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October 1st is World Vegetarian Day, the annual kickoff to Vegetarian Awareness Month. Vegetarian diets have proven health benefits, are kind to animals and help to preserve the Earth (meat production is a major source of greenhouse gas and deforestation). According to ProCon.org, some prominent vegetarians include/have included: Lord Byron, Bill Clinton, Leonardo da Vinci,…
Continue reading “RECIPE: Moroccan Quinoa & Roasted Carrots”
Inspired feasting: grilled chicken salad with grilled peaches. Photo courtesy Good Eggs. There are so many ways to approach an entrée salad. This suggestion, from our favorite artisan grocer, Good Eggs of San Francisco, combines grilled proteins with grilled fruit. (They can be oven-roasted instead.) Good Eggs also suggests that instead of an all-green…
Continue reading “TIP OF THE DAY: Roasted Peach & Chicken Salad”
Much of what we know about Aztec customs is thanks to Bernardino de Sahagún (1499-1590), a Franciscan friar, missionary priest, scholar and ethnographer who traveled to New Spain* (current-day Mexico) after its conquest. Arriving in 1529, he learned the Nahuatl language of the Aztecs and spent more 61 years documenting their beliefs, culture and history.…
Continue reading “TIP OF THE DAY: Pozole (Posole) ~ Not Just For Special Occasions”
Make paella on the grill. Plus, the history of paella.
What’s hot in fast-casual restaurant dining? Layered salad bowls! The bowls have a bed of salad greens, with layers of toppings such as beans, cheese, corn, dips (guacamole, hummus, salsa), grains, legumes, noodles, proteins, sour cream, tomatoes and more. Each layer of ingredients adds more flavor and texture. According Katie Ayoub’s article in Flavor &…
Continue reading “TIP OF THE DAY: The New Layered Salad Bowls”
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