11 Mexican Meats to Celebrate Cinco de Mayo

With Cinco de Mayo right around the corner you may be starting to get into party planning mode. You know there is much more to Mexican meats than fajitas and tacos so why not consider these authentic dishes when planning your feast? Whether you’re attracted to traditional or exotic fare, there are plenty of options to impress your guests and add to your culinary repertoire.

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National Earth Day is Calling

National Earth day is approaching on Thursday April 22nd. Today, not only is Earth Day a day meant to increase awareness of environmental problems, but also it is also becoming a popular time for many communities to gather together to clean up litter, plant trees, or simply reflect on the beauty of nature. What do you have planned? Whatever it is, why not go all-in and make sure your menu matches the mood by incorporating some planet-friendly food that we deliver to your home.

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Lo and Behold! Our Lowdown on Lo Mein

Lo Mein and Chow Mein. Could you tell the difference between the two if asked? Could it be the noodles or is it the other ingredients? Or, maybe it’s the way it is prepared…

You might have to do a taste test for yourself through our on subscription meal service that delivers straight to your door. But first, a bit of history on these beloved dishes.

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What is The Mediterranean Diet?

This month we have introduced a hint of summer with our Mediterranean Roasted Chicken. You may have heard of ‘The Mediterranean Diet’ but what is it? The Mediterranean diet is a way of eating based on the traditional cuisine of countries bordering the Mediterranean Sea. While there is no single definition of the Mediterranean diet, it is typically high in vegetables, fruits, whole grains, beans, nut and seeds, and olive oil. How come it has become so popular and what are its benefits?

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Appalachian Cuisine – Original Farm To Table Eating

We don’t usually go anywhere over Spring break but this year we decided to take a last minute trip. There were a few criteria that had to be met – price, distance and a destination that would be a first for all three of us. So we settled on the Tennessee Smoky Mountains, a $200 round trip from Houston and under an hour’s drive from Knoxville airport. At the back of my mind was also a vague idea that I would enjoy sampling some local Appalachian cuisine…and inevitably writing about it.

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Hong Kong Lamb with Green Onions – Global Flavors Recipe Cards

I was flicking through one of my favorite Asian cookbooks the other day and came across a recipe I hadn’t tried before – Hong Kong Lamb with Green Onions Cong Bao Yang Roll.  It is a recipe from Madhur Jaffrey’s Far Eastern Cookery.  Seeing that I wrote a recent blog about why Americans should eat more lamb, I decided to try it this evening and it was so good that I wanted to share.

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Breakfast Hash – Throwing a Meal Together The Right Way

When I was little my mother would occasionally refer to someone ‘making a hash of a situation’.  It was a British colloquialism meaning ‘to make a mess’ or generally be clumsy in dealing with something.  It was only later in life that I made the connection with the culinary term ‘hash’ which broadly speaking is a muddle of skillet-fried chopped meat, potatoes and vegetables.  This collision of thrown-together ingredients may be haphazard and unmeasured but rest assured the end result is a deliberate and wholly satisfying all-in-one meal.

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Can only the pure in heart make a good soup?

“Only the pure in heart can make a good soup” according to famous composer Ludwig Van Beethoven.  As outlandish as this statement appears at first sight, maybe there’s a grain of truth.  Because I think what he was trying to say is that anyone can make a good soup if they try hard enough.  A good soup doesn’t depend on precise measurement and exact timings.  It just needs a large pot, a handful of ingredients and a little devotion to the cause.

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Corned Beef and Cabbage – Global Flavors Recipe Cards

corned beef and cabbage

Corned beef and cabbage has become known as the traditional St. Patrick’s Day meal, at least on the American side of the Atlantic. Like many aspects of St. Patrick’s Day, the dish came about when Irish-Americans transformed and reinterpreted a tradition imported from the Emerald Isle. According to the Smithsonian, more Irish people ate bacon as a traditional meal than beef, partly because cows were considered symbols of wealth in Gaelic Ireland and were not usually killed for their meat. 

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