Food!!

Bertolli® Rustic Cut™ Pasta Sauces Event and Recipe

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This is a sponsored post with Bertolli® Rustic Cut™ Pasta Sauces; thoughts and recipe are my own.

Last week I headed to NYC to attend a Bertolli Rustic Cut Pasta Sauce event. It took place at The Gramercy hotel rooftop, and was absolutely stunning. The table was set beautifully. Everyone was there was to try the delicious brand new Bertolli Pasta Sauce called Bertolli® Rustic Cut™ Pasta Sauces. As all of you know, I love to make my own sauce but when I don’t have time I love to grab a good jarred tomato sauce. I was always a fan of traditional Bertolli Pasta Sauces but after trying the new Rustic Cut Pasta Sauces I was hooked. Not only does the sauce taste fresh but, the veggies are still a little al dente, giving you that homemade hearty sauce that we all desire.

 

The event had some delicious wines to pair up with dinner. Appetizers started out with Arancini balls topped with Bertolli® Rustic Cut™ Roasted Garlic Marinara with Garden Vegetables Sauce , mini Meatballs topped with Bertolli Rustic Cut Pasta Sauce Marinara, and dates wrapped with prosciutto. These all were very delicious. Now let’s get to dinner.

For starters we enjoyed a Tuscan salad and rustic bread topped with Bertolli® Rustic Cut™ Pasta Sauces with a Pinot Grigio. The main course was a family style Roastes Branzino, Chicken Cacciatore made with Bertolli® Rustic Cut™ Pasta Sauce Sweet Peppers and Portobello Mushroom (delicious), Cavatelli tossed in Bertolli® Rustic Cut™ Pasta Sauce Roasted Garlic, mushrooms and heirloom tomatoes topped with Parmesan cheese (I could have eaten the whole bowl, haha) and finally for the table was a creamy marscapone and Parmesan polenta with Bertolli® Rustic Cut™ Pasta Sauce Spicy Marinara. The wines paired for dinner were Chianti and Chardonnay.

After a fabulous dinner of course we needed dessert, so we had fresh berries and tiramisu.

The event was fantastic.  I met so many amazing people and learned a little more about the brand Bertolli and about founder Francesco Bertolli and his love for simply cooked meals.  They use quality ingredients and olive oil to lock in flavors.

Below I wanted to share a recipe with you guys using Bertolli Rustic Cut Roasted Garlic Pasta Sauce.

This is a great little appetizer or a side for a main dish. Its round little polenta topped with roasted garlic sauce, sautéed wild mushrooms, Parmesan cheese and basil. The perfect bite.

What I absolutely love about the new Bertolli Rustic Cut Pasta Sauces is it contains NO additives like artificial colors, artificial flavors and added sugar. This is key when feeding my family. I always read the label.

Also this month Bertolli is launching the Bravo Rewards program, rewarding you with an opportunity to receive a custom, ceramic spoon rest when you purchase two or more jars of any Bertolli Pasta Sauce in one trip to the store, and post a photo of the receipt on bertolli.com/bravo. Eating a delicious sauce and getting a chance to win a little gift sounds like a plan to me.

Round Polenta Bites with Bertolli Rustic Cut Roasted Garlic Pasta Sauce recipe

Ingredients:

1 store bought ready-made polenta roll (about 8oz)
1 jar Bertolli Rustic Cut Roasted Garlic Pasta Sauce
1 lb Wild mushrooms, chopped
1 Garlic glove, minced
1 sprig of thyme
1 teaspoon evoo
Salt & pepper, to taste
Parmesan cheese
6-8 Basil leaves, chiffonade for garnish

Preparation:

On medium to high heat add evoo, thyme and mushrooms, sauté for about 5 minutes. Next season with S&P cook for another 3 minutes. Set aside.

