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[1] Mashed leafy greens is a variation of Irish colcannon, without all the butter (photo Hannah Kaminsky | Bittersweet Blog). [2] Baked zucchini chips served with Thai Coconut Curry Hummus from Hope Foods. [3] You can add anything to a shaved Brussels sprouts or slaw mix. Try this recipe from The Beach House Kitchen. …
Continue reading “TIP OF THE DAY: 5 Veggie Tricks For More Flavor, Fewer Calories”
[1] Baked bell peppers with pizza stuffing (photo courtesy The Pampered Chef). [2] Another way to enjoy pizza toppings: zucchini-based pizza boats (photo courtesy Lucero Olive Oil). [3] For a crust-free experience, use this as inspiration: pile up the vegetables and use less cheese. This re-creation of Goldberg Pizzeria’s SMOG is lovingly re-created by Grand…
Continue reading “TIP OF THE DAY: Reduce Pizza Carbs With These 3 Ideas”
[1] Feeding America provides bags of nutritious groceries to hungry families (photo courtesy Feeding America). [2] Food Forward distributes produce that would be left on the ground to rot, to needy communities (photo FoodForward.org). Before the year ends, you can share the spirit of the holidays by helping the hungry. Make a donation to…
Continue reading “TIP OF THE DAY: Finish The Year By Helping The Hungry”
Some dishes have been around for a hundred years or more, in pretty much their original version. Baked Alaska is one of these. Invented at the beginning of the 19th century (here’s the Baked Alaska history), it has pretty much been the same dessert, but for flavor variations in: The cake base layer. The flavor(s)…
Continue reading “TIP OF THE DAY: Deconstructed Baked Alaska”
Soups from the can, even when they’re good, can be made even better with a few added ingredients. In this tip, we’ll show you how we enhanced one of our favorites, and inspire you to do the same. We adore Thai chicken coconut soup (tom kha gai, translated as chicken galangal soup—photo #1). It’s a…
Continue reading “TIP OF THE DAY: Building Up Canned Soup”
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