I was born allergic to milk. Breastfeeding was not popular in the 1960's and there weren't any health food stores to buy vanilla flavored soy milk. No instead my mother gave me a formula called Soyalac. She said it smelled disgusting, but I loved it.
There are foods that Americans just automatically associate with other foods: peanut butter...jelly, bagels...cream cheese, french fries... ketchup. Now as an Italian-American when I hear peppers, I think sausage.
This post is sponsored by Ancient Trees Olive Oil. All opinions are my own.
I just started cooking through River Cottage VEG and I am so impressed with the number of interesting and easy vegetable recipes in this cookbook. I saw a recipe for Asparagus Pizza that looked so good I decided I needed to have it for lunch.
Eat more vegetables!
I want to don't you? But how do you get inspired to make more vegetables and make them tasty? I am always thinking about these questions. Let's face it we tend to focus on "the main course" the protein dish and the vegetables end up being roasted with some olive oil or boiled and dabbed with butter.
After visiting the Southwest and Texas I have been very disappointed with the overly cheesy and under seasoned Mexican food that I have grow up with in the Northeast of the US. It has been getting better, but even if I like the food I still usually feel like I've eaten a brick...the food is so heavy.
When I was researching recipes for this month's Food of the World visit to Mexico I was immediately drawn to Green Pozole. It is light compared to a lot of Mexican dishes, and I was certain I could come up with an easy slow cooker version.
I spent all of last month researching Mexican dishes and I wrote my own recipes for a few things... and then I got sick. The stomach bug of the century. Barely eating for a week, and when mom doesn't eat... no one else does.
This is a sponsored post. All opinions are my own. Endives provided by
Has always been a favorite phrase of people who do not know how anchovies can take a dish to a new level of taste. You see anchovies are an umami , a natural flavor enhancer. They don't always have to be in the foreground of a dish as in this salad. They can be quietly lurking in the background of say a Brushetta... just enhancing the flavor of the tomatoes and the basil.
This post is sponsored by Califorina Endives and Driscolls Berries all opinions are my own.
Endives and berries...I've been dreaming about them. Ever since I received my six pounds of endives from California Endives and my Driscolls berries... I have been envisioning all the different ways I can cook with them.
Mimosas... champagne brunch... visions of sipping a refreshing cocktail on the deck of a seaside restaurant all came to mind when I saw Leeks Vinaigrette with Mimosa as the recipe this week for French Fridays with Dorie.
My kids' and I foodie adventure began on the Upper West Side of Manhattan at Jacob's Pickle a soul food pub that makes it's own pickles. You have to order the pickle sampler... sweet, spicy, dill, sour... they were outstanding. Our favorite was the Special Sour Cukes.
|Mexican Shrimp: Avocado & Corn|
May is National Salad month and Driscoll’s and California Endive Farms are challenging bloggers to create fun salads using berries and endives. They also have excellent recipes to choose from on their websites.