Fresh News
- Thursday, 09 September 2021
Sometimes the healthiest and tastiest dishes are the simplest. Keeping meals simple is ideal as these last hot days of summer roll into fall.
Using only a handful of ingredients, like five or less, makes sense for reluctant kitchen cooks.
September’s mash up of seasonal produce is truly a schizophrenic best of both worlds.
On the one hand, some of the prized tomatoes of the season are just coming to market. Fresh herbs, peaches, zucchini, sweet and hot peppers, eggplants and corn beg for the spotlight.
The other hand is dealing out new crop apples, pears, quince, figs, nuts and grapes. Hard squash, new potatoes and onions, kale and beets paint a new plate palette.
Uncomplicated and straightforward, salads, entrees and sides are assembled in short order with just a few simpatico ingredients. Pantry staples such as olive oil, salt and pepper are exempt from the tally as those are always at hand.
Mid-week time management for hurried dinners and hungry mouths let produce shine bright. Zucchini ribbons, nectarine and beet salad or lemon-garlic spinach spruce up the plate. Given availability of pre-cut veggies and fruits, the pain of slicing and chopping can be eliminated.
A recent Caprese salad served on the weekend took advantage of already sliced mozzarella cheese. How easy is that for a sexy quick starter? Fresh basil leaves, garden tomatoes and the perfect thickness of soft mozzarella. Bellissima!
Using only a handful of ingredients, like five or less, makes sense for reluctant kitchen cooks.
September’s mash up of seasonal produce is truly a schizophrenic best of both worlds.
On the one hand, some of the prized tomatoes of the season are just coming to market. Fresh herbs, peaches, zucchini, sweet and hot peppers, eggplants and corn beg for the spotlight.
The other hand is dealing out new crop apples, pears, quince, figs, nuts and grapes. Hard squash, new potatoes and onions, kale and beets paint a new plate palette.
Uncomplicated and straightforward, salads, entrees and sides are assembled in short order with just a few simpatico ingredients. Pantry staples such as olive oil, salt and pepper are exempt from the tally as those are always at hand.
Mid-week time management for hurried dinners and hungry mouths let produce shine bright. Zucchini ribbons, nectarine and beet salad or lemon-garlic spinach spruce up the plate. Given availability of pre-cut veggies and fruits, the pain of slicing and chopping can be eliminated.
A recent Caprese salad served on the weekend took advantage of already sliced mozzarella cheese. How easy is that for a sexy quick starter? Fresh basil leaves, garden tomatoes and the perfect thickness of soft mozzarella. Bellissima!
- Thursday, 02 September 2021
Move to close out these last precious days of summer on a healthy note. Modify the daily dietary regimen to incorporate a few healthier choices. This will kick start a terrific fall lifestyle.
Plant-based/Plant-forward eating practices have been widely adopted and quite popular in recent years. An emphasis on meals focused primarily from plants can do a body good.
This includes not only fruits and vegetables, but also nuts, seeds, oils, whole grains, legumes, and beans. Eating a plant-based diet means getting most or all calories from fresh, whole plant foods that are minimally processed.
The Mediterranean diet is a way of eating that’s based on the traditional cuisines of Greece, Italy and other countries that border the Mediterranean Sea. Plant-based foods, herbs and spices are the foundation of this diet. Modelling this way of eating could be the first step in overhauling the diet by fall.
Olive oil is the main source of added fat. Fish, seafood, dairy and poultry are included in moderation. Red meat and sweets are eaten only occasionally.
Start by building meals around vegetables, beans and whole grains. Eat fish at least twice a week. Try using olive oil instead of butter in preparing food.
Instead of calorie-laden heavy desserts, serve fresh fruits after meals for a sweet treat. Grapes, melons, oranges and fresh berries can be quite satisfying after dinner.
Evaluate daily sugar, coffee, and alcohol consumption. Look for ways to adjust or reduce intake. Examining these unconscious habits honestly may yield to the promise of reduced inflammation, higher energy levels and better sleep.
Dropping a few extra pounds can incentivize going farther in a total fall reset. Putting exercise on the daily calendar makes it a priority. If the workday locks in sedentary behavior, decide how to break the streak. Set an alarm for a sure fire way to get in those 10,000 steps. Schedule in a time slot for a physical appointment.
Plant-based/Plant-forward eating practices have been widely adopted and quite popular in recent years. An emphasis on meals focused primarily from plants can do a body good.
This includes not only fruits and vegetables, but also nuts, seeds, oils, whole grains, legumes, and beans. Eating a plant-based diet means getting most or all calories from fresh, whole plant foods that are minimally processed.
The Mediterranean diet is a way of eating that’s based on the traditional cuisines of Greece, Italy and other countries that border the Mediterranean Sea. Plant-based foods, herbs and spices are the foundation of this diet. Modelling this way of eating could be the first step in overhauling the diet by fall.
Olive oil is the main source of added fat. Fish, seafood, dairy and poultry are included in moderation. Red meat and sweets are eaten only occasionally.
Start by building meals around vegetables, beans and whole grains. Eat fish at least twice a week. Try using olive oil instead of butter in preparing food.
Instead of calorie-laden heavy desserts, serve fresh fruits after meals for a sweet treat. Grapes, melons, oranges and fresh berries can be quite satisfying after dinner.
Evaluate daily sugar, coffee, and alcohol consumption. Look for ways to adjust or reduce intake. Examining these unconscious habits honestly may yield to the promise of reduced inflammation, higher energy levels and better sleep.
Dropping a few extra pounds can incentivize going farther in a total fall reset. Putting exercise on the daily calendar makes it a priority. If the workday locks in sedentary behavior, decide how to break the streak. Set an alarm for a sure fire way to get in those 10,000 steps. Schedule in a time slot for a physical appointment.
- Thursday, 26 August 2021
Chips and salsa are pretty standard fare in most Mexican restaurants. At home, we rely on them for a go to snack or precursor to an enchilada or chili relleno dinner.
The combo is a good stand-alone bite when hanging out with friends on the patio.
Salsa literally translates to sauce. Don’t get stuck thinking that tortilla chips are the outer limits to what pairs perfectly with salsa.
Purists might follow the pico de gallo or rojo route. That’s a terrific jumping off point for homemade salsa. Chili peppers, tomatoes, onions, fresh lime and cilantro get the job done. The fresher the better wins over salsa fans.
Stepping away from this classic, expand to other ingredients to pump up the salsa repertoire. Explore unlikely summer and tropical ingredients. Strawberries, mangos, peaches, pineapples and even watermelon rise to meet salsa aspirations.
Pomegranate arils are a surprise element that deliver on zing and crunch factors. Dessert is unique with a ladle full of fruit salsa over vanilla ice cream, churros or cinnamon tortilla chips. Bold is not boring when it comes to new ways to interpret traditional applications of how we put salsa in motion
Consider serving these level up concoctions with traditional menus choices like Baja style tacos or fajitas. When cooking chicken, fish or pork, those bright and fruity versions convert ordinary dinner to one of higher interest.
