Category: Vegetables-Salads-Herbs

RECIPES: Cinco De Mayo Baked Potatoes

Posted on by thenibble

While stuffed baked potatoes may not be authentic Mexican fare, these two winners from blogger Sylvia Fountaine of Feasting at Home. They were sent to us by the Idaho Potato Commission are an easy way to celebrate Cinco de Mayo. Serve the baked potatoes along with some grilled steak or fish, and a green salad…
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TIP OF THE DAY: Sushi & Salad

Posted on by thenibble

[1] The Full Circle sushi roll from Bamboo Sushi in Portland, Oregon, places a salad in the center of cut sushi rolls (photo courtesy Bamboo Sushi). [2] Dress the salad with yuzu, if you can. Yuzu is a delicious citrus that combines the flavors and aromas of lemon, lime and grapefruit (photo courtesy J. Patokal…
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TIP OF THE DAY: Vidalia Onions, Sweet & Crunchy

Posted on by thenibble

[1] On the outside, Vidalia onions look like conventional onions. On the inside, they are snow white (all photos courtesy Vidalia Onions | Facebook. [2] Cut Vidalias without worrying about burning eyes. They’re grown in soil that is low in sulfur, which produces the burn and the bite. [3] The perfect onion for a burger.…
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TIP OF THE DAY: Serve A Main Dish With Four Sides

Posted on by thenibble

If you’re accustomed to serving your dinner protein with one vegetable and a starch (potato, noodles, rice)—or veg and a side salad—here’s a tip on “diversification.” It was inspired by this dish from Bluewater Grill, with several locations in California and one in Phoenix. Their chefs know that serving multiple items generates more excitement. That’s…
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TIP OF THE DAY: Potato Salad As A First Course

Posted on by thenibble

Potato salad as first course? Sure, when it’s as elegant and complex as this Stacked Purple Potato & Cucumber Salad recipe, from the Idaho Potato Commission. The recipe is a fusion of American potato salad and Middle Eastern tabouli (tabbouleh). Of course, you can still serve the potato salad, unstacked, as a side dish.  …
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