#asparagus summer soup recipe

[whatshouldeventerscallme]

Asparagus Summer Soup This cream of asparagus soup with spinach and leeks is an appetizing shade of green that'll look great on a table of summer dishes.

#summer dishes #asparagus soup #asparagus summer soup recipe #asparagus #summer soup #spinach #table

[cloudcountry]

the harveston sledathon event: jade leech's "incantation"

i'm not sure if everyone has gotten to this part in the new english server event yet, but this part when they were at the market got me curious. so, in typical me fashion, i committed a day of research to figure out what the hell jade was talking about.

first i would like to say that this was put together with A DAYS WORTH OF RESEARCH so if you know more about these plants/mushrooms and would like to add information or correct me please do so in the replies!! i'm not an expert by any means LMAO

with that said, onto the first plant!! i will list the scientific name that jade uses first and then the common name in parentheses. each plant/mushroom will have a picture after the short description for reference!!

i got all these images from google obv

~~~~~

Urtica dioica (Stinging Nettle) - A perennial herb that grows best in moist areas. Grows in late fall to early spring. Fall sun, partial shade. Used as an herbal remedy for sore muscles and seasonal allergies.

Aegopodium podagraria (Ground Elder) - Marked as an invasive species in some of the eastern states of the US (Pennsylvania, Connecticut, New Jersey, Vermont, Michigan, and Wiscousin.) Thrives in moist soil and grows during the summer. It’s commonly used in soup and as a remedy for gouts.

Polypodiopsida (Ferns!!!) - Thrives in moist soil and grows near rivers and creeks. Grows in shady locations in early spring. They reproduce with spores. Fiddlehead ferns are the curled up fronds of a young fern that can be cooked and eaten in various ways (steamed, fried & stored, roasted, pickled, etc.) They can also be used as fertilizer and for landscaping.

Chamaenerion angustifolium (Fireweed) - A perennial herb that flowers in June to September. Grows in full sun to partial shade and moist, well drained soil. Its primary use is medicine but it’s also used in tea, which in turn can be used to treat migraines, infections, and colds. Young fireweed shoots can be cooked and eaten (apparently, they taste like asparagus and should be cooked like them, too.)

Allium ursinum (Wild Garlic or Cowleek) - Thrives in slightly acidic soil & moist conditions. Prefers shady conditions and grows around winter to spring, with a peak season of February to April. You can eat basically the whole plant, but if you eat the bulb the plant obviously won’t grow back. It’s been used as a medical plant and in cooking.

Sorbus (Mountain Ash or Rowan) - A bush that produces edible berries in late summer into early fall, and they stay on the tree into winter. The berries should not be eaten raw, but should be cooked because they contain parasorbic acid. The cooking process converts the parasorbic acid into a preservative sorbic acid. Their astringent taste is made sweeter by the frost. They grow best in full sun to partial shade and moist, well drained soil. They usually grow up to 15 meters tall.

Plantago major (Broadleaf Plantain) - A perennial herb that grows in late spring to summer (and sometimes in autumn.) They prefer moist soil but are very adaptable. Grows in moderate shade to full sun. The entire plant is edible, but apparently the flower shoots are especially delicious. They naturally grow in very dense populations and are easy to harvest. Works as a medicinal herb to treat inflammation and boost the immune system.

Equisetum arvense (Field horsetail) - Another perennial herb that grows from summer to the first frost. Grows in moist soil with full to partial sun. Can be used in tea and benefits the urinary system. Their root systems can grow as deep as six feet.

Craterellus tubaeformis (Winter mushroom, or funnel chanterelle) - Our first mushroom!! They are featured in a lot of recipes and are fairly common. They’re ready to harvest in mid-winter to mid-spring. They can be found in mossy areas with well decayed wood, and grow in loose clusters. They apparently have an earthy/fruity taste, and should be cooked so they don’t taste unbearably peppery.

Boletus edulis (Penny Bun) - Another mushroom with a dark brown cap. Spores grow more mushrooms in summer and autumn. Thrives in moist soil and can be harvested a few days after summer rain. They’re around 25cm tall on average and can weigh a kilo (which made me yell out loud, mind you. That's a big mushroom!!) They have a slightly nutty flavor.

Craterellus lutescens (Yellow Foot) - The last item on this list is another mushroom. It thrives in moist soil and they grow from 2-7 cm in length. They apparently have a peppery flavor when raw, but taste earthy when cooked. They typically grow around moss in loose clusters. They’re pretty similar to the craterellus tubaeformis, as one would expect from their shared genus, “craterellus.”

~~~~~

Overall Plant Conditions (AKA patterns I noticed while researching):

Practically all of these plants love moist & well drained soil. A lot of these plants grow in the summertime and like full/partial sun, but there’s a few exceptions of course. There’s a lot of herbs and perennial greenery that have medicinal properties. Many plants on this list grow well in disturbed soil or near water and roadways. All of them are edible (but beware of dangerous lookalikes!)

anyways < jade leech 3 i hope you found this somewhat interesting because i sure did!! (which is why i spent all my free time today researching it sigh the things i do for mermen)

#auburn's rambles <3 #gonna make that a tag #jade leech #twst jade leech #disney twisted wonderland #twisted wonderland #disney twst #the harveston sledathon #auburn's fungi time <3

[whentherewerebicycles]

hello dear Jes, I am all out of good meal ideas!! I’m always in awe of your drive to cook and the great-looking meals you create. Any good recs for yummy and relatively easy / quick recipes? thank u 🙏

hello!! yes here are some very easy, low effort low prep recipes i love. the bolded ones are the ones i find myself making most often when i am like wow i do NOT want to cook but if i must do so, i wish to make the easiest thing ever.

shakshuka (all recipes are basically the same! i make it with canned tomatoes to cut down on prep, add a sliced jalapeno to make it spicier, and top it with feta and cilantro. if you are not crazy about eggs my sister often makes it with chickpeas and no eggs!)

thai peanut noodles (you can make as-is but i often add roasted broccoli and air fryer tofu if i have time!)

ricotta pasta with roasted broccoli and chickpeas (i roast the broccoli rather than broiling it as i am afraid of broiling lol but it's very easy and delish)

creamy corn pasta (my beloved)

spaghetti with onion-"bacon", corn, and basil

roasted sweet potato tacos (roast sweet potatoes, warm black beans on the stove with spices, and make easy quick-pickled onions if i have time - then you can add avocado, sour cream, cilantro, and any other toppings you like!)

