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Add anything into the fridge to shredded cabbage for a crunchy salad. Photo by Elvira Kalviste | THE NIBBLE. Some weeks, we end up having more meals out than we expected, or get shipments of perishables that we need to consume ASAP (fridge space at THE NIBBLE is always at premium). As a result,…
Continue reading “TIP OF THE DAY: Trade Lettuce For Shredded Cabbage”
The Carla Burger from chef Carla Hall: a black bean burger with peach salsa. Photo courtesy MorningStar Farms. We love a good spicy veggie burger. Morningstar Farms makes one Southwestern style, from black beans, corn, tomatoes, bulgur, brown rice and jalapeños (among other ingredients). We often top our burgers with salsa for added spice.…
Continue reading “RECIPE: Spicy Veggie Burger”
Yesterday, chef Johnny Gnall highlighted new ways to serve seasonal produce. Today he discusses five more fruits and vegetables, bursting with flavor and waiting for you to pick up a pound or two. If you have questions or suggestions for tips, email Chef Johnny. OKRA Some people can get weird about okra, and with good…
Continue reading “TIP OF THE DAY: Summer Fruits & Vegetables, Part 2”
Many vegetables are enjoyed raw, so why not corn? Like broccoli, carrots, green beans and zucchini, fresh corn—eaten on the cob or sliced off it—is delicious. When we get home from the farmers market with our fresh-picked corn, we husk and enjoy an ear on the spot. No butter or salt is needed—in fact, the…
Continue reading “TIP OF THE DAY: Enjoy Raw Corn Plain Or In A Recipe”
Watermelon salad is so delicious and easy, we wonder why we never see it on restaurant menus. We eat it daily during the hot weather. The watermelon is so juicy and hydrating, we can’t get enough of it. We adapted this recipe from Mozzarella Company, one of the greatest American cheese makers and a NIBBLE…
Continue reading “TIP OF THE DAY: Enjoy A Watermelon Salad With Feta, Goat Cheese Or Mozzarella”
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