I grew up in a rural and out of the way place that at times was slow to catch on trends, so I don’t know whether when I first noticed things is when they were first introduced to the broader public. One such trend is the salad bar. This was an area set up with cut and cleaned ingredients appropriate for making salads. The patron would self-serve the desired salad by picking out items that were arranged in a way that required moving along a line, like an assembly line only where the person moves instead of the material.
As I recall, it was first introduced as an attraction for larger chain restaurants. At first, the patron would be given a clean plate and was permitted to put as much as would fit on the plate, but a second trip would require a new plate and a new item on the bill. Later, and rather quickly in retrospect, the offering became unlimited salad bars. In addition, the salad bar expanded to include more proteins and breads. It became possible to have an entire meal just from the salad bar. People would do that, and still order a regular meal. I know I did.
Long before the salad bar was the cafeteria type model. I forget the particular chain we would go do, but there was one that was just a cafeteria. Various meal items would be set out on heated trays and you would pick out what you wanted. I think they weighed the plate and charged a simple rate per pound, so it was tempting to focus on the more expensive items even when you craved items you know would be way over priced in this method. I still would enjoy this type of eatery, but the last time I encountered it was company cafeterias at places I worked. I enjoy the cafeteria experience, but it takes some attitude adjustment to pick out a portion that was what you wanted instead of what would give you the best deal at the counter. I only mastered it at a breakfast bar. Lunch bars were too tempting to make into a dinner for the day.
Salad bars were similar to these cafeterias, but it was perceived very differently. You would go to a restaurant for a served dinner. That dinner would take a while for the chef to prepare, so the salad bar was a very ingenious way to solve the waiting problem. Previously, people would order a salad and that would take a little while to be served, and once served often the salad would be completed with too much time to spare before the main meal, especially during busy periods. At a well stimulated table, the conversation would fill in the gaps without anyone checking their watches. Many other tables were with people who knew each other well and had run out of things to really talk about, I’m speaking about families in particular. The salad bar solved the problem because there is a lot of time consumed in considering the options and in picking out items one at a time, such as one cherry tomato at a time when you wanted several. I recall in even the first experiences we were provided very large and deep plates (or shallow bowls) so there was lots of room but you would not fill up most of it with lettuce.
The salad bar was always recognized as an insanitary approach to serving food. People would use the same tongs or spoons other people used. They would also hand pick things like rolls or larger items, sometimes putting it back if it was the wrong one. They would also hover over the food. There were adjustments made such as providing the plexiglass shield that you had to reach under. The serving utensils would be reused, but I think they were replaced with freshly washed ones regularly. This sanitary concern was mostly from the government. Most people did not seem to mind the possibility. I imagine that subconsciously they enjoyed this risky behavior, but they were not thinking about the risks at all. Pulling out portions from the same tray, using the same utensils, as everyone else wakes up a very primal instinct of eating together, even when among strangers.
I imagine the movie scenes of medieval festivals where there would be some large serving bowls and plate in the middle of the table and everyone would reach out and grab what they wanted, often times with their bare hands, and their neighbor would do the same, with zero hesitation. In such a setting, this would be a mirror behavior: one person doing what the other one does. This was a nonverbal expression of acknowledgment and respect toward the predecessor and this alone opened people up to behave as long friends even if they only first met at this table. Modernity lost this communal or feasting culture. The only thing that comes close to it is family meals or people using their homes to host guests. This is not the same thing because everyone is family or an invited guest. The prototype came from people behaving the same way but those people being strangers to each other.
I realize that cruise ships offer generous buffet tables. Casinos or similar places offer it too. In these places, it is a happy coincidence that the these tables are convenient for the operators to maintain, and that people actually enjoy it. Consciously, they enjoy the selection, sometimes of things they normally would not buy. I believe a stronger satisfaction comes subconsciously of knowing that they were picking through something that was previously picked through by the person ahead of them. I hear that one of the big appeals of these vacation spots is the buffet tables and it may be a big reason people come back even if they don’t admit it or even think about it.
