RECIPE: Blackberry Cheesecake

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…
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TIP OF THE DAY: Fresh Fruit & Toast, a.k.a. Breakfast Tartines

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…
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FOOD FUN: Ice Cream Sandwich Sundae

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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TIP OF THE DAY: Make Fruit Punch

A recipe for summer: fruit punch. Photo courtesy QVC.   Have you made a bowl of fruit punch yet this summer? Our mom never planned a cookout without punch. Her recipe: equal parts of grape juice, lemonade and orange juice, from frozen concentrate. Among the hundreds and thousands of punch recipes out there, here’s one…
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RECIPE: Edamame & Corn Salad

Edamame and corn salad. Photo courtesy CitronLimette.com.   Here’s a fusion recipe: Corn is native to America, soybeans are native to Japan. Here, they marry in a sprightly oregano vinaigrette—oregano being native to the Mediterranean region and the Middle East. You can make this recipe with frozen or canned corn, but the idea here is…
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