Tomatillos can be added to nearly anything salsa. Tangy, more acidic, and less sweet, this green tomato-looking thing is in the fruit family.
The combo is a good stand-alone bite when hanging out with friends on the patio.
Salsa literally translates to sauce. Don’t get stuck thinking that tortilla chips are the outer limits to what pairs perfectly with salsa.
Purists might follow the pico de gallo or rojo route. That’s a terrific jumping off point for homemade salsa. Chili peppers, tomatoes, onions, fresh lime and cilantro get the job done. The fresher the better wins over salsa fans.
Stepping away from this classic, expand to other ingredients to pump up the salsa repertoire. Explore unlikely summer and tropical ingredients. Strawberries, mangos, peaches, pineapples and even watermelon rise to meet salsa aspirations.
Pomegranate arils are a surprise element that deliver on zing and crunch factors. Dessert is unique with a ladle full of fruit salsa over vanilla ice cream, churros or cinnamon tortilla chips. Bold is not boring when it comes to new ways to interpret traditional applications of how we put salsa in motion
Consider serving these level up concoctions with traditional menus choices like Baja style tacos or fajitas. When cooking chicken, fish or pork, those bright and fruity versions convert ordinary dinner to one of higher interest.
Tomatillos can be added to nearly anything salsa. Tangy, more acidic, and less sweet, this green tomato-looking thing is in the fruit family.
- Friday, 20 August 2021
Californians have been cultivating grapes for more than two centuries.
Today, Ninety-nine percent of table grapes in the United States are produced in California’s warm, dry climate that is ideal for grape growing.
With eighty two grape varieties grown, California grapes come in three colors — green, red, and black — and are in season from May through January.
Determining when grapes are ripe is a real science . Both the U.S. Department of Agriculture and California Department of Food and Agriculture are involved in setting and monitoring grape production standards. Sugar content, color, bunch and berry size and uniformity are all measured before harvest begins. Workers who decide which grapes to harvest are trained professionals with years of experience.
Once picked, fresh grapes are easily damaged by rough handling, warm temperatures, excessive moisture and decay-causing organisms.
Grape bunches are carefully inspected and then immediately packed by hand into shipping containers – often right in the field.
Shortly after picking/packing, the field heat is removed from the fruit in cold storage facilities. Grapes are stored at temperatures between 30 F and 32 F. From this point, until they reach their destination (markets throughout the world), the grapes will be maintained in a carefully regulated environment to assure they arrive in just-picked condition.
Today, Ninety-nine percent of table grapes in the United States are produced in California’s warm, dry climate that is ideal for grape growing.
With eighty two grape varieties grown, California grapes come in three colors — green, red, and black — and are in season from May through January.
Determining when grapes are ripe is a real science . Both the U.S. Department of Agriculture and California Department of Food and Agriculture are involved in setting and monitoring grape production standards. Sugar content, color, bunch and berry size and uniformity are all measured before harvest begins. Workers who decide which grapes to harvest are trained professionals with years of experience.
Once picked, fresh grapes are easily damaged by rough handling, warm temperatures, excessive moisture and decay-causing organisms.
Grape bunches are carefully inspected and then immediately packed by hand into shipping containers – often right in the field.
Shortly after picking/packing, the field heat is removed from the fruit in cold storage facilities. Grapes are stored at temperatures between 30 F and 32 F. From this point, until they reach their destination (markets throughout the world), the grapes will be maintained in a carefully regulated environment to assure they arrive in just-picked condition.
- Thursday, 12 August 2021
The word “watermelon” conjures up images of free-spirted summertime fun. Family gatherings, care-free beach days, backyard barbecues, and outdoor camping events keep watermelon on the top of the summer grocery list.
Over thirty states in the U.S. grow watermelon for the summer season. When domestic harvests end, we move back to imported melons from Mexico and Guatemala. This means there is a year-round supply of this family favorite.
Most people eat the red flesh of watermelon down to the rind. Once finished, they toss out the rest of the watermelon. Gardeners know to put the rinds in the compost heap. Backyard chicken farmers give their hens a tasty rind treat.
Those two good uses for the rind are not the only benefits of using the entire watermelon. The flesh, juice and rind are one hundred percent edible.
A few suggestions for putting the rind to good use make watermelon a zero waste food.
Make Pickles. Watermelon rind is pretty similar to a cucumber. A quick boil and cool down of the cut up rinds allow them to absorb whatever picking spices and vinegar preferred. Sweet, sour, spicy or something in between give watermelon pickles a full range of options.
Over thirty states in the U.S. grow watermelon for the summer season. When domestic harvests end, we move back to imported melons from Mexico and Guatemala. This means there is a year-round supply of this family favorite.
Most people eat the red flesh of watermelon down to the rind. Once finished, they toss out the rest of the watermelon. Gardeners know to put the rinds in the compost heap. Backyard chicken farmers give their hens a tasty rind treat.
Those two good uses for the rind are not the only benefits of using the entire watermelon. The flesh, juice and rind are one hundred percent edible.
A few suggestions for putting the rind to good use make watermelon a zero waste food.
Make Pickles. Watermelon rind is pretty similar to a cucumber. A quick boil and cool down of the cut up rinds allow them to absorb whatever picking spices and vinegar preferred. Sweet, sour, spicy or something in between give watermelon pickles a full range of options.
- Wednesday, 04 August 2021
No sweeter words resonate more with parents today than “you’re going back to school”. Sweet words, yes, but maybe a bit confusing, as well.
The past eighteen months have not been a picnic for households juggling work, home-schooling, life schedules and family time.
The return to in-person learning will give a semblance of routine and perhaps a promise to a more life-balance for teachers, parents and students.
During the pandemic, Center for Disease Control (CDC) directives have helped influence school safety decisions. Recent updates recommend removing prevention strategies one at a time. With vaccines only available for people ages 12 and older, a large proportion of school-age children remain unprotected from COVID.
School districts are working hard to flush out the details of what the school year will look like.
Every state, every county is paying attention to how new policies for in-person school or a hybrid program means will keep everyone safe from COVID. Some conflicts between jurisdictions and localities are yet to be resolved.
Meanwhile, kids still need to eat. Where they eat, how they eat and what they eat are the fine points industry entities are interested in knowing. A congregate setting may not be available for this school year. Likely, self-serve salad bars are off the proverbial table. “Grab and Go”, pre-packaged breakfasts or lunches will be preferred.
The past eighteen months have not been a picnic for households juggling work, home-schooling, life schedules and family time.
The return to in-person learning will give a semblance of routine and perhaps a promise to a more life-balance for teachers, parents and students.
During the pandemic, Center for Disease Control (CDC) directives have helped influence school safety decisions. Recent updates recommend removing prevention strategies one at a time. With vaccines only available for people ages 12 and older, a large proportion of school-age children remain unprotected from COVID.
