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With all the luscious fruit coming into season, it’s time to make easy fruit sorbet. You don’t even need an ice cream maker. You can make granita in a plastic container or the bottom of a metal ice cube tray. Unlike ice cream and frozen yogurt, sorbet is dairy-free, fat-free, cholesterol-free, vegan and free of…
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If you like honey but are tired of cleaning up the sticky drips, try honey sticks: plastic straws filled with honey. The no-mess packaging is easy to open; the honey squeezes out with no drips. This fun and tidy way to serve honey dispenses single servings to anyone who wants some in their tea, on…
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Fresh lychee (pronounced LIE-chee, not LEE-chee, after the Cantonese lai chi) is now coming into season. Take the time to seek out this wonderfully exotic fruit. Delicately sweet, beautifully aromatic and very juicy, this subtropical fruit is native to Southeast Asia. The small fruits, up to 1.5 inches in diameter, have a thin skin that…
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Asparagus: now in season, but not for long!Photo courtesy California Asparagus Commission. Like the idea of eating seasonal produce grown on local farms, but wonder what’s in season in your area? Climates in the U.S. vary widely. What’s seasonal in California isn’t the same as what’s seasonal in New York or Indiana. But there’s…
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We thank Whole Foods Market for providing the inspiration to make olive vinaigrette, a sauce for grilled vegetables, poultry, seafood and tofu. Much as we enjoy olives, we’d never thought of adding them to oil and vinegar to create a rich dressing. If you’re firing up the grill for Memorial Day, try this recipe: Ingredients…
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