Cut the store bought polenta into round bites. Top with Bertolli Rustic Cut Roasted Garlic Pasta Sauce, sautéed mushrooms and Parmesan cheese. Place in the oven at 375 F degrees for about 10 minutes. Remove from oven top with Basil and serve.

This is a sponsored post written by me on behalf of Bertolli® Rustic Cut™ Pasta Sauces.

 

 

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Food!!

Healthy Roasted Veggie bowl with Cauliflower rice

I’m really excited to share this recipe with you. A lot of vegan and vegetarian meals get a bad rep.  People say it doesn’t have flavor and that it’s bland. Well I’m here to tell you that the rumors aren’t true. Seasoning, herbs and Extra virgin olive oil are your friend when preparing a veggie meal. 

I have done a cauliflower pizza crust but I wanted to make cauliflower rice with my roasted veggies for dinner. The flavors in this dish didn’t even make me miss meat (don’t worry I’m still a carnivore, but love a good healthy shake up now and again). I have said this before but by roasting veggies you are bringing out the sweetness in veggies which is a great way to get kids to eat them. 
I hope you enjoy this dish as much as my family did. 
Cauliflower Rice ingredients: 
1 medium head of cauliflower cut into florets and add it to the food processor pulse until the size of grains or you can buy cauliflower crumbles already done for you. 
2 tablespoons of EVOO 
Salt & pepper, to taste 
1 teaspoon garlic powder 
1 teaspoon onion powder 
1/2 teaspoon paprika 
Parmesan cheese, optional 
Parsley, roughly chopped for garnish 
Preparation: 
In a large saucepan add evoo, garlic powder, onion powder on medium to high heat. Season with S&P sauté for 5 minutes. Top with Parmesan cheese and parsley. 
 
Roasted veggies ingredients: 
1 1/2 pounds of Brussels sprouts
1 small butternut squash, cubed
1 can chickpeas, drained and rinsed 
Salt & pepper, to taste
3-4 tablespoons of extra virgin olive oil
1 teaspoon Garlic powder 
1-2 sprigs of rosemary or thyme, finely chopped, optional (both if desired)
 
Preparation: 

Preheat oven to 375 degrees F.

Cut off buttons of Brussels sprouts and cut in half. Place in a large bowl.

Next cut up butternut squash into cubes (you can also buy cubed and prepped butternut squash at supermarket). Place in the bowl with Brussels sprouts. Drain and rinse chickpeas and add to bowl.

Toss veggies with seasonings, olive oil and herbs. Place all the veggies on baking sheet (don’t over crowd the veggies this will steam them instead of roasting) and roast for 35 to 40 minutes until tender and golden crisp color.  Move veggies around about half way through. Serve on top of cauliflower rice and top with pepitas and parsley. 

A Platter of Thoughts · Food!!

Dunkin’ Donuts Celebrates 10 Years as Official Partner of the Philadelphia Eagles and Launches New Game Day Offer for Fans

 

In honor of the tenth consecutive season as an official partner of the Philadelphia Eagles, Dunkin’ Donuts today announced the launch of its new Eagles Game Day Offer to help keep DD Perks® members and Philadelphia Eagles fans running throughout the regular season.

Beginning Sept. 10 as the Eagles take on the Redskins, DD Perks members can score a $1 medium Hot or Iced Coffee on all Eagles game days when they pay with a DD Perks enrolled Dunkin’ Donuts card. Additionally, with the “Cheers, Eagles Won!” promotion, DD Perks members can score a $1 medium Hot or Iced Coffee the day following an Eagles regular season win when they pay with a DD Perks enrolled Dunkin’ Donuts card. The offers are valid at participating Dunkin’ Donuts restaurants in the greater Philadelphia region throughout the 2017-18 regular season. Fans can become DD Perks members by enrolling at DDPerks.com or through the Dunkin’ Mobile App®.

