Farm Fresh Eggs & Why You Should Bother

Photo: Liz Rueven

Photo: Liz Rueven

Katy Morris

Eggs. They are a protein staple in most vegetarian-centered diets and offer endless ways to be enjoyed (wait ‘til you try Liz’s Shakshuka recipe).

Now, we know you’re all about eating locally and healthily – we get it and obviously that’s how we roll as well. But when it comes to eggs, is there really a difference between store bought and farm fresh? Continue reading

Seasonal Snippet: About that Bowl of Cherries

 

photo: Liz Rueven

photo: Liz Rueven

Katy Morris

When life gives us a bowl of them, we couldn’t be cheerier.

They’re called CHERRIES because they originally hail from the ancient Turkish town of Cerasus. They’ll jazz up savory kugel, add perfect pink juiciness to granola parfaits, and on hot summer days, are best eaten straight out of hand.

Here’s everything you need to know – from tip of the stem to center of the pit – about one of our favorite stone fruits: cherries. Continue reading

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.).

Continue reading

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