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If you’re accustomed to serving your dinner protein with one vegetable and a starch (potato, noodles, rice)—or veg and a side salad—here’s a tip on “diversification.” It was inspired by this dish from Bluewater Grill, with several locations in California and one in Phoenix. Their chefs know that serving multiple items generates more excitement. That’s…
Continue reading “TIP OF THE DAY: Serve A Main Dish With Four Sides”
If you order grain bowls at cafes or take-outs, have you ever made them at home? A grain bowl is essentially a complete meal in one bowl. Combining whole grains, proteins, vegetables, and dressing, it’s a nutritious and filling lunch or light dinner, This tip from DeLallo Foods is an easy blueprint. HOW…
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Our three products of the week support new year’s resolutions for better eating. Valentine’s Day is less than a month away, but in the interim, consider: 1. ANCIENT HARVEST: MICROWAVEABLE HEAT-AND-EAT QUINOA January 16th is National Quinoa Day, so it follows that we’re starting out with this trending grain. Many people we know…
Continue reading “PRODUCTS OF THE WEEK: Ready To Eat Quinoa, Yemeni Spices & Reduced-Sugar Dried Berries”
[1] A hearty dinner dish, this paella has a twist: potatoes (photo courtesy Black Gold Farms). [2] Red potatoes (photo courtesy Good Eggs). [3] It’s easy to make a vegan paella, since the recipe uses no dairy products. This version replaces meat with cauliflower florets (photo courtesy Blossom Restaurant | NYC). There’s no saffron…
Continue reading “RECIPE: Potato & Chorizo Paella”
This weekend we “discovered” a package of arborio rice, way back on a shelf in our very deep pantry. We decided to use it. We don’t know how long it had been there, but white rice kept in good condition (no moisture, no excess heat) can last at least 4-5 years. If vacuum sealed, it…
Continue reading “RECIPE: Pumpkin, Sausage & Sage Risotto”
