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Pizza with Greek toppings: Greek-Italianfusion cuisine. Photo courtesy zpizza. Although Pizza was founded in Laguna Beach, California, we’re lucky enough to have two zPizzas here in New York City (three, if you count the one in JFK Airport). zPizza is all about natural, quality ingredients. Their crusts are made from organic wheat flour and…
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Ah, spring. The days are longer, it’s getting warmer and soon spring vegetables will be in the market. Add some spring touches to your sandwiches: Lose the iceberg. Instead of—or in addition to—lettuce, add baby arugula or baby spinach. Add fresh herbs. You can use whatever you have on hand, from chives and dill to…
Continue reading “TIP OF THE DAY: Change Your Sandwich Recipes For Spring”
Most of us don’t eat our recommended daily portions of fruit and vegetables (use this calculator to see how much you need). You can serve a side of vegetables with breakfast eggs, with lunch and of course, with dinner. At the end of the day, if we haven’t eaten our share, we steam vegetables as…
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Atlantic Cod is endangered. Switch to Pacificcod. Photo courtesy McCormick. Get a recipe for beer battered cod. You may see plenty of fish in the market or on restaurant menus, but the world’s population of wild seafood is threatened with extinction. Over-fishing and lack of fishing regulation have depleted numerous varieties of fish, including…
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Some things that look hard are actually really easy. Take Spring Salad In A Cucumber Vase. The “vase” is actually a cucumber wrap filled with a multicolor spring lettuce mix. What’s a spring lettuce mix? It varies by producer, but can include arugula, baby spinach, endive, frisée, green and red oak leaf, mustard greens,…
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