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September is Mushroom Month! In addition to their normal place in recipes, mushrooms can be served almost anywhere—atop pasta, as a side dish (great with meat and poultry), as an hors d’oeuvre on toasted baguette slices (topped with some fresh chives or parsley), on sandwiches, as a side with eggs at breakfast, as a plate…
Continue reading “TIP OF THE DAY: Sautéed Mushrooms”
For a special but easy summer salad, add fresh grapefruit or orange sections and avocado and red onion slices to your favorite greens. Toss with a light vinaigrette. We love a dressing made from one of O Olive Oil’s citrus olive oils, paired with red wine vinegar. Read our review of O Citrus Olive Oil,…
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Whether you’re a vegetarian, have vegetarian guests or simply love great veggies, these vegetable fries recipes are a welcome appetizer alternative to raw veggies and dip. Even if you aren’t a fan of fried food, these starters, created by two notable New York City chefs, Julian Medina and Alex Ureña, are succulent with international flavor.…
Continue reading “RECIPES: Vegetarian Appetizers”
Never underestimate the impact of a side salad—a tasty and low-calorie addition to your meal (just don’t pour on heavy, high-calorie dressing). Garnish fish and seafood plates with small, colorful salads for added color and flavor. Buy a mesclun mix with red oak-leaf lettuce and other colors and textures; or for pungent flavor, mix…
Continue reading “TIP OF THE DAY: Snappy Side Salads”
Think of making your salad course a daily “special.” Instead of a simple, dressed green salad, look for something different to add to it each day: strips of chicken or beef from a prior day’s roast, marinated grilled vegetables, gherkins or pickled vegetables, a slice of duck prosciutto, chopped dried fruit, fresh fruit (apples, pears,…
Continue reading “TIP OF THE DAY: Salad Surprise”
