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[1] Another way to enjoy bacon: stuffed into baby bella mushrooms (photo © Dietz & Watson). [2] Portabella mushrooms are large enough that one can serve as a first course (photo © Mushroom Council | Facebook) When we saw this recipe for Gourmet Bacon Stuffed Portabella Mushrooms from Dietz & Watson, it seemed like…
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Rainbow carrot colors, including the now-standard orange, were bred centuries and millennia ago from mutations. Photo courtesy Colorful Harvest | FB. Why carrots, you may ask, when such summer bounty abounds? And with all the vegetables to throw onto the grill, how often do you think of carrots? Grilling carrots brings out their natural…
Continue reading “TIP OF THE DAY: Roasted Whole Carrots”
[1] Deconstruct enchiladas into an enchilada salad (photo © QVC). [2] Fresh cilantro is an ingredient in many Mexican dishes (photo © Good Eggs). [3] Homemade tortilla chips (photo © Anna Hinman | Crunchy Creamy Sweet). We always enjoy a taco salad, but had never set eyes on an enchilada salad until we received…
Continue reading “RECIPE: Deconstructed Enchilada Salad”
Glazed peaches add sparkle to a green salad. Photo courtesy California Pizza Kitchen. We brought home an armful of the domestic peaches now in the market, and then set about using them. Beyond snacks, we’ve been grilling them and serving them with main courses of chicken and fish. Then, we recalled this delicious salad…
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We really enjoyed this grilled shrimp salad recipe from McCormick, and can’t wait to make it again. Similar to the tandoori oven cooking method, these Indian-spiced shrimp skewers are roasted on high heat on the grill. They are then added to a salad packed with bold sweet and sour flavors. A fresh mango dressing adds…
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