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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…
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[1] Peach lemonade: lemonade and peach purée with a fresh peach garnish (photo courtesy Flavor & The Menu). [2] Mulled lemonade, with cinnamon, cloves, fresh ginger, orange peel and pink peppercorns. Here’s the recipe from A Spicy Perspective. [3] Blueberry lemonade, with blueberry purée and fresh blueberries. Tip: Freeze the blueberries first, and they’ll keep…
Continue reading “TIP OF THE DAY: Flavored Lemonade Recipes Or Limeade, If You Prefer”
[1] A chocolate hamburger, made with pandoro. [2] Pandoro is ubiquitous during the holiday season, but you can find it year-round. If you can’t, substitute pound cake in this recipe. [3] There are numerous other uses for pandoro (all photos courtesy Bauli). May is National Hamburger Month, and Chef Luca Manfè’s Chocolate Pandoro Burger…
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May 21st is National Strawberries & Cream Day. This delicious shake was created by Bo’s Kitchen. Bo creates vegan recipes in the U.K. You can make the shake with conventional half-and-half* or with nondairy milk; Bo uses coconut milk. Bo’s recipe: Simmer strawberries in a pan with a bit water and a splash of maple…
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Do you like grilled salmon? The next time you grill, how about glazed salmon skewers like these: anchored in pineapple, with a side of cucumber salad? Created by Ray’s Boathouse in Seattle, you can create this clever idea at home. You can use your glaze of choice, or the honey-mustard glaze in the recipe for…
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