Red Flag on TLV Beach
When hummus becomes a culture and freekeh is sold at Whole Foods, you know that the “New Israeli Food” has reached far and wide.
Freekeh, a chewy, nutty grain, has roots as far back as the Old Testament and is often cooked in the Middle East. It’s not a coincidence that the 7 “species” mentioned in the Hebrew Bible are so much a part of the new Israeli cuisine. Continue reading
Contributed by Katy Morris
Juicy, refreshing, healthy, sweet peaches; what could be more quintessentially SUMMER than a perfectly ripe peach?
Tossed in salads, dipped in yogurt parfaits, baked in pies, blended in smoothies, chopped in iced teas, grilled, poached, heck – straight out of hand! There are so many ways to enjoy locally grown, luscious peaches this season.
Here’s what you may NOT know: Continue reading
Contributed and photographed by Katy Morris
While I always enjoyed integrating avocado into dishes at home in the U. S. (one of my faves is the Granola Bar’s Devilled Avocado Eggs!), there’s something pretty cool about knowing they grow directly on the trees where I am working and living right now. And as great as farmers’ markets are back home, you won’t see these avocados among the locally grown produce. But you can surely get them at your local grocery– and I have seen firsthand where they come from.** Continue reading
If you ever told me that I would be eating at one of those tables in the divide on Broadway in Times Square, NYC, I would have called you meshugeh. But that’s just what I did the other day when one of my lovely and most responsive readers, N, ice cream maker extraordinaire and wildly enthusiastic eater, encouraged me to join her for lunch. I met her in my least favorite area of town to check out The Green Radish, a vegan, organic food truck that roams NYC 5 days a week.
Did I mention healthy, vegan, Time Sq. in the same sentence? It’s hard to believe, I know! Continue reading
Photo and recipe contributed by Marcia Selden Catering, CT.
Here’s a delicious, vegetarian and vegan, room temperature pasta dish that requires little cooking and is light, easy, and delicious. For a gluten- free version, check out this Shirataki pasta and seek out soy-free soy sauce at your local Whole Foods. Continue reading
Ruby Rose Hips Cold Brew
Contributed by Katy Morris
Leaf & Ardor Tea Co. of Fairfield, CT has put a modern and unique twist on conventional teatime, and they’ve offered us some innovative iced tea & cocktail combinations, as well as some tips & tricks for the best summertime thirst quenchers. Continue reading
There’s always a lot of buzz around Le Farm, Bill Taibe‘s farm to table restaurant in Westport, CT. Taibe is admirably and firmly committed to sourcing from many of my favorite farms within a short distance from his charming and very popular restaurant.
Truth is though, I’ve struggled to find enough vegetarian friendly fare to keep me going back as a regular. So imagine my surprise when Executive Chef, Arik Bensimon Continue reading
Tossing ripe, mouth-watering summer berries into a pyrex pan with your favorite crumb topping is always a summer crowd pleaser. If only the terms for these toppings were as easy as making these crisps- oh wait- is it a crumble? a cobbler? a buckle or a grunt? Continue reading
contributed by Katy Morris
Think authentic. Think pure. Think old-fashioned. Now wrap those thoughts under a crumbly blanket dotting freshly picked, juicilicious blueberries. Top it all with a generous scoop of velvety vanilla ice cream from Ronnybrook Farm and Dairy.
Are you seeing red, white and blue, too? Ah, what could be more American than blueberry crisp a la mode? Here’s how we’re celebrating this 4th of July!
I like to throw a couple of cloves of raw garlic into my homemade hummus but when I spotted these curly green beauties I figured garlic scapes might be even better. They are milder and more nuanced than garlic . And their bright grassy color and flavor tinges this twist white bean spread (aka hummus) just enough that your friends will wonder what’s going on. Continue reading