School districts are working hard to flush out the details of what the school year will look like.
Every state, every county is paying attention to how new policies for in-person school or a hybrid program means will keep everyone safe from COVID. Some conflicts between jurisdictions and localities are yet to be resolved.
Meanwhile, kids still need to eat. Where they eat, how they eat and what they eat are the fine points industry entities are interested in knowing. A congregate setting may not be available for this school year. Likely, self-serve salad bars are off the proverbial table. “Grab and Go”, pre-packaged breakfasts or lunches will be preferred.
- Wednesday, 28 July 2021
California grows one third of the vegetables produced in the United States. It grows two-thirds of the nation’s fruits and nuts.
Last winter’s La Nina weather pattern in the Pacific left California with less rainfall and moisture than normal or needed.
Many farmers saw the impending water shortage and drought conditions as good reason to opt out of planting for the this season.
The current drought is on pace to be one of the worst ever on record. California, home to about 70,000 farms and ranches, with a combined AG production of about $50 billion a year, is suffering severe consequences.
The dairy industry accounts for the largest chunk of the state’s agricultural revenue, followed by almonds and then grapes.
The State Department of Water Resources and the Federal Bureau of Reclamation, declared that “the Water Year 2021 is currently the driest on record since 1977”.
Drought conditions intensify long-standing water allocation conflicts among farmers, municipalities and environmental advocates. Even in years when the state has had good rainfall and snowpack levels, California has never had enough water to satisfy all demands.
Climate change has shifted rain patterns and increased temperatures across the planet. Record-setting temperatures in June were an early start to a very long, hot summer.
Last winter’s La Nina weather pattern in the Pacific left California with less rainfall and moisture than normal or needed.
Many farmers saw the impending water shortage and drought conditions as good reason to opt out of planting for the this season.
The current drought is on pace to be one of the worst ever on record. California, home to about 70,000 farms and ranches, with a combined AG production of about $50 billion a year, is suffering severe consequences.
The dairy industry accounts for the largest chunk of the state’s agricultural revenue, followed by almonds and then grapes.
The State Department of Water Resources and the Federal Bureau of Reclamation, declared that “the Water Year 2021 is currently the driest on record since 1977”.
Drought conditions intensify long-standing water allocation conflicts among farmers, municipalities and environmental advocates. Even in years when the state has had good rainfall and snowpack levels, California has never had enough water to satisfy all demands.
Climate change has shifted rain patterns and increased temperatures across the planet. Record-setting temperatures in June were an early start to a very long, hot summer.
- Thursday, 22 July 2021
Dining alone can be daunting if not intimidating. Not every person feels comfortable sitting at a restaurant table by themselves for an entire meal service.
Road warriors were used to fending for themselves when work duty called. Business travel has not fully rebounded from the pandemic. Sales people and others will hit the road again when the COVID dust is clear.
Flying solo is not exclusive to the mobile workforce. Think of those living alone by choice or by circumstance. Perhaps a life partner has gone away for a short leisure or work trip. There are many reasons for dining out alone and none should preclude enjoying a great meal in your own company.
Eating out alone does not mean that a person is lonely, without friends or at all unhappy. The social stigma attached to a being a solitary diner is what might prevent more brave souls to venture out.
To experience things in one’s own unique way is empowering. Give yourself permission to try that new neighborhood café or bistro on your own.
The notion of sharing meals with others is well supported for the culinary acumen and social engagement aspects. Those two factors are not exclusive to group settings. As a soloist, one can engage with wait staff to fully embrace the menu, preparations and any special ingredients and sourcing tidbits.
Signature dishes are worthy of a single plate.
Road warriors were used to fending for themselves when work duty called. Business travel has not fully rebounded from the pandemic. Sales people and others will hit the road again when the COVID dust is clear.
Flying solo is not exclusive to the mobile workforce. Think of those living alone by choice or by circumstance. Perhaps a life partner has gone away for a short leisure or work trip. There are many reasons for dining out alone and none should preclude enjoying a great meal in your own company.
Eating out alone does not mean that a person is lonely, without friends or at all unhappy. The social stigma attached to a being a solitary diner is what might prevent more brave souls to venture out.
To experience things in one’s own unique way is empowering. Give yourself permission to try that new neighborhood café or bistro on your own.
The notion of sharing meals with others is well supported for the culinary acumen and social engagement aspects. Those two factors are not exclusive to group settings. As a soloist, one can engage with wait staff to fully embrace the menu, preparations and any special ingredients and sourcing tidbits.
Signature dishes are worthy of a single plate.
- Thursday, 15 July 2021
Pulp Fiction, the 1994 cult classic by Quentin Tarantino, references many iconic foods in the film.
The Burger Royale puts a European twist on an all American favorite. The five dollar shake at Jack Rabbit Slim’s makes movie-goers wonder what that extravagant drink might taste like.
The current food supply chain puts an end to guessing about what an expensive shake or burger might taste like. Menu prices are going up fast.
Consumers are certainly spending more for food. Costs for “take out”, dining in and preparing meals at home have all increased post-pandemic.
Lots of factors account for the rising costs. Those increases, not unlike with other industries, are being passed on to patrons.
Toilet paper and pasta shortages were evident sixteen months ago. At the start of national COVID-19 outbreaks, the run at retail grocery stores led to pantry hoarding.
Today’s price hikes are real. The cost of everything from lumber to food to airfares is climbing. Companies report shortages of products, materials, and workers. As the pandemic wanes, we are left to grapple with long-term supply chain issues.
We see first-hand the robust return and re-opening of foodservice. That’s great and welcomed news for everyone. One down side is how businesses are choosing to cope with new operational challenges.
The Burger Royale puts a European twist on an all American favorite. The five dollar shake at Jack Rabbit Slim’s makes movie-goers wonder what that extravagant drink might taste like.
The current food supply chain puts an end to guessing about what an expensive shake or burger might taste like. Menu prices are going up fast.
Consumers are certainly spending more for food. Costs for “take out”, dining in and preparing meals at home have all increased post-pandemic.
Lots of factors account for the rising costs. Those increases, not unlike with other industries, are being passed on to patrons.
Toilet paper and pasta shortages were evident sixteen months ago. At the start of national COVID-19 outbreaks, the run at retail grocery stores led to pantry hoarding.
Today’s price hikes are real. The cost of everything from lumber to food to airfares is climbing. Companies report shortages of products, materials, and workers. As the pandemic wanes, we are left to grapple with long-term supply chain issues.
We see first-hand the robust return and re-opening of foodservice. That’s great and welcomed news for everyone. One down side is how businesses are choosing to cope with new operational challenges.
- Thursday, 08 July 2021
After a year or more of going nowhere, Americans are on the move. Vaccinated individuals and families are getting back to their destination “bucket” lists.
Encouraged to “play it safe” and see the United States, theme parks, hotels, campgrounds, state and national parks are bustling with summer tourists.
