Color Me Pizza

2 Sep photo 3

photo 3

Dining at The Bungalow.

A DIY home painting project calls for friends and food. What’s easier than creating some healthy snacks and ordering in, especially when it’s pizza? When planning, be sure to set aside a clean area to eat and ditch the bags, and then get ready to chow down. Order more than necessary because lots of calories will be burned painting and climbing step ladders!

Get started with the first pizza serving by pre-heating the oven to 450 degrees.

Portobello mushrooms make the perfect base for personal, all veg pizzas.

Portobello mushrooms make the perfect base for personal, all veg pizzas.

Drizzle the mushrooms with Amoretti organic, extra virgin olive oil.

Tomato from the garden and fresh mozzarella should be added before grilling.

Tomato from the garden and fresh mozzarella should be added before grilling.

Assemble with the cheese on bottom and bake for 20-25 minutes. Season with salt and pepper. 


There's nothing wrong with a store-bought pizza. Wegman's spinach and ricotta was a healthy pie to serve.

There’s nothing wrong with a store-bought pizza. Wegman’s spinach and ricotta was a healthy option.

The 'ol cheese pizza stand-by is great to have on hand. Thanks Bruno's for delivering!

The old cheese pizza stand-by is great to have on hand. Thanks Bruno’s for delivering!


Labor Day Libations

29 Aug

LO Fruit Beverage is a refreshing, perfect end of summer drink, for those looking for a provision at the end of long, hot, summer day or anyone who stays clear of alcohol. LO can be mixed with anything, including sparkling water, seltzer or a delicious smoothie.

Pomegranate and mango are two flavors that mixed with additional ingredients or on their own, pack enough of a healthy punch to get you through the day and then perk up the night when combined with the necessary ingredients for a cocktail.

One 10-ounce serving of LO Fruit Beverage contains 35-45 calories, found in one whole fruit. For those counting carbs, one bottle is eight to 11 grams, or staying away from sugars (seven to 10 grams). It’s also a certified low glycemic index (GI) product, clinically tested by GI laboratories, kosher, vegan, and gluten free.

Drink one on its own or mix with your favorite end of summer refresher.

Screen shot 2014-07-15 at 5.30.09 PMPomegranate LO Splash

Pomegranate LO Splash is the perfect drink for relaxing on the water. The sweet pomegranate and tangy limejuice transport drinkers to a tropical paradise.


Combine 1 oz. vodka with 1 oz. of the Pomegranate LO Fruit Beverage. Add in ¼ oz. of limejuice. Shake well with ice then strain over fresh ice in a glass. Garnish with a lime wedge.

Screen shot 2014-07-15 at 5.25.04 PMGuiltless Mango Mojito

Start the festivities with a delectable mango blend that is sure to get you moving.


Mix together 1 ½ oz. white rum and 3 oz. Mango Mojito LO Fruit Beverage. Shake ingredients well with ice and strain over fresh glass of ice. Spruce it up with a sprig of mint.

Screen shot 2014-07-15 at 5.23.56 PMFruity Champs

Calling all housewives (and wannabes), hold the hard liquor and keep it classy with your favorite champagne. No recipe needed – just add your favorite LO to champagne for an exciting, bubbly twist.



LO Fruit Beverages are available at natural foods and specialty grocers across the U.S., including Whole Foods, select Walgreen’s, and Rite Aid stores.


Flowers, Flowers, Flowers – oh, and a Second Saturday Volunteer Day

11 Aug

Originally posted on Wilson Street Urban Farm:

Howdy All!

This month I ‘d thought I’d showcase a lovely, evolving aspect of our farm.  My daughter, Keturah, grows flowers, arranges them into beautiful bouquets, and offers them for sale on Thursdays when our CSA members come to pick up their shares.  I call it “evolving” because this is the first year she has attempted to have bouquets ready for sale regularly, although she has grown flowers in previous years.  All the flowers you see in the pictures have been tenderly nurtured and creatively arranged by Keturah.  Imagine tidbits of sunshine and color such as these sitting in your home to bring a smile to your face each day.

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Just a reminder that this Saturday is the second saturday of the month and therefore, our volunteer day.  The weather should be fine, so come on down to the farm and join us from 9:00 until 12:00 for a day filled with productive…

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Honey Cinnamon Cookies

4 Aug

Originally posted on Eat My Shortbread:

I have been on a huge honey kick the last few weeks and realized that the only cookie I’ve really used honey is has been peanut butter! Peanut butter honey cookies are for sure great, but the peanut butter is the main focus, and I wanted a cookie that made honey the star. Cinnamon seemed like the perfect muted compliment to the honey, so here we are! This makes about 20 cookies. These are dense and sweet, and adding the glaze makes a huge difference in how perfect they are.

You will need:
1/4 cup sugar
2 tablespoons canola oil
1 egg
3 tablespoons honey
3/4 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

And for the glaze:
1/2 cup powdered sugar
1 tbsp milk
1 tbsp honey


Start off by combining your oil and sugar. Beat…

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Swordfish with Salmoriglio and a Tomato, Mozzarella, and Celery Leaf Salad

30 Jul

Originally posted on Erica De Mane:

Still Life with FishStill life with fish, Gaetano Cusati, circa 1700.

