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Purple Peruvian potatoes, a delight at the table. Photo by Mona Makela | IST. Both chefs and nutritionists advise adding color to each meal. Chefs like brightly-colored foods for aesthetics as well as flavor; nutritionists like them for their powerful antioxidants, such as lycopene and anthocyanin.* It doesn’t get more colorful than red: beets,…
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Most of us love a grilled cheese sandwich, most of us could eat more salad. So today’s tip combines both: a green salad with a grilled cheese crouton. Here’s a recipe to start you off. The recipe has a number of steps to create the complex flavors. But if you like the concept, you can…
Continue reading “Fig & Cheese Salad: A Grilled Cheese On Your Salad!”
We discovered the tasty Santorini Farro Salad on the SkinnyLicious™ menu at Cheesecake Factory and liked it so much we recreated it at home (recipe below). We then asked: Why don’t we eat more farro? So today we’re also sharing some background information on farro, and two cookbooks that showcase farro recipes and other nutritious…
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This year is the 20th anniversary of the jalapeño popper, a hot little nugget that enjoys a cold beer. The original poppers were jalapeño chiles stuffed with cheese, battered and deep-fried—a spicy American snack version of the Mexican dish, chiles rellenos (stuffed bell peppers). They were created by McCain Foods for the restaurant/foodservice industry.…
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You can crisp everything but the garlic. Photo by Scott Bauer | U.S. Agricultural Research Service. Sometimes, you bring vegetables home from the store and find them wilted the next day. Other times, you forget about the vegetables for days, then find them wilted. This tip helps you revive asparagus, bell peppers, carrots, celery,…
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