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While we’re enjoying the warmth of Indian Summer, Hannah Kaminsky of Bittersweet Blog suggests these raw, vegetable-based noodles made from carrots. Inspired by classic cold sesame noodles, delicate strands of carrots and cucumbers mingle together in crisp tangles of “pasta,” as vibrant as they are flavorful. Instead of peanut sauce based on peanut butter, Hannah…
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Have you seen a huckleberry up close and personal? The photo shows the fruit that gave Huckleberry Finn his nickname. It’s a fall fruit, a good choice for today, the first day of fall. As summer fades, so does the large assortment of fruits and vegetables. Rather than pay more for imported produce that is…
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The fun thing about mash-ups is that the combinations are endless. But we didn’t have to go too far to find this great combo: mac and cheese potato skins. We sighted them on Tony Roma’s Facebook page and promptly made some macaroni and cheese so we could then whip up a batch of potato skins.…
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Many people enjoy crunchy potato skins filled with with cheddar cheese, bacon, sour cream and green onions. But at Tony Roma’s, they switch out the cheddar and sour cream for macaroni and cheese. You can make the mac and cheese from scratch, or use leftover mac and cheese. RECIPE: MAC & CHEESE POTATO SKINS Ingredients…
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Serve this green bean salad as a first course, chilled or at room temperature. Photo courtesy Distilled NY. Green beans are a popular year-round vegetable. Only broccoli ranks higher among the green veggies. According to Produce Pete, green beans (also called snap beans) are best in early winter, early summer and early fall, when…
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