International travel ambitions are complimented by relatively reasonable air fares and affordable accommodations. Nearly everyone we know had to cancel 2020 vacation plans.
Recommendations to travel safely are well announced. Countries to avoid are well-supported. Much of Europe is still off-limits to Americans. Croatia and various other Balkan countries, including Albania, North Macedonia, Serbia and Montenegro, are open.
Northern lights in Iceland are tempting. Bali may be open but still may require multiple days of quarantine upon arrival. Canadian borders are not fully allowing Americans to freely cross. Greece is open for leisure American visitors. Ahh Greece.
Reasons for travel to foreign places are often times personal. The culture, the people, the history and geography play a role. So does building lifelong memories with companion travelers. The food of every culture and within each country tells a story central to the travel experiences.
Greek cuisine has been greatly influenced by both Eastern and Western cultures. Any number of authentically prepared Greek dishes reminds one of why we need to travel.
Encouraged to “play it safe” and see the United States, theme parks, hotels, campgrounds, state and national parks are bustling with summer tourists.
International travel ambitions are complimented by relatively reasonable air fares and affordable accommodations. Nearly everyone we know had to cancel 2020 vacation plans.
Recommendations to travel safely are well announced. Countries to avoid are well-supported. Much of Europe is still off-limits to Americans. Croatia and various other Balkan countries, including Albania, North Macedonia, Serbia and Montenegro, are open.
Northern lights in Iceland are tempting. Bali may be open but still may require multiple days of quarantine upon arrival. Canadian borders are not fully allowing Americans to freely cross. Greece is open for leisure American visitors. Ahh Greece.
Reasons for travel to foreign places are often times personal. The culture, the people, the history and geography play a role. So does building lifelong memories with companion travelers. The food of every culture and within each country tells a story central to the travel experiences.
Greek cuisine has been greatly influenced by both Eastern and Western cultures. Any number of authentically prepared Greek dishes reminds one of why we need to travel.
- Thursday, 01 July 2021
Eating in the morning sets the tone for the rest of the day.
It makes sense then that making it a balanced meal with fiber – rich grains (foods made with both whole grains and enriched grains), lean protein, and some fruit or veggies will keep the wolves away.
Staying satisfied by a good breakfast keeps us on track and avoiding that mid-morning crash or energy slump.
The whole morning breakfast ritual has come under scrutiny by those looking to shed a few pounds. Sure, intermittent fasting or sticking to a “coffee only” start reduces daily calories. Skipping breakfast robs us of the opportunity to nourish the body with essential micronutrients.
Once we rise, the energy stores are depleted by as much as eighty percent. Without food, a body begins to conserve energy and actually burn fewer calories — slowing down metabolism. Studies show that breakfast skippers were nearly five times more likely to be obese than people who eat breakfast.
A high-fiber, high-protein breakfast may be the most important investment made for improving mood, waistline and stamina.
Morning fuel possibilities are a blank canvas. Paint it with broad brush strokes for on the go oatmeal jars to protein smoothies.
It makes sense then that making it a balanced meal with fiber – rich grains (foods made with both whole grains and enriched grains), lean protein, and some fruit or veggies will keep the wolves away.
Staying satisfied by a good breakfast keeps us on track and avoiding that mid-morning crash or energy slump.
The whole morning breakfast ritual has come under scrutiny by those looking to shed a few pounds. Sure, intermittent fasting or sticking to a “coffee only” start reduces daily calories. Skipping breakfast robs us of the opportunity to nourish the body with essential micronutrients.
Once we rise, the energy stores are depleted by as much as eighty percent. Without food, a body begins to conserve energy and actually burn fewer calories — slowing down metabolism. Studies show that breakfast skippers were nearly five times more likely to be obese than people who eat breakfast.
A high-fiber, high-protein breakfast may be the most important investment made for improving mood, waistline and stamina.
Morning fuel possibilities are a blank canvas. Paint it with broad brush strokes for on the go oatmeal jars to protein smoothies.
- Thursday, 24 June 2021
Two quintessential foods that define summer are watermelon and corn. By July fourth, both items are on house menus and in high demand.
Watermelon takes a back seat to nothing in the produce win column. For now, set it aside for a bit of corn amazement.
On its own merits, a single buttered ear of sweet corn is supremely satisfying. What we can do with these bright green husks and their sweet nuggets inside is nothing short of surprising.
Don’t believe there is anything more to discover about sweet corn? Have you made or tried corn ice cream? How about a savory whipped corn dip to upstage hummus with dipping vegetables?
Put on that corn apron and get busy with shrimp and corn chowder or a lobster or crab boil with corn as a trusty side kick.
Nancy Silverton’s L.A. restaurant Pizzeria Mozza celebrates fresh California produce. She serves an upgraded grilled cheese sandwich filled with a charred sweet corn-studded blend of nutty English-cheddar and sharp caciocavallo.
Whatever the cooking treatment, corn is like the unexpected happy surprise to the main attraction. Grilled corn plays so well with other fresh summer items.
- Thursday, 17 June 2021
Building a summer routine begins today. No doubt that local stone fruits, berries, and melons can influence good habits.
An instant refresher, smoothies make for a nutritious breakfast or satisfying mid-day snack.
Summer hydration is critical to mental alertness and physical stamina. The liquid choices in smoothies run the road from coconut water to fruit juices.
Fruit juices range from cranberry, orange and pineapple to cherry, pomegranate and apple. Tap in to the antioxidant attributes of those dark reds for maximum benefit.
Watch the sugar intake as fruit and juices have natural sugars that need to be accounted for when creating a smoothie menu.
Dairy and non-dairy oat, almond and soy milks add their own version of liquid flavor. A yogurt of any type boosts the nutritional value of what goes into the blender.
Make it green. Plenty of green fruits and vegetables turn the daily smoothie into a BIG Green energy machine. Avocado, kale, baby spinach, kiwi, cucumber, mint, lime, apples, celery and chard qualify.
An instant refresher, smoothies make for a nutritious breakfast or satisfying mid-day snack.
Summer hydration is critical to mental alertness and physical stamina. The liquid choices in smoothies run the road from coconut water to fruit juices.
Fruit juices range from cranberry, orange and pineapple to cherry, pomegranate and apple. Tap in to the antioxidant attributes of those dark reds for maximum benefit.
Watch the sugar intake as fruit and juices have natural sugars that need to be accounted for when creating a smoothie menu.
Dairy and non-dairy oat, almond and soy milks add their own version of liquid flavor. A yogurt of any type boosts the nutritional value of what goes into the blender.
Make it green. Plenty of green fruits and vegetables turn the daily smoothie into a BIG Green energy machine. Avocado, kale, baby spinach, kiwi, cucumber, mint, lime, apples, celery and chard qualify.
- Thursday, 10 June 2021
The taste of summer might best be summed up in one bite. That’s if that bite is a juicy, ripe peach.
One of several so called stone fruits, they fall into one of two distinctive categories. Clingstone and freestone are the peach camps.
