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[1] The Ploughman’s Lunch, a staple lunch in Britain for centuries (photo ©Taste | Australia). [2] Have an Irish beer with your lunch (photo © Murphy’s Irish Stout). [3] Smithwick’s Irish Ale (photo © Smithwick’s). For St. Patrick’s Day, how about a Ploughman’s lunch? You can bring it to work or dig in at…
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[1] The newest green cheese: Vermatcha, colored with powdered matcha tea (photo courtesy Murray’s Cheese). [2] Basiron is a Dutch cheese, made in the style of Gouda in eight different flavors! The green variety is mixed with powdered basil [3] With Sage Derby, a cheddar-like cheese, the curds are pressed with powdered sage to create…
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[1] Fried extras with extra dazzle from Chef Jean-Georges Vongerichten. [2] Spring onions, not to be confused with green onions, a.k.a. scallions (photo courtesy Good Eggs). How does the great Chef Jean-George Vongerichten enjoy his fried eggs? With asparagus, bacon and crisp croutons. He recipe is quite simple. Since asparagus isn’t in season, feel…
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[1] Beet and goat cheese with a twist: garlic couscous (photo courtesy Chef Adrianne). [2] Pearl couscous, also called Israeli couscous (photo courtesy The Fitchen, which uses it in this couscous, spinach and mushroom recipe). [3] Vermont Creamery’s crumbled goat cheese saves time (photo courtesy Vermont Creamery). Beets and goat cheese are one of…
Continue reading “RECIPE: Beet & Goat Cheese Appetizer Bites”
[1] A delicious oven-baked omelet, for brunch, lunch or dinner (photo courtesy Fruit & Veggies More Matters). [2] An heirloom variety, tiger zucchini. It tastes like supermarket zucchini, but is nicer to look at—especially raw, in crudités or salads. You can get the seeds from Burpee. Serve this omelet for brunch, lunch or dinner…
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