potato egg and cheese breakfast tacos (i roast or air-fry small-cubed potatoes, scramble eggs, melt cheese into the eggs, and top with the salsa of your choice!)

migas breakfast tacos

tortellini with pesto and roasted veggies

caprese toasts (toast bread of your choice, then add pesto, sliced mozzarella, sliced cherry tomatoes, basil if you have it, and balsamic glaze... my all-time fave easy/no-cook meal)

pesto pasta with frozen peas (another super easy one i make when i want to barely cook at all - you boil the frozen peas in the pasta pot for the last three minutes of the pasta's cook time. then add pesto, grated parmesan, a squeeze of lemon, and halved cherry tomatoes if you have them)

easy asparagus soup (thinly slice a leek and cut 1-2 bunches of asparagus into half inch pieces. melt 3 TBS of butter in your pot, then saute the leek plus 5-6 cloves of garlic for 8 min. add asparagus pieces and 4-6 cups of veggie stock, bring to a boil, salt and pepper, and simmer for 30 min. transfer it all to a blender and blend, then add 1/4th cup grated parmesan and the juice of half a lemon. serve with crusty croutons and sliced chives)

roasted sweet potato & figs dish (you can also make with dried dates if you can't find figs!)

easy chana masala

nectarine, arugula, and feta salad (best in the summer when it's nectarine season but delish all year round... you can also use peaches. i usually serve it on a bed of quinoa so it's more filling/more of a main dish. the basil dressing is to die for i could eat it with a spoon)

avocado & egg sandwich (you can make this on a bagel, english muffin, or bread... just toast your bread, mash avocado onto the bread & sprinkle with red pepper flakes, and then scramble or fry eggs to your liking and put on top)

#jes cooks

[batmanschmatman]

Hello!! 1, 4, 10, 18, and 22 for the End of the Year ask game please 😊

ONE Song of the Year: My Spotify Wrapped claims for me it was the Placebo cover of Running Up That Hill, which is admittedly on almost every single one of my playlists, but I think it was actually Meet Me in the Woods by Lord Huron, because I listened to it a billion times while writing my NaNo project.

FOUR Movie of the Year: The Boy and the Heron, both because it was great and also it was the only good theater experience I had all year that wasn't a rerelease like Titanic and The Lion King lol, people at our home theater are very poorly behaved. ;;

TEN Something that Made You Cry This Year: LOL WELL I lost my job a couple weeks ago and that has been some VERY MIXED EMOTIONS including a lot of hysterical crying. It was an extremely toxic work place I was trying to get out of anyway (museum board full of old white men who hated me, boss is/was an alcoholic mean girl - no exaggeration, has driven home drunk from work lunches with her kid in the car and been blackout throwing up in her office after work events - who had a toady work bff who also hated me, no health insurance, making $26/hr despite having an MA and living somewhere where rents start at $2,000 a month) but my boss basically reamed me out right before Thanksgiving telling me I was the worst person ever, had a bunch of provably false claims about how bad an employee I was (never meeting deadlines, making other people do my work for me, never attending events or suggesting ideas for programs, all bullshit I had ample evidence to refute) and told me I could either quit now and be paid through February or be on like mega probation indefinitely, so I came back from the holiday like alright I quit, they're like cool actually this is a budgetary thing and not at all personal, we're SO SORRY this didn't work out also we can only afford to pay you through mid January, so now I'm unemployed applying to a million jobs and scared about money but also I'm free??? So there's been a lot of on and off weeping/grieving and it's kinda ruined the holidays for me lol. But also hopefully it'll pivot to a much better paying and stable job somewhere closer to home, so fingers crossed.

Don't get into the museum field, folks, it sucks here.

EIGHTEEN A Memorable Meal This Year: For Valentine's Day, @heystovepipeboys and I made a bunch of recipes from Last Dinner on the Titanic, which was SUPER FUN. I love historic cooking/baking and have had the cookbook forever, but had never made anything from it before and everything was INCREDIBLE. We made cream of barley soup, chicken Lyonnaise, chateau potatoes and asparagus, and then got eclairs from a bakery near us and the Harney & Sons Titanic tea blend, which is supposed to be similar to the special blend they served on the ship. We listened to period music the whole time we cooked and then we went to see Titanic in theaters for its anniversary rerelease.

TWENTY TWO Favorite Place You Visited This Year: hmmm very tough call. My parents very generously took the fam on a Disney cruise to Alaska this summer which was a childhood dream of mine, and wifey and I had an awesome trip to Old Sturbridge Village in MA for their Halloween event, which was probably the best Halloween themed thing I've ever done. They set up the museum with a bunch of themed performances by a bunch of traveling circus performers who are Definitely Not Vampires and everything was really spooky and fun. Would super recommend if anyone is looking for fun Halloween things to do in New England next year.

Thank you for the ask!! Hope you are enjoying a relaxing end to this weird year.

#ask meme

[millennialgrandma]

26!

26. Can you cook or bake? If so, what are some of your specialties?

Ohhhh I am delighted you've chosen to ask this one. And providing simple answers is simply not in my nature, so buckle in.

I would answer yes to both. I enjoy baking, but I'm nowhere near Bake Off levels of home baker. I love making cookies, but I pretty much stick to only baking Christmas cookies (after 7 years, I would call the pecan tassies a specialty) and the annual batch of doctored up chocolate chip (browned butter, coffee, dark chocolate chips). And the reason I restrict my cookie baking is that I am canonically unable to restrict my cookie eating (I will eat 16 cookies in one day and feel sick, but not remorseful. It's a problem). Sweet treats aside, I've been baking peasant bread weekly for the past however many months, so I'd call that a specialty in the sense that I can do it from memory. And it's fucking delicious and if you wanted an easy, entry-level no-fuss bread recipe, this one is it.

Now for cooking. I'd say I'm a very experimental/intuitive home cook. Not in a cooking competition way. But in a...do what feels right and what I think would taste good kind of way? I won't bore you with the details of how I got here, but I tried so many new recipes and foods and now I just do what I want. I would say soup is one of my specialties. I fucking love soup. Anything can be soup. When I put off going to store and it's time for a round of pantry roulette, I almost always make soup - sad fridge vegetables, canned beans, a grain of some sort (usually farro, my beloved), and whatever spices strike my fancy and go with the ingredients already in the pot. Another specialty would be pizza. Just like soup, I firmly believe anything can pizza. And when I decide to make a pizza, it's straight up whackadoodle time. I'm talking brussels sprouts and jammy red onions. I'm talking summer squash and zucchini. I'm talking asparagus and potato. And my personal favorite from last year was when I made my dreams of a leek and potato soup-inspired pizza come true. Crust is always handmade, and always thin and crispy (because I will inevitably eat the whole pizza and the thinner the crust, the less the tummy hurty).

