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In the spring, when the blossoms fall from the Asian pear trees, the nascent pears are the size of peas. Now, at harvest time, many are as large as croquet balls, some varieties the size of softballs (and yet low in calories—about 50 per 4 ounces). If you see a red and white Subarashii Kudamono,…
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East meets West in these Vietnamese-style steak and lettuce wraps, delicious for lunch, a first dinner course or main course. The recipe comes from The Great Pepper Cookbook, one of our favorite new cookbooks from the produce experts at Melissas.com, available in hardcover, paperback and Kindle editions. This recipe was created by Melissa’s chef Tom…
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Today’s tip comes from Bob’s Red Mill, where there’s always something new and delicious to discover. Our recent discovery: millet, a gluten free, ancient whole grain. Easily used as a replacement for rice and bulgur wheat with millet in a salad with dates and pistachio to benefit from the whole grain, gluten free and high…
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We are fans of panzanella, and this is our fourth recipe of the year. The others: Summer Bread Salad, with tomatoes and basil Summer Panzanella #2, with zucchini, bell peppers, onions and tomatoes Panzanella With Fruit Panzanella is a Tuscan-style bread salad made with a loaf of day-old (or older) bread, cubed into large…
Continue reading “RECIPE: Bread Salad #3, Grilled Chicken Panzanella”
When you live in a ceviche culture, what do you do for something new? Ceviche, raw seafood marinated in lime juice with onions and other vegetables, is the national dish of Peru—and our favorite food. But what’s tiradito? Here, ceviche vs. tiradito and a brief history of them. While the variations in ceviche recipes seem…
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