When you choose a vegetarian burger, you eliminate artery-clogging cholesterol (sure it tastes great, but it’s one of the unhealthiest things you can ingest).

You also help save the planet. The production of meat contributes to more greenhouse gas than anything else on earth, including gasoline emissions.

So even if a portabella burger weren’t so delicious, you earn angel points for switching between beef and portabella burgers. Consider it as a regular dish for Meatless Mondays.

There are a few tricks to making the perfect portabella burger, including removing the gills and marinating the mushrooms. You’ll see how easy it is in this video.

 
*What’s a private label brand? It’s one that is made by a brand-name manufacturer—or a manufacturing company that makes nothing but private label products—and packaged under the name of the retailer. Kroger’s, Publix, Safeway, Trader Joe’s and other retail chains are not food manufacturing companies. They contract with manufacturers to place their name on the package.

What’s the difference between a portabella and a porcini? Learn your mushroom types in our Mushroom Glossary.

It’s the first salsa we’ve tried from an artisan producer that uses the world’s hottest chile pepper—the ghost chile, or bhut jolokia.

Salsa is a billion dollar industry in America, with consumer preferences trending to hot. Lots of people think that, for food, heat can’t be beat. If you’re one of the many who like it hot-hot-hot, get some of Mrs. Renfro’s Ghost Pepper Salsa. It recently won at the 2011 Scovie Awards, the world’s leading competition for hot and spicy products.

Ghost Pepper Salsa is the fastest growing product in the company’s 71-year history. It’s also one of Mrs. Renfro’s three best sellers, along with two other hotties: Habanero and Green (jalapeño) Salsa.

How hot is ghost pepper?

 
The “explosive” Mrs. Renfro’s Ghost Pepper Salsa is available at retailers nationwide, or online at RenfroFoods.com. The cost per 16-ounce jar is $3.25 (prices will vary by market); online sales from Mrs. Renfro’s are in four-packs.

Try it at your own risk. Says Mrs. Renfro’s: “This Ghost Pepper Salsa is scary hot!”

Grandville’s is the best for barbecue. Photo
by River Soma | THE NIBBLE.

We recommend Grandville’s Barbecue Sauce, the best barbecue sauce we’ve ever had. It’s so thick, flavorful and chock-full of the best ingredients—not loaded with sugar or HFCS—that creator Steve Gerst calls it Barbecue Jam.

It’s what we’re bringing to our July 4th hosts.

Each flavor is packed with minced onions, bell peppers, chiles, garlic cloves and, depending on the flavor, pineapple and other real fruits, vegetables and herbs. This fresh bounty of nature provides the deep texture and memorable taste of Grandville’s sauces.

Flavors include Cajun Kick, Ginger Glaze, Pineapple, Original Spicy, Extra Spicy and Mild.

Treat your hosts, treat yourself. Select your favorite flavors:

Read our full review of Grandville’s, a NIBBLE Top Pick Of The Week.

While the grill is hot, toss on slices of pound cake or angel food cake. Serve them with grilled fruit and whipped cream or ice cream.

Here’s an easy red, white & blue dessert for July 4th, courtesy of McCormick: Grilled Angel Food Cake with Peppered Berries & Vanilla Cream.

With a luscious mascarpone topping instead of whipped cream and a touch of heat from black pepper, it’s memorable, festive and just right to celebrate the 235th anniversary of the signing of the Declaration of Independence.

> National Angel Food Cake Day is October 10th. There are 55 more cake holidays!

> A whole year of cake holidays (55+!).

> Angel food cake recipe with a strawberry glaze recipe.

> Angel food cupcakes recipe.

> The history of cake.

> The different types of cake: a photo glossary.
 
 
RECIPE #1: GRILLED ANGEL FOOD CAKE

Prep time: 15 minutes. Cook time: 5 minutes.

Ingredients For 6 Servings

 
Preparation

1. BEAT the cream, 2 tablespoons of the sugar and the vanilla in large bowl with an electric mixer on medium speed, until soft peaks form. Gently stir in the mascarpone cheese. Cover and refrigerate until ready to serve.

2. MIX the remaining 1/3 cup sugar and the cornstarch in a medium saucepan. Stir in the water and vinegar until well blended. Stir in the blueberries. Stirring constantly, bring to a boil over medium heat and boil for 1 minute. Pour into a medium bowl to cool slightly. Add the raspberries and pepper; toss gently to coat.

3. Grill the angel food cake slices over medium heat for 45 to 60 seconds per side, or until golden brown grill marks appear. To serve, spoon the berry mixture over each slice of cake. Top with a dollop of the mascarpone mixture.
 
 

[2] Mixed berries are more interesting than single varieties (photo © Green Giant Fresh).

[3] Rich and creamy mascarpone is a more festive topping than whipped cream (photo © Vermont Creamery)

Put up fruit for home and gifts. Photo
courtesy Washington State Fruit Commission.

This week’s idea: Throw a fruit preservation party, to preserve the delicious fruits of summer—or make your own jam.

Preserve lush summer fruits now to give later, as holiday gifts or wedding favors. Or, stock your own pantry and treat yourself to summer goodness when apricots, cherries, peaches and plums are no longer in season.

SweetPreservation.com is a website dedicated to the art of preserving fruit. There you’ll find:

Set a date and get ready to become the prince or princess of fruit preservation. It could become an annual event that your friends really look forward to!