Category: Vegetables-Salads-Herbs

PRODUCT: New Delights From Garden Lites

Posted on by thenibble

We’re big fans of the Garden Lites Line, both the veggie muffins and the vegetable soufflés. Garden Lites Veggie Muffins The line, previously represented by delicious Carrot Berry and Chocolate Zucchini muffins, has been joined by Veggie Blueberry Oat and Banana Chocolate Chip. As we write this, we’re enjoying the two new flavors with a…
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RECIPE: Pesto Parmesan Potato Stacks

Posted on by thenibble

If you followed yesterday’s tip and made pesto, here’s a fun recipe that works for everyday or company. Pesto Parmesan Potato Stacks, a fun side dish from PotatoGoodness.com, simply tosses thinly sliced potato rounds in a bowl with Parmesan and pesto. You stack them in a muffin tin, bake and voilà! The Parmesan melts into…
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RECPE: Marinated Grilled Eggplant, Mushrooms & Zucchini

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When the grill is fired up, try this easy. Grilled Marinated Eggplant, Zucchini, and Portobello Mushrooms from Patsy’s Italian Restaurant in New York City. The restaurant is famous as Frank Sinatra’s favorite restaurant, and is still popular with his family. RECIPE: MARINATED GRILLED EGGPLANT, MUSHROOMS & ZUCCHINI Ingredients For 4 Servings 1 medium eggplant, about…
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TIP OF THE DAY: Composed Salad

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A composed salad (salade composée in French) is not tossed. Rather, the dish is brought to the table with the ingredients arranged separately (and artistically) on individual serving plates, with a ramekin of dressing. The diner can take a forkful of whatever ingredients he or she wishes. In this recipe from Cookie and Kate for…
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TIP OF THE DAY: Panzanella, Summer Bread Salad

Posted on by thenibble

Panzanella, Tuscan bread salad. Photo by Jerry Keith | Wikimedia.   Bread salad, like French toast and croutons, is one of those delicious recipes invented by necessity: Poor people needed to get another meal from leftover bread that had gone stale. Panzanella is a Tuscan-style bread salad made with a loaf of day-old (or older)…
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