Clingstones are known for their firm flesh that stubbornly clings to the stone, making it hard to separate without mangling the fruit.
Freestone varieties, on the other hand, are easy to separate the pit from the flesh. California clingstone peaches are best used for canning and freezing. Harvest for these go roughly from mid-July to mid-September. Fresh market freestone types are harvested from April through October.
Both freestone and clingstone peaches have numerous varieties that differ in skin color, flesh color, firmness, and juiciness. Two of the most popular varieties of yellow-fleshed freestone peaches are Elegant Lady and O’Henry. Other varieties include the Empress, Elberta, and Rio Oso Gem.
Semi-freestone or semi-clingstone is a newer hybrid type of clingstone and freestone. It is good for using all around for both fresh and canned purposes.
One of several so called stone fruits, they fall into one of two distinctive categories. Clingstone and freestone are the peach camps.
Clingstones are known for their firm flesh that stubbornly clings to the stone, making it hard to separate without mangling the fruit.
Freestone varieties, on the other hand, are easy to separate the pit from the flesh. California clingstone peaches are best used for canning and freezing. Harvest for these go roughly from mid-July to mid-September. Fresh market freestone types are harvested from April through October.
Both freestone and clingstone peaches have numerous varieties that differ in skin color, flesh color, firmness, and juiciness. Two of the most popular varieties of yellow-fleshed freestone peaches are Elegant Lady and O’Henry. Other varieties include the Empress, Elberta, and Rio Oso Gem.
Semi-freestone or semi-clingstone is a newer hybrid type of clingstone and freestone. It is good for using all around for both fresh and canned purposes.
- Thursday, 03 June 2021
American cooks have a mad crush on cast iron skillets and cookware. More than durable, these cook pans are long on tradition and easy to use.
From pork roast to cherry pie, results in just this one pan style of cooking are pretty fantastic.
Brand names like Lodge, Griswold and Wagner are frequently found at weekend yard sales. Vintage pans go relatively unnoticed by adult kids editing stuff for estate sales.
A keen eye scours trademarks and emblems to identify a rusty, crusty old pan as a possible treasure. A bit of cleaning and re-seasoning will bring a cast iron skillet back to “working in the kitchen” status.
One possibility of distinguishing an authentic cast iron pan are the sides. The depth (frying pans are shallower than skillets) and the angle (sauté pans have straight sides while frying pans have flared sides). Some saucepans have pour spouts. In older pans, the pour spouts were bigger.
Most older pans had two pour spouts while newer ones might have one. Contemporary cast iron pans might also have a helper handle and non-stick coatings, which are both newer.
- Thursday, 27 May 2021
Memorial Day is a national holiday set aside for remembrance. We commemorate all U.S. citizens who have died in the service of our country.
Originally, we called it Decoration Day because the tradition of decorating soldiers’ graves with flags and flowers seem to fit.
The long observance weekend has also morphed into a viable excuse to gather with friends and family over picnics, barbecues and patio meals.
Perfect timing with warm weather makes this holiday a way to welcome in more of our favorite local foods. Watermelon, sweet corn, blueberries, strawberries, cherries and stone fruits are California sourced.
How we transform fresh produce in to patriotic flavors is open to interpretation. Combinations of red, white and blue is an easy beginning. Look for ways of assembling fruit filled platters and plates with red berries and juicy watermelon. Blue is for blueberries and even blackberries.
Stars and stripes clearly represent “Old Glory”. The thirteen stripes and fifty stars of the U.S. flag do not have to be perfectly replicated. Cookie cutter stars of any size are indicative of patriotic symbolism.
Cut from pastry dough or melon, add the five-point start to pies, cakes, fruit salads and more.
- Thursday, 20 May 2021
Burgers, sandwiches and salads dominate casual warm weather fare. How they go from mediocre to super star status is just one ingredient/degree of separation.
Sweet Red Onions have just begun their seasonal harvesting in the San Joaquin Valley.
They bring exceptional flavor, sweetness and texture to everything from pizzas to pastas. To be sure, an Italian Red or Fresno Flat sweet are quite different from any onion relative.
Alliums in general include round globe (red, yellow and white) onions, garlic, shallots, scallions, leeks and chives. Packed with nutrients and antioxidants, these kitchen staples are used to impart bold and sometimes savory heat to dishes.
Milder, sweet onions are terrific for eating raw, pickling and grilling. In this class are well-known Vidalia, Walla Walla and Maui Sweets. These popular varieties have a pale yellow skin with a white or light yellow interior.
Italian reds have a flatter shape. As their name implies, are a reddish to purple bright color. Not all supermarket red onions are sweet. Be certain to seek out that flat appearance to get to the right choice.
Other red-skinned sweet onions include Bermuda, Burgundy, Cipolle di Tropea or Tropea’s sweet. The pop of color is part of the red onion attraction. The sweet, mild taste pairs nicely with greens like kale, arugula, baby spinach and butter or romaine lettuces.
- Thursday, 13 May 2021
There’s a reason why “pre-cut” or “value-added” produce sales are on the rise. It’s sometimes very intimidating or tricky for home cooks or even professional chefs to master the art of cutting, slicing or chopping.
Knife skills are essential for kitchen confidence, efficiency and safety. How to handle knives and making the best choice for certain jobs comes with loads of practice and experience.
Certain fresh produce items, fruits in particular, are easier to approach than others. Apples and citrus might be intuitive. Pineapple, mango, papaya and watermelon are a bit more complicated.
There are several food hacks touting the best ways to get to the heart of what we want to eat. Any fruit commission web-site (mango, strawberry, watermelon, avocado, etc.) will showcase terrific knife skills via video or step-by-step photo images.
To begin, learn to choose your fruits. Same day use requires ripeness. The Mama Bear “just right” approach to color, feel, and smell is a good start.
Greener or harder fruit may not mature in a manner that works. Seek out produce expertise to assist if your retailer is reputable for selling quality product and having trained and informed clerks.
There are dependable market clerks willing to share their produce experience. The value in having trusted and informed staff to assist shoppers is reflected in sales and customer loyalty. A great clerk has the knowledge to help with product selection, storage, care, handling and usage.
Knife skills are essential for kitchen confidence, efficiency and safety. How to handle knives and making the best choice for certain jobs comes with loads of practice and experience.
Certain fresh produce items, fruits in particular, are easier to approach than others. Apples and citrus might be intuitive. Pineapple, mango, papaya and watermelon are a bit more complicated.
There are several food hacks touting the best ways to get to the heart of what we want to eat. Any fruit commission web-site (mango, strawberry, watermelon, avocado, etc.) will showcase terrific knife skills via video or step-by-step photo images.
To begin, learn to choose your fruits. Same day use requires ripeness. The Mama Bear “just right” approach to color, feel, and smell is a good start.
Greener or harder fruit may not mature in a manner that works. Seek out produce expertise to assist if your retailer is reputable for selling quality product and having trained and informed clerks.