Another recollection is when there is a group of people and the announcement is made that people can begin serving themselves. In that instant, no one wants to be first. You would think, from a selfish perspective, everyone would want to be first to grab the best of the best before anyone else does. Instead, everyone wants someone else to be first, and the person who goes first also does so out of a sense of sacrificing something. He is sacrificing his experience of mirroring the person ahead of him, and he is losing out on the ability to communicate his being open to others.
The salad bar at the time of its innovation was very popular. I was young at the time, and I just remember thinking about it being a good deal, being able to pick out what I wanted and later as much as I wanted for the same price. On the other hand, I remember the experience of waiting for the person ahead to complete his selection so I can take my turn. Sometime more was going on than just waiting my turn. The person ahead would know people were following him so he would size his portion to leave plenty for the rest. The people behind would know what the person ahead chose and would consider the same item themselves even if that was not their intention. This is communication at a very primal level. People acknowledging and respecting each others in an situation that involves ones appetites.
I imagine being alone in front of a large buffet table freshly set out with all the things I like. What constraints would I have against eating everything until I regretted it. I don’t really have to imagine that, I’ve done that when I cooked family sized recipes for myself. My intention was that I would put away the remainder for heating up the next day. When I started eating, I just ate the whole thing at a single setting, even though I’m sure I would have been fully satisfied with a portion where the rest was share with three or four others. Each time this happened, I felt a deep disappointment that this was wrong, and not just because I was feeling bloated.
I recalled once trying to make a Thanksgiving dinner just for myself. Instead of a turkey, I chose a duck because it was smaller, but it should have served at least another person, if not three. I never tried that again, but it was only much later that I learned to cook properly for one person.
I learned that cooking for one person does not mean cutting a recipe to prepare just a single serving. That is not even possible with many recipes, it just won’t cook right. Cooking for one person involves changing the kind of meal to prepare. Above I made the archetype for feasting to be the communal festivals described during pre-modern times and likely in more traditional cultures. The comparable archetype of preparing a meal for one is the hobo who heats up a tin of food over a very meager fire. My meals are single pot meals made with fresh ingredients but nothing too involved. It could easily heated up can of soup or one of those microwave noodle bowls. When preparing a meal for one, the meal has no pretense of ever being shared. At least that is what I found to work for me for at least the past decade.
The salad bar revolution at the time must have partly been a harkening back to the communal dining experience of people sharing a common serving plate. People enjoyed it to the point of choosing restaurants based on the popularity of the salad bar. The public’s response to salad bars was a reaction or even rebelling against the modern approach of dividing patrons into dinner parties where each gets their own table. Each dinner party in a common dining room pretends that the party next to them doesn’t exist, and sometimes gets annoyed when that party gets too rowdy or impolite. All that changes when everyone converges on the common salad bar. At least during the time at the bar, people become a community. It is too brief to be meaningful, but it was just enough to feel and for that feeling to be conscious to the point of being embarrassing. For a brief instant, the thought occurs to you that you don’t really want to return to your party’s table. If allowed time for a second thought, that thought might be a desire to pull the two party’s tables into one table. That thought is profoundly embarrassing.
This is the modern world, we have to define ourselves into dinner tables. We can not have a communal table, that is against the rules. The restaurant ambience is of different people at different tables, and the only time they might mingle is if they have to use to the restroom, and there there is the ritual of washing hands with soap and daring not to even touch the door handle to get out with comfortable delay from the prior person’s exit.
I really wonder if we are trapped in this modern model. Many people must like it because restaurants with dinner-party sized tables (table for two, for four, for six, etc.) get a lot of business. I imagine restaurants like it because preparing meals for individual tables makes scheduling in the kitchen a lot easier. Having a table for 20 or more requires a reservation not only to get the dining room arranged, but to prepare the kitchen for somehow having 20 plates of variety of recipes ready at the same time.
What if we had a communal restaurant. It would prepare some main course but that is the only main course available. That could be prepared in advance and ready for everyone when they are ready. They would all eat at the roughly the same time. In such a set up, what would be the appeal for people eat at one large table or where at least where there is no invisible dividers that forbid communicating or even acknowledging the people at that table.