I would talk about food forever if you let me, but I think I've rambled enough so I'll shut up now 😆 thanks so much for playing!! 💛

keep the questions coming

#ask game #ask millie

[alex51324]

I have successfully cooked my farmshare box!

Here's what I got:

This subscription runs for 22 weeks, from this week until mid-October, and I get 8 things every week. (Usually 8 different things, but I'm not complaining about this week's double strawberries!) The farm I subscribed to has a good variety of things planted, so I should get all the good stuff as it comes along.

Total cost is about $400, which is a big whack to pay at once, but I had one of those months where you get three pay periods instead of two, so I paid for it then. I get slightly fewer hours a week at work in the summer, so it actually works out pretty well to pre-pay part of my grocery expenses.

And here's what I did:

With the lettuce, a bit of the onion, and some grocery-store ingredients, I made a big salad:

There are three of those, earmarked for work lunches. I'll add dressing and croutons when I'm ready to eat them.

With the kale (and more of the onions), I made soup with potatoes and sausage:

I ate one bowl of that right away, and I have three more servings for weekday meals. I had the sausage, chicken broth, and cream in the freezer, and I had potatoes and garlic that needed using up, so all I had to buy for this was the parmesan cheese.

The radishes were a two-fer! With the actual radishes, I made a little salad that my cousin-in-law recommended:

It's thinly-sliced radishes, green onions, and hard-boiled egg, and the dressing is greek yogurt and dill. Sort of a coleslaw vibe, although I think the dressing needs a little something more. I put it on a little nest of kale, because I had a lot of kale to deal with, and you kind of want something to cut the pepperiness of the radishes. Four servings of that left in the fridge. (The bowl with the green dots is a little one, about the size of the palm of your hand--you wouldn't want to eat a big cereal-bowl sized serving of this salad

And the radish greens were beautiful, so I sautéed those up as a little snack while I was cooking:

Olive oil, green onions, garlic. No leftovers of that; it was just a handful of greens. While I ate them I thought about how nice they would probably taste if you were, say, a medieval peasant who had been slowly developing scurvy all winter since the last fresh food ran out.

If that is not your experience, they're okay--a bit chewier than spinach, less tough than kale. However, if your radishes usually come with wilted, mangy-looking tops, or no tops at all, this is not necessarily a situation you need to remedy.

With the rhubarb, I made rhubarb crisp:

I ate one serving of that right away, and I have four more in fridge ready to warm up, add ice cream, and eat. (I only had a little over two cups of rhubarb, so I a-little-more-than-halved @bitletsanddrabbles's dad's recipe.)

The asparagus, I roasted with some olive oil, salt, and pepper:

I had it with some tilapia that was in the freezer, and sweet potatoes that needed using up. One serving I just ate, and two more in the fridge for later.

The strawberries I'm not doing anything fancy with, just slicing them into a bowl with sugar.

#food #farmshare

[readitreviewit]

Are you looking for a cookbook that will bring a little excitement and health into your kitchen? Look no further than Suzy Karadsheh's debut cookbook, "The Mediterranean Dish," filled with over 120 recipes inspired by the flavors of the Mediterranean. Trust us when we say, you'll want to cook everything in this book! Not only is the book beautiful, but the recipes are fresh and exciting. You'll find everything from Spanakopita Egg Muffins to Chicken Shawarma Bowls, Garlicky Spinach and Chickpea Soup with Lemon and Pecorino Romano, Roasted Asparagus Salad with Cherry Tomatoes and Basil, and Middle Eastern Rice Pilaf with Toasted Vermicelli and Pine Nuts. And that's just scratching the surface. Suzy's recipes use easy-to-find ingredients and are easy-to-follow, tested-to-perfection, and the perfect balance of healthy and delicious. Born and raised in Port Said, Egypt, Suzy's cooking reflects the rich and complex traditions of the Mediterranean and Middle East, from Greece and southern Spain to Jordan and Tunisia, as well as inspiration from her new Southern roots. Whether you're looking for a quick and easy weeknight meal or something to impress your dinner guests, "The Mediterranean Dish" has got you covered. But it's not just the recipes that will draw you in. Suzy's book is also filled with charming stories about her family and childhood, as well as stunning photography that will have you drooling. Plus, her approachable instructions and reliable recipes make cooking a breeze. Some of our favorite recipes include the breakfast pitas with soft-boiled eggs and labneh, mushroom, veggie and feta phyllo purses, and mid-summer tomato and peach panzanella. And for a main course, we can't get enough of the Sumac Rubbed Drumsticks or the Grilled Swordfish Skewers with Basil Vinaigrette. Suzy's book is a celebration of eating with the seasons, using mostly whole foods, and above all else, sharing. So call up some friends, whip up a delicious Mediterranean meal, and enjoy the flavors of this beautiful region together. "The Mediterranean Dish" is a must-have for any home cook who wants to add some excitement and health to their kitchen. With its stunning photography, charming stories, and reliable recipes, this cookbook is sure to become a staple on your kitchen bookshelf. So grab a copy, open it up, and get ready to be transported to the sun-drenched, flavor-packed Mediterranean. Don't miss out on the inspiring and engaging stories in this book! Order now or get a 30-day free trial of Audible and start listening today. Your mind and heart will thank you. Price: [price_with_discount] (as of [price_update_date] - Details)

[foodreviews]

Seasonal Delights: Adapting Your Vegetable Shop Throughout the Year

Running a vegetable shop can be a rewarding endeavor, but to truly succeed, it's essential to adapt your offerings and strategies throughout the year. Nature's bounty varies with the seasons, and so should your vegetable shop's inventory and marketing approaches. In this article, we will explore the importance of embracing seasonal changes, and how to make the most of each season in your vegetable shop.

Understanding the Seasonal Cycle

One of the most critical aspects of operating a vegetable shop is understanding the cyclical nature of the seasons. Different fruits and vegetables thrive in various conditions, making them available at specific times of the year. By recognizing and embracing these cycles, you can offer your customers fresh, locally sourced produce while maximizing your profitability.