“For 10 years, fans have come to rely on Dunkin’ Donuts to fuel their passion for the Philadelphia Eagles,” said Jessica Weissman, Field Marketing Manager, Dunkin’ Brands. “We are excited to launch the new Eagles Game Day Offer to reward our most loyal fans, our DD Perks members, with the chance to score $1 medium Hot or Iced Coffee on all Eagles game days, and look forward to keeping our Dunkin’ Donuts guests and Eagles fans cheering loudly throughout the regular season.”

As the Official Coffee, Breakfast Sandwich, and Donut of the Philadelphia Eagles, Dunkin’ Donuts will offer fans a chance to show their team pride with the official Eagles Donut, a yeast ring topped with green dipping icing and white drizzle, available today through Nov. 19 at participating Dunkin’ Donuts restaurants in the greater Philadelphia-area. Dunkin’ Donuts hot and iced coffee, and hot chocolate will continue to be served in various locations throughout Lincoln Financial Field, while Dunkin’ Donuts K-Cup® Pods will be served in each of the stadium’s suites.

“We are excited to celebrate 10 years of partnership with Dunkin’ Donuts,” said Ari Roitman, Eagles Senior Vice President of Business. “Their ability to engage with Eagles fans through unique, season-long promotions continues to fuel the city and our team. We are humbled to know that our on-field performance this season will once again directly benefit our community’s youth through the ‘TouchDDowns for Kids’ program.”

Additionally, Dunkin’ Donuts will once again partner with Good Sports, Inc. for the 5th annual Dunkin’ Donuts “TouchDDowns for Kids” program, where for every Eagles touchdown scored, Dunkin’ Donuts will donate $250 to Good Sports. Philadelphia Eagles’ Tight End Zach Ertz will return as the program’s spokesperson, donating an additional $250 for each touchdown he personally scores this season. The funds donated through the “TouchDDowns for Kids” program will directly support Good Sports’ mission to increase youth participation in sports and recreation by providing sports equipment and apparel to youth organizations in need. To learn more or to apply for an equipment grant, visit www.GoodSports.org/DunkinPhilly.

To learn more about Dunkin’ Donuts, visit www.DunkinDonuts.com or follow us on Facebook (www.facebook.com/DunkinDonuts) and Twitter @DunkinPhilly.

 

Food!!

Bourbon Peach Cobbler on Cast Iron

 

End of summer and peaches are all over the place, so I love having a quick dessert recipe in hand that utilizes them. This cobbler can be done with any fruit of choice. I also love the fact that it’s done right on my cast iron pan, caramelizing the fruit and intensifying the flavors. To this recipe I decided to add bourbon. Something about bourbon and peaches makes me happy. The only problem you will have is just having one slice. Another tip is to not forget the vanilla ice cream. It’s a must and you can thank me later.

Ingredients:

7 peaches, washed and sliced (I left the skin on but you can remove the skin of you would like)
1 stick cold unsalted butter, cubed
2/4 cups bourbon
1 tablespoon cornstarch
1 teaspoon cinnamon
Pinch of salt
1 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
2/4 cups heavy cream
3/4 cups sugar

Preparation:

Preheat oven to 375 F degrees

In a medium bowl add the sliced peaches, cinnamon, 1/4 cup sugar, bourbon, pinch salt , cornstarch and set aside let stand for 10 minutes.

Meanwhile add flour, baking powder, pinch salt, remaining sugar and cubed cold butter. Using a food processor or your hands work the butter into the flour leaving it coarse. Next add the heavy cream don’t over work it. It should be a little sticky and that’s fine. Set aside.

Next take a cast iron add some butter to sauté the marinated peaches on medium to high heat. Sauté for 5 minutes remove from heat. Finally add your dough with a tablespoon or ice cream scoop throughout the top of the peaches. Sprinkle with additional sugar and cinnamon if desired.

Place in the oven for about 35 to 40 minutes or until golden brown. Now get ready to enjoy. Serve warm with that vanilla ice cream.

 

A Platter of Thoughts · Food!!