There are dependable market clerks willing to share their produce experience. The value in having trusted and informed staff to assist shoppers is reflected in sales and customer loyalty. A great clerk has the knowledge to help with product selection, storage, care, handling and usage.
- Thursday, 06 May 2021
All along the central and southern coastline, hundreds of California strawberry farmers are cultivating the majority of all strawberries grown in the United States.
Nearly ninety percent of all U.S. strawberry production happens on less than one percent of the Golden State’s farmland.
The California strawberry story is about more than the efficient use of this prized land. It is also intrinsically connected to the real story of American immigrants and farm workers.
Today, in many cases, second and third-generation family farmers continue to farm and produce America’s favorite fruit.
The agriculture boom happened in California right alongside the gold rush. People were immigrating to California to chase their dreams and find personal success.
Strawberries made it possible for families to settle in a single location where they could live and work instead of following the in-season crops around the state. Some of these immigrant farm workers started in irrigation or picking strawberries. Many went on to build their own strawberry farms and businesses.
While consumers enjoy strawberries nearly year-round, they may not recognize or fully appreciate the hard work and dedication required to produce them.
Nearly ninety percent of all U.S. strawberry production happens on less than one percent of the Golden State’s farmland.
The California strawberry story is about more than the efficient use of this prized land. It is also intrinsically connected to the real story of American immigrants and farm workers.
Today, in many cases, second and third-generation family farmers continue to farm and produce America’s favorite fruit.
The agriculture boom happened in California right alongside the gold rush. People were immigrating to California to chase their dreams and find personal success.
Strawberries made it possible for families to settle in a single location where they could live and work instead of following the in-season crops around the state. Some of these immigrant farm workers started in irrigation or picking strawberries. Many went on to build their own strawberry farms and businesses.
While consumers enjoy strawberries nearly year-round, they may not recognize or fully appreciate the hard work and dedication required to produce them.
- Thursday, 29 April 2021
The pandemic, for all its unique difficulties, has served to highlight and intensify some ongoing industry challenges.
No matter what lane of the food industry a company is in– grower, packer, processor, retail, foodservice, distributor-there is an acute need for good workers to fill the voids.
This long-term problem has been exacerbated as the slow return to “business as usual” unfolds.
Worker scarcity, worker safety, tough conditions and high turnover have all been heightened by the COVID crisis.
Long term, companies will have to sort out how to manage the on-going issues of lack of labor.
The entire U.S. economy needs workers. Employers hired nearly a million people in March. Job listings are surging, with openings on career sites well ahead of topping their pre-coronavirus levels. Government stimulus money has allowed some people to stay home longer than they otherwise would have.
The hottest jobs sectors are those areas that “make or move” things. Construction, warehousing, factories and pharmacy are areas that cannot fill the demand. The number of warehouse jobs listed on Indeed as of early April was 57% above what they were before the virus struck.
Retail grocery delivery through the pandemic has increased significantly. FMI reports that e-commerce for groceries grew by 300 percent during the pandemic. The same people who may have held or taken jobs at retail or warehouses before, now have multiple types of newly created job opportunities. A contributing key factor is better or more flexible working conditions.
No matter what lane of the food industry a company is in– grower, packer, processor, retail, foodservice, distributor-there is an acute need for good workers to fill the voids.
This long-term problem has been exacerbated as the slow return to “business as usual” unfolds.
Worker scarcity, worker safety, tough conditions and high turnover have all been heightened by the COVID crisis.
Long term, companies will have to sort out how to manage the on-going issues of lack of labor.
The entire U.S. economy needs workers. Employers hired nearly a million people in March. Job listings are surging, with openings on career sites well ahead of topping their pre-coronavirus levels. Government stimulus money has allowed some people to stay home longer than they otherwise would have.
The hottest jobs sectors are those areas that “make or move” things. Construction, warehousing, factories and pharmacy are areas that cannot fill the demand. The number of warehouse jobs listed on Indeed as of early April was 57% above what they were before the virus struck.
Retail grocery delivery through the pandemic has increased significantly. FMI reports that e-commerce for groceries grew by 300 percent during the pandemic. The same people who may have held or taken jobs at retail or warehouses before, now have multiple types of newly created job opportunities. A contributing key factor is better or more flexible working conditions.
- Thursday, 22 April 2021
Anthony Bourdain covered a lot of ground in his book Kitchen Confidential.
One hot topic that resonates with all line cooks is the Mise-en-place. The organized work station, unique to each cook, keeps the kitchen ready for every order moving smoothly through the line.
It houses all of the essentials– sea salt, rough-cracked pepper, cooking oil, wine, butter, garlic, parsley, and so on.
One item in particular that Tony claimed as a Mise-en-Place essential for all professional kitchens is shallots. His kitchen staff used about twenty pounds daily.
A “take-away” from Bourdain to home cooks looking to elevate dishes, is to keep shallots on hand for turning out tastier versions of most any preparation.
Shallots are one of those fresh ingredients that we notice parked next to fresh garlic and the onion sections at the grocery store. We frequently see them, but bypass them for regular onion varieties.
Their delicate, mild onion flavor (with a hint of sharpness) is preferred for classic dishes, vinaigrettes, sauces, soups and frying when a hotter onion isn’t the right fit.
One hot topic that resonates with all line cooks is the Mise-en-place. The organized work station, unique to each cook, keeps the kitchen ready for every order moving smoothly through the line.
It houses all of the essentials– sea salt, rough-cracked pepper, cooking oil, wine, butter, garlic, parsley, and so on.
One item in particular that Tony claimed as a Mise-en-Place essential for all professional kitchens is shallots. His kitchen staff used about twenty pounds daily.
A “take-away” from Bourdain to home cooks looking to elevate dishes, is to keep shallots on hand for turning out tastier versions of most any preparation.
Shallots are one of those fresh ingredients that we notice parked next to fresh garlic and the onion sections at the grocery store. We frequently see them, but bypass them for regular onion varieties.
Their delicate, mild onion flavor (with a hint of sharpness) is preferred for classic dishes, vinaigrettes, sauces, soups and frying when a hotter onion isn’t the right fit.
- Thursday, 15 April 2021
Asparagus is a member of the lily family and is related to onions and garlic. The spears are usually not harvested until the third or fourth year planted to allow the crown to develop a strong root system.
After that, the healthy plants will then produce spears for about fifteen years.
California possesses several micro-climates ideal for asparagus production. The 250 farms that grow the favored spring crop deliver on the promise of local, fresh and hand-cared attention.
Several regions throughout the state are ideal for growing “grass”, including the Central Valley, the Central Coast and the Stockton Delta.
Nearly seventy percent of the nation’s fresh market asparagus is produced in California. Harvest season is about ninety days long, starting in March and running through May.
This perennial crop is labor – intensive from harvest to packing. Workers walk the rows, scouting for nine inch green spears to harvest. Asparagus is graded, sized and packed in sheds located near the fields to assure maximum freshness.
