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[1] Most edamame is eaten like this: squeezed from the pod (photo © Sun Basket). [2] Add edamame to grain bowls, green salads, protein salads and salad bowls (photo © Cottonbro | Pexels). [3] Add edamame to pasta and pasta salads (photo © Mgg Vitchakorn | Unsplash). [4] Edamame and corn salad with oregano vinaigrette.…
Continue reading “TIP OF THE DAY: Uses For Edamame”
Today’s tip comes via one of our favorite artisan tea blenders, Tay Tea. It’s blue tea, an herbal tea from Thailand that made its way here a few years ago. It still remains largely under the radar, except at artisan tea shops and some spas. The blue tea is steeped from the butterfly pea flower…
Continue reading “TIP OF THE DAY: Red, White & Blue Iced Tea For July 4th”
[1] Homemade potato chips with blue cheese sauce (photos #1 and #2 © Idaho Potato). [2] Idaho russet potatoes. [3] Gorgonzola, one of the world’s favorite blue cheeses (photo © Murray’s Cheese). [4] Top the blue cheese sauce with crumbled bacon (photo © Edwards Virginia Smokehouse). [5] The final garnish: fresh parsley (photo © Iva…
Continue reading “RECIPE: Homemade Potato Chips With Blue Cheese Sauce & Bacon”
We have been using noncaloric sweeteners for decades, starting with zero-calorie soda brands in middle school, then on cereal and other foods as packets of the sweetener became available. While we’ve tried every brand over the years, our reigning favorite was Splenda (sucralose), introduced to the U.S. in 1999. Not only did it have less…
Continue reading “TOP PICK OF THE WEEK: Whole Earth Stevia Leaf & Monk Fruit Sweetener”
[1] Today’s Mateus bottle (photo © Mateus | Sogrape). [2] The original Mateus bottle was shaped like a water flask. The design underwent numerous design updates over the years, culminating in the modern bottle above (photo © Deli Portugal). [3] Because rosés can be made from any red wine grape, the resulting wines vary in…
Continue reading “Mateus Rosé For National Rosé Day + Food Pairings”
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