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Celebrate Earth!

Celebrate Earth!

April gets my vote as the silliest month. It starts out with April Fools Day which also happens to be International have Fun at Work Day….who managed to fit that bill together was obviously fond of humor and pranks. April goes on to compete with the above on the 3rd which happens to be “Don’t go to work unless it’s Fun Day” – really? who makes this stuff up? Oh, but it must be true….we read it online. Now I’m laughing! Needless to say, April should be ushering in Spring in your neck of the woods (and we hope it does give some relief from this terrible winter) and perhaps your palate is ready for a super nutritious salad full of crunch and taste. Talking about my bulgur wheat salad, it’s reminiscent of Tabbouleh. Nutty crunch from the wheat, sweet red onion, roma tomato and lemon all combine into a perfect scoopable salad. You’ll think that there is too much parsley from the ingredient list, but believe me – it’s essential for the taste. Perhaps you can make it on the 25th, it is National East meets West Day….just an idea.

The veggie we review this month is an ever popular one, the Roma tomato. Roma’s are also known as plum or Italian tomatoes. The roma is a dense, meaty tomato with fewer seeds than slicing tomatoes – makes it the best tomato for sauces. Explore how we came to know this little gem of a vegetable (although it comes from a nightshade plant and is technically a fruit – some reference it as a berry?) and the hundreds of ways it can be used in recipes like the bulgur salad. Ever heard of San Marzano? They are reputed to grow the very best Roma tomatoes in the world!

The herb/spice for April was inspired by the bulgur wheat salad. I was doing research on my recipe and kept running into references to Sumac in the more authentic versions of Tabbouleh. Sumac has been a staple in the Middle East for centuries, cultivated and traded it was a valuable commodity. Sumac drupes (clusters of fruits) have been found in shipwrecks of ancient mariners. Sumac has a lemony flavor that doesn’t overpower, it’s popular in salads, dressings, meat rubs, vinaigrettes and condiments. Sumac is affordable see the article for options.

7 Responses

  1. Marisa - December 5, 2011

    Great article! And I like the new look of the site.

  2. Carol Freear - July 8, 2012

    Advice…. I hate the smell of boiling cabbage. Suggestions? FLA CUZ & carol!!!

  3. manx - July 9, 2012

    Cabbage get’s that smell from being boiled too long. Suggest steaming cabbage instead, you get better nutrition and taste that way. Can’t wait to catch up with you two!

  4. Donna - January 2, 2013

    Also when you roll out the dough for the nuthorns, you can use just flour to keep the rolling pin from sticking.

  5. Penny - April 21, 2013

    Howdy, I believe your website could possibly be having
    internet browser compatibility issues. Whenever I look at your website in Safari, it looks fine but when opening in
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  6. Donna - May 5, 2013

    Need to know how to make pork chops. Well what I mean is they are always tough. Is it that I use to thin chops? I try cooking in gravy (low heat). on the grill. They always are tough? please help! Thanks
    Or is it the way the pig is bought up with feed?

  7. manx - May 30, 2013

    Donna – know what you mean! Part of the problem is the meat itself, the more hormones and unnatural feeds given the pig, the tougher the meat because it’s so lean. You can try using a meat mallet to break down the tough tissue or you can marinate (lemon, garlic and olive oil work well) or both! Cooking them on lower heat will help too although you won’t get the browning. Hope that helps!

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