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We love healthy snacks, and here’s one we make with Once Again’s Organic Sesame Tahini With Lemon: a dip with crudités (photos #1 and #2). Versatile, mildly nutty tahini delivers 6g of plant protein and 5g of fiber per serving, with no added sugar, salt, oil, or preservatives. You can make the recipe with regular…
Continue reading “Lemony Tahini Dip Recipe For Crudites & Sauces”
Hummiki: a blend of hummus and tzatziki (photo © Hannah Kaminsky | Bittersweet Blog). [2] We regularly mix other ingredients into hummus (here, butternut squash. So why not tzatziki (photo Good Eggs)? [3] Tzatziki: yogurt, chopped cucumbers and seasonings (photo courtesy Cava Grill). [4] One of our favorite starters: a mezze plate (photo courtesy Good…
Continue reading “FOOD FUN: Combine Two Popular Dips, Hummus & Tzatziki”
[1] As a sauce or dip with boiled potatoes (photo © Quinciple). [2] Tarragon aïoli as a dip with shrimp. Here’s the recipe from Real Simple (photo © Real Simple). [3] Le Grand Aïoli: Make a platter for your next gathering. Here’s a story from Edible Seattle (photo © Edible Seattle). [4] Just open the…
Continue reading “TIP OF THE DAY: Aïoli, The Original, The Modern, Easy Recipe & A Party”
Last year our suggestion of foods for a Valentine’s Day “pink party” was very well received. So we’ll build on that list of pink foods with another recipe this year. Here’s a dip from the Cherry Marketing Institute, made pink with cherry juice or the stronger cherry juice concentrate. You can also use this cherry…
Continue reading “VALENTINE RECIPE: Cherry Nut Dip Or Spread For Crackers Or Veggies”
Our friends at the Grand Central Oyster Bar in New York City remind us that stone crab is now in season. Florida stone crabs are legal for harvest from October 15th through May 15th. Frozen stone crab is available year-round, but the true palate pleaser is the fresh crab. The stone crab (Menippe mercenaria), also…
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