Wednesday, May 4, 2016
Chia seeds are mini food powerhouses. They are filled with protein, have more calcium than milk, more antioxidants than berries, and more Omega-3 than Salmon. We love to sprinkle them on yogurt, in our smoothies or mix into homemade granola creations.
I've tried store-bought kombucha with chia seeds in it. The texture, quite frankly, was gross. You see, when immersed and allowed to sit in liquid, chia seeds thicken and gel. Those jelly-like chia seeds remind me of, well, post-nasal drip. Eww!
Hence, I have been reluctant to jump on the chia seed pudding bandwagon. That is until now.
Wednesday, April 27, 2016
Get your BBQ on this weekend! The 3rd Annual Ridgefield Gone Country BBQ Festival returns on Saturday, April 30th, and Sunday, May 1st to the historic Lounsbury House in Ridgefield. The festival will feature two world-champion barbecue competitions, rides, games, and good eats for the entire family.
Tuesday, April 26, 2016
Monday, April 18, 2016
I know what you're thinking. Sharing news of a September event?! It's only April for goodness sake. I know September is months away, but you better believe we're already making our calendar for this epic event.
The sixth annual Greenwich Wine + Food Festival, presented by Serendipity magazine and benefitting Paul Newman's Hole in the Wall Gang Camp and The Greenwich Department of Parks and Recreation, will be Friday, Sept. 23 and Saturday, Sept. 24 at the Roger Sherman Baldwin Park in Greenwich, CT.
Friday, April 15, 2016
With articles on local chefs, food entrepreneurs, farmers, gardeners, and brewers to recipes, farm market listings, events and more, Edible Nutmeg is a celebration of all things local food. So, of course, how could we not love it!
Wednesday, April 6, 2016
For the most part, I'm a go with the flow eater. I'm not a dressing on the side or a menu substitutions kind of person. However, when it comes to chicken salad I have certain standards. 1. It can't be swimming in mayo. 2. It needs to have chunky pieces of chicken. 3. It needs to have some fresh vegetable crunch.
When I order chicken salad, for the most part, it's just not quite the way I like it. And, this is why I usually just make it myself. Well, I got a little creative with my latest chicken salad combination and I may have even raised the bar for my own standards.
Wednesday, March 30, 2016
OK, so this post was supposed to come out before Easter. I was going to bill it as a fun appetizer for your Easter brunch or lunch. Things happen and this post just didn't quite get done on time. Nonetheless, these little prosciutto cups filled with a tangy goat cheese mixture and topped with fig jam are still party-perfect.
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