Making a classic Italian bread salad is a nice way to use up those summer tomatoes.
Shop the peripheries of the supermarket and stay out of the middle. Most supermarkets are laid out the same way. Processed food products dominate the center aisles of the store, while the cases of mostly fresh food (produce, meat, fish, dairy) line the walls, Keep to the edges of the store and you’ll be much more likely to wind up with real food in your shopping cart. This strategy is not foolproof, however, since things like high-fructose corn syrup have crept into the dairy case under the cover of flavored yogurts and the like.
Make the most out of ripe summer tomatoes. Create delicious tomato, mozzarella, and basil salads for a fast and fresh summer side dish.
When You Have Leftover Crumble Serve It For Breakfast With A Dollop Of Greek Yogurt.
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.
“Work With What You Got!”
©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.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
Happy Independence Day!
You may substitute any berries for this delicious mug cake.
“Work With What You Got!”
©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
Fresh basil can be dried, but freezing holds the flavor better, and there are two easy methods.
1. Freeze Whole Leaves: Blanch basil leaves in boiling water for two seconds and immediately place in an ice bath. Dry the leaves completely, then place in a freezer-safe container, layered with parchment paper or wax paper, and freeze up to four months. For the best flavor, do not thaw before using.
2. Purée And Freeze: Remove the leaves from the stems and wash and dry them. In a food processor, purée the leaves with olive oil (use about a tablespoon of oil per cup of basil). Freeze the purée in ice cube trays, then transfer to a resealable plastic bag and freeze up to four months. To purée works best in soups, stews, and sauces.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
