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An artistic Greek salad from Stix Mediterranean Grill in New York City. Some people love a luncheon size Greek salad. But how about as your first course? Now that beautiful tomatoes are in season, slice them up in as many ways as you can, including in a first course Greek salad. In Greece, what…
Continue reading “TIP OF THE DAY: Make A Small Greek Salad”
Where’s the stack of mozzarella and tomato slices? This Caprese salad is deconstructed. Photo courtesy Great Performances | NYC. Take advantage of the beautiful tomatoes now at farmers markets to create an elegant Caprese salad like this. There’s just a small window each year to enjoy heirloom tomatoes, so budget to have them every…
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Layering is trending as a light and refreshing approach that makes you want to eat more salad. The contrast of different colored vegetables (and fruits) makes the food all the more tempting. This recipe is by Zac Benedict for the California Avocado Commission. This recipe (below) uses 12-ounce mason jars, a main-dish size salad for…
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In the U.S. Blackberries typically peak in June in the South, and in July in the North. Crops are ready at various times of the month depending on which part of the state you are located. In order to produce good local Blackberries, producers depend on ideal spring and early summer weather conditions. In this…
Continue reading “RECIPE: Blackberry Cheesecake”
Many people spread jam on their toast. But in the summer season, why not use fresh berries instead? Pair those berries with your favorite dairy spread: cottage cheese, cream cheese, crème fraîche, fromage blanc, fromage frais/quark, goat cheese, mascarpone, sour cream, yogurt. In France, these would be called tartines: open-face sandwiches. You don’t have to…
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