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With the recent salmonella outbreak, many people are avoiding eggs. Those who were fearless and enjoyed eating soft boiled eggs, raw cookie dough, brownie batter, Caesar salad and steak tartare are making different choices. Salmonella enteritidis is a dangerous bacterium that causes a number of digestive system illnesses. It can be contracted through the ingestion…
Continue reading “TIP OF THE DAY: Use Pasteurized Eggs”
You know that yogurt and fruit make a healthy breakfast, but a muffin is calling your name instead. Here’s a solution: Make it a healthier muffin breakfast with a yogurt muffin parfait. Dice or crumble the muffin—any flavor. Add some muffin to the bottom of a bowl, parfait dish, sundae dish or large rocks glass.…
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Dessert yogurt with zero fat? Sure, we’ll try that! Oikos, one of our favorite brands of yogurt (made by Stonyfield), has another winner. Its Pure Pleasure yogurts in Caramel and Chocolate will change your perception of yogurt. Both are absolutely delicious, 0% fat, certified organic, gluten free, and even OU kosher! The chocolate and caramel…
Continue reading “PRODUCT: Chocolate Yogurt & Caramel Yogurt From Oikos”
Earlier this year we wrote about a rich and elegant dessert that couldn’t be easier: biscotti served with mascarpone. With lush summer fruit abounding, switch it up. Serve berries or sliced fruit with mascarpone. You can serve the fruit simply on a plate, topped with mascarpone and a mint leaf for garnish. Or, get festive…
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With this versatile spread, you can transform an otherwise bland food. Photo by Emily Chang | THE NIBBLE. Sonoma Farm makes Mediterranean-influenced artisan products in small batches. Their olive oils and vinegars were a Top Pick Of The Week. Recently, we tried other products and found the Asiago & Parmesan Dip to be another winner.…
Continue reading “PRODUCT: Sonoma Farm Asiago & Parmesan Dip”