I am aware that there are repeated attempts to make this kind of arrangement. It seems to always fail for evening meals, but it sometimes is successful for lunch places. I mentioned before the large campus corporate cafeteria where it works well including in the way I mentioned about bringing people together whose only commonality is sharing the same food from the same serving bar. It also works in office tower areas where people can walk to the restaurant from many buildings. The service-bar is convenient and fast, but it also brings people together in a way that accepts sharing of tables when the place is crowded as it would be during lunch hour.
Anyhow this post is about salad bars in particular. The salad bar is a tiny remnant of that memory communal eating. I recall when salad bars started to show up in grocery stores. In particular, I recall my original reaction of disappointment if not discuss. The salad bar looked identical to what would be in a restaurant. Instead of serving plates, you would put the salad into a disposable clamshell container. More importantly, you would put the container into the shopping cart and carry it home. There may still be a brief sharing experience when more than one person was at the bar, but even this is rare because shopping schedules do not have the time-of-day aspects of meal schedules. There is no experience of eating together.
I eventually grew to use the grocery store salad bar regularly. It was generally fresher, particularly for the mix of ingredients I would select. If I were to try buy these items in bulk and prepare them at home, they would be noticeably less fresh after a couple days and before I would run out. There was also an appeal that I recognized but had trouble describing. The appeal was in knowing that someone one prepared each of the selections in the salad bar. Even though I was eating later, and even though I was picking out my own selection, there is a realization that someone else prepared it, even if it was a matter of opening some bag and dumping its contents into one of the bins.
When the so-called pandemic hit, one of the first casualties was the grocery store salad bar. It has always been the case that government health departments loathed salad bars because of their potential to spread disease. They merely tolerated the attempts to minimize the spreading potential, but I’m convinced that government’s preference would be to outlaw salad bars, particularly in grocery stores. With the pandemic, they got their wish.
The grocery store still has the area for the salad bar, but they use it now for shelving of featured products. They could replace it with a more efficient and standard shelving but they keep the bar along with the side rails for holding the clamshells while filling them, when that was possible. Perhaps they are hopeful that the salad bar will be open again, because I’m sure it was profitable for them. I suspect another reason is that it is an ideal spot to feature products, a lot of people will look at the salad bar with recollection of a better time when we could pick out a fresh salad for the day, and even for a family to pick out each their own preferences.
The pandemic is not going away any time soon. Even if it would, we have not set the precedent that anything comparable to a bad flu season now merits closing down salad bars. The government health authorities probably will never permit them to open because they could be the focal point of the next contagious outbreak of whatever comes next.
I recall that salad bars were not permitted in the first place. Some restaurant found a way to introduce it in a way that didn’t violate the written rules at the time. Before the public health authorities could react, the popularity spread to so many other places that it was impossible to stop. Something similar likely will happen in the near future. The salad bar will return and it will be very popular with customers and profitable for the owners. The reason is that we are drawn to salad bars for more than just convenience. We are aware we are picking out items someone prior has left for us, and we are conscious that what someone else will pick through what we left behind. It is the thinnest possible recollection that we could be part of a community that is much bigger than the people we share dinner with. This inkling of a memory embarrasses us with the thought that maybe we are eating contrary to basic human instinct to eat communally in the broadest sense.


Satisfy your tastes for dining excellence with Sunset Restaurant, your sensational seafood restaurant and tantalizing Italian restaurant in Glen Burnie, Maryland. Our family-owned and operated bistro has been serving up delicacies for more than 53 years now. So, when you are ready for dining delight, join us, sit back and relax, and enjoy yourself. Serving you is our pleasure.
Our Fabulous Menus
You will find delicious meals that are carefully crafted from the finest ingredients on these menus:
|• Main Menu
• Luncheon Specials
|• From the Broiler
||• Italian Foods
Word on the Street
"...Overall, the surroundings, service, and food at the Sunset added up to a marvelous time. I have heard many people say that this is their favorite restaurant-now I know why."
—Diana Dimeo, Gazette Entertainment


|Minimum Order Quantity||1 Piece|
|Production Capacity||500-5000 KGS/HRS|
|Material Grade||SS 304|
Keeping the diverse requirements of the customers in mind, our company is involved in manufacturing and exporting superb quality range of Fruit Pulp Processing Plant. These plants create paste of fruits through a complete processing line. With our knowledge in designing, developing and implementing of solutions as per the defined steps in the project areas, we are able to guarantee customers of most excellent accessible services in the market for handling this plant. Our range of plant is well-known for corrosion resistance, dimensional accuracy, and sturdy construction.