Early in the season, spears may be picked every four days or so. As temperatures warm up, they may have to be picked every day. Each spear grows about seven to nine inches per day. Depending on weather and growth, beds maybe cut multiple times per day.
Spears are trimmed to lengths of nine inches and bundled for sales. Typically, a one pound bundle contains about 10 to 14 spears, depending on size/thickness of the stalks.
After that, the healthy plants will then produce spears for about fifteen years.
California possesses several micro-climates ideal for asparagus production. The 250 farms that grow the favored spring crop deliver on the promise of local, fresh and hand-cared attention.
Several regions throughout the state are ideal for growing “grass”, including the Central Valley, the Central Coast and the Stockton Delta.
Nearly seventy percent of the nation’s fresh market asparagus is produced in California. Harvest season is about ninety days long, starting in March and running through May.
This perennial crop is labor – intensive from harvest to packing. Workers walk the rows, scouting for nine inch green spears to harvest. Asparagus is graded, sized and packed in sheds located near the fields to assure maximum freshness.
Early in the season, spears may be picked every four days or so. As temperatures warm up, they may have to be picked every day. Each spear grows about seven to nine inches per day. Depending on weather and growth, beds maybe cut multiple times per day.
Spears are trimmed to lengths of nine inches and bundled for sales. Typically, a one pound bundle contains about 10 to 14 spears, depending on size/thickness of the stalks.
- Thursday, 08 April 2021
The chaos and mayhem of grocery shopping a year ago seems like a wild faded dream. During lockdowns and stay-at-home orders, we found ways to compensate for long lines and hoarding.
As life begins to unfold post-pandemic, new habits have emerged that retailers and food service providers have made investments.
We may all be counting on new ways to feed ourselves. Online ordering and home delivery have taken the sting out of food pandemonium. We’ve learned new coping skills.
Meals can be either ready-to-eat or those ready to prepare. The pandemic accelerated ghost kitchens (also known as dark or cloud kitchens) and the widespread adoption of food delivery by at least three to five years.
No doubt, food delivery had the limelight 2020. As consumers adopted new habits, the gig economy surged in that arena. Grub Hub, Uber Eats and DoorDash were on Smart phone “Favorites”.
The trend and adoption of digital technologies and e-commerce was greatly advanced by personal health safety concerns as much as convenience. Comfort levels now push consumers to purchase products online with confidence.
Already on the rise in recent years, participation in online grocery shopping skyrocketed in 2020.
As life begins to unfold post-pandemic, new habits have emerged that retailers and food service providers have made investments.
We may all be counting on new ways to feed ourselves. Online ordering and home delivery have taken the sting out of food pandemonium. We’ve learned new coping skills.
Meals can be either ready-to-eat or those ready to prepare. The pandemic accelerated ghost kitchens (also known as dark or cloud kitchens) and the widespread adoption of food delivery by at least three to five years.
No doubt, food delivery had the limelight 2020. As consumers adopted new habits, the gig economy surged in that arena. Grub Hub, Uber Eats and DoorDash were on Smart phone “Favorites”.
The trend and adoption of digital technologies and e-commerce was greatly advanced by personal health safety concerns as much as convenience. Comfort levels now push consumers to purchase products online with confidence.
Already on the rise in recent years, participation in online grocery shopping skyrocketed in 2020.
- Monday, 05 April 2021
Restaurants are tuning up menus to reflect streamlined offerings and their need to do more with less. Smart operators are not having to compromise on quality food that tastes great over better efficiencies.
Now, more than ever, we eat first with our eyes. This includes scanning menus online or using QR codes on smartphones.
Good communication is key for every successful business. Menu writing is a communications artform and talent necessary for foodservice providers. Chalkboards, ink on paper or virtual links help sell what’s for breakfast, lunch and dinner.
Words matter and how they are used on a menu can entice orders and impact revenue. The power of persuasion when it comes to food descriptions makes or breaks initial perceptions.
Setting appetite expectations is only a word or phrase away. Loaded cauliflower casserole tells the diner to expect a hot, cheesy, gooey and indulgent dish.
Descriptions regarding culinary preparations pique interest. Roasted, grilled, poached, fried, toasted, whipped or stuffed tell much about what will be delivered on the plate.
Seasonings and flavors get prime text space. Smoky, savory, fiery, nutty, tart, peppery, citrusy, zesty, and buttery get the mouth and brain working together for the selection. Food and mood are strongly tethered together. What food craving needs to be conquered today?
Now, more than ever, we eat first with our eyes. This includes scanning menus online or using QR codes on smartphones.
Good communication is key for every successful business. Menu writing is a communications artform and talent necessary for foodservice providers. Chalkboards, ink on paper or virtual links help sell what’s for breakfast, lunch and dinner.
Words matter and how they are used on a menu can entice orders and impact revenue. The power of persuasion when it comes to food descriptions makes or breaks initial perceptions.
Setting appetite expectations is only a word or phrase away. Loaded cauliflower casserole tells the diner to expect a hot, cheesy, gooey and indulgent dish.
Descriptions regarding culinary preparations pique interest. Roasted, grilled, poached, fried, toasted, whipped or stuffed tell much about what will be delivered on the plate.
Seasonings and flavors get prime text space. Smoky, savory, fiery, nutty, tart, peppery, citrusy, zesty, and buttery get the mouth and brain working together for the selection. Food and mood are strongly tethered together. What food craving needs to be conquered today?
- Thursday, 25 March 2021
The holy Easter holiday celebrates the resurrection of Jesus Christ and is of great significance to Christians around the world.
This is a time for prayers, religious observances and gatherings with family members and friends for Spring feasts.
The symbolism of spring signifies rebirth, renewal, a new dawn, hope, awakening, and promise. Seasonal flowers are naturally associated with the annual Easter and spring festivities.
Awareness of spring blooming flowers and their significance will guide decisions for bouquets, table arrangements and potted plants for décor. Uplifting, cheerful and sometimes fragrant, blooming flowers are an instant mood booster.
Tulips are the ultimate spring flower. Beautiful and vibrant, these flowers come in an array of bold and subtle colors. White tulips are associated with forgiveness, a common theme for Easter.
The purple tulip represents royalty. Combined, they celebrate the royalty of Jesus Christ and meaning of Easter.
Easter Lilies and Lilies of the Valley, both white flowers often symbolize purity and innocence. This purity and innocence is associated with Christ. Lilies also have religious significance from being mentioned in the Bible, both in the Old and New Testaments.
This is a time for prayers, religious observances and gatherings with family members and friends for Spring feasts.
The symbolism of spring signifies rebirth, renewal, a new dawn, hope, awakening, and promise. Seasonal flowers are naturally associated with the annual Easter and spring festivities.
Awareness of spring blooming flowers and their significance will guide decisions for bouquets, table arrangements and potted plants for décor. Uplifting, cheerful and sometimes fragrant, blooming flowers are an instant mood booster.
