Making a classic Italian bread salad is a nice way to use up those summer tomatoes.
Make the most out of ripe summer tomatoes. Create delicious tomato, mozzarella, and basil salads for a fast and fresh summer side dish.
Stone fruit is at its peak during the summer.
Look for fruit without any bruises, cuts, or soft spots.
Peaches bruise easily – hold in the palm of your hand to check ripeness instead of squeezing.
Give a sniff. Ripe fruit has a fragrant scent that makes you want to take a bit.
Ripen peaches by storing in a paper bag for 2 to 3 days at room temperature out of direct sunlight.
Keep cherries in the refrigerator.
All stone fruits offer good-for-you fiber and antioxidants.
Stone fruits are low in calories.
Peaches are a great source of vitamins A and C.
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©Tiny New York Kitchen © 2019 All Rights Reserved
I’ve never met a sausage that I didn’t like, but these are the best “in-bun” choice for your summer grilling. Go to recipes to find out how to makes this delicious summer treat.
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©Tiny New York Kitchen © 2019 All Rights Reserved
To make delicious grilled baby back or spare ribs bake them a day or two in advance. Precooking ribs tenderizes the meat and shortens cooking time. Leave them in the refrigerator for a day or two after precooking them and the flavor develops even further.
Remove ribs from refrigerator 1 hour before cooking and let sit at room temperature.
Preheat oven to 350 degrees.
Season ribs on both sides with kosher salt or a favorite spice rub.
Wrap each rack in 2 layers of foil.
Place ribs in roasting pan. Place in oven and bake 2 hours for baby back ribs or 3 hours for spare ribs (until tender).
Remove from oven and let cool to room temperature. Place in refrigerator for 30 minutes and up to 3 days.
Finish ribs by cooking them 7 to 10 minutes on grill heated to medium. Baste ribs frequently with your favorite sauce.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
The word picnic was originally a 17th Century French word, picque-nique. Its meaning was similar to today’s meaning: a social gathering where each attendee brings a share of the food.
Going on a picnic sounds like a great idea, but it might feel a bit daunting if you haven’t been on one in a long time. Deciding what to eat, where to go and what supplies to take can seem like a big confusing task. Take away any picnic apprehension with some easy pre-planning and a supply checklist and you’ll be headed out for a great day in the sun with family and friends!
Get started with where you would like to go and find out what amenities are available at your chosen location. Are there pavilions with shade and picnic tables? Is there running water? Are grills permitted or available? Do you need to make a reservation? Once you have these core questions answered you’ll be able to plan your menu and supply list.
Supply Check List:
**Blanket, Chairs, Games, Music
**Tablecloth, Paper Towels, Wipes, Hand Sanitizer, Bug Spray, Sunscreen, Trash Bags, First Aid Kit
**Plastic Ware, Plates, Cups, 1 Sharp Knife, Plastic Bags Or Containers For Leftovers
**Cooler Bags Or Large Cooler With Wheels, Ice Packs, Bagged Ice Cubes For Drinks, Bottled Water
Depending on if you will be grilling or need to bring pre-prepared food, you can come up with countless menu options. Sandwiches and cold salads make for great picnic fare, or if grilling is an option, pre-marinated meals and vegetables, hot dogs, and corn on the cob are always delicious prepared outdoors. Remember to pack raw foods separately and keep them in the cooler until ready to cook.
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©Tiny New York Kitchen © 2019 All Rights Reserved
Fresh herbs have delighted the senses and tantalized the taste buds for centuries. In medieval times great bundles of herbs were strewn on castle floors as a natural air purifier. Brides often chose to wear delicate crowns of flowers interwoven with herbs upon their heads, and both Western and Eastern medical practitioners may employ herbal remedies for their patients.
Many cooks are quite passionate about utilizing herbs in their favorite recipes. Especially bountiful herbs, which perfume our summer and fall gardens with beautiful scents and enhance the plate with their wonderful array of flavors. Using fresh herbs allows cooks to cut back on unnecessary salt, fat, and sugars, while naturally elevating main ingredients.
Brimming with health benefits, each herb plays a special role in beautifying and fortifying the body. Rosemary, for example, may improve memory. Parsley is packed with apigenin, which could potentially reduce the chances of cancerous growths and tumors. Oregano, like all other herbs, has anti-inflammatory properties that may reduce joint inflammation. Oregano is also particularly anti-bacterial and anti-fungal, and can contribute to flawless skin and glossy hair. The calcium content in basil and parsley can help maintain healthy teeth. Mint is calming and soothing and can be a digestive aid. The heady aroma of fresh herbs may help relieve any effects of nausea, as well as soothing and reviving the senses.
Basil’s affinity with tomatoes is a most engaging taste combination. Serve sun warmed tomatoes sprinkled with shards of fresh basil leaves and drizzled with olive oil. The slightly sharp bite of chives enlivens potatoes, eggs and salad dressings. Cilantro is a must for Mexican and Asian dishes. Dill adds a light, lovely layer to fish, while the snappy tang of parsley is delightful in tabouli, potato salad, and pasta. Mint is essential for tall glasses of cold ices tea or lemonade and also for embellishing summer fruit platters. Transport your taste buds by making a salad with a bounty of vegetables and a large handful of freshly minced oregano, basil, parsley, and dill. Or scent your grill with the woody stalks of rosemary. They make great skewers, infusing meat, fish, and vegetables with bright, strong flavors.
Clean herbs by soaking in a bowl of cool water, changing the water several times, or until you no longer see any dirt in the bottom of the bowl. Spin dry in a salad spinner or on layers of paper towels. For hot dishes, add herbs at the end of cooking time to avoid diluting their essence.
“An herb is the friend of physicians and the praise of cooks.” – Charlemagne
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“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Zucchini is wonderfully versatile, healthy, and contains only 25 calories per small zucchini. Low in sodium, cholesterol free and is an excellent source of vitamin C and manganese. Leave the thin skin on for all preparations. It’s a good source of dietary fiber. Store unwashed zucchini in a plastic bag, in the vegetable compartment of the refrigerator, for no more than three days, for optimal freshness.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Here At Tiny New York Kitchen We’re All About Watermelon. It’s So Easy To Choose A Good Watermelon. Look For A Firm, Symmetrical Watermelon That Is Free From Bruises, Cuts Or Dents. Lift It Up. The Watermelon Should Be Heavy For Its Size. Watermelon Is 92% Water, Most Of The Weight Is Water. Turn It Over. The Underside Should Have A Creamy Yellow Spot From Where It Sat On The Ground And Ripened In The Sun. Go Get Yourself A Watermelon Or Two And Enjoy The Refreshing Summer Fruit Until It’s Gone.
Drizzling olive oil over savory fruits like tomatoes is second nature, but put it on sweet fruit and people start to think you’re crazy. Consider this: Olive and watermelons are both fruits, and just as vegetable-driven salads need fat to balance salt and acid, fruit salads crave the mouth-coating richness of oil to complement their sweetness and acidity. Olive oil is ideal since it brings a sharp aromatic flavor of its own that carries other savory ingredients, like nutty sharp cheeses and spicy sauce. Look for lighter, grassy oils to avoid overwhelming your fruits, but even a bold, peppery one can play nice with whatever you care to throw at it.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
