PRODUCTS OF THE WEEK: Ready To Eat Quinoa, Yemeni Spices & Reduced-Sugar Dried Berries

Our three products of the week support new year’s resolutions for better eating. Valentine’s Day is less than a month away, but in the interim, consider:     1. ANCIENT HARVEST: MICROWAVEABLE HEAT-AND-EAT QUINOA January 16th is National Quinoa Day, so it follows that we’re starting out with this trending grain. Many people we know…
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RECIPE: Potato & Chorizo Paella

[1] A hearty dinner dish, this paella has a twist: potatoes (photo courtesy Black Gold Farms). [2] Red potatoes (photo courtesy Good Eggs). [3] It’s easy to make a vegan paella, since the recipe uses no dairy products. This version replaces meat with cauliflower florets (photo courtesy Blossom Restaurant | NYC).   There’s no saffron…
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RECIPE: Pumpkin, Sausage & Sage Risotto

This weekend we “discovered” a package of arborio rice, way back on a shelf in our very deep pantry. We decided to use it. We don’t know how long it had been there, but white rice kept in good condition (no moisture, no excess heat) can last at least 4-5 years. If vacuum sealed, it…
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FOOD 101: Wild Rice For National Wild Rice Week

The fourth week in September is National Wild Rice Week. Did you know that wild rice isn’t rice?   A COUSIN OF TRUE RICE Wild rice is a member of the Poaceae family, genus Zizania; it is a cousin to true rice, the genus Oryza. Like Orzya, it grows in in shallow water. Instead of…
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TIP OF THE DAY: Blender Hummus Or Bean Dip

While our friend Jerry makes hummus the old-school way—with a mortar and a pestle—other lovers of homemade hummus have discovered the super-easy blender/food processor hummus technique. Store-bought containers are way too small and pricey: It’s a bargain to make your own, and easy (here’s a recipe). When you make your own, you can avoid preservatives…
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