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Category: The Nibble
TIP OF THE DAY: Avocado Recipes From Breakfast Through Dessert
How cool is Avocado Jell-O? Photo courtesy Avocados From Mexico. The popularity of guacamole suggests that most of us really like avocados. We like them so much, we eat a half at breakfast or lunch, straight from the skin. Sometimes we’ll sprinkle on some balsamic vinegar. But just like any fruit, avocados are…
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TIP OF THE DAY: Reinvented Veggies
Cold asparagus in vinaigrette with mushrooms and Parmesan cheese. Photo courtesy California Asparagus Commission. Instead of reheating leftover vegetables and serving them as “leftovers,” reinvent them as a cold salad. No matter what the vegetable, you can toss it with a little olive oil and some vinegar or a squeeze of lemon or lime juice.…
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TIP OF THE DAY: Flavored Mustards
Task of the week: Find two new uses for mustard. Photo courtesy Anton Kozlik’s Mustards. Flavored mustards can transform a dish, adding intense notes of basil, lemon, tarragon and even Roquefort to sandwiches, potato, tuna and egg salads, vinaigrettes, dips, meats, vegetables and more. Think of classic Dijon as “basic vanilla” and start to expand…
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ENTERTAINING: Have A Film Party For “Food Inc.” on April 21st
How much do we know about the food we buy at our local supermarkets and serve to our families? Though our food appears the same as it did to our grandparents—a tomato still looks like a tomato—it has been radically transformed, and not for the better. See for yourself in the eye-opening documentary, Food, Inc.,…
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