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THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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TIP OF THE DAY: Vegetables En Brodo

[1] Beef and mushroom broth with sliced portabella mushrooms, garnished with nasturtium leaves (tangy and peppery), sliced radishes and nori (seaweed) (photo © South Fork Kitchen & Bar).

[2] Vietnamese-style broth with scallions, tofu, noodles, onions and a cilantro garnish (photo © Nguyen Phuong Nguyen | Pexels).

[3] Familiar veggies: celery, leeks, onion, zucchini, parsley (photo © Foodism 360 | Unsplash).


Pesce en brodo (PESH-ay en BRO-doe) is a classic Italian seafood soup, serving the fillet in a light broth with vegetables.

See our article on how to make pesce en brodo, a light and luscious—and
easy to make—summer main.

Tortellini en brodo is a pasta version.

But how about verdure en brodo (vehr-DOO-ray), vegetables in broth?

It’s a light soup dish for summer, perfect as a first course in beef, chicken, fish or vegetable broth, or as a main course with added protein like tofu—or a tweak with a few shrimp or scallops.

You can also add noodles: spaghetti or linguine, glass noodles (a.k.a. cellophane noodles) or rice noodles*.

If you’re not the type of cook who relishes making broth from start, it’s easy to make with purchased broth.

Then, simply stroll the produce aisle for the vegetables.

Go beyond the obvious contenders—button mushrooms, carrots, celery, green beans, peas. They’re fine but there’s much more. How about:

  • The Familiar: How about broccoli/broccolini/rabe, cabbage, fennel, parsnips, portabella mushrooms, spinach, squash, turnips, zucchini and summer squash? Don’t forget leeks or onions.
  • Asian-Style: Bean sprouts, bok choy, Chinese cabbage, mushrooms, seaweed? Toss in a can of bean sprouts.
  • Cruciferous: High-antioxidant ingredients include bok choy, broccoli, cabbage, cauliflower, collards, kale and mustard greens, garnished with sliced radishes and watercress.
  • Springtime: Our favorite spring veggies are delicious en brodo: asparagus, fava beans, morels and ramps.
    The variations are endless, and your produce aisle will inspire you.

    Don’t skimp on the veggies: Make your soup chock-full of them.


  • Broth of choice
  • Vegetables of choice
  • Herbs of choice
  • Seasonings of choice (salt, pepper, chili flakes, fresh ginger root)
  • Optional: noodles of choice
  • Garnish of choice (chopped scallions, cilantro, enoki mushrooms, grated carrots, parsley, shredded daikon, sliced radishes, etc.)

    1. COOK the ingredients in the broth. Garnish as desired and serve.

    *Both glass noodles and rice noodles are Chinese-style noodles, but they differ in their main ingredient. Rice noodles are made from rice flour and water, while glass noodles are made from mung bean flour and water. Glass noodles are also known as bean thread noodles, cellophane noodles or transparent noodles.



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    FOOD ART: Rainbow Flag Appetizers & Caramels

    Here’s a piece of food art from Di Bruno Bros in Philadelphia.

    We’re sharing it as a tribute to NYC Pride weekend.

    You can make this rainbow flag* appetizer, with the seven colors† of the rainbow, using these foods (or substitutes of your choice):

  • Peppadews
  • Cheddar cheese
  • Mustard
  • Gherkins
  • Blueberries
  • Dried blueberries
  • Beets
    Serve the platter with crackers.

    A salute to Di Bruno Bros and the Pride movement!

    If you’d rather have a box of chocolate-enrobed caramels, Charles Chocolates has created this limited-edition box of their Fleur De Sel Caramels.

    We can vouch for their deliciousness.

    Get yours at


    [1] The Pride Flag, created in appetizer ingredients by Di Bruno Bros (photo © Di Bruno Bros | Philadelphia).

    [2] Rainbow caramels from Charles Chocolates (photo © Charles Chocolates).


    *The rainbow flag, also known as the gay pride flag or LGBT pride flag, is a symbol of lesbian, gay, bisexual, transgender, and queer (LGBTQ) pride and social movements. The colors reflect the diversity of the LGBTQ community.

    †Rainbows appear in seven colors because the water droplets of rain break the white sunlight into the seven colors of the spectrum: red, orange, yellow, green, blue, indigo and violet. Red has the longest wavelength, with each subsequent color decreasing in length.You can only see a rainbow if the Sun is behind you and the rain in front.


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    TIP OF THE DAY: Painting A Pie Crust

    [1] Patriotic pie crust (photo © The Topless Baker).

