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September 5th is National Cheese Pizza Day. Pizza is one of America’s favorite foods, tied at the top with hamburgers. In the U.S., there are more than 70,000 pizzerias. A standard visit to a pizzeria will get you a layer of mozzarella on top of the crust, plus toppings of choice. But what if your…
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What’s at the end of the rainbow? A rainbow veggie pizza! This pizza is also a clever way to get the I-don’t-want-vegetables contingent to eat more of them. Thanks to Pampered Chef for the recipe. RECIPE: RAINBOW VEGGIE PIZZA Ingredients 1 ball (16 ounces/450 g) fresh pizza dough Canola oil Assorted fresh vegetables such…
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[1] A slice of yellow squash pizza with a salad of green zucchini ribbons (photo courtesy Good Eggs). [2] Choose your favorite seasonable vegetables (photo courtesy The Homegrown Collective). A meal kit from Good Eggs inspired this tip: If you make a veggie pizza, make a matching salad. The veggies on the pizza get…
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Melon and prosciutto is a classic Italian appetizer. Pasta salad, on the other hand, is an American creation. This recipe, from Pasta Fits, combines the two. We served it this weekend, and it was a hit. Pasta Fits, a website of the National Pasta Organization, promotes the enjoyment of pasta in healthy recipes. “When these…
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Two days ago we showed how to give international flair to poke, the Hawaiian spin on sashimi salad. Today, our colleague Hannah Kaminsky transforms one of the blandest foods in America (via Italy): gnocchi. Here, she makes a fusion dish of potato gnocchi and Indian spices (photo #1), to create “samosa* gnocchi,” inspired by the…
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