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I don't eat raw vegetables every day, even though it would be great if I did. Sometimes I just don't … More »Bethenny shares her secrets to a healthier salad
Following the craze of the cronut, Bea's of Bloomsbury are exploring other hybrid pastries. Welcome, … More »Move over, cronuts: It's all about "Townies" in London
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- 7 hours ago | Comments
Read carefully because your culinary repertoire is about to expand exponentially. You may think that pesto is a one-herb sort of spread, that it made a vow to basil and has been faithfully committed ever since, but we're here to tell you to forget what you know: Pesto can be made out of practically any vegetable or herb that's green and flavorful. Arugula? You bet. Mint? Check. Garlic scapes? Yes, please.
And if your mind isn't spinning already, just think: you can add whatever nuts, oils, and cheeses you'd like (or leave out the cheese for a vegan alternative). Now that you know pesto's potential, it's time to get creative. Once you've found your favorite combination, toss it with pasta, spread it on sandwiches, or use it as a dip for (even more) vegetables.
- Source: Your Ultimate Summer Produce Guide
Along with Summer comes bathing suits, fireworks, and, of course, delicious produce. Can't you just picture biting into juicy fruits and crisp veggies? Luckily you don't have to wait any longer! The time is here to savor sweet watermelons, avocados, peaches, and more. Take a look at what to expect this season and get ready to hit the farmers markets with more than one tote in hand.
- Apricots: Apricots have a short season that runs from May through July, with some prized varieties (like Blenheims) only available for a few weeks in late June/early July.
- Bell Peppers: Sweet bell peppers are available as early as May and as late as December, and are at their peak during the Summer months.
- Avocados: Creamy avocados are typically available year-round, but hit their peak in the Summer (at least in California).
- Blackberries: Blackberries are available as early as May and as late as October.
- Blueberries: Blueberry season typi
- Things we love about summer: grilling, entertaining, spending time outside. Things we don't love: prepping for ages and waiting for food to cook. That's why we're so crazy about making this summery (and completely meatless!) main course for friends and family.
Grilled Ratatouille Muffaletta
Related: Hands Down, The 20 Grilling Recipes You Must Try This Summer
1 medium eggplant, sliced into 1/2-inch rounds
1/2 cup pitted mixed olives, such as Kalamata and Cerignola
2 pepperoncini, stemmed
1/2 cup fresh parsley
1/4 cup mayonnaise
1/4 cup olive oil, plus more for grilling
4 small tomatoes (1 pound), sliced into 1/2-inch rounds
1 medium zucchini, cut lengthwise 1/4-inch-thick
1 jar (12 ounces) roasted red peppers, patted dry
1 (8-inch) round loaf rustic bread, split horizontally and hollowed out
Related: 35 Beyond Delicious No-Bake Dessert Recipes
1. In a colander, toss eggplant with 3/4 teaspoon salt. Let stand 30 minutes.
2. Meanwhile, in a food processo...Read More »
- Disney Spoonful | Shine Food | 4 hours ago | CommentsSlow-cookers are convenient and produce consistently delicious results - it's no wonder they found their way into millions of American kitchens. But have you ever wondered how the slow-cooker came to be? The inventor's name was Irving Naxon, and it turns out that the beloved device was inspired by stories his mother used to tell.
Thank Mr. Naxon for slow-cooked perfection.
Related: Chili, pulled pork, and 28 other tasty ways to celebrate the slow-cooker
Tamara Kaslovski Nachumsohn grew up in Lithuania. Unable to work in the kitchen during the Sabbath, the family had a clever method for ensuring a hot Saturday dinner. Tamara's mother would have her drop-off uncooked cholent, a hearty stew, at the bakery on Friday afternoons. The oven wasn't used over the Sabbath, but it was hot enough to cook the meal while it slowly cooled. At sundown on Saturday, Tamara would return and pick up the warm stew.
Irving had a knack for engineering, helping to design an oxygen flow indicator for aircraft during World War II. He set ...Read More »
I don't eat raw vegetables every day, even though it would be great if I did. Sometimes I just don't have a chance and sometimes I'm just not in the mood. However, I try. Here are a few quick hits on how to reinvent your summer salad:Read More »
* Give your salad a fresher taste by muddling up the basil, mint, or parsley in the dressing.
* Forget an old-school pasta salad with all that mayo and crap. Instead, use whole-wheat elbow macaroni with vinaigrette and veggies.
* Instead of a regular salad, try mixing just corn, avocado, basil, and tomato. I swear it's just as good, and it's healthier.
* One of my favorite tricks for dressing up a generic cucumber salad is to add asparagus. Great mix of tastes!
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