I love to cook and the vegetables I prepare by far the most often are Brussels sprouts and kale. Seriously, I eat sauteed kale and spicy roasted Brussels sprouts, like, 3-4 days per week, because they’re easy and fantastic for you and filling and also fucking delicious. So naturally, my stomach started growling when I read that BrusselKale, a hybrid between the two, is on the way. USA Today calls it “the superfood we’ve been waiting for,” and while I think that’s a slight exaggeration, I am pretty pumped to try it:
BrusselKales are the result of 15 years of traditional crop breeding by British vegetable seed company Tozer Seeds. The company says the taste is more subtle than a Brussels sprout, “a fusion of sweet and nutty.”
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I get the feeling most people under-appreciate chicken salad. As a kid, my grandmother used to make tuna and chicken salad as dips for every party. With just a few ingredients, a flavorful dish can be made in advance and enjoyed all week long. Although I grew up on chicken salad, at some point, I started to shy away from all things mayo. I appreciate how the flavor and texture of mayonnaise can enhance a dish, but can’t stand when the flavor is overpowering. For years, I have preferred most salads (pasta, potato, etc.) with a light dressing instead of mayo. The neighborhood deli makes a chicken salad with dried cranberries and celery that my husband loves. Then my world changed when I spotted Good Foods cranberry almond chicken salad in individual serving cups at Costco! These little cups use Greek yogurt and poppy seed dressing. Can you tell I am already hooked? They have me rethinking my chicken salad boycott and searching for more little-to-no-mayo chicken salad recipes.
Ripe peaches are juicy, tender, and versatile. Peaches make the perfect addition to salads, pizzas, baked goods, and cocktails. Here are eight ways to use them!
When most people think key lime, they think of key lime pie. But people, pie is just the beginning. Key limes can be used with poultry, seafood, and in cocktails! Check out these nine key lime recipes.
Once upon a time, I worked in an ice cream parlor called Scoops. On slow summer days, we would create ice cream sandwiches out of any and everything in the store. Homemade chocolate chip cookies with moose tracks ice cream dipped in fudge? Yes, please. What about lemon poppy pound cake with a cool layer of vanilla bean ice cream and rainbow sprinkles? Amen! We never sold these creations, but I can assure you, they were tasty. Try one of these scrumptious ice cream sandwich recipes or grab your favorite sweets and get creative!
As a kid, I loved blueberry muffins but hated fresh blue berries. I always found tiny, tasteless and pointless. I don’t know what was wrong with me. This year, I have discovered my passion for blueberries. I have been buying them in bulk at Costco and eating bowls of them for breakfast! At first I was adding a few to my granola, but within days, I was sprinkling a little granola over my blueberries. With the Fourth of July quickly approaching, I am considering a blueberry feast. First course … blueberry chicken salad!