All flavors except Original have a zesty
topping that is attractive as well as flavorful.
Photo courtesy TribeHummus.com.
Love hummus? Looking for a healthy way to get your family to eat more veggies or healthier snacks? Want something other than chips to serve with wine or beer?
Serve a variety of crudités (raw vegetables) with new Tribe Origins hummus and tell them to dip away! One winner will get to taste the entire line of Tribe Origins hummus.
Following extensive consumer taste tests, Tribe created the new Tribe Origins line to be extra-creamy and smooth. The flavors include Classic, Spicy Red Pepper, Tomato & Veggie and Zesty Spice & Garlic Hummus. We loved them all.
Three of the four flavors feature a generous serving of toppings, making Tribe Origins attractive for entertaining. This vegan food is also a great source of fiber, protein and iron.
The line is certified kosher by OU.
Retail value: Approximately $20.00
To Enter This Gourmet Giveaway: Go to the box at the bottom of our Gourmet Salsas, Dips & Spreads Section and click to enter your email address for the prize drawing.
You’re Automatically A Winner: Visit TribeHummus.com to print a $1.00 coupon.
It’s easy to make salad more interesting and get everyone to eat more healthy salad.
Packaging is everything, the saying goes. Whether it’s an everyday dinner salad or a special occasion, the same ingredients that look flat on a plate or in a bowl sparkle in glass.
Use small cuts. Cut ingredients into smaller pieces that fit into a rocks glass. Thin-sliced vegetables not only fit into the glass better; they look elegant. Cherry and grape tomatoes can be cut in half.
Vary the greens. Add mystique with something different. Vary the standard iceberg and romaine lettuces with baby arugula, baby spinach, curly leaf lettuce and whatever else you can find.
Add an herb. In addition to a pinch of salt and some fresh-ground pepper, snip some fresh herbs into the mix. Any herb will do. If you don’t have fresh herbs, try oregano, rosemary or thyme from the pantry. (Basil and parsley, two of our fresh favorites, don’t have as much panache as some other herbs when dried.)
Add a surprise ingredient. Beans, beets, cheese, corn kernels, fennel, slivers of fresh or dried fruit, nut halves, olives and pickles are just a few items that add different flavors, textures and colors.
Use a vinaigrette. Heavy dressings don’t work here. Keep the sparkle going with this simple recipe: three tablespoons of heart-healthy olive oil or avocado oil to one tablespoon of vinegar, lemon juice, lime juice or verjus taste right on fresh greens. Add a pinch of prepared or dry mustard or some hot sauce, or flavored oil or vinegar, to change it up.
And what if your family loves the mini salads so much they want more? Pass the salad bowl and tongs!
A clingstone peach. Photo courtesy
Washington State Fruit Commission.
August 22nd is Eat a Peach Day. Here are tips to choose the perfect peach.
Aroma: The peach should smell sweet and perfumey.
Appearance: The skin should be bruise-free and covered with an even, downy fuzz
Handle With Care: Peaches are a very delicate fruit. Even if they feel hard, place them on top of all the other groceries in the bag to protect them from blemishes.To speed up the ripening of peaches, use the apple/banana trick in the avocado post below.
Want to cook with peaches? Use the search box at the top of the page (to the right of the red bar) to search for “peach recipe.” You’ll find everything from peach salsa to peach muffins.
Avocado is a fruit that does not ripen on the tree: It needs to be picked first. Depending on the variety and other factors, it then takes three to six days to ripen at room temperature.
To speed ripening, place the avocado(s) in a lightly-closed paper bag with two or three apples or bananas. The ethylene gas naturally released by apples and bananas will speed the ripening of other fruits.
How often have you squeezed an avocado to determine if it’s ripe?
Here’s another option: Try to dislodge the stem nub with your fingernail. If it loosens easily, the avocado is ready to eat.
If you’re using the avocado for a salad or as garnish, you’ll want it just ripe enough to keep its form when sliced or cubed.
If you’re making guacamole, avocado dip, sauce or other soft food, you can let it ripen for another day or two.
If you have too many ripe avocados, stick them in the fridge.
Photo courtesy California Department of Education.
August 22, 2010 at 7:32 am
· Filed under Beverages
Turn ripe peaches into peach lemonade. Photo by Gerhard Taatgen Jr. | SXC.
We’re on a lemonade kick. Yesterday we came back from the farmers market with ripe peaches and made a delicious pitcher of Peach Raspberry Lemonade. Per person, you’ll need:
Ingredients
2 tablespoons peach purée
4 raspberries
1 tablespoon fresh-squeezed lemon juice (use more if you like tart lemonade)
2 teaspoons sweetener (or to taste): sugar, honey, agave nectar or equivalent sugar substitute
1 lemon wedge
Preparation
1. Purée peaches in a blender.
2. Muddle peach purée, raspberries, lemon juice and sweetener in a collins glass or water glass.
3. Fill the glass with ice water. You can use tap water and ice cubes, but the ice dilutes the drink. Plan in advance and freeze plain lemonade in ice cube trays.
4. Stir, garnish with lemon wedge and serve.
To make a whole pitcher of lemonade, multiply the ingredients by the number of people you want to serve, muddle the ingredients in the pitcher, add ice water and optional extra ice cubes. Stir well to blend.
Don’t over-sweeten this drink: Let the fresh peach flavor shine through.
Find more of our favorite drinks plus recipes in our Beverages Section.
