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Ready for zucchini season? This recipe, from Lucero Olive Oil, adds zucchini to a thicker pesto-like recipe, that’s used as a spread instead of a sauce. You can use it on crackers, crostini, grilled eggplant rounds, pizza dough and of course, toast. You can even add it to a savory oatmeal breakfast, mixed into the…
Continue reading “TIP OF THE DAY: Zucchini Butter”
We love mochi (pronounced MO-chee), an Asian-American sweet with roots in ancient Japan. For more than a millennia in Japan, mounds of pillowy rice dough have been stuffed with adzuki beans and other sweet fillings (photo #1, ice cream mochi, look similar). A dough of pounded, glutinous (but gluten-free) sweet rice flour is steamed and…
Continue reading “TOP PICK OF THE WEEK: Nondairy (Vegan) Mochi From My/Mo”
Here’s a treat for Cinco de Mayo that happens to be vegan: Tacos Al Pastor Al pastor is a dish from central Mexico that is an adaptation of shawarma, the spit-grilled meat brought by Lebanese immigrants to Mexico. Shawarma is similar to Turkish döner kebab and the Greek gyros. The dish— Mexican street food—is made…
Continue reading “RECIPE: Vegan Butternut Squash Tacos Al Pastor”
[1] Covered in top-quality chocolate, a couple of these mini pretzels are a guilt-free treat. [2] You can set them out for guests, but we kept the bag to ourselves (both photos courtesy Edward Marc Chocolatier). You can find chocolate-covered pretzels in stores nationwide. So why are these from Edward Marc Chocolatier so special?…
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[1] You can use brown bags to serve popcorn, but not to pop it (photo courtesy The Popcorn Board). [2] Having unpopped kernels at the end of popping is normal (photo courtesy Belle Chevre | Facebook). [3] Ditch the brown bag and get an inexpensive microwave popcorn popper or similar vented bowl (photo courtesy Housewares…
Continue reading “TIP OF THE DAY: Avoid Paper Bag Popcorn”
