Miso Magic and Marinated Black Cod

Photo courtesy of Marcia Selden Catering

Photo courtesy of Marcia Selden Catering

Miso is a flavorful and healthy ingredient that’s easy to cook with – made from fermented soybeans, it’s packed with healthy benefits like amino acids, vitamin B and also aids in digestion. Many people are familiar with miso in soup recipes, but you can use it in salads, Continue reading

Roasted Sweet Potatoes with Miso Tehini Glaze

Photo: Liz Rueven

Photo: Liz Rueven

Later this week we’ll have helpful tips on the range of MISO types and when to use which of them where.

While you’re hanging on, here’s a recipe for roasted sweet potatoes with a surprising glaze that is sure to become a regular in your repertoire. Try it on carrots, cauliflower or turnips, too. Continue reading

Mix It Up with Meat That’s Worth Eating

Spiced Sliders

Spiced Sliders

As summer grilling season is in full swing and 4th of July is approaching quickly, we jumped at the opportunity to check out some of Grow and Behold‘s premium ground meats. Anna Hanau, co-owner with husband Naftali, offered us recipes for burgers of all sorts, toppings and condiments perfect for summer get-togethers and plenty of tips on how to make the juiciest burgers sizzle. Continue reading

Top Dad’s Day with These Winning Condiments

Photo: SOSU

Photo: SOSU

Katy Morris

What better way to celebrate Father’s Day than a good ol’ backyard cookout?

Top this year’s party by turning your Pop into a Condiment King! We’ve rounded up some of our favorite toppings – from chutney to ketchup, all vegan, many kosher certified – that are sure to take your grilled meats, treats and everything in between to a whole new level. Continue reading

It’s Strawberry Season but Don’t Blink!

 

Photo: Emily Hamilton Laux

Photo: Emily Hamilton Laux

Katy Morris

Forgive the sense of urgency but we suggest you snatch up some succulent strawberries as quickly as possible. The best ones aren’t playing hard to get, they really are!

Here in CT, strawberry season happens so quickly that if you don’t get out to the fields over a two-three week period (and it could be shorter) you’ll miss your opportunity to pick your own. (see link below to find farms with strawberry fields throughout the U. S.).

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Oodles of Noodles and How to Chose

 

Photo: Liz Rueven

Photo: Liz Rueven

Contributed by Katy Morris

There are oodles of noodles out there – all with different sizes, textures and characteristics.  So where the heck do you start when choosing the perfect kind for a much-needed cold summer salad as the temps continue to rise? Continue reading

Soba Noodle Salad with Miso Vinaigrette

Photo: Liz Rueven

Photo: Liz Rueven

Contributed by Melissa Roberts

Made from buckwheat flour, soba noodles have a strong, nutty flavor and served hot or cold, are a terrific base for a stir fry or salad. A good alternative to wheat pasta if you follow a gluten-free diet, not to mention lower in calories, be aware that many varieties do contain wheat flour.

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How to Store your Spring Produce & Sweet Pea Soup Recipe

 

photo: Liz Rueven

photo: Liz Rueven

 

Marcia Selden Catering

Spring is officially (and finally) here.  If you’re on the East Coast, the local produce is starting to appear at Farmer’s Markets….Yay! If your eyes are bigger than your stomach and you tend to overbuy produce, you’re not alone.

Here are a few of Marcia Selden Catering’s top tips for storing that delicious spring produce to help keep things fresher longer. Continue reading

Shaved Zucchini Salad with Feta & Goat Cheese

Photo: Melinda Strauss

Photo: Melinda Strauss

I’ve decided to avoid breaking the calorie bank as we prepare for Shavuot this weekend. Maybe if I say it out loud and share it with y’all I will stick to my plan.

Since I suspect that some of you may be like-minded eaters as we try to drop those dreaded winter pounds, I’ve reconsidered our tradition of eating dairy kugels and blintzes by re-directing my focus.

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