New efforts by the central, state government, especially the agriculture and food handing out ministries support to promote agro based industries to protect our rural economy, the seasonal tropical fruits are getting processed and marketed as value added products like pulp, juice etc, and packed in cans and aseptic bags in the drum.
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Peanut Butter Fudge
Bucyrus, OHAre you craving for some smooth and creamy peanut butter fudge? Would you like to enjoy delightful homemade sweets and pastries? Well, you are definitely in luck because Cobblestone Confections has special peanut butter fudge made especially for you. Our excellent stirring techniques enable us to produce the best fudge in and around Bucyrus, OH. Not only does it have a creamy and fluffy taste, but it also contains a rich and wholesome texture. If you're a chocolate fanatic but you also have a soft spot for peanut butter, this is the perfect treat for you! Both of these amazing flavors are extremely delicious and irresistible on their own. However, when you bring the two together, something magical happens. Our savory peanut butter fudge has proven to be one of the favorite desserts for residents all over Bucyrus, OH. If you've never tasted our world-class peanut butter fudge, what are you waiting for? Go to http://www.cobblestoneconfections.com to place your order right now! Call us today and we'll be glad to assist.
Do you love the smooth and velvety taste of dark chocolate? Have you always adored the rich and sumptuous flavor of bananas? Wouldn't it be great if someone found a way to perfectly combine these two flavors in order to produce an amazing frozen treat? If your answer is a resounding yes, then Cobblestone Confections has the perfect solution for you! We supply the most sensational frozen chocolate dipped bananas which are guaranteed to ignite your taste buds with a burst of delicious flavors! If you would like to taste our amazing frozen chocolate dipped bananas, give us a call right away and we'll be sure to provide fast and efficient services to meet your individual needs. Bring your whole family over to Cobblestone Confections! We promise to provide unmatched variety as well as excellent customer service.


Now that the weather here in The 305 is so amazing, we present you with our Guide to Miami’s local Farmer’s Markets! Farmer’s Markets can be fun for the whole family, including your pups. Below you will find some helpful information about some of our favorite markets in The 305!
Tips For Shopping at a Farmers Market
- Bring cash
- Go early
- Take a lap around before deciding
- Know what’s in season
- Plan your meals before arriving
- Wear a hat
- Bring your own bags
- Bring your own refillable water bottle
- If buying meat or seafood, bring a cooler
- Wheeled carts or wagons can be useful
Aventura Mall Farmer’s Market
19501 Biscayne Blvd
- While there’s limited produce, you’ll find a wide selection of dried teas and spices, artisanal items, such as organic olive oils, home baked desserts from around the world, and handmade trinkets and toys.
Hours and Time of Year Open: Saturdays 10:00am to 9:30pm, Sundays 11:00am to 8:00pm
Coconut Grove Organic Farmers Market
3300 Grand Avenue, Corner of Grand Avenue & Margaret Street, Coconut Grove, FL 33133
- In addition to tents with an array of organic fruits and vegetables, spices, herbs and exotic rarities, there is a large section offering a raw food deli with salads, sushi, desserts and more.
Hours and Time of Year Open: Saturdays 10:00 to 7:00pm
Coral Gables Farmers Market
405 Biltmore Way, Coral Gables, FL 33134
- All of your favorite vendors are back to sell fresh fruits and vegetables, prepared foods, baked goods, flowers, plants and more!
Hours and Time of Year Open: Saturdays 8:00am – 2:00pm, 2024 dates pending
Farmers Market at Shops At Merrick Park
358 San Lorenzo Ave. Coral Gables, FL 33146
- Farm-fresh offerings, tasty produce, fruit juices and smoothies, fresh bread, cupcakes, coconut water in the coconut, healthy homemade soaps and similar products, flowers, essential oils, gourmet and ethnic foods, wines, honey, ceviche, guacamole, olive oil, hummus, delicious desserts and more!