Spring: A Burst of Freshness

Spring is a season of rebirth, and your vegetable shop should reflect this. As the weather warms up, customers seek fresh, vibrant greens and early fruits. Consider stocking your shelves with items like asparagus, artichokes, strawberries, and tender leafy greens like spinach and lettuce. Promote these fresh arrivals in your marketing materials and on social media to attract health-conscious customers eager to embrace spring's abundance.

Additionally, spring is an ideal time to cultivate partnerships with local farmers and growers. By sourcing your produce locally, you can ensure quality, support your community, and offer products that are more environmentally friendly.

Click here to know more : -

Summer: A Cornucopia of Color

Summer is the pinnacle of the growing season, bringing a cornucopia of colorful vegetables and fruits to your vegetable shop. During this season, your inventory should overflow with items like tomatoes, peppers, corn, zucchini, berries, and stone fruits. These offerings can be highlighted through eye-catching displays that celebrate the vibrant colors of summer produce.

Incorporate creative recipes and cooking tips into your marketing strategies, encouraging customers to make the most of their summer meals. Hosting cooking demonstrations or workshops can engage your customers and generate excitement around the fresh, local produce you have to offer.

Fall: Harvest and Thanksgiving

Fall brings a different set of vegetables and fruits, perfect for the autumnal feast. It's a time to feature pumpkins, squashes, apples, and various root vegetables like carrots, beets, and sweet potatoes. These items are not only great for Thanksgiving but also for hearty, comforting meals throughout the season.

Emphasize the versatility of these fall ingredients and provide inspiration for warm soups, stews, and pies. You can even offer pre-packaged kits for seasonal dishes, making it easier for customers to embrace the flavors of fall.

Winter: A Season of Creativity

While the winter season might seem challenging for a vegetable shop, it's a time for creative adaptation. While the availability of fresh, local produce may decrease, you can still cater to your customer's needs by stocking cold-weather crops like Brussels sprouts, kale, and citrus fruits. These items provide essential nutrients and brighten up otherwise gloomy winter days.

Diversify your offerings by incorporating preserved or frozen fruits and vegetables. Offering frozen items like peas, corn, and berries ensures your customers have access to their favorite ingredients year-round. Additionally, winter is an excellent time to explore alternative products such as gourmet soups, pickled vegetables, and dried herbs.

Marketing and Customer Engagement

Seasonal changes in your vegetable shop should not be confined to your inventory. It's essential to adapt your marketing and customer engagement strategies to match the current season. Here are some ways to do this effectively:

Social Media and Seasonal Promotions: Utilize social media platforms to promote seasonal items, share recipes, and engage with your customers. Offer discounts or promotions on seasonal products to attract more foot traffic.

Newsletter and Email Campaigns: Send out newsletters with seasonal recipes, tips, and product highlights to your subscriber list. Encourage customers to sign up for these newsletters to stay informed about the latest offerings.

In-Store Displays: Create eye-catching, seasonal displays in your vegetable shop. Use seasonal decorations and props to make your store visually appealing and inviting.

Collaborations and Events: Partner with local chefs, food bloggers, or nutritionists to host events, cooking classes, or tastings. These collaborations can generate buzz and attract more customers to your shop.

Loyalty Programs: Implement a loyalty program that rewards frequent shoppers with discounts, free items, or early access to seasonal produce.

Community Involvement: Engage with your local community by participating in or sponsoring seasonal events, farmers' markets, or charity drives. This not only boosts your shop's reputation but also strengthens your ties with the community.

Conclusion: The Ever-Changing Vegetable Shop

Adapting your vegetable shop throughout the year based on the seasons is not just about maintaining fresh inventory; it's about offering an ever-changing and exciting experience for your customers. By understanding the seasonal cycle, sourcing locally, and adjusting your marketing strategies, you can keep your vegetable shop thriving year-round.

Seasonal delights are not just about the vegetables and fruits themselves but also the joy of anticipating what each season will bring to your store. As you embrace the ebb and flow of the seasons, your vegetable shop can become a beloved institution in your community, offering a taste of nature's beauty and bounty throughout the year.

Read more : - Biodegradable Packaging: A Practical Guide for a Greener Lifestyle

#fmt #food colours #food reviews

[essentialcateringvd]

Catering for Seasonal Celebrations: Spring, Summer, Fall, Winter

In the grand tapestry of the year, each season unfolds with its own distinct palette of colours, scents, and flavours. It's no wonder that we find cause for celebration in the changing of the seasons, and what better way to honour these natural transitions than through the art of catering Melbourne? From the delicate freshness of spring to the sun-soaked days of summer, the rustic charm of autumn, and the cosy comforts of winter, every season offers a unique canvas for crafting culinary experiences that reflect the essence of the time. We will explore the world of seasonal catering, uncovering how it can enhance and harmonise with your celebrations during spring, summer, fall, and winter. Prepare to embark on a delectable voyage through the seasons, where the flavours and aromas of each time of year are brought to life on your plate.

Spring: A Burst of Freshness

As the world awakens from winter's slumber, spring heralds the arrival of new life and flavours. When planning a spring celebration, catering with a focus on fresh, vibrant ingredients is key. The beauty of spring lies in the colourful blooms and the crispness of the air, and your catering choices should reflect this rejuvenating spirit.

Menu Highlights:

Salads: Spring is the perfect time to incorporate crisp greens, juicy strawberries, tender asparagus, and edible flowers into colourful salads. These ingredients not only add a burst of flavour but also a visual feast for your guests.

Herb-Infused Dishes: Utilise fragrant herbs like basil, mint, and chives to add brightness and complexity to your dishes. Herb-infused oils or vinaigrettes can elevate simple recipes.

Lighter Proteins: To keep the menu light and refreshing, consider grilled chicken or seafood options. The smoky, charred flavours of a grill complement the season's outdoor vibe.

Fruit-Infused Beverages: Quench your guests' thirst with refreshing drinks featuring citrus and berry infusions. Lemonade with crushed raspberries or cucumber water with a hint of mint can be delightful choices.

Decor: To create an atmosphere that captures the essence of spring, embrace pastel colours, blooming flowers, and natural table settings. Consider using wooden or bamboo tableware to enhance the rustic charm of your event.