Diner en Blanc Philadelphia 2017 Picnic ideas

Diner en blanc in Philadelphia is almost here.  I’m beyond excited because it’s the most magical night. Here is a little inside scoop on what to expect.

At the last minute before the event begins, the top secret location is revealed to thousands of friends who have all been patiently waiting to learn where “Dîner en Blanc” will take place. Thousands of people, dressed all in white, and conducting themselves with the greatest decorum, elegance, and etiquette, all meet for a mass “chic picnic” in that public space.
 
Over the course of the evening, guests experience the beauty and value of their city’s public spaces by participating in the unexpected. Beyond the spectacle and elegance of the dinner itself, guests are brought together from diverse backgrounds by good taste and a love of beauty. Le Dîner en Blanc recalls the elegance and glamor of high French society, and guests engage one another, knowing that they are taking part in a truly magical event. There are no disruptions: no car traffic, no pedestrian traffic—only amazed and astonished looks from passersby observing the scene before them. And participants, like spectators, wonder whether it’s all not a dream…
 I wanted to share some ideas for my last minute friends who have no idea what to pack in those picnic baskets. Diner en blanc is all about elegance so a P&J sandwich will not cut it. Below I have some appetizers, a main course and dessert that will make guests next to you want to try. I hope you enjoy and for more information visit https://philadelphia.
Appetizers:
Watermelon and Feta skewers 
Ingredients:
  • 2 lb. seedless watermelon, rind removed, cut into cubes
  • 4-6 oz of Feta cheese cut into cubes 
  • Mint leaves 
  • Wooden toothpick or Bamboo skewers 
  • Preparation:
Thread a piece of watermelon onto a skewer, followed by a chunk of feta and a mint leaf, Repeat with the remaining ingredients. Store covered in the refrigerator for up 1 hour, if desired. 
Cantaloupe wrapped in prosciutto 
Ingredients:
  • 1 cantaloupe – seeded, rind removed and cut into cubes 
  • 8 thin slices prosciutto, cut into slices 
  • Preparation:
  • Remove the flesh from the rind of the cantaloupe; wrap each piece of cantaloupe with a slice of the ham. Serve cold.

  • Main course 
  • Roasted shrimp with orzo salad 
  • Salt & pepper, to taste 
  • Evoo
  • 2 cups orzo
  • 2 lbs shrimp, peeled and deveined 
  • Juice of 1/2 lemon
  • 2 tablespoons red wine vinegar 
  • 1/2 cup seedless cucumber, cubed
  • 1/4 cup chives, chopped 
  • 1/4 cup tarragon, finely chopped 
  • Feta, cut into large cubes or you can use crumbles 

  • Preparation:
  • Preheat the oven to 400 degrees F.

    Fill a large pot with water, bring it to a boil add salt. Next add orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Let cool. Whisk together the lemon juice, red wine vinegar, 2/4 cups olive oil, 2 salt and pepper. Pour over the hot pasta and stir well. Set aside.

    Now place the cleaned shrimp in a large bowl and drizzle with evoo, and sprinkle with salt and pepper. Toss to combine and spread out on s baking sheet in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Let shrimp cool. 

Add the shrimp to the orzo and add chives, tarragon, cucumber, salt and pepper. Toss well. Add the feta and toss together. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.
Finally the dessert 
Apple baked rose 
Ingredients:
1 teaspoon cinnamon 
1 sheet thawed puff pastry 
1/3 unsalted butter, melted 
1 teaspoon confectioners sugar 
1 tablespoon lemon juice 
2 tablespoons water
1 large red apple, cores and thinly sliced 
1/4 cup white sugar 
Preparation:
Preheat oven to 375 F degrees 
Grease 4 cupcake tins. Set aside.
Cut the apple in half and remove core and thinly slice apples. Place them in a microwave safe bowl toss with lemon juice and water. Set in the microwave for 2 minutes until the apples have soften.
Next mix together cinnamon and sugar. Roll out the pastry dough and cut into 4 pieces. 
Brush melted butter over dough; top with a cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long “folder” of dough with rounded edges of apple slices exposed.
Brush painted surface with a little more butter and sprinkle more cinnamon and sugar.  Starting from one end, roll dough not too tightly to form a rose shaped pastry. Place in muffin tins and set in the oven for 25 to 30 minutes until golden brown. Allow to cool for 5 minutes. Remove and serve. 
Food!!

