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It’s always exciting to discover a new “favorite food” that’s good for you. When we received a generous shipment of Garden Lites frozen vegetable soufflés from the manufacturer, we liked them. But as we ate soufflé after veggie soufflé, we grew to really like them. We became so accustomed to eating one a day as…
Continue reading “TOP PICK OF THE WEEK: Garden Lites Vegetable Soufflés”
Mix it up: a green salad with crudites, figs and nuts. Photo courtesy La Tourangelle. We were facing lot of leftover crudités—raw broccoli, cauliflower, green beans and sugar snap peas—among traditional salad ingredients like carrots, cherry tomatoes and radishes. Why is it that we normally toss the carrots, tomatoes and radishes into a green…
Continue reading “TIP OF THE DAY: Mix Crudités With Green Salads”
A tomato salad feast. Photo courtesy chef Mauro Colagreco. A tomato lover’s favorite months should be August and September, when the crop of vine-ripened tomatoes yields exquisite bounty. We splurge on $4/pound heirloom tomatoes (that’s the New York City price—don’t let it scare you if you live elsewhere), which are available at our farmers…
Continue reading “TIP OF THE DAY: Make A Triple Heirloom Tomato Salad”
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