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For a light lunch or a dinner first course: chicken and rice salad with apricots. Photo courtesy Rice Select. It’s apricot season! Full of beta-carotene, vitamin C and fiber, fresh apricots are one of the early signs of summer. They’re in season in the U.S. from May through August. Check your local farmers markets…
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Here’s a new take on fruit cake: a “layer cake” that’s made 100% from fresh fruit! It’s the creation of Jessica from Pen N’ Paperflowers Studio & Design. She made it as a birthday cake for a gluten-free friend. But we think it’s a dazzler for any occasion. Want to make one of your own?…
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Melon balls with tarragon. Photo courtesy American Diabetes Association. Today’s tip comes from Good Eggs, purveyors of the freshest local produce and other foods, with stores and delivery in Brooklyn, Los Angeles, New Orleans and San Francisco. MELON & HERBS Tossing any variety of sweet melon with chopped herbs adds a flavor twist to…
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Don’t toss the peel! Photo courtesy IdaLovesGreen.com. Some people prefer a banana, others an apple. Our go-to hand fruit is a bright, juicy orange. We eat enough of them to engender the question of how to repurpose the peel. Beyond zesting and making candied orange peel, we published a piece on what to do…
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A fun, and light, dessert. Photo courtesy Yoplait. If you’ve already got the grill fired, here’s an easy dessert courtesy of Yoplait: grilled angel food cake. Instead of a calorie-heavy sauce like caramel or chocolate, it uses fruit yogurt as a dip for the light and airy cake, along with tasty pieces of fruit.…
Continue reading “RECIPE: Grilled Cake & Fruit Kabobs”
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