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[1] The classic pastrami sandwich: piled high on rye with bickles, cole slaw and Dr. Brown soda (photo courtesy P J Bernstein Deli | NYC). [2] Pastrami on a roll with Swiss cheese, lettuce and tomato and red cabbage, watercress and mayonnaise (photo courtesy Dietz & Watson). [3] With melted cheddar on a brioche roll…
Continue reading “Build Up Your Pastrami Sandwich With These Pastrami Sandwich Variations”
These healthful snacks—bananas, peanut butter and a second fruit—have so much pizzazz that we think they can go right to the dessert plate. You can use any flavor of peanut butter (check out these flavors from PB & Co.—dark or white chocolate, honey, pumpkin spice). If you’re not a PB or other nut butter fan,…
Continue reading “FOOD FUN: Go Bananas”
In keeping with the trends to more plant-based meals, this tasty recipe uses the “meatiest” mushrooms, portobellos. (Is it portobello, portabella or portobella? Here’s the scoop.) WHAT’S A PORTOBELLO/PORTABELLA MUSHROOM? When cremini mushrooms (photo #3) are allowed to continue growing, they grow up into more complex-flavored portabellas, meaty in both taste and appearance…
Continue reading “RECIPE: Portobello ‘Steak’ & Salad”
[1] Grapefruit and goat cheese crostini. Enjoy them with a glass of sparkling rosé (photo © Fit Mitten Kitchen). [2] Sliced red grapefruit (photo © Fit Mitten Kitchen). [3] Fill an avocado half with red grapefruit, plain or lightly tossed with flavored olive oil or a sweet vinaigrette (photo © Rio Star). [4] A grapefruit…
Continue reading “Recipes With Red Grapefruit, A Winter Treasure”
[1] Zucchini and onion hash browns (photo courtesy Tasty). [2] Grated zucchini using a box grater (photo courtesy DVO). [3] Grated carrots using a food processor (photo courtesy Once Upon A Chef). If your palate says Hash Browns! but your mind says Cut Carbs!, here’s a solution: Substitute grated carrots, zucchini and/or chopped spinach—or…
Continue reading “BETTER FOR YOU RECIPE: Veggie Hash Browns (Zucchini, Carrot, Spinach)”