Summer: Savouring the Sun

Summer brings the joy of longer days, outdoor gatherings, and a desire for cool and refreshing cuisine. When planning your summer celebration's catering, think of foods that can help your guests beat the heat while indulging in the flavours of the season.

Menu Highlights:

Barbecue: Grilled meats and vegetables with smoky flavours are quintessential summer fare. A barbecue station can become the centrepiece of your event, with options like grilled chicken, ribs, and vegetable skewers.

Fruit Platters: Summertime is synonymous with juicy fruits. Watermelon, mango, and pineapple slices add a tropical touch to your menu and provide a sweet respite from the heat.

Iced Drinks: Offer a variety of cold beverages to keep guests refreshed throughout the day. Lemonade, iced tea, and fruit-infused water with slices of cucumber or citrus fruits are excellent choices.

Decor: To evoke a relaxed summer atmosphere, consider picnic-style settings, vibrant tablecloths, and colourful floral arrangements. Lanterns or string lights can illuminate your outdoor event as the sun sets.

Fall: Harvesting Warmth

Autumn brings a rich tapestry of flavours, from hearty root vegetables to warm spices. Catering for fall celebrations should embrace these cosy elements, making your guests feel snug and satisfied.

Menu Highlights:

Roasted Vegetables: Include roasted squash, sweet potatoes, and brussels sprouts in your menu. These earthy and caramelised flavours perfectly embody the essence of fall.

Comfort Food: Serve dishes like pot pies, soups, and hearty stews. The warmth and heartiness of these dishes will be welcomed as the weather cools.

Apple and Pumpkin Desserts: Indulge in classic fall flavours with apple pies, pumpkin spice treats, and cinnamon-infused pastries. These desserts capture the essence of the harvest season.

Decor: To set the tone for a fall celebration, use earthy tones in your decor, choose rustic tableware, and create autumnal centrepieces adorned with leaves, pumpkins, and gourds.

Winter: Embracing Comfort

Winter celebrations call for warmth and comfort. Catering during this season should focus on heartwarming dishes and festive flavours that bring joy to the coldest of days.

Menu Highlights:

Holiday Classics: Offer traditional dishes like roast turkey, glazed ham, and creamy mashed potatoes. These classics embody the spirit of winter holidays.

Seasonal Spices: Incorporate cinnamon, nutmeg, and cloves into your desserts and beverages. These spices evoke the cosiness of the season.

Hot Beverages: To keep your guests cosy, serve hot chocolate, mulled wine, or spiced cider. These warming drinks provide comfort and merriment.

Decor: Create a cosy ambiance with candlelight, evergreen wreaths, and rich, deep colours like burgundy and forest green. Incorporate elements of winter, such as faux snow or icicle-themed decorations, to make your event truly magical.

Catering for seasonal celebrations allows you to showcase the beauty and flavours of each season while providing a memorable culinary experience for your guests. Whether it's the freshness of spring, the sizzle of summer, the warmth of fall, or the comfort of winter, embracing the unique characteristics of each season can elevate your celebration to new heights. So, when planning your next event, don't forget to consider the season and let it inspire your catering choices. Your guests will thank you for the delicious journey through the year, experiencing a symphony of flavours that mirror the changing seasons themselves.

#catering #cateringMelbourne

[aarohij]

Seasonal Eating: The Best Fresh Vegetables to Enjoy Each Season

What types of fruits are in season in the autumn? Knowing what fruits are in season near your restaurant, café, or bar can be challenging because so many fruits and vegetables are imported from different states and countries.

Online Cut Vegetables Delivery provides you an insight about the market available products. Choose wisely.

Fresh produce that is locally grown and organic will command a higher price from modern customers. By being familiar with your region's seasonal food cycles, you may capitalize on this restaurant trend and increase your revenues.

Order Seasonal Fresh Cut Vegetables Online

If your business doesn't have a culinary garden of its own, it probably buys vegetables from somewhere else to utilize in dishes and recipes.

Whether you own a restaurant or a juice bar, your business will profit from employing seasonal ingredients in your cooking. Although non-local and out-of-season fruit serves its purpose, many consumers prefer the numerous advantages of eating seasonally, which has caused restaurants to place a greater emphasis on locally produced, in-season cuisine.

Eating food that is in season has several advantages for the environment and for your personal health. Those who enjoy fruits and vegetables will probably benefit far more from eating seasonal food than they would from frozen goods.

Eating in accordance with the seasons may be a wonderful way to take advantage of tasty, fresh veggies while also promoting local farming. Here are a few of the top seasonal fresh vegetables-

Spring

Asparagus: The springtime is when this delicate and delectable veggie is at its best.

Peas: Sugar snap peas and green peas are both in plentiful supply in the spring and have a sweet, crisp flavor.

Radishes: These colorful root vegetables, which are often available in the spring, provide salads a light crunch.

Summer

Tomatoes: In the summer, nothing compares to the flavor of ripe, juicy tomatoes. They are available in a variety of hues, forms, and sizes.

Zucchini: During the summer, this adaptable veggie is widely available and is great in stir-fries, salads and even baked products.

Bell peppers: With a kaleidoscope of colors and a delicious flavor, bell peppers are at their best in the summer.

Autumn

Butternut squash: This well-liked winter squash is at its best in the autumn. It is a favorite for soups, stews, and roasted foods because of its sweet and nutty flavor.

Brussels sprouts: These little, cabbage-like vegetables taste best in the autumn and have a subtle sharpness that goes well with savory foods.

Sweet Potatoes: Sweet potatoes are in season during the autumn and are delicious in a number of recipes, including casseroles and roasted wedges.

Winter

Cauliflower: This wintertime cruciferous vegetable is generally accessible and serves as a low-carb substitute for mashed potatoes and rice.

Kale: This hardy vegetable, which provides a great supply of vitamins and minerals for winter meals, grows well in colder climates.

Cabbage: This robust vegetable, which is frequently linked to winter, may be included into soups, slaws, or fermented to create sauerkraut.

Naturally, availability may change based on where you are and the weather. To locate the freshest produce in your region, it's always best to check with local farmers' markets or grocery shops.

Endnote

It's crucial to bear in mind while you browse that these listings could change based on where you live, even within the same region. Make sure to do some local research to determine what veggies are in season in your region utilizing data from your local government or food guides.

Order Online Chopped Vegetables to save your time and money. Hope this article helps you in understanding why eating seasonal food is important. Enjoy your meal!