Tulips are the ultimate spring flower. Beautiful and vibrant, these flowers come in an array of bold and subtle colors. White tulips are associated with forgiveness, a common theme for Easter.
The purple tulip represents royalty. Combined, they celebrate the royalty of Jesus Christ and meaning of Easter.
Easter Lilies and Lilies of the Valley, both white flowers often symbolize purity and innocence. This purity and innocence is associated with Christ. Lilies also have religious significance from being mentioned in the Bible, both in the Old and New Testaments.
- Thursday, 18 March 2021
Americans can thank the ancient Greeks for the original waffle. While they may not have tasted like what we enjoy today, those “obelios” or wafers were cooked in much the same fashion.
The Greek hot cakes were cooked between two hot metal plates attached to a long, wooden handle. The Dutch get credit for the deep grids in waffles that hold our preferred culinary accoutrements.
Sweet or savory, the versatile waffle is enjoyed around the world as a perfect street food or snack. In the U.S., we rely on them for a quick toaster breakfast or more luxurious one when time allows us to make a bigger fuss.
During COVID, we don’t need an excuse to glam up breakfast or dinner. Start planning for a family waffle date. In or out, home or restaurant, waffles make everything feel better.
Made from scratch, an ordinary day turns special by whipping together a batch of waffle batter. Most of the ingredients are ready pantry staples. What we choose to slather into the crevices makes them personalized and favorites.
Butter, hot maple syrup or whipped cream are just the garden variety starting points. Powdered sugar, almond butter, and fresh fruit purees are the second wave of goodness. Pecans, banana slices and a drizzle of chocolate transforms weekend brunch into an extraordinary occasion.
The Greek hot cakes were cooked between two hot metal plates attached to a long, wooden handle. The Dutch get credit for the deep grids in waffles that hold our preferred culinary accoutrements.
Sweet or savory, the versatile waffle is enjoyed around the world as a perfect street food or snack. In the U.S., we rely on them for a quick toaster breakfast or more luxurious one when time allows us to make a bigger fuss.
During COVID, we don’t need an excuse to glam up breakfast or dinner. Start planning for a family waffle date. In or out, home or restaurant, waffles make everything feel better.
Made from scratch, an ordinary day turns special by whipping together a batch of waffle batter. Most of the ingredients are ready pantry staples. What we choose to slather into the crevices makes them personalized and favorites.
Butter, hot maple syrup or whipped cream are just the garden variety starting points. Powdered sugar, almond butter, and fresh fruit purees are the second wave of goodness. Pecans, banana slices and a drizzle of chocolate transforms weekend brunch into an extraordinary occasion.
- Thursday, 11 March 2021
As restaurants gently lean back into indoor dining, they likely will keep take-out and delivery business in their wheelhouse.
Those segments were supplements to American meals and a welcomed break to cooking and eating at home.
Over the past year, the improved perspective on eating leftover foods has shifted to very favorable.
Research from The Hartman Group reports that 28 percent of all eating occasions involve leftovers (vs. 22 percent in fall 2019). Significant increases of leftover eating happens during morning snack and lunch occasions. Eating restaurant-sourced leftovers has become a more commonplace behavior during the pandemic, with 67 percent of leftovers occasions involving at least some food or beverage sourced from a restaurant.
This is abundantly clear as consumers are even upping food orders to purposely plan for future meals or snacking. Leftovers. Yay!
As the pandemic continues, consumers’ newfound love of leftovers suggests great opportunity for meals-oriented foodservice providers and brands to market towards evolving snacking occasions and eating approaches.
Everyone has different types of food stored in their fridge or freezer. Staying on top of it before spoilage can be a challenge. If hoarding was part of the plan to stay a step ahead of pandemic food scares, now might be a good time to take inventory of the freezer or pantry.
Those segments were supplements to American meals and a welcomed break to cooking and eating at home.
Over the past year, the improved perspective on eating leftover foods has shifted to very favorable.
Research from The Hartman Group reports that 28 percent of all eating occasions involve leftovers (vs. 22 percent in fall 2019). Significant increases of leftover eating happens during morning snack and lunch occasions. Eating restaurant-sourced leftovers has become a more commonplace behavior during the pandemic, with 67 percent of leftovers occasions involving at least some food or beverage sourced from a restaurant.
This is abundantly clear as consumers are even upping food orders to purposely plan for future meals or snacking. Leftovers. Yay!
As the pandemic continues, consumers’ newfound love of leftovers suggests great opportunity for meals-oriented foodservice providers and brands to market towards evolving snacking occasions and eating approaches.
Everyone has different types of food stored in their fridge or freezer. Staying on top of it before spoilage can be a challenge. If hoarding was part of the plan to stay a step ahead of pandemic food scares, now might be a good time to take inventory of the freezer or pantry.
- Thursday, 04 March 2021
Cabbages are from the “cole crop” family. Other members in this hearty tribe include broccoli, Brussels sprouts, kohlrabi, collard greens and cauliflower.
We can separate cabbages in to four main types: green, red (or purple), Savoy, and Napa cabbages.
In common are the sexy layers of alternating leaves, each cupping the next, forming a firm, dense head. Spring is the perfect excuse to explore using all four types of cabbages in a myriad of ways.
Braised, boiled, charred, sauteed or raw; rolled, slawed or casseroled– cabbage is happy at center plate or assuming a supporting cast role.
From Germany to Asia, schnitzel to stir fry, world cuisines know how make cabbages something we crave. Comfort dishes made by grandmothers give modern recipes a run for the money.
Selection: Choose firm, heavy heads of green, red and savoy cabbage with closely furled leaves. Color is an indication of freshness. For example, green cabbages stored for too long lose pigment and look almost white. To ensure freshness, check the stem ends of cabbage heads to make sure the stem has not cracked around the base, which indicates undesirably lengthy storage. Chinese cabbage leaves should be crisp, unblemished and pale green with tinges of yellow and white.
We can separate cabbages in to four main types: green, red (or purple), Savoy, and Napa cabbages.
In common are the sexy layers of alternating leaves, each cupping the next, forming a firm, dense head. Spring is the perfect excuse to explore using all four types of cabbages in a myriad of ways.
Braised, boiled, charred, sauteed or raw; rolled, slawed or casseroled– cabbage is happy at center plate or assuming a supporting cast role.
From Germany to Asia, schnitzel to stir fry, world cuisines know how make cabbages something we crave. Comfort dishes made by grandmothers give modern recipes a run for the money.
Selection: Choose firm, heavy heads of green, red and savoy cabbage with closely furled leaves. Color is an indication of freshness. For example, green cabbages stored for too long lose pigment and look almost white. To ensure freshness, check the stem ends of cabbage heads to make sure the stem has not cracked around the base, which indicates undesirably lengthy storage. Chinese cabbage leaves should be crisp, unblemished and pale green with tinges of yellow and white.