Mozzarella with tomatoes. You’d have to be brain-dead to say no to that. But mozzarella with swordfish? One of the big shocks of my Italian culinary life was visiting Sicily and seeing how often they pair fish with cheese, something I was brought up to consider bad manners. I discovered in Palermo that a sprinkling of pecorino on baked tuna is a wonderful thing. Spaghetti with shrimp and tomatoes and a little aged caciocavallo, that tasted just fine, too. I also noticed that cheese, along with bread crumbs, herbs, and maybe pine nuts and raisins, makes a wonderful filling for stuffed sardines.

Somehow I was thinking recently that the meatiness of swordfish, a popular fish in Sicily, and the plushness of mozzarella would produce a pleasant match. And they did. I tell you, it was really good.

Swordfish with salmoriglio sauce…

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Chilled Avocado Soup

29 Jul Featured Image -- 861

Originally posted on Local Food And Wine:

The Avocado tree is native to Mexico and Central America…

avocado images

The vitamins and minerals contained in this recipe can do everything from speeding cell turnover (to reveal healthier skin underneath) to protecting skin from the sun’s damaging rays. Get plenty of moisturizing vitamin E from the avocados. Not only does vitamin E ease dry skin, but studies show it also may reduce free radicals and protect against damaging UV rays. Cucumbers are a great source of silica which, as a precursor to collagen, can help fight wrinkles. 

I like to serve this soup in individual glasses as a delicious appetizer. Sprinkle with a little dill and sprouted pumpkins.

chilled avocado soup

In a blender, mix the following ingredients:

  • 3 medium avocados, peeled and pitted and perfectly ripe
  • 1 large cucumber, peeled and cut into smaller pieces
  • 1 cup cold water (start with 1/2 cup; you can always add more)
  • 3/4…

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Résistance Naturelle

25 Jul Featured Image -- 859

Originally posted on Local Food And Wine:

Ten years after releasing the acclaimed film, Mondovino, Jonathan Nossiter is back in theaters with his newest film, Résistance Naturelle.

It examines vineyards in Italy that are cultivating their grapes organically and others that are using chemicals and pesticides. He then compares the soil quality and harvest yields of the different cultivation methods. It’s not strictly a documentary as he blends some narrative filmmaking in with the documentary.

Released in theaters since June 2014.



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♥Chérie Du Vin

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Escarole Salad with Fried Olives, Capocollo, and Asiago

17 Jul

Originally posted on Erica De Mane:

201Still Life with Olives, Gerald Roling.

Fried olives are an intricate and exotic treat. They’re worth the bit of effort they take to prepare. I first came across them in Rome decades ago, made by a chef named Maria Romani at her fish restaurant, Il Pellicano. She was originally from the Le Marche region, where fried stuffed olives are a tradition, usually filled with pork. Signora Romani’s olives contained some type of seafood, shrimp maybe (it was a long time ago), and were breaded, fried, and served as one of the earlier courses in a multi-course meal. Everything was wonderful, but the olives were a mind blower. Such flavor, such labor. A strange feature of the restaurant was that dishes were brought out one after another, ten, twelve of them, until you told the waiter you couldn’t eat another bite. After you’d given the word, out would come a lemon…

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Salted Caramel Sugar Cookies

14 Jul

Originally posted on Eat My Shortbread:

I only recently realized how great sea salt goes with sweet things — you’d think with how long the salted caramel craze has been around I would have tried it out sooner, but I’m stubborn and stuck in my ways, what can I say! Turns out it’s delicious and the salty sweet combination can’t be beat. I’ve seen a lot of salted caramel cookies that pull from a chocolate chip cookie base, but I thought I’d try mine out with a sugar cookie and see where I wound up. The experiment was a success and these were totally delicious :)

You will need:
2 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 cup butter, softened

1 1/2 cups white sugar

1 egg

1 tsp vanilla extract

1 cup of Kraft caramel bits plus a splash of milk, microwaved & melted for drizzle

Coarse sea salt…

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White Strawberries – the Originals

4 Jul Featured Image -- 849

Originally posted on Local Food And Wine:

by Paige Donner

La Freizh, La Freizh!!

A young, impassioned wild strawberry producer – gariguette in French – named Julien Héliès has launched a limited production of White Strawberries.

local food and wine white strawberries fraise-ananas

Did you know strawberries were originally WHITE?!

You might not have known that 300 years ago, when strawberries were first imported to Europe from Chile, they were white berries.  But they were.

La Freizh Local Food And Wine 300

That was back in 1714 when, after two years of travels around South America, the explorer, Amédée Frezier, arrived back in Marseilles with 5 plants from Chile he brought with him of these white strawberries. One of these was planted in the botanical gardens of Brest.

A bit larger than a wild strawberries found in the woods and hinting of a taste of pineapple amidst their delicious sweetness, this limited and very confidential production can be found by contacting the strawberry grower/agriculture cooperative directly at where you can…

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