    [2] This Captain America Pie can be easily repurposed for July 4th. Here’s the recipe (photo © Hungry Enough To Eat Six).


    While our previous recipe for red, white and blue frozen yogurt pops is a snap to make, this pie crust requires a bit more handiwork.

    This piece of pastry art was created by Matt Adlard, the Topless Baker.

    You can use different coloring techniques to add red and blue colors to a pie crust.

    You don’t need an elaborate cut-out top like The Topless Baker’s. You can paint a plain crust with your own design. Abstracts are fine!

    Food Powder. You can color all or some of the stars in photo #1 (or any simpler design)red.

    Or, you can make only the base crust red.

    Beetroot powder, mixed into the dough, bakes into a dark red color.

    You can use blueberry powder for the “blue,” but it turns out more purple than blue.

    Here’s how to do it.

    Food Color. You can paint the top of the stars after the pie comes out of the oven, using a colored egg wash. Here’s how to do it.

    Food Gel. How about painting with food gels? It’s like painting with watercolors.

    Here’s the technique.

    Food Coloring. This recipe makes a red and blue pie crust with the food colors you likely have on hand.

    Finally, how about a red, white and blue apple pie (photo #2)?

    Here’s the recipe from Hungry Enough To Eat Six.



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    JULY 4TH: Frozen Yogurt Pops Recipe

    For dessert or snacking over July 4th weekend, it couldn’t be easier to make these frozen yogurt pops.

    You need only 4 ingredients—plus an ice pop mold or paper cups and sticks—to make these scrumptious frozen yogurt pops.

    We have them in the freezer all the time during the warm weather; each week, a different flavor.

    Ingredients For 6 Pops

  • 2 cups vanilla yogurt
  • 1 cup blueberries, washed and patted dry
  • 1 cup strawberries, washed, patted dry and cut into pieces thin enough to fit into molds
  • 2 tablespoons sweetener of choice

    You can easily make mixed berry pops. If you want single-berry pops as shown in the photo, place the berries in separate bowls and divide the other ingredients.

    1. PLACE the berries in a bowl. Add the yogurt and sweetener, and fold together.

    2. DIVIDE the mix among the ice pop mold and freeze until solid, 2-3 hours or longer.

    3. TO REMOVE: Rinse the ice pop molds under hot water to loosen the pops.

    Most people say “Popsicle” instead of “ice pop,” but that’s technically wrong.

    The Popsicle® brand is owned by Unilever, and only that company can call its ice pops Popsicles.

    Everything else on a stick is an ice pop or a frozen yogurt pop.


    [1] Patriotic ice pops for July 4th or any warm day (photo © Pixabay | Pexels).

    [1] Use your favorite brand of yogurt (photo © Bellwether Farms).




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    JULY 4TH: Bald Eagle Cheese Ball Recipe

    A patriotic cheese ball: our national bird, the bald eagle (photo © Di Bruno Bros | Philadelphia).


    O.K., we’re impressed! The cheese professionals at Di Bruno Bros in Philadelphia created this bald eagle cheese ball.

    Why not salute our national bird on July 4th? The garlic-herb cheese ball is great with beer and wine.


  • 1 cup pecan halves, plus butter and sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon mixed dried italian herbs or 1/4 cup parsley flakes
  • 2 teaspoons garlic powder*
  • 1/8 teaspoon salt
  • 1/3 stick unsalted butter softened
  • 1 sliced olive for eyes
  • 1 yellow bell pepper for beak
  • Crackers or baguette slices for serving

    1. MAKE the candied pecans. Here’s the recipe. If you have extra, they’re delicious for snacking, to serve with cheese, or to garnish green salads.

    2. BLEND the cream cheese, butter, herbs and garlic. Chill in the freezer until and you can form the eagle’s head. You can start with a ball and shape it further.

    3. CARVE the bell pepper into a beak shape as shown in the photo. Insert into the head. When ready to serve…

    4. PLACE the eagle head on a serving plate, affix the eyes and press the pecans into the base. Surround with crackers or breads.

    NOTE: This makes a small eagle head. To make a larger one, double the recipe.
    Bald Eagle Trivia: The bald eagle has been the national bird of the United States since 1782, when it was included with outspread wings in the design of the Great Seal of the United States. Here’s the story.

    *Garlic powder yields a more intense flavor than the equivalent amount of granulated garlic. To use granulated garlic as a substitute for garlic powder, double the amount.


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