Category: Vegetables-Salads-Herbs

TOP PICK OF THE WEEK: Verjus

Posted on by thenibble

For a few years now, verjus (vair-ZHOO) has been adopted in top culinary circles. But few consumers, even those who love to cook, know what it is. Verjus is the juice pressed from unripe grapes. The name means green juice in French, but the product dates back to at least ancient Rome (where it was…
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TIP OF THE DAY: Turn Corn Cobs Into Corn Stock

Posted on by thenibble

A few days ago in our post on using raw corn, we promised the recipe. Here it is, courtesy of The Kitchenista, Alissa Dicker Schreiber. After you’ve removed the kernels from corn-on-the-cob for a recipe, don’t throw away those corn cobs: make corn stock. It couldn’t be easier, and the stock is delicious. CORN STOCK…
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TIP OF THE DAY: Try New Salad Greens

Posted on by thenibble

If the last new salad item you discovered was radicchio, you’re behind the times. The Wild Rocket Zest mix from Fresh Express can show you what you’re missing. One of the two new seasonal blends from Fresh Express, the two newest blends are: Sierra Crisp Herb Salad, mild red baby butter lettuce, parsley and cilantro…
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PRODUCT: A Ken For Mother In Law’s Kimchi

Posted on by thenibble

Kimchi (pronounced kim-chee and also spelled kim chee or kimchee) are pickled vegetables that are pungent and fiery, seasoned with red chile flakes or whole chiles. Considered the national dish of Korea by many, kimchi is eaten as a side dish as well as incorporated into recipes. It’s a terrific fusion food, pairing well with…
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