BLT Polenta Recipe For National BLT Month

How about a BLT Polenta Recipe for National BLT Sandwich Month? It’s a combination of comfort food and food fun (photo #1). Sundried polenta is garnished with pancetta ( bacon), spinach (for the lettuce) and sundried tomatoes. Plus, a poached egg and pearl onions are added to make this a brunch, lunch or dinner dish.…
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RECIPE: A New Kind Of Grilled Cheese Sandwich With Halloumi

April is National Grilled Cheese Month. We’ve seen many different ways to make a grilled cheese sandwich, including bread-free, low-carb versions that substitute sliced portabello mushrooms or ham—a bread-free ham and cheese sandwich, grilled on a panini press. Today we present another option: a grilled cheese sandwich where halloumi cheese (photo #2) is substituted for…
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French Fries With PB&J, A Recipe For National Peanut Butter & Jelly Day

[1] French Fries with peanut butter (satay) and jelly dips. From left to right: satay sauce, crushed peanut and scallion garnish, smoked raspberry jelly (photo © Idaho Potato Commission). [2] Idaho russet potatoes (photo © Potato 101 | Idaho Potato Commission. [3] Satay sauce is very versatile. Here’s a recipe for a classic use: a…
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FOOD FUN: Easter Cheese

[1] Need an “Easter cheese?” Put bunny ears or a tail on a wheel of it (photo © Jasper Hill Farm). [2] How about surrounding the cheese board with small foil-wrapped Easter eggs? Chocolate and cheese are a good pairing (photo © Murray’s Cheese).   Turn a great cheese into the Easter Bunny (photo #1).…
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TIP OF THE DAY: Make Blue Rice With The Butterfly Pea Flower

This blue rice (photo #1) is made by steeping the water with the butterfly pea flower, which colors it naturally. The flower is used to brew herbal tea in Thailand, just by steeping the dried blue pea flowers in water. Simply steep 5-10 flowers, fresh or dried, in a cup of hot water. Let it…
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