Nectarines With Ricotta”