Hours and Time of Year Open: Sundays 11:00am-6:00pm, year-round
Key Biscayne Farmers Market
355 Glenridge Rd. Key Biscayne
- Church with local farmers coming to the Key to sell their fresh goods.
Hours and Time of Year Open: Saturdays 9:00am-2:30pm
Legion Park Farmer’s Market
6601 Biscayne Blvd
- Find a cornucopia of tropical fruit and local veggies, new-age offerings like crystals and oils, plus baked goods, and fresh kombuch.
Hours and Time of Year Open: Saturdays 9:00am-2:00pm
Lincoln Road Farmer’s Market
904-970 Lincoln Rd Mall, Miami Beach, FL 33139
- Features fruits, vegetables, fresh cut flowers, plants and other items, such as bread, honey, jams and jellies.
Hours and Time of Year Open: Sundays 9:00am-6:00pm, year-round
Miami Lakes Farmers Market
New Barn Road & Main Street, Miami Lakes, FL 33014
- Tented vendors and food trucks with a variety of fresh produce, of fresh flowers and potted plants. Come hungry and ready to devour the prepared foods, baked goods, juices and international delicacies. You can also shop for home decor, handmade soaps, jewelry and unique gifts for kids.
Hours and Time of Year Open: Saturdays 10:00am – 5:00pm
Miami Springs Farmers Market
Middle median at the first block of Curtiss Parkway
- For families and anyone else looking for local produce and homemade wares. Expect new vendors to pop up each week.
Hours and Time of Year Open: Saturdays seasonal 10:00am to 3:00pm
Mr. Fresh Farmers Market
13601 Biscayne Blvd, N Miami Beach,Fl 33181
- You’ll find a large variety of locally grown and organic produce as well as a range of superfoods. Inhale the aroma of fresh juices being squeezed. Check out the healthy options for breakfast, lunch and dinner.
Hours and Time of Year Open: Mondays-Saturdays 8:00am to 8:00pm, Sundays 9:00am to 6:00pm
Palmetto Bay Farmers Market
7895 SW 152nd St. Palmetto Bay, FL 33157
- Local vendors showcase their desserts, local fruits and vegetables, international foods, kettle popcorn, drinks, dips, seafood variety, baked goods, artisan products, healthy products as well as gluten free and vegan food.
Hours and Time of Year Open: Saturdays 9:00am-3:30pm, year-round
Pinecrest Farmers Market
11000 Red Rd. Pinecrest, FL 33156
- Features produce and artisans, including Zak the Baker, LNB Groves, BBQ and kettle corn and organic local produce from Bee Heaven Farm in season.
Hours and Time of Year Open: Sundays 8:00am-2:00pm, now – April 28, 2024
Redland Market Village
24420 S Dixie Hwy., Redland, FL 33032
- This family-owned farmers market offers fresh fruits and vegetables from local farms, spices, local honey and handmade cheeses. Seafood lovers will want to check out the indoor fish market. Take a break at the food court to enjoy live entertainment and fun for the whole family.
Hours and Time of Year Open: Thursdays & Fridays 11:00am to 6:00pm, Saturdays and Sundays 7:00am to 6:00pm
Surfside Farmers Market
Along 95th Street between Collins and Harding Avenues
- It’s compact but well-endowed with local vendors selling ready-made eats like acai bowls and Peruvian dishes, as well as home decor, apparel and handmade jewelry.
Hours and Time of Year Open: Sundays seasonal 9:30am-3:30pm
Viscaya Village Farmers Market
3250 S Miami Ave. Miami, FL 33129
- Taste the artistry of local vendors as you explore Vizcaya’s historic farm and village.
- Discover fresh-made delicacies and hand-crafted goods, fruits and vegetables, baked goods, vegan products, and more.
- SNAP benefits accepted and doubled for Florida fruits and veggies up to $40 daily.
Hours and Time of Year Open: Sundays 9:00am-2:00pm, now – September 29, 2024
Zoo Miami Farmers’ Market
12400 SW 152nd St, Miami, FL 33177
- Explore a variety of local small businesses offering delicious baked goods, fresh juices, unique jewelry, stylish fashion, charming home decor, and fresh produce.
