Tuesday, July 29, 2008

How Sweet!

Do you ever get fruit home, excited to cut into that cantaloupe and are bummed cause it doesn't taste all that great? Here are some pointers that can help you avoid those 'bad' melons in the future!

1. Make sure to look for an even round shape.
2. For more ripe melons, look for an even
golden color all around.
3. More green melons are not ripe-you can
leave them at room temperature and they
should ripen within a few days.
4. Smell your fruit. Make sure it smells fresh
and sweet.

Resource: FabulousFruits.com

Monday, July 21, 2008


I was at a backyard summer soiree this last weekend and was talking with a friend about
how much basil he had in his backyard.

I said,
"You should totally make pesto!"

He replied with,
"Pesto is made out of basil?"

So this is for all of those how may have known, (or in my friends case), not known, that basil is the key ingredient in pesto. It's super easy to make and freezes beautifully! Thanks to Gourmet Magazine, here is a recipe that is easy to follow for those interested in putting all that basil to good use!


You Will Need:
3 large garlic cloves
1/2 cup pine nuts
2 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)
1 teaspoon salt

1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil

Here's How You Make it
With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.

There are so many different things you can pair with pesto-Let us know what's best!

Tuesday, July 15, 2008

Adding Flavor to your Greens

Tired of the same old greens?

Here some ingredients that can spruce up your salads!

Crumbled Cheeses
Fresh Mozzarella
Goat cheese

Fresh Herbs
Lemon Balm

Artichoke Hearts
Roasted Peppers
Sun Dried Tomatoes
Hearts of Palm

Mandarin Oranges



Smoked Salmon
Bay Shrimp
Ground Beef
Grilled Chicken
Grilled Kabobs

Toasted Nuts
Pine Nuts
Soy Nuts
Slivered Almonds

Black Beans

You can also mix up your greens-don't be afraid to mix arugula with spinach or a spring
mix with some watercress. One of my favorite salads is what I call my "blu" salad-bib
lettuce blueberries, sugared pecans and finished with a little balsamic vinaigrette.
The choice is yours...get creative!

Monday, July 14, 2008

San Rafael Farmers' Market

This weekend I headed to San Francisco to catch up with friends and made some time to visit my absolute favorite Farmers' Market. Just about every Sunday that I lived there for 4 years I would venture north of the city, across the Golden Gate to the San Rafael Farmers' Market. As a native New Englander, I felt like years without seasons could so easily slide right into eachother; my stay there felt like one really long and amazing year! The produce at the market became a way to mark time, watching the many tables of fruits and vegetables roll from one hue to the next and then back again. 

I think the last time I was there was about 3 years ago and I figured it would have changed--and it has. But not in a bad way. All of my favorite vendors were still there, plus a bunch of new ones. I got my favorite mint iced tea, samosa with mango chutney and cilantro and sat in the sun pretty unaware of the time that had passed. It was delicious. 

Friday, July 11, 2008

Know Thy Blueberry

    July is National Blueberry Month, so here you are folks, a tasty recipe that celebrates thy blueberry! Enjoy. For more information on the blueberry, http://en.wikipedia.org/wiki/Blueberry

    Blueberry Muffins

    1/4 cup organic butter
    2 organic eggs
    1/2 teaspoon salt
    1 cup organic sugar
    2 cups organic flour
    2 teaspoons baking powder
    1 teaspoon vanilla
    1/2 cup organic milk
    2 cups organic blueberries (fresh or frozen)

    Preheat oven to 350 degrees F. Grease and floor muffin pan
    Beat together butter, eggs, salt, and sugar. Mix flour with
    baking powder and sift into first mixture, alternating with milk.
    Blend in vanilla. Add blueberries. Pour into muffin pan and
    bake for 25 minutes.