#fresh vegetable online #order vegetables online #buy fresh vegetable #fresh green vegetable #online chopped vegetables #fresh chopped vegetable

[desktobikini]

Take advantage of the summer fresh veggies to jump start your healthy lifestyle! #healthylifestyle

Take advantage of the summer fresh veggies to jump start your healthy lifestyle! #healthylifestyle https://www.youtube.com/watch?v=CJMzK88WrTA 🌱🥕🥒🍅 Embrace the Power of Summer Veggies for a Healthy Lifestyle and Weight Loss Journey! 🌞🥦🌽🥗 Are you ready to kick-start your journey towards a healthier lifestyle and shed those extra pounds? Look no further than the vibrant and nutritious summer vegetables that nature generously offers. Packed with essential nutrients, low in calories, and bursting with flavors, these seasonal delights will not only satisfy your taste buds but also contribute to your weight loss goals. Let's dive into the world of summer veggies and discover how they can transform your health and wellness journey. 1. Nature's Bounty: Fill your plate with nature's colorful treasures like fresh tomatoes, crisp cucumbers, crunchy bell peppers, and juicy watermelons. These low-calorie vegetables are high in water content, which keeps you hydrated and helps control cravings. 2. Fiber-Rich Delights: Incorporate fiber-rich vegetables like zucchini, broccoli, and spinach into your meals. These powerhouses promote satiety, aid digestion, and support healthy weight management. 3. Vitamin-Packed Goodness: Load up on vitamin C with summer vegetables such as bell peppers, tomatoes, and leafy greens. Vitamin C not only boosts your immune system but also aids in collagen production, which helps maintain healthy skin and joints. 4. Antioxidant Heroes: Indulge in colorful veggies like carrots, beets, and eggplants, which are rich in antioxidants. These compounds fight inflammation, protect your cells from damage, and contribute to overall well-being. 5. Fresh and Flavorful: Experiment with herbs like basil, cilantro, and mint to add an extra burst of flavor to your veggie dishes. The variety of tastes will keep your palate excited and help you stay on track. 6. Grill and Chill: Take advantage of the summer season by firing up the grill and preparing delicious grilled vegetables like corn, asparagus, and eggplant. Grilling adds a smoky flavor and transforms these veggies into a delightful treat. 7. Salad Sensations: Create vibrant and satisfying salads with a mix of summer vegetables like cherry tomatoes, cucumbers, radishes, and mixed greens. Add lean proteins like grilled chicken or tofu to make it a complete meal. 8. Satisfying Snacks: Munch on refreshing vegetable sticks like carrots, celery, and bell peppers with a side of hummus or Greek yogurt dip. These crunchy snacks are low in calories and packed with nutrients. 9. Garden-to-Table: Consider growing your own summer vegetables in a small garden or pots. The joy of harvesting and consuming your homegrown produce adds an extra sense of accomplishment and connection to your healthy journey. 10. Get Creative: Experiment with new recipes and cooking techniques. Try spiralizing zucchini for a low-carb pasta alternative or blending fresh tomatoes and cucumbers to create a refreshing gazpacho soup. 🥦🍅🥕🌽🌱🥒🍆🥬🌶️🍉🥗 Remember, incorporating summer vegetables into your diet is just one piece of the puzzle. Pair it with regular physical activity, adequate hydration, and portion control to achieve your weight loss and healthy lifestyle goals. Enjoy the goodness of seasonal produce, nourish your body, and savor the journey towards a vibrant, balanced, and fulfilling life. Let's embrace the power of summer veggies and make this season your stepping stone to a healthier you! #summerveggies #healthylifestyle #weightlossjourney #seasonalproduce #nutrition #wellness #freshfood #fiber #vitamins #antioxidants #grilledveggies #colorfulplate #eattherainbow #salads #snacks #homegrown #vegetarianrecipes #cleaneating #portioncontrol #activebody #hydration #selfcare #mindfuleating #fitandhealthy #nutritiontips #healthycooking #tastyandhealthy #summerrecipes #plantbaseddiet #nutritiousmeals #eatyourveggies #healthysummer via Philita Jana https://www.youtube.com/channel/UCbuEtISFavbKlpbpfyEjVdQ July 11, 2023 at 12:20AM

#legdayworkoutathome #legworkout #legs #deskworkout #homeworkout #fitnessgoals #officeworkout #getfit #beachbody #fullbodyhiitworkout #cardio

[clubdeals]

Savouring the Seasons: A Culinary Exploration of Farm-to-Table Delights

Welcome to our food blog, where we embark on a delightful journey through the flavours of each season. Join us as we celebrate the pleasures of farm-to-table cuisine, exploring the beauty of fresh ingredients, seasonal recipes, and the vibrant palette of nature's bounty. From the awakening of spring to the abundance of summer, the harvest of autumn, and the comforting warmth of winter, get ready to savour the distinct offerings of each season and discover the art of cooking with seasonal ingredients.

1: "Embracing the Vibrant Awakening of Spring"

In this section, we'll delve into the freshness and vibrancy of spring's bounty. From tender asparagus spears to luscious strawberries and fragrant herbs, we'll showcase recipes that capture the essence of the season. Discover the joy of incorporating spring produce into light and refreshing dishes that reflect the rejuvenation of nature.

2: "Basking in the Abundance of Summer"

Summer brings an explosion of colours and flavours. In this section, we'll immerse ourselves in the sweetness of ripe tomatoes, the juiciness of summer fruits, and the aromatic allure of herbs. Join us as we share recipes for refreshing salads, grilled delicacies, and thirst-quenching beverages that will awaken your taste buds and celebrate the vibrant energy of the season.

3: "Harvesting the Flavors of Autumn"

As the leaves change and the air turns crisp, autumn presents us with an array of flavours. From hearty root vegetables to earthy mushrooms and the warm embrace of spices, we'll guide you through recipes that capture the essence of fall. Indulge in the comfort of soups, stews, and baked treats that showcase the richness and abundance of the harvest season.

4: "Indulging in Winter's Cozy Fare"

Winter calls for comforting dishes that provide warmth and nourishment. In this section, we'll explore the delights of winter ingredients like butternut squash, robust greens, and aromatic spices. Discover recipes for hearty soups, comforting stews, and delectable desserts that will fill your home with a cosy ambience and delight your senses during the colder months.

