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Top a bowl of whole grain bulgur with bright veggies: cooked, raw or a mix. Photo courtesy Melissas.com. A salad is defined as a cold dish of mixed raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing. It can include meat, poultry, seafood or other ingredients. Like grains and legumes. If…
Continue reading “TIP OF THE DAY: Another Type Of Salad”
Here’s an easy way to get everyone to eat a few more veggies: Top main courses with a small salad. Fried, grilled, roasted and sautéed proteins are all candidates to be topped with an alluring crown of vegetables and herbs—not a dinner salad or dressed lettuce, but something that looks great. Dress the salad very…
Continue reading “Eat The Rainbow: Salad-Topped Main Course & Vegetables By Color”
Here’s hearty, family-style fare for St. Patrick’s Day: Guinness beef stew, courtesy of QVC’s David Venable. Guinness adds a deep richness to the broth of this stew without imparting the full flavor of the beer itself. For more beer flavor, serve one as the beverage. If you have a different favorite stout, you can substitute…
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[1] Blueberry popovers. Here’s the recipe from Joy The Baker (photo © Joy The Baker). [2] A popover, hot from the oven, is opened and filled with preserves. Here’s the recipe, originally from Elephantine Blog (now closed) and reprinted by Allspice Online. [3] Serve blueberry or cherry jam or preserves on the side. Here’s the…
Continue reading “FOOD HOLIDAY: National Blueberry Popover Day and Cherry Popover Day”
Chocolate mousse with Guinness. Photo courtesy Guinness Storehouse. When you’re Justin O’Connor, executive chef at Guinness Storehouse in Dublin, you work Guinness stout into every recipe, from Guinness Chocolate Cupcakes to soup. Guinness, which has chocolaty notes, is a great match with chocolate desserts. Whip one up for St. Patrick’s Day, and serve it…
Continue reading “ST. PATRICK’S DAY RECIPE: Guinness Chocolate Mousse & Truffles”
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