The German word for food is “Lebensmittel” which translates to “means to live”. It’s what’s alive and we eat it to stay alive. What better food to live on and be the focus of our meals than fruits and vegetables. They come in all shapes and sizes, colors and textures and are packed with the vitality that our body needs. Instead of pushing them to the side and making them the unwanted step-sister that has to be invited to the party, or worse, has to be hidden, let’s make it all about them. Let’s celebrate their variety, vitality and colors of the rainbow. Come and cook with us! Continue reading “Vegetable Charade”
Category: Featured Fruit and Vegetable
What’s in season and sounds good
Simply Sardines
There are foods that one either loves or hates, and I’m pretty sure that sardines fall into that category for many of us. I happen to love them – it must be my mediterranean upbringing – but I encourage everyone to give them a try as they are high in all the good stuff! This week, we’d like to entice you all to eat a few more sardines, probably one of the healthiest and most convenient foods on the planet! Come and cook with us! Continue reading “Simply Sardines”
Ricotta to Riches
There are several staples in my fridge, apart from vegetables: milk, eggs, plain yogurt, and quark, or as a back-up, ricotta. I must have picked that up from my mom, who always has a jar or two of quark handy. Quark or ricotta, they are different, but can often be used interchangeably in dishes, sweet or savory. There options are many and the two all-time favorites quark or ricotta-featuring dishes in our house are Quarkauflauf, which you have heard me talk about, and Malfatti. What, you might say? Read on and you’ll find out. Come and cook with us! Continue reading “Ricotta to Riches”
Why did the Chicken cross the Road? To find the Lemon
There are few things that make me happier than a good breakfast, at least when it comes to all things food. And while I love the Tyrolean bread, butter and honey approach to starting your day, changing up the menu by adding a few savory dishes is a welcome change, particularly when these items come in the form of a nice bowl of tasty soup warming you from the inside out. Our latest favorite is avgolemono soup, hailing to us all the way from Greece. Long live this simple and delicious start to the day. Come and cook with us!
Continue reading “Why did the Chicken cross the Road? To find the Lemon”
Grab that Pot of Barley Soup
One thing I really like about growing up in my small town in the Northern Alps, is that we have many traditions linked to events throughout the year. Passing down these traditions over time hasn’t been hard, as most families have lived in my area not just for generations, but centuries. In fact, my father’s family dates back to the valley to the early 1600 – we were called da Lacco back then. So yes, it looks like I have broken with traditions by moving away. That notwithstanding, I continue to cherish many of the habits that I have grown accustomed to living in my town. One of them is celebrating Fasching, meaning Carnival, which in our area starts with today, Fat Thursday and runs all the way to Fat Tuesday, better known as Mardi Gras here in the U.S. While there are many things we do every year during Fasching, there is one tradition that is quite unique to my valley, I believe, and it involves a pot of panicia, or barley soup. Come and cook with us! Continue reading “Grab that Pot of Barley Soup”
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