5: "Beyond Seasons: Exploring Culinary Adventures"

In this section, we'll venture beyond the traditional seasons and embark on culinary adventures from around the globe. Indulge in exotic flavours, traditional dishes, and unique ingredients that will transport your taste buds on an international journey. From fiery Thai curries to fragrant Indian spices and comforting Italian pasta dishes, let your palate explore the wonders of diverse cuisines.

Conclusion:

Join us on a culinary adventure as we celebrate the beauty of farm-to-table cuisine throughout the seasons. Embrace the freshness of spring, revel in the abundance of summer, savour the richness of autumn, and find comfort in the warmth of winter. Discover the joy of cooking with seasonal ingredients, experiment with flavours, and let the natural rhythms of the year inspire your culinary creations. Get ready to embark on a flavorful journey that will enrich your palate, ignite your creativity, and foster a deeper appreciation for the gifts of each season.

[actu24hp]

Menu of the week: recipe ideas from Monday June 19 to Sunday June 25

A busy week This week, we have concocted a unique menu for you, with summer recipes for each day, something to put you in a good mood. On the starter side, salads, carpaccio and cold vegetable soups catch our eye to celebrate the arrival of summer as it should be. Wednesday, June 21, it’s party time on our plates. On the menu: plenty of seasonal vegetables with Japanese asparagus and peas as a…

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[thisislizheather]

April Activities 2023

Above Photo: Central Park, April 2023

Spring is in full force and I couldn’t be happier about it. It usually feels like the shortest season since summer arrives obnoxiously early, but this year it’s been magical. Chilly nights, sweaters instead of winter coats, tons of rain, birds chirping their asses off, there’s nothing better. Here’s what happened in April!

Above Photo: Baby Dog in Central Park

Above Photo: Baby Dog in Central Park, again

The best tweets of April can be found over here.

I visited a tulip farm in New Jersey and had the greatest meatballs from the Your Sister’s Balls food truck. 

Above Photo: Holland Ridge Farms with Diana in New Jersey

I toured the gorgeous Kings Theatre in Brooklyn.

Above Photo: The lobby of Kings Theatre in Brooklyn, New York

Above Photo: Mirrors + me = BFF

I went to the Museum of Failure with my friend Casey in Industry City.

I helped review some Last Crumb cookies on my friend Paul’s TikTok.

I made one of my favourite steak recipes for the first time (steak Diane) and it was really, really good. I didn’t really ignite it properly since that’s the part that scares me the most, but there were partial flames so I’m counting this as a success.

Above Photo: Steak Diane ingredients

Notice: you’re using your potato peeler wrong.

The Alison Roman chocolate chip shortbread cookies are fast becoming a staple in our home.

Above Photo: Chocolate chip shortbread cookies

I physically cannot stop making this asparagus soup (the cream is optional), it’s so good. Best to double up the recipe if you’re making it for more than two people.

When will I learn that fancy coffee shops simply don’t do it for me? I went to Ten Thousand Coffee and it was fine, but definitely overrated. One day we’ll all revolt against coffee costing over $5 and I vow to lead the revolution.

Speaking of coffee, have I already mentioned the incredible hazelnut beans we order from San Francisco Bay Coffee? Best beans I’ve ever used for iced coffee at home, by far. All you need is a french press, a small spice grinder and beans. The fact that we’re not all making iced coffee at home each day is mind boggling. 

Some things I watched:

Surviving R. Kelly (the newest season): Nathan and I watched two episodes and then abandoned it. It’s so hard to watch and really makes you wonder, “Why the hell am I watching this if it makes me feel this way?”

Dave (newest season): Words can’t express how much I love this show. Every episode is better than the last.

Succession: Okay, yes I already complained about this show. But the thing is - I haven’t hate-watched a new show in a really long time, so I think that’s why I keep going with it. The dialogue is objectively bad and I think the real appeal of the show is the fact that you can’t binge it all at once, we’re all so desperate for the days of cable and once-a-week viewing. And small side note: Adrian Brody is not a good actor, so of course he had to appear in an episode.

The Intern: What is wrong with me? Why was this on my list of movies to watch? It was so bad, but IT LOOKED BAD. Hated Anne Hathaway’s character. There was ZERO chemistry between her and De Niro. And it’s a mind-numbingly boring script. Christ.

Who Done It: The Clue Documentary: Okay, if you even kind of liked the movie Clue (1985), then you really have to watch this. It’s fan-made, but it’s so good. I didn’t know that so many playwrights attempted to write it, I had no idea that Carrie Fisher was supposed to be Miss Scarlett but couldn’t because of her drug problem?? Absolutely adored Jonathan Lynn. And loved all of Michael McKean’s anecdotes.

Above Photo: Who Done It: The Clue Documentary

How many beach blankets does one person need? And why is this Target one so damn perfect?

I’ve made so much green garlic butter, I’m considering starting a butter stand outside my building.

Above Photo: Green garlic from the Union Square Greenmarket, NYC

This month in good-but-nothing-special restaurants I’ve tried: Hawksmoor (flashy and beautiful inside, but no real substance) and Pete’s Tavern (space is great, food is fine and service was attentive but odd).

That being said, I also ate at some wonderful places! Saint George Bistro in Hastings had great escargot even if the service wasn’t great, Figlia in Astoria was as good as everyone says it is so I’ll definitely return, Sunken Harbor Club was beautiful and had great drinks and it felt like you weren’t in NYC but in a good way, Amelie Wine Bar was perfect and had $13 wine flights with stellar service, and finally Satis Bistro in Jersey City which was so lovely (the duck croquettes, my god, I’ll dream about those until I return).

Above Photo: Outside Saint George Bistro in Hastings, New York with Diana & Crystal

Above Photo: Amelie Wine Bar with Jessie, West Village 

I got a facial at Glow Bar and I really don’t see the big deal with facials. This sounds psychotic, but maybe my face doesn’t… need… facials…?

My brother Gary sent me this Happy & Polly stamp of Baby Dog’s face and I can’t get over it. It’s horrifyingly perfect.

I went to a sample sale for Rent The Runway put on by 260 and it was depressing as hell, it was all so disorganized and chaotic. Think that might be the last sample sale for me.

I visited the exterior of Alder Manor since I was in the area and it’s so beautiful from the outside, I can’t imagine how gorgeous the interior must be.

Above Photo: Alder Manor in Yonkers, New York

Dying over the entire Adidas x Farm Rio collaboration (thanks Marla for telling me about it!).

