Savor and Flavor
There is only one thing that is better than creamy avocado on toast, and that’s creamy avocado on toast with just a teeny touch of buttery coconut oil. And there’s only one thing better than THAT . . . which, my friend, is this recipe. While it is pretty epic fare for entertaining, you can also prepare it family-style if you slather the whole piece of toast with avocado goodness (transforming it into the best-ever half-sandwich), instead of quartering it into bite-size pieces. This makes 16 crostini. Reprinted with permission from Superfood Snacks © 2015 by Julie Morris, Sterling Publishing Co., Inc. Photos by Oliver Barth. more→
Loving coffee too much? Or is there any such thing as loving it too much? Here are new and interesting recipes for coffee beverages that bracing and delicious and that you can make at home for a fraction of how much you’ll pay at cafés.. Enjoy your coffee with a twist by exploring the following recipes more→
Since hummus and crackers are a flavor match made in heaven, why shouldn’t they be fused into a single delicious snack? These hummus crackers are good enough to eat on their own but also great with any number of dips. Feel free to use your favorite flavor of hummus. These crackers come together very quickly. This recipe makes 36 to 48 crackers, depending on how you measure and cut. Double the hummus flavor by serving with hummus, or serve with your favorite spread. They’re good plain, too! Recipe and photos contributed by Hannah Kaminsky. more→
Here’s an old standby that never fails to please — a savory spread based on creamy white beans, accentuated with sun-dried tomatoes. Serve with raw vegetables and crispbreads. Make the sliceable version of Smoky Cheddar Cheez and serve with crisp red grapes for a lovely array of appetizers. Photos by Hannah Kaminsky.
If ever there is an award for Most Underappreciated Kitchen Staple, I fully intend to nominate vinegar. And my love of vinegar has only increased over the years, using it in everything from marinades for grilled veggies, salad dressings and cleaning products. As it turns out, I was actually underutilizing this culinary powerhouse myself, simply because I didn’t know just how amazing it can be.
Enter herb infused vinegars, which are so simple to make that there really isn’t a reason not to. For years i’ve been using vegan* red wine vinegar, olive oil, with rosemary and garlic as my go-to grilling marinade for eggplant, zucchini and summer squash. This combination has served me well for years, but then I infused my vinegar with the rosemary and garlic for the first time, and I will never go back to not using herb infused vinegars again. The depth of flavor and earthiness you get from the herbs is so much more pronounced once they’ve infused with the vinegar. It’s really a night and day comparison. The flavors are so much richer, fuller and brighter.
The process of making herb infused vinegar is incredibly simple, and the guide below handles pretty much everything you need to know. Below the guide I’ll list some of my favorite combinations, but I highly encourage everyone to try out their favorite herbs.
*Just a note: as many of you likely know, not all vinegar is vegan. Some vinegars, like Balsamic vinegar and malt vinegars, are refined and filtered using whey or isinglass, both of which are made from animals or animal products. It’s always worth digging into the specific brand you like using to make sure it is a vegan vinegar.
Preston’s Favorite Herb Infused Vinegar Combinations
- Apple cider vinegar, rosemary and thyme
- Red wine vinegar, pear rind and rosemary
- White vinegar, lemon peel and thyme (My go-to for cleaning)
- White vinegar, sage and mint
This bright green pea and arugula appetizer or sandwich spread will bring springtime to your palate, but it can be enjoyed year-round. Serve as an appetizer with sliced baguette or bruschetta; as a sandwich spread with sliced cucumber and/or radish. Alternatively, you can also use this is a dip for raw vegetables — try a mixture of cauliflower florets, red bell pepper strips, baby carrots, and snap peas. This makes about 2 cups. more→
There’s a well-known aphorism that states; “Life is too short to stuff mushrooms.” One can make that argument, but honestly, stuffing a couple dozen mushrooms is not really a lot of work and it produces a perennially pleasing appetizer. This makes two dozen mushrooms; 3 or so make a nice appetizer serving, especially if serving with other appetizers. more→
If you’d like some protein in your guacamole and chips, blending the prime ingredient — avocado — with edamame (fresh green soybeans) is a great way to do so. If you don’t care for soy products, you can substitute baby lima beans or even green peas. Make the dip smooth or chunky, as you prefer. Photos by Evan Atlas. more→