At the farmers’ market the other day, I picked up a few beautiful Rosa Bianca eggplants. They are Italian, small in size, and tender. Their color is amazing - bright purple hues with marbled white mixed in. They are known for their mildly delicious taste.
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Sadly, summer is coming to a close. On the bright side, Labor Day is Monday which means barbeque, the outdoors, friends and family!
As a supplement to traditional barbeque fare, try grilling fruit if you haven’t tried it yet. It’s my latest craze. Grilling really bring out their natural sugar and allows the surface to caramelize beautifully. Firmer fruits can be a great choice because they tend to hold together better. No need to remove the fruit skin because it is healthy and helps hold the grilled fruit together.
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Ever since I made my homemade pops (Watermelon Pops), I feel like I can’t escape seeing pops pop up everywhere. I am not sure if they are rapidly increasing in popularity or if I just have an eye for it now. Nevertheless, foodies and chefs are cooking up some really fun, innovative pop recipes. And bloggers are buzzing and eating it up.
Some of ice pops are mainly fresh fruit pops, like mine. Other pop recipes are more complex. Popular bases include Greek yogurt, regular milk, buttermilk, and coconut milk. Other popular ingredients include spices, like cinnamon and nutmeg; herbs, such as mint and basil; and sweeteners, like honey and agave.
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On Saturday, I had the privilege of indulging in one of the most anticipated events in the San Francisco food scene - SFChefs 2010. This was the 2nd annual culinary event celebrating food, wine, and spirits. This event celebrated the unique flavor, diversity and bounty of Northern California.
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That’s a picture of Zucchini Chocolate Cake. Yum! Adding veggies to cakes is fun way to use up those plentiful summer veggies. It can also a healthier way to eat cake because we add fiber, vitamins, and minerals, and often vegetables are replacing all or some of oil or butter in the recipe. Got too many tomatoes? Make a cake! Too much eggplant? Cake!
Here’s a great post by fellow blogger, Jeanne Ponessa Fratello. She is a freelance writer, a parent, and the author of the blog, The Jolly Tomato. One of her passions is to help bring the fun and pleasure back into mealtime. She recently wrote a blog post about vegetable cakes that I loved, highlighting the top veggie cakes from fellow bloggers. Hope you enjoy!
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I am in the mood for something sweet. Is it chocolate craving? Is it something else?
I eye up the fresh figs on my kitchen counter that I picked up at the farmers’ market. Hmm. I’ve never had chocolate and fig together. I’ve also never added fig to a smoothie before but it can’t be bad considering figs are sweet, nutritious, and not particularly overpowering. They also have a lovely little texture that could also add to the smoothie’s smoothness.
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