Every Autumn (in most states), the leaves on the trees seem to explode in a rainbow of reds, yellows, oranges, and browns. But, enjoying the array of color is not limited to outdoors. Vegetables – particularly root and squash varieties – are plentiful so consider making a Harvest Veggie Roast in your kitchen. Golden potatoes and orange carrots combined with purple cauliflower adds just the right amount of boldness in color and flavor to this roasted vegetable dish. Read more
There are days when we just don’t have 30 minutes to make lunch or dinner and, yet we still want something healthy and delicious. We want protein, fiber, greens, vitamins, minerals, and flavor and to get these, we need to keep two products on hand: canned soup in our pantry and greens in our refrigerator. Combining these two ingredients in a large soup pan and cooking for 3-5 minutes results in a meal in minutes. But not just any meal: a wholesome, nourishing, hot flavorful meal! Read more
Kenchi is not your ordinary kimchi – a traditional South Korean side dish made with salted and fermented vegetables seasoned with spices. Made on James Island in Charleston, South Carolina by Kenchi Ferments, Kenchi is a crisp, fiery, crimson version of kimchi made with cabbage, radish, beets, carrots, ginger, salt, green onion, shallots, garlic, and Thai pepper. Bright and bold, Kenchi is the American south’s version of a spicy Korean crisp vegetable salad. Read more
A colorful pasta salad is the perfect meal on a warm summer evening especially when the whole meal takes less than 20 minutes from start to finish. Fresh, locally grown sweet cherry tomatoes are in season but any type of chopped tomatoes will work along with a sweet Vidalia onion, and lots of fresh spinach with whole grain pasta – but green zucchini, yellow squash, multi-colored peppers, and broccoli florets also make for a delicious pasta salad. Let your taste buds drive your recipe but know that seasoning is essential; otherwise, the pasta salad will be bland. Read more
Seggiano, the Italian gourmet and culinary leader is at it again. With 3 delicious pesto sauces already on the market, Seggiano decided the times is right to introduce a new pesto: Sicilian Wild Fennel Tomato Pesto: a thick and hearty sauce made with tomato salsa (tomatoes, salt) 43%, sun-dried tomatoes (tomatoes, salt) 28%, Italian extra virgin olive oil, wild fennel leaves 8.5%, avola almonds, and chili. Read more
It’s fruit, only cooler.
In the summertime, I crave cold refreshing snacks but I often leave the supermarket disappointed – and empty-handed – because there are so few options with no added sugar or with ingredients that I can’t pronounce. Until now.
Cool Frootz, LLC of Boulder, Colorado (why are so many cool food companies based in Colorado?) is the genius behind the Froozer: a frozen snack made with 100% fruit: freshly harvested fruit picked when ripened that has been flash frozen and blended, carrots, and less than 1% of guar/acacia (a natural source of fiber that comes from the Acacia tree). Or in other words, a Froozer is a frozen smoothie. Read more
Making a rich, creamy (dairy-free) risotto is not on the top ten list of most home cooks but it should be because risotto is a dish that avails itself to dozens of variations and typically requires no more than 25 minutes of time from start to finish. The key to a great risotto is the quality of the rice, the ingredients used to flavor the risotto, and a commitment to stir the risotto as it cooks to prevent the rice from sticking to the pan. Read more
Low in calories and rich in fiber, it’s a crisp, healthy pick, as easy to reach for as your favorite glass of wine.
Cabernet is often described as complex, full-bodied with dark fruity flavors which is exactly how a Cabernet Estate Reserve® Tomato can also be described. Never heard of the Cabernet Estate Reserve Tomato®? Village Farms International – a Canadian company that specializes in greenhouse grown produce – grows Cabernet Estate Reserve® Tomatoes – a beautiful brown cherry tomato that is very complex starting with the color: a deep wine hue with shades of vine. The texture is semi-crisp and the flavor is deeply earthy with very sweet overtones – which is how a sommelier could also describe a Cabernet. Read more
Before you yawn and say to yourself “oh, not another vegetable plate,” read on for some tips on how to take a vegetable plate from a snoozer to an exciting, colorful, and flavorful meal. First, choose colorful vegetables because presentation is important. Food can look bland and still taste great but a meal is so much more enjoyable when the food looks as good as it tastes. Read more
Whole Grain Veggie Pockets are the vegan’s answer to the calzone: a medley of fresh vegetables (and beans) cooked and seasoned on the stove and then baked in whole grain pizza dough. Inspired by Rip Esselstyn’s recipe for Village Potato Pockets in Plant-Strong, Whole Grain Veggie Pockets are simple, flavorful, and offer a medley of flavors. Read more