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Fresh grilled corn salad. Photo courtesy QVC. Got corn? Fresh-picked local corn has just appeared in our area. We celebrated by eating some of it raw (try it, it’s delicious), boiling some, and grilling some for this corn salad from QVC chef David Venable. David says, “I love to have a side dish that…
Continue reading “RECIPE: Grilled Corn Salad”
Layering is trending as a light and refreshing approach that makes you want to eat more salad. The contrast of different colored vegetables (and fruits) makes the food all the more tempting. This recipe is by Zac Benedict for the California Avocado Commission. This recipe (below) uses 12-ounce mason jars, a main-dish size salad for…
Continue reading “Layered Salad & Produce—Vibrant Colors Of Fruits & Vegetables”
In the U.S. Blackberries typically peak in June in the South, and in July in the North. Crops are ready at various times of the month depending on which part of the state you are located. In order to produce good local Blackberries, producers depend on ideal spring and early summer weather conditions. In this…
Continue reading “RECIPE: Blackberry Cheesecake”
Many people spread jam on their toast. But in the summer season, why not use fresh berries instead? Pair those berries with your favorite dairy spread: cottage cheese, cream cheese, crème fraîche, fromage blanc, fromage frais/quark, goat cheese, mascarpone, sour cream, yogurt. In France, these would be called tartines: open-face sandwiches. You don’t have to…
Continue reading “TIP OF THE DAY: Fresh Fruit & Toast, a.k.a. Breakfast Tartines”
We found this “sundae” on the Smucker’s Facebook page. Maybe you want a more formal dessert to bring to the table. Or maybe you just want to have fun. Either way: 1. CUT the ice cream sandwich at angles and place in a fancy dish. 2. GARNISH with chocolate sauce, whipped cream, berries, sprinkles, candies…
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