Flourless Peanut Butter & Chocolate chip cookie in a Mug

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This will be a short and sweet post. I rarely use my microwave but tonight it came in hand making this flourless peanut butter and chocolate chip cookie in a mug. If you want something quick and love peanut butter this recipe will not disappoint. Don’t forget a glass of milk or maybe even a scoop of vanilla ice cream.

Ingredients:

1 egg, whisked
1 tablespoon, brown sugar
3 tablespoons, unsalted crunchy peanut butter
1 tablespoon dark chocolate chips

Preparation:
Place everything in a mug, mix until everything is well incorporated. Set in the microwave for 1 minute 25 seconds. Enjoy! 😊

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A Platter of Thoughts · Food!! · Travel

Monsoon Indian Restaurant

I have been on the hunt for a delicious Indian restaurant for the past 2 years.  I hadn’t had much luck, but recently that has changed.  When I was invited to Monsoon in Cherry Hill, NJ it more than met my expectations for fine cuisine.  The restaurant is located on the corner of a cute little shopping center. During the summer months they have outside seating on the patio, and inside the décor is contemporary with a little Indian flare.  They also offer a private room for parties or business meeting dining.

As we sat down and started to browse the menu, the options were endless with delicious choices.  The owner, Ray, was kind enough to chat with us about the different dishes.  I told him I loved spicy food, and he was quick to mention how authentic Indian food is not typically “spicy,” but flavorful with “spices.”  There are plenty of dishes that don’t have any heat at all, but will leave the taste buds wanting more.  Many people hesitate trying different foods because they don’t know this.
We didn’t know what to go for on the menu, so we left the options up to Ray and I’m so glad we did.   My kids also enjoyed the experience and had their very own favorites dishes.  They are 7 and 8 years old, so if they are trying it out and loving it, then you should too.  Below you will find a list of all the dishes we got to try.
Hands down this place has now become my go to place.  We will be returning soon.  If you are new to Indian food or love it, this is the place for you.  It will not disappoint.
Let’s start with the appetizers.
SAMOSA (These have always been a favorite of mine, they also make the dough in house fresh everyday. This is a plus in my book)

Crisp pastry stuffed with spiced peas and potatoes

EGGPLANT CHATT (This was the families absolute favorite dish, so delicious)
Eggplant wafers topped with spiced onions, tomatoes and a perfect blend of sauces.
SALMON RAITA ( I could have had this dish as a main dish, very flavorful)
Salmon with yogurt and mellow spices.
Moving on to the main courses.

LAMB ROGANJOSH (The lamb was seriously melting in my mouth and the spices were on point)

Lamb curry cooked with cardamom

BUTTER CHICKEN ( Ray suggested this dish for the kids and boy was he right the kids loved it)

Tandoori chicken simmered in a creamy tomato gravy

MALAI KOFTA (these marvelous clouds were packed with amazing flavor)

Vegetable dumplings stuffed with fresh basil and herbs

SAAG PANEER (if you love cream of spinach this side dish will take it to the next level. The creaminess and flavor was out of this world)

Cubes of paneer in an herb enriched creamed spinach

We also received some NAAN bread which I’ve only tried plain. But Monsoon kicks it up with different flavors. My daughter could have eaten the whole thing.

 

 

 

 

 

 

 

 

ROSEMARY NAAN 

GARLIC NAAN 

ONION NAAN (this was my favorite)

KASHMIRI NAAN stuffed with dried fruits and nuts

And of course we can’t end an amazing meal with dessert. At this

point I was so stuffed, but I knew I wanted to try the desserts.

