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[1] Most edamame is eaten like this: squeezed from the pod (photo © Sun Basket). [2] Add edamame to grain bowls, green salads, protein salads and salad bowls (photo © Cottonbro | Pexels). [3] Add edamame to pasta and pasta salads (photo © Mgg Vitchakorn | Unsplash). [4] Edamame and corn salad with oregano vinaigrette.…
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Today’s tip comes via one of our favorite artisan tea blenders, Tay Tea. It’s blue tea, an herbal tea from Thailand that made its way here a few years ago. It still remains largely under the radar, except at artisan tea shops and some spas. The blue tea is steeped from the butterfly pea flower…
Continue reading “TIP OF THE DAY: Red, White & Blue Iced Tea For July 4th”
[1] A wheel of citrus is messy to pick up and squeeze, and simply adds eye appeal to the drink. Use a wedge instead (photo © Regis Hari Bouchard | Unsplash). [2] Fresh orange juice is delicious in iced tea; but again, squeeze a wedge rather than use a wheel (photo © Twinings). June…
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[1] An impressive party dish or appetizer: cooked store-bought pesto with kalamata olives and pesto sauce. We adderd ciliegene, small mozzarella balls Here’s the recipe (both photos © DeLallo). [2] Here, pesto is a salad dressing on this baby arugula, snap pea and burrata salad. Thin the pesto to desired consistency with olive oil. Here’s…
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Have you ever had a cucumber sandwich? It’s an English tradition that was likely arrived in the U.S. in the 1800s, along with the concept of afternoon tea, a formal light meal, traditionally served at 4 p.m. The high-class snack, meant to tide over wealthy people who didn’t eat dinner until 8 p.m. or later.…
Continue reading “TIP OF THE DAY: Cucumber Sandwiches…And Tea”
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