Speaking of my friend Marla, she mentioned how she gives her young sons a small amount of money for birthday gifts for people in their lives and then each kid comes up with an idea based on what that person enjoys and buys the gift. And honestly, what a perfect idea. Gift giving is a skill and absolutely should be taught to young kids (especially boys) since it’s such an important part of living. Love this so, so much. Every parent should be doing this.

I am so in love with the rhubarb and strawberry soda from Trader Joe’s that I think I might finally be ready to try rhubarb for real.

Above Photo: Rhubarb and strawberry soda from Trader Joe’s

I’d never heard about the children’s book In The Night Kitchen by Maurice Sendak but it was mentioned in that performance about Philip Glass I saw last month, so I bought the book and it’s incredible.

And finally, behold my new favourite photo of Baby Dog.

Above Photo: Hahahahah this expression! She’s so sick of my shit I love it.

Things I’m looking forward to this month: I’m going to do a post about my recent visit to the abandoned City Hall subway station, I’m definitely going to go see the new fashion exhibit that opens at The Met, I know that H&M is shit now but I’m gonna have to take a look at this Mugler collab in person, I kinda need to eat these duck fries in Toronto and I absolutely need to track down these Lichtenstein stamps ASAP.

If you’ve got any interest in reading last month’s roundup, you can see what went down in March over here.

Above Photo: She brought her boyfriend (Walrus) beside her to get some sun

#Liz Heather #this is liz heather #Best of NYC #Best restaurant nyc #monthly post #monthly roundup #nyc #new york city #nyc recommendations #nyc spots #nyc spring #nyc spring 2023 #nyc things to do #baby dog

[awesomeforever]

When I think of mint, I think of summers spent running around my grandparents’ backyard, grass tickling bare feet as I chased my little cousins (or, rather, they chased me). On the patio table there was an ever-present jug of freshly made lemonade, not too sweet and always infused with fresh mint. Something about the addition of the herb transformed what was an otherwise plain beverage into something special. To me, mint is the quintessential summer herb. It cools, it refreshes, it enlivens. If mint is overtaking your garden, as it tends to do, try it in these sweet and savory recipes from our Recipe Finder. Crispy Chickpeas With Fried Shallots and Cilantro-Mint Chutney, above. Liven up the dinner table with this delicious chickpea dish featuring a bright, minty sauce. This satisfying vegetarian main can also be made plant-based by using vegan yogurt. Beans are good for the planet, for you and for your dinner table. Here’s how to cook them right. Fresh Pasta With Artichokes, Asparagus and Lemon-Mint Ricotta. Fresh flavors are abundant in this pasta dish. Store-bought fresh pasta works like a charm here, but if you’re feeling adventurous, you could always make your own. Basic pasta dough recipe Mint Julep. You don’t have to wait for the Kentucky Derby to enjoy this classic cocktail from the South. Muddled mint leaves and simple syrup add an herbal sweetness to the bourbon-based drink. Serving in a silver julep cup is fun, but optional. Sheet Pan Salmon With Minty Peas, Oranges and Fennel. This one-pan meal is a lifesaver on busy weeknights without sacrificing taste. The use of frozen peas means this zesty dish can be enjoyed year round. Sheet-pan suppers are the easy and adaptable way to get dinner on the table fast Cashew Mint Dressing. This dressing gets its creaminess from the cashews rather than dairy or eggs. Pair with crudité for a beautiful, earthy green appetizer. Salad dressings 101: Two formulas to get your ideal flavor every time Melon Salad With Chiles and Mint. This is fruit salad with a zing. You can turn up the heat by including the seeds and ribs of the chiles. How to take your fruit salad from boring to brilliant Pea, Ricotta and Mint Gazpacho. A creamy, green take on a classic. Mint makes this chilled soup even cooler. 5 cold soups for sweltering summer days Minty Lemon Soda. This DIY soda is an effervescent twist on my favorite mint lemonade. source

[australieh]

thoughts from a rainy day in october

something about being a Canadian in Australia during October is that I am absolutely craving comfy fall food. I want to curl up in a blanket on the couch with a bowl of potato leek soup and watch gilmore girls all evening long. I want to roast brussel sprouts and broccolini and squash, and drink warm cups of bone broth. it probably doesn't help that I am sick right now, or that the temperature hasnt been above 20 in a while. I can't believe I am saying it but 15 degrees is actually quite cold! the sea breeze (nick-named the “Fremantle Doctor” by locals) comes in around 2pm every day and chills you to the bone, whether you're in the sun or not. the buildings don't really have windows, the walls are made of brick and the floor is concrete tile. you want it that way considering you would get baked to death in the summer without those features. however, it makes for quite a cold, dark environment- especially when you're spending 5 days in a row home sick.

so, here I am. walking to the store to buy a million vegetables and throw them in the oven slicked in oil and tossed in garlic, thyme and rosemary. there might be a day in the future where vegetables don't excite me as much they have since I worked in organic produce, but I have not yet encountered it. I hope I never do! I walk into the produce section and spend easily 20 minutes inspecting the vegetables. purple cauliflower, asparagus on sale, 3 varietals of bok choy; don't even get me started on the citrus or we’ll be here all day. weird or not, browsing through the colourful sections of apples and kales and onions brings my soul a crazy amount of joy. 

these days, the joys I find in small things feel much more important. I am in my fourth year of being away from home, and I have always found ways to bring home to me through food. when I am sick, as I am now, I make what my mom has called “St. Anne’s Soup” since I was probably 10 years old. stirring the pot of chicken broth, canned tomatoes and mirepoix, I feel the same warm feeling in my chest that shows up when I am pulling in to her driveway. every christmas I make shortbread cookies, also my mom’s recipe. when I bite into them I feel I could be 13 again, sitting at the table with my sister after dinner at memere and pepere’s house. I keep my bread in the freezer and microwave it so the butter melts and the edges are crispy, just like we ate at my grandma’s house when she picked us up from school. every time I order pizza I put my fingers to my lips, kiss them and exclaim ‘foccacia!” in my worst italian accent. I eat it on the couch with the tv on and laugh loudly at a stupid movie, and it’s like my dad is sitting next to me. these little joys, and the memories that come with them, they help fill the spot in my heart thats missing home. they make the rainy days warm and full of light.

#i wrote half of this in october and then forgot about so I'm posting it in mid- november #so sue me!!!!