GULAB JAMUN (full of flavor, cardamom is so under used and I love how they incorporated it into this dessert)

Scrumptious deeper fried milk and flour drops soaked in a warm rose water syrup infused with cardamom seeds

ORANGE KULFI (The kids were

obsessed with this dessert. Perfect for the summer time)

A popular Indian style ice cream made with fresh oranges.

GAZAR HALWA (Carrot pudding but it also reminded me of a deconstructed carrot cake)

Made with milk and carrot sprinkled with nuts and sweet raisins

RASMALAI (This dessert was very delightful. If your not into something so sweet this is perfect)

Delicate sponge cheese patties, smothered in a pistachio, cardamom seeds and saffron cream

KHEER ( I grew up eating rice pudding but the flavors in this pudding were outstanding)

Made with rice and milk, flavored with cardamom, raisins, saffron, cashews, pistachios and almonds
My mouth is actually watering while I finish this post and share this experience with you. I also forgot to mention its a BYOB which is a plus. For more information visit http://monsoonindiancuisine.com/
Food!!

Healthy Kids with Giant Food Stores

Getting our kids to eat healthier can sometimes be tough.  During the summer months we need our kids to stay hydrated and ready to play outside.

My kids love going food shopping with me, which is great because they get to pick out healthy things they love to eat.  One of the things I love that GIANT food stores does is offer free fruit for kids when visiting the store.  My children look forward to this every time.  Another great activity that some GIANT food stores offer are cooking classes, which is another great way to get others excited about all things culinary.  Check your local store to see if they offer classes.

Kids need satisfying and tasty snacks to take to camp, on road trips and to grab at home. But what are some quick, easy and balanced snacks your kids will love and you can feel good about?

Well I sat down for a Q&A with GIANT’S nutritionist Rabiya Bower.  Check out the Q&A below and see what she had to say.  I think these ideas are not just great for summer but will work throughout the school year as well.

GIANT Food Stores is committed to providing health and wellness resources to help their customers eat well, including the expertise of eight in-store nutritionists. Each nutritionist is available to assist customers with questions on healthy eating while they shop, provide one-on-one nutrition consultations and teach health-related classes.

http://giantfoodstores.com/live-well/health-and-wellness/nutritionists/

 

Rabiya Bower, RD, LDN works out of the Flourtown, PA GIANT located at 1874 Bethlehem Pike. With her experience in education and community outreach, she brings knowledge in diabetes management, childhood nutrition and family meal planning to her role with GIANT.

Q&A

1. Any tips for picky eaters? 

Picky eating is so frustrating! For a detailed answer, check out registered dietitian (RD) Ellyn Satter’s Division of Responsibility in Eating.

Get your child involved in the cooking process! Kids are more likely to try something new if they can claim ownership of the food item. Let your child pick out a new food from the produce department. If you need some tips on preparing it, check out our Savory magazine recipe center, where you can search by food item. Once you’ve found a recipe, let your child help your prepare it. Kids as young as two can help squeeze a lemon or lime, rip herbs into small pieces, or stir together a salad. For a complete list of developmentally appropriate kitchen tasks, check out The Kids Cook Monday.

Don’t forget, a child needs to see a food up to 25 times before they will consider trying it!  

2. What are the perfect summer snacks? 

The best snacks for summertime are always fruits and vegetables! Fresh produce can help you and your kids stay hydrated. Fruits with a high water content include watermelon, strawberries, grapefruit, cantaloupe and peaches. You can also try pineapple, cranberries, raspberries and oranges. To make your own fruit popsicles, try this recipe.

Vegetables with high water content are cucumber, zucchini, radishes and celery. Other veggies to include are tomatoes, cauliflower, peppers and broccoli. This Fiesta Veggie Dip is a delicious and easy way for your kids to enjoy vegetables – they can even help you make it!

