July 22, 2011 § 3 Comments
image taken from Tessie
image taken from Korefe
Ever need a sprinkle of cheese? Bring these pencils along for fresh shaved cheese with Truffle, Pesto or Chili at the center. Portion sizes and sharpener included. Too bad they’re sold out!
Check out more cool packaging from THE DELI GARAGE.
Below are images taken from their site. A few more things that I would love to have.
Lemon, Chili and Rosemary Olive Oil
Cinnamon and Chocolate Honey
Tubenhonig from THE DELI GARAGE
May 10, 2011 § 4 Comments
Croutons are crunchy, delicious and easy to make.
When you buy bread, there always seems to be some weird shaped pieces on the ends. There isn’t anything wrong with the end, but the only reason you would ever touch it is to get to the next slice. Unless you are desperate for bread, you’d probably throw it out. Here is a quick and easy way to make them into a great snack or topping.
How to make your odds and ends popular.
- Day old bread, bread ends, bread you just don’t feel like eating anymore (I used whole wheat bread)
- Olive Oil
Seasoning I used (use whatever flavors you enjoy)
- Garlic powder
- Dried basil
- Trader Joe’s 21 seasoning salute
- Sesame seeds
- Chili flakes
- Fresh ground pepper
- Touch of honey
Step 1: Pre-heat oven to 350°F
Step 2: Cut bread into cubes and toss in a large bowl
Step 3: Drizzle olive oil and add your seasoning then toss
Step 4: Spread your seasoned cubes onto a sheet pan
Step 5: Bake for 15 minutes on the middle rack (toss around 7-8 minute mark)
Step 6: Let it cool for a few minutes then you’re ready to eat!
February 27, 2011 § Leave a comment
When I discovered brussels sprouts, I fell in love with them. I did not grow up eating them, so I didn’t have the pleasure of hating them before loving them. We’ve always had a beautiful relationship. This is my favorite salad. I hope you enjoy eating this as much as I do!
Serving size: 1 meal or 2 side salads
Brussels Sprout Salad
- 1/2 pound of brussels sprouts (farmers market today $3/lb)
- 1/4 cup blueberries (Trader Joe’s)
- 3 tbsp toasted sliced almonds(farmers market today)
- Manchego cheese (sprinkle/shave desired amount)
Honey-Lemon vinaigrette Dressing
- 1 medium lemon juice (from my tree)
- lemon zest (used 1/4 the lemon from above)
- 2 tbsp cranberry sauce (Trader Joe’s)
- 1 tbsp olive oil (Trader Joe’s)
- 2 tsp Apple Vinegar (Trader Joe’s)
- 1 tbsp Orange Blossom Honey (farmers market)
- Salt (to taste)
- Pepper (to taste)
Comments: Use ingredients you have on hand. If you don’t have blueberries, use some dried fruit or strawberries. If you don’t have that cheese, I recommend using a bold flavored cheese.
Wash sprouts, cut stems, remove outer layer of leaves (discard), continue peeling leaves and keep for salad
Blanch leaves. Bring some water to a boil in a large saucepan.
Toss in leaves for one minute.
Drain immediately after and rinse with cold water. After running them through the cold water, drain leaves in colander. Leaves should look bright green.
In a bowl, zest the lemon and mix in all the dressing ingredients
put in the rest of the dressing ingredients and mix
In a large bowl, drizzle dressing over sprout leaves and toss lightly. Mix in the remaining salad ingredients (almonds, blueberries and cheese)