My Week in Food

Here are a handful of snapshots from the week, taken with my iphone, about all things food:

New obsession: pink peppercorns. Crushed in a mortar and pestle, they’re magic in a salad dressing

Such as this one: 1 teaspoon crushed pink peppercorns, 1 teaspoon Dijon mustard, 1 tablespoon apple cider vinegar, 3 tablespoons extra-virgin olive oil,  pinch of salt, whisk and drizzle over greens.

Leave it up to the French to master the fry. They’re the ones who invented this nifty gizmo called the Actifry. The company sent me one to give it a test run. I was skeptical. But check out these crispy homespun fries. The whole batch is done with just a tablespoon of oil. The downside? The appliance doesn’t come cheap and takes up a bit of real estate on the kitchen counter. If you want to know more, check out  this review from food writer David Lebovitz.

New cookie alert: Four-Ingredient Flourless Peanut Butter Chocolate Chip Cookies. I know, a mouthful, but so are the cookies. The recipe is coming your way next week.

And just so you know everything doesn’t always run smoothly in my kitchen.

Nine days left to enter my Snackdown recipe contest for kids. Cooking Light has sweetened the deal by offering subscriptions to the runners up. That might not interest the kiddie contestants, but perhaps the moms.

Delighted to hear that Whole Foods is demanding that products with GMOs be labeled accordingly. I also heard news that they, along with Trader Joe’s, and the midwest chain, Aldi, are collectively refusing to carry a genetically modified farmed salmon that’s about to be released in US markets. Is it a fantasy to think that the major grocery chains will follow suit?

The Greeks do have the right idea when it comes to a plate of nourishing food. Check out this veggie-centric, luscious appetizer from a dinner out this week. Fell hard for the grilled haloumi served on the side … a firm salty cheese that was a first for me. Yum.


Had to snap this “cute as can be” flower delivery truck filled to the brim with gorgeous blooms. This will be my new “go-to” for dressing up my next dinner party. Kind of fun to have my Double Chocolate Zucchinis going head to head with these Sweet Potato muffins in the final round of Muffin Madness on the cute site Foodlets. Served meatballs in sauce over mixed veggies for dinner one night. Nobody said a word about the absence of spaghetti under said meatballs.  Shocker.

With Easter around the corner, I’ve got eggs on the brain. We’ll be doing some dying next week, but I do admire a dozen pastured beauties in their natural state.

How was your week in food?


04.01.2013 at7:37 PM #

lynn chen

i just got my first mortar and pestle! can’t wait to get my peppercorn grind on…

04.01.2013 at7:37 PM #

Katie Morford

Mortar and pestling is so very satisfying!

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