Category: Vegetables-Salads-Herbs

TIP OF THE DAY: Berry Good Salad

Posted on by thenibble

Toss blueberries into a green salad. Add shrimp or chicken for a main course. Photo courtesy BlueberryCouncil.org. Seasonal berries are delicious tossed into green salads. Most berries pair well with a balsamic vinaigrette. Red berries look particularly fetching against the greens. The berries also pair well with cheese; add blue cheese, feta or goat cheese…
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Tip Of The Day: Perfect Baked Potato

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Is there a correct way to “open” a baked potato? Yes! says the Idaho Potato Commission. Pierce the baked potato with a knife or fork, once lengthwise and crosswise. Press the potato at both ends and it watch it “blossom.” If the potato is too hot to handle, use kitchen tongs or silicon gloves/pot holders.…
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TIP OF THE DAY: Edible Flowers

Posted on by thenibble

For a special touch, garnish your dishes with edible flowers. Photo by Kelly Cline | IST. Flowers have been eaten since the earliest times. More recently, violet was the rage during the Victorian era. You can still buy Choward’s Violet Candy and candied violets. Rose petals, very popular in Middle East cuisines, can be found…
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TIP OF THE DAY: Low Carb Burger Salad

Posted on by thenibble

We made reservations (a week in advance for an 8 p.m. slot!) at Five Napkin Burger in New York City’s theatre district. We arrived, wended our way through the packed room to our table, perused the list of burgers and placed our order. Before our (delicious) ahi tuna burger and bacon cheddar burger arrived, the…
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Food Facts: The Difference Between Pickled Beets & Harvard Beets

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As we were writing the previous post, it occurred to us that most people don’t know the difference between pickled beets and Harvard beets. The quick answer: Pickled beets are made with a pickling technique and served chilled or at room temperature. Harvard beets are coated in a warm sauce. The beets are pre-cooked for…
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