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Treat yourself to a watermelon Pinkberry sundae. Photo courtesy Pinkberry.com. Adjust your schedule, Pinkberry lovers: the new summer flavor, Watermelon, debuts tomorrow. It’s made with real watermelon. And there’s a great half-price deal. The new sweet-and-tart treat is watermelon frozen yogurt topped with fresh watermelon purée, diced watermelon and diced cucumbers. If cucumbers sound…
Continue reading “RECIPE: Frozen Yogurt Sundae Toppings”
Don’t throw away trimmed bread crusts. Save them in the freezer in resealable bags. Then bake them in the oven or toaster oven until dry and toss them into the food processor. Combining different breads just adds to the flavor. Breadcrumbs are used for much more than breading foods. Use them in stuffing, to garish…
Continue reading “TIP OF THE DAY: Make Bread Crumbs From Baked Bread Leftovers”
[1] Prickly pears are also called cactus pears: They are the fruits of some varieties of cactus (photo © Mercato). [2] The fruits growing on the cactus (photo © Frankie Lopez | Unsplash). [3] A salad of romaine, fennel, cactus pears, apples, berries and almonds. Here’s the recipe (photo © Andy Boy). [4] You can…
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Today is National Pretzel Day. Bake up a delicious batch of soft pretzels with this recipe. Pretzels were created in 610 C.E. by a European monk whose name is lost to history. Food historians trace him to Italy or Southern France. He formed leftover bread dough in a shape that represent children’s arms folded in…
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Enjoy a colorful asparagus frittata for breakfast or lunch. Photo courtesy California Asparagus Commission. Asparagus season is finally upon us! While asparagus shipped from South America are available year-round, we wait impatiently for the April-June window for fresh domestic asparagus. We steam fresh asparagus stalks to al dente, so tasty they don’t even require butter…
Continue reading “RECIPES: Make A Spring Asparagus Recipe”
