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Who needs toast? Serve this brunch idea from Gardenia restaurant in New York City. A fried or poached egg is served atop a bed of rice with roasted vegetables. It’s a yummy way to use up leftovers. Use brown rice or other whole grain for more nutrition. You can also use polenta or mashed potatoes…
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The Izzy Scoop, topped with an Itty Bitty. Photo courtesy Izzy’s Ice Cream. Move over, sprinkles: There’s a better ice cream topping in town—at least, if your town is Minneapolis or St. Paul. There, Izzy’s Ice Cream, an artisan scoop shop, has a repertoire of 150 flavors. And the good news is, you can…
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We saw this photo on GourmetAttitude.com and thought: We must make this! It’s a miniaturized Caprese Salad, with these substitutions: Bite-size mozzarella balls instead of sliced mozzarella Cherry and/or grape tomatoes instead of sliced beefsteak tomatoes Baby basil leaves instead of large leaves A garnish of edible, summery flowers It’s a beautiful summer salad;…
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Eat the rainbow! Photo courtesy Sue | The View From Great Island. We were charmed by these homemade ice pops from blogger Sue of The View From Great Island (the island town of New Castle, New Hampshire). She puréed blueberries, kiwis, mango, pineapple, strawberries and watermelon to make rainbow pops. When you make your…
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A melon tap turns any large, seedless watermelon into an punch bowl, ideal for filling with watermelon-based beverages. Simply hollow out the melon, insert the tap and fill it with your beverage of choice. In addition to a refreshing drink, you give guests the fun of dispensing their drinks from a watermelon. (In the fall,…
Continue reading “PRODUCT: Watermelon “Keg” Tap With Watermelon Agua Fresca”
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