Don’t forget, shopping in season is your best bet for maximum flavor.  

3. How can I get my child to drink more water?

Make water exciting by flavoring it naturally with fruits and veggies. Place sliced produce in a pitcher of water and keep it ice-cold in the fridge. Some great combinations are orange slices and strawberry tops, sliced cucumber and torn mint, or sliced lemons and limes. You can even freeze fruit into an ice try for a bright pop of color! Try placing 1-2 raspberries or blackberries per section in an ice tray.  

4. Is breakfast still the most important meal of the day for children? 

Definitely! Breakfast is the first fuel that gets your kids body ready to play and learn for the day. Feed your child a healthy mix of protein and energy to power his or her morning. Don’t forget to set a good example! Parents should also start the day with a nutritious breakfast.

A healthy breakfast has three out of the five food groups. Some examples include whole wheat toast with peanut butter and sliced bananas or an omelet with vegetables and low-fat cheddar cheese. How does pizza sound for breakfast? Try this sweet or savory version and watch you kids gobble it up! 

5. What high fiber snacks, veggies or fruits would you recommend? 

Any fruit or veggie is a good source of fiber, so let your child enjoy what he or she loves! Add some variety with different colors of grapes, apples or peppers. Did you know you can buy purple carrots or golden cauliflower? The different colors provide different phytochemicals, so encourage your child to eat a variety of fruits of vegetables – at least 5 a day!

For other high-fiber snacks, choose whole grains. Try whole grain crackers, tortilla chips, or pita bread with hummus for a fiber and protein filled snack. My favorite is the Belvita breakfast bars. They contain fiber and not too much sugar, and are yummy on-the-go snack! Fiber is important for a healthy heart and healthy gut, so look for 3 g of fiber or more per serving of food.

 

 

Food!!

Easy Lime Cookies

I know during the summer months none of us really like to bake, but sometimes we just want that quick recipe to make a delicious cookie. If you’re like me and love some citrus then these lime cookies will not disappoint. It will be perfect for your next BBQ or family get together. The only problem you will have is sharing. I hope all of you are having a great summer so far.

Ingredients:

2 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
Zest of 1 lime
Juice of 1 lime
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Pinch salt
1 stick unsalted butter, room temperature

Preparation:
Preheat oven to 350 degrees.

In large bowl, cream butter and sugar for 2 minutes until light and fluffy. Add eggs, vanilla, lime juice, and lime zest and stir to combine.

Stir in flour, baking powder, baking soda, and salt and mix just until combined.

Using a ice cream scooper. Scoop out dough onto baking sheet with parchment paper.

Bake for 10-12 minutes. Sprinkle with extra lime zest. Enjoy!

Food!!

Whole Foods Market Catering

 

Last month was my son’s birthday.  I can’t believe my little guy is 7!   Time sure does fly.  For his big day I wanted to entertain our guests with something other than pizza and chips.  My local Whole Foods market, which is located in Jenkintown, Pa, showed me that they have some amazing catering platters. 

I have done catering platters from other markets, but hands down Whole Foods market really brings it to the table.  The platters weren’t just delicious they were beautiful and colorful, and had the guests raving about how nice they were.  Below I will give you a description of the platters I ordered.
If you’re entertaining this summer and want a crowd pleasing platter you have to visit your local Whole Foods market and check the selections out. 
ANTIPASTO Platter
An array of prosciutto, sopressata, salami, provolone cheese, marinated fresh mozzarella, grilled vegetables, marinated artichokes and olives. Served with crusty bread, saffron aioli and green olive tapenade to spread. Small (Serves 8) Large (Serves 16)
 
CHEESE & MEATS Platter
A cheeses to delight the palate: cheddar, provolone and fresh turkey and roast beef served with baguette and aioli and saffron aioli. Small (Serves 8-10) Large (Serves 15-18)
Visit a Whole Foods market near you. http://m.wholefoodsmarket.com/