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Our favorite holiday is Thanksgiving; not just to remember to give thanks for all that we have, but for the foods we don’t make at any other time of year. Why ask why, but as much as we love stuffing and cranberry sauce, we only make them in late November. Perhaps we should mark the…
Continue reading “RECIPE: Thanksgiving Sausage Stuffing Is Turned Into Waffles”
A few years ago we suggested sweet potato toast as an alternative to avocado toast, beet toast, eggplant toast, hummus toast, mushroom toast and green pea toast. We provided a recipe from Chef François Payard, who put a gourmet twist on the sweet potatoes with caramelized onions, balsamic vinaigrette and sliced roasted sweet potatoes instead…
Continue reading “TIP OF THE DAY: Sweet Potato Toast”
[1] Comfort food: warm, creamy polenta topped with a fried egg and sautéed cherry tomatoes (photo © Good Eggs). [2] Cherry tomatoes are sauteed into a jammy sauce, called “burst tomatoes” (photo © Barilla). [3] Buy a box of polenta. You can use it at any meal of the day (photo © Delallo). [4] An…
Continue reading “RECIPE: Fried Eggs & Polenta For Brunch & Lunch”
What’s up for Sunday Brunch? Our favorite is a bagels and lox platter. There’s no cooking involved! This Lox and Bagel Board was created by Sherry Brubaker of the farm-to-table food blog: Backyard Bohemian. Sherry is a wife and mom of three, who went into the culinary industry after serving and earning a Combat Action…
Continue reading “RECIPE: Weekend Brunch Bagel Platter”
Polenta, made from ground cornmeal, is a porridge that dates to ancient times. It is gluten free, although not a whole grain*. This traditional Italian cornmeal style originated in Umbria in northern Italy, where it was a simple, hearty peasant food. In the U.S. and U.K., cooked polenta is known as as cornmeal mush. Polenta…
Continue reading “TIP OF THE DAY: Polenta For Breakfast, Lunch & Dinner”
