I love fresh green peas. Not only are they beautiful and tasty, but they are nutrient dense. One of the hot designer ingredients right now is isolated pea protein. It’s showing up in vegan smoothie boosts and bars. While I can’t say it’s delicious, it is great to have another vegan protein alternative available. Here […]
Romesco sauce originates from Spain and is one of my favorite schmootzes. Usually it's enjoyed in the spring as a sauce for grilled spring onions. I've seen versions of it made with walnuts, almonds and pine nuts or a combination of all of them. Since my other favorite schmootz is muhammara is made with walnuts; […]
Here are a few more ideas for creating an interesting plate of appetizers for a dinner party: Two yogurt dips made with gold and red beets, dates stuffed with Parmesan cheese and Marcona almonds and my all time favorite, Japanese eggplant involitini. The dates could not be easier to make. Here are all the ingredients […]
"And don’t forget the crackers" – as Wallace of Wallace and Gromit will remind you. While I stand by my Triscuit Thins Crisps, I like to combine them with these other amazing crackers. 34 Degrees Crispbread are attractive, thin crackers that are wonderful for soft cheeses (and schmootz’s). Mary’s Gone Crackers are gluten free but don’t […]
Every now and again, I am pleased to find out that a gigantic multi-national food corporation can still produce a decent product. While not fancy, Triscuit Thin Crisps are absolutely superior to the original Triscuit. They are crispy and have a nice crunch. I feel better about eating Thin Crisps instead of say potato chips because they offer 8% RDA of […]
