This week, I ventured a bit farther west.Continue reading
The Italian equivalent to a slushy, granita, a Sicilian cousin of Italian ice is a semi-frozen shaved or scraped dessert made with sugar, water and other flavorings. It has a texture that varies from coarse to smooth (depending on the region), whereas Italian Ice is more sorbet-like in texture (freezes while being mixed, like ice cream).
My version of this icy Italian treat features fresh watermelon, strawberries, lime and an unlikely pairing that makes a delicious topping to drizzle on top.
Remember those mashed potatoes you made for that roast this past weekend? The mashed potatoes that are now sitting in a large tupperware container in your fridge because you made way too much? You could just reheat it and eat the same mashed potatoes for the rest of the week, but we all know by Wednesday you’ll be sick of that side dish, and it’ll end up in the trash.
Well, now you can stop throwing out all of those leftover mashed potatoes (or any leftover cooked potatoes for that matter) and make a meal that will transform those spuds into delicious gnocchi. Continue reading
Like the majority of Americans, I love pizza. It’s a weekly treat for many, and even its own food group for some. Pizza tends to be a delicious, greasy, cheesy carbfest, but can easily be transformed into a healthy meal with these easy to follow tips: