TIP OF THE DAY: Summer Sangria Recipe

Thanks to our friends Laura and Charles for reviving our interest in sangria, a Spanish fruit punch. At a light summer dinner last week, the sangria they served paired beautifully with every dish. Americans were first introduced to sangria at the 1964 World’s Fair in New York City. The Spanish Pavilion had three restaurants, and…
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TIP OF THE DAY: Make Delicious Charred Vegetables

Some recipes specify charring bell peppers to make it easy to remove their skins and purée them. But we char them just to enjoy the charred flavor. Charring is a step beyond simple grilling. If you haven’t discovered the joy of charring vegetables on the grill—or haven’t ventured beyond corn, mushrooms and potatoes—let us whet…
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TIP OF THE DAY: Fruit In A Green Salad

Enjoy the summer’s fruit bounty straight, in fruit salads, yogurt, pies, ice cream, smoothies and … green salad. Strawberries or watermelon salad plus greens and feta or goat cheese are time-honored additions to a green salad. But you can create your own recipe. For a July 4th salad, how about a red, white and blue…
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TIP OF THE DAY: Nut-Crusted Fish

Coating fish with nuts and baking or sautéeing is an easy, foolproof way to prepare an elegant entrée. The nutty flavor of this simple but rich coating pairs beautifully with flaky white fish fillets. Nuts add even more protein to your dinner, as well as these health benefits. You can use any nut you like…
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TIP OF THE DAY: Ricotta For Lunch, Dinner & Dessert

A couple of weeks ago we discussed the glories of ricotta for breakfast. Today, we make some recommendations for lunch and dinner. HORS D’OEUVRE Ricotta dip for crudités, chips, pretzels. You can season and serve it as is, in a bowl with a drizzle of olive oil; or blend it in the food processor, with…
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