- Set in the promenade leading up to the Zoo Miami gates.
Hours and Time of Year Open: First Saturday and Sunday of every month, 10:00am-5:00pm
We are not affiliated with these markets. We suggest checking before heading to any of these markets that there are no changes to this information, or possible closures.


Jump Start Your Sous Vide Cooking with our FREE Email Course!
Modernist cooking may encompass a huge amount of information but I focus on creating Amazing Food Made Easy. I've put together several resources the budding modernist or sous vide cook can use to jump start their cooking. Just find the content below you are interested in and you will be creating amazing food in no time that will wow your friends and family.
If you're an experienced modernist cook, my articles will help you expand your knowledge base and discover even more ways you can make amazing food.
If you are a brand or blogger, here's how to work with Amazing Food Made Easy to get some more exposure.
I have published several cookbooks to help you make amazing food. They cover everything from the sous vide and the whipping siphon to infusions and general modernist cooking techniques. I also have several books on sous vide cooking, including an Amazon best seller.
I have over 300 recipes for amazing food that will inspire you and help you wow and impress your friends. I've picked out some of my favorite recipes below, or if you want to just skim my recipes looking for inspiration you can view my recent recipes and see if something jumps out to you. You can also filter the recipes if you are looking for something specific.


Hunger Hero Challenge
The Shepherd's Heart (Feeding Families. Changing Lives!)
May 1, 2023
What a Spring this has been! So far this year The Shepherd's Heart has assisted 20,000 families with food. They are looking for businesses to help raise food or funds during the month of May. Many children are at risk of "food-insecurity" during the summer, so they would like the food to focus on "kid friendly" food.
This is the annual Hunger Hero Challenge. The food drive will run during the month of May, 2023. Weichert Realtor's The Eastland Group wants to help those members of our community that need it most. Our Agents will be collecting food or money during the month of May. Every dollar donated equals a pound of food. All food and money collected by our agents will be picked up on May 31th 2023.
Food donations and money can be dropped off at either of our Weichert Office locations during normal office hours 9:00AM to 5:00PM Monday thru Friday:
5015 Lakewood Dr Waco TX 76710.
or our newest location
10505 China Spring Rd China Spring TX 76708
Please help The Shepherd's Heart by donating food. Here is a list of suggested kid friendly foods.
Snack foods - shelf stable
Mac & cheese
Jerky, beef sticks
Spaghetti & Meatballs
- Kimberly Millington
- Rebecca Charles
- Cody S
- Robin Forman-Olson
- Ashley Clark
- Shana Deskins
- Mary E


Rats eat a large variety of foods. They have voracious appetites and they eat almost anything. They are true omnivorous fossils, but mostly they prefer grains, fodder and meat. It is also known that rats eat soap, leather, skins, sweets, milk, meat, vegetables, birds, eggs, grains, seeds, fruits, nuts, snails and other rodents. A rat can eat a third of your body weight every day. The main important consumption of the rat is water, since it can not survive long without it. Rats need 1/2 to 1 ounce of water daily.
Two main types of rats, brown rats and black rats eat on the same things. But there are slight differences in the preferences between the two. The brown rats or Norway rats eat almost any type of food, but they prefer high quality foods such as fresh beef and veal. These rates require 1/2 to 1 unit of fluid daily when they are feeding on dry foods. The rats like taste, hearing and sense of smell.
Rats of oak or black rats often prefer vegetables, fruits and grains, and consume between 1/2 and 1 ounce of food per day from various sources. They do not easily accept meat or fish. They like cereals, chopped apples, sweet potatoes, melons, plums, pineapples, cookies, donuts, chocolate candies, peanut butter and tomatoes. They also consume an ounce of water daily.
Rats are nutritionally a little better than mice. Unlike the mouse biting at the same time, the rats eat a lot more food in one session. Like mice, rats can live in freezers and love to eat frozen foods.
Rats have a habit of oak when they eat. Their ability to chew helps them chew and cut almost anything. Gnaw anything softer than your teeth. They carry papers, clothes, wood, plastics, water pipes, electrical cables and other construction materials. His habit of stealing causes damage to immunity to humanity, such as fires, shortage of power and flooding.


