Category: Vegetables-Salads-Herbs

Garnished Baked Potato Recipe with Tomato-Basil Relish and Balsamic Drizzle

Posted on by thenibble

Baked Potato with Tomato-Basil Relish and Balsamic Drizzle. Sliced tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper are combined to create a zesty Italian-inspired relish that is spooned on top of a warm, baked Idaho® potato. Add a generous drizzle of balsamic glaze and serve. February is National Potato Lover’s Month and we…
Continue reading “Garnished Baked Potato Recipe with Tomato-Basil Relish and Balsamic Drizzle” →

Cabbage Recipes And Cabbage History For National Cabbage Day

Posted on by thenibble

[1] The four varieties of cabbage found in the U.S.: Savoy…(photo © Monika Grabowska | Unsplash). [2] Napa cabbage…(photo © MG Produce). [3] Green cabbage…(photos #3 and #4 © Good Eggs). [4] …and red cabbage. [5] Today’s recipe (below), Pasta, Cabbage, Salume & Pecorino Cheese (photos #5 and #6 © Veroni). [6] Salume Milano, a…
Continue reading “Cabbage Recipes And Cabbage History For National Cabbage Day” →

Jumbo Tater Tots Recipe With Jalapeño & Jack Cheese, For National Tater Tots Day

Posted on by thenibble

[1] Today’s feature recipe is Jumbo Potato Tops (recipe and photo © Gelson’s Markets). [2] If you don’t want to fry them, you can bake potato tots. Here’s a recipe (photo © Potatoes USA). [3] A different take: sweet potato tots. Here’s the recipe (photo © North Carolina Sweet Potatoes).   We always welcome February…
Continue reading “Jumbo Tater Tots Recipe With Jalapeño & Jack Cheese, For National Tater Tots Day” →

Sunions Sweet Onions, Available Now Through March

Posted on by thenibble

There are plenty of reasons to cry, but chopping onions shouldn’t be one of them, says Sunions. Sunions, America’s first tearless and sweet onions, are back in season with a fresh crop now available on grocers’ shelves. They’re available nationwide through March, while supplies last. Sunions are a product of more than three decades of…
Continue reading “Sunions Sweet Onions, Available Now Through March” →