In 1993, Black Hills Blend opened the first drive-thru espresso bar in Rapid City. We are a local family owned and operated business serving fresh roasted, premium espresso drinks made from our one of a kind gourmet blend.
From the beginning, all of Black Hills Blend products have contained only the highest quality ingredients. We serve a low calorie, non-fat, rich and creamy blended ice drink known as Yoguccino. Other drinks include Chai, fruit smoothies, and Italian Soda along with many more drink and snack options.
Black Hills Blend has grown to include three fast, friendly drive-thru locations committed to serving the Rapid City and Black Hills area with great espresso and hand-crafted drinks for years to come.


November – May 2020 Hours:
Farm Store & Wine/Cider Tasting:
Open Fri-Sun 10am to 5pm
(Holiday Hours: we are Closed on December 25, 26, 27 and Jan 1).
(All Food/drink consumption is currently outdoors at our picnic tables by our fire pits).
– Charcuterie, hand pies, soft pretzels, and other snacks available!
– our organic winter squash and other veggies
– our canned and pickled products and sauces and more!
We do have frozen organic strawberries, frozen organic raspberries, frozen organic blackberries and frozen organic blueberries available.
Click Here for U-Pick info
We are taking necessary steps to make the farm safer for everyone due to COVID-19. Please check out the rules before heading out to the farm! Click Here
Farm Hours: Click HERE
- In farm store ONLY: Cash, Credit, Debit, Farm direct checks!
- ALL OUTDOOR ACTIVITIES AND FOOD/BEER BOOTHS ARE CASH ONLY!
- Dogs are allowed on the farm but not in U-Pick Fields/Fields with growing crops or in Farm Store!
- Check out the website, Facebook, Instagram, and sign up to our Newsletter for updates on next season! We also have our online store open all year long with great Bella products available (and more being added all the time)! Shop Online at www.bellaorganic.com/shop
MORE U-PICK INFO AND PRICING: CLICK HERE


Safety is a major premise for the frozen foods provided by PizzaStrada’s frozen food factory. In addition to our inspection and check system during the manufacturing process, we also carry out strict quality control to ensure that we produce safe products with uniform quality.
Pizza dough is made by kneading only a unique combination of wheat, water, salt, and yeast, and making each ball of dough by hand by our artisans.
The shaped pizza dough is slowly fermented in a fermentation machine at a low temperature for over 24 hours.
The fully fermented pizza dough is rolled out by hand one by one by our craftsmen, just like in the store.
Carefully topped with carefully selected Italian tomato sauce, cheese, and domestic basil.
It is baked in a special pizza oven in a short time at the same high temperature of 500 degrees as the store. That’s the secret to PizzaStrada’s pizzas, which are chewy yet very light.
In contrast to normal freezing, which freezes food only by a drop in temperature, “proton freezing” freezes food using the power of magnets, electromagnetic waves, and cold air. Hybrid freezing technology that applies these three forces from all directions freezes piping hot pizza in a short time, locking in the deliciousness.
Quick-frozen pizza is immediately vacuum-packed and shipped.
Warm it up in the microwave for 90 seconds or in a frying pan for 3 minutes and enjoy.


"Overcome the notion that we must be regular….it robs you of the chance to be extraordinary."
One of my favorite outings this time of year is a journey to Pescadero to visit Harley Farms. Harley Farms is no ordinary place, it is a unique goat farm that produces award winning goat cheese and many other edible and non-edible products…even goat milk paint! To me the best time to visit is in the next few weeks, since it is in late February early March when the babies arrive and they are adorable and irresistible…by the way so is the cheese tasting.
There are many things to do at the goat farm while there visiting the babies; you can get a tour (advanced reservations required); visit their store to browse and purchase their goat milk products, wooly colorful throws, and impeccable collection of gardening supplies; taste delectable cheeses dressed with nasturtium and other edible flowers, as well as taste their specialty vinaigrettes and jellies.
The baby goats and the cheese tasting are such a draw for me but there is a secret love of mine at Harley Farms. It is the "hidden" dining room in the hayloft, just up a narrow and steep stairway that sit's above the cheese tasting room. The dining room is filled with quirky and rustic collected items you would expect to see on a farm. What is unexpected is the long, curving, vertically sliced slab of fir that makes the dining table which is surrounded by twenty fun and funky chairs. I always visit the upstairs dining room when I am there; I enjoy the rustic hipster space, the textures and colors, and I love the view of the vista's from the above. The hayloft is a fun place to attend one of the farm's events or reserve a private lunch or dinner for your own special event. The food will delight your palette with fresh greens from the farm, savory appetizers, and you will be surrounded by the scent of fresh flowers cut from their garden to fill the bouquets.
Here are some pics from my last adventure at Harley Farms.
You can read more about the goat farm, schedule a tour, or private event on their website http://www.harleyfarms.com.
Here are a few more of my favorites in Pescadero;
Duarte's, known for their artichoke soup and James Beard recognition. Luna Sea, a quirky boutique with jewelry, rugs, artwork, and great greeting cards. Pescadero Country Store (Cindy’s Market), the best pizzas cooked right to order in the store's stone pizza oven. Arcangeli Grocery Co (Norm's Market), this is that bakery with the infamous Garlic Herb and Artichoke Bread, I always pick up a fresh loaf for the drive home and it is half gone by the time I reach my destination. They also have other specialty breads, baked goods (yummy olillieberrie pies) and a fine collection of local goodies!
Enjoy your trip to this coastal town but be forewarned that a sunny day on the weekend can make the small town of Pescadero a very busy place!


mra educational foundation programs
The National Restaurant Association Educational Foundation’s ProStart program unites the foodservice industry and classroom together to offer high school students a platform to discover new interests and talents, while opening doors to fulfilling careers. Learn more here.
The MRAEF developed and certified, with the State of Massachusetts, the Certified Restaurant Professional Program. As of this month, from the two initial cohorts we will have graduated 20 Apprentices to Certified Restaurant Professionals.
Learn about each 1, 2 and 3 year programs here.
Hopes Program (Hospitality Opportunities for People Reentering Society) Over a year ago, the MRA was selected to be one of three states by both the NRA Educational Foundation and the US Department of Labor to participate in the HOPES Grant. The grant was designed to support hundreds of justice-involved young people (18-24) through training, case management support, employment and apprenticeships in the restaurant and foodservice industry. Learn more here.


STAY HYDRATED. No seriously, if you don't have to pee right now, you aren't drinking enough water, go drink a gallon and come back to read the rest later.
Disclaimer: Your body will react differently to most foods, these are general rules. Your allergies, intolerances and body chemistry may vary.
Foods that affect your voice will generally fall into 2 categories:
Mucus-Inducing Foods: These include all dairy products, as well as most sugary processed foods and candies, as well as chocolate. They will tend to produce a coating of mucus (or "slime") on your vocal folds, generally making it more difficult to sing/speak, though sometimes desirable if you are feeling particularly dry/raw/horse.
Drying Foods: These include salt and foods that emphasize it (nuts, chips, etc.), citrus foods (oranges, lemons, limes) and spicy foods. They have the pleasant effect of relieving the intense mucus of the previous category (also caused by allergies and food intolerances). However if not properly hydrated (do you have to pee yet?) it's best to avoid these foods near performance time.
In general avoid eating within an hour of performance to avoid losing the ability to properly support your tone from your core. If you aren't "peeing pale" then you aren't drinking enough water. And try to get your 5 servings of fruits and veggies a day, it will leave you feeling refreshed and energetic and give you the stamina to approach the major roles. Professional singers and speakers are athletes, and need to respect their bodies.
How have you noticed particular foods affecting your voice? Tell me in the comments.


Gourmet Flavoured Salt Gift Box
GOURMET SALT GIFT SET BOX (4 tubes)
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- Himalaya Salt
CHIPOTLE CHILLI SALT
This adds a smoky flavour and a hint of spice to any meat. Perfect for chicken, steak, seafood & roasted vegetables.
Turmeric is known for its healing properties. This salt is extremely versatile and nutritious. An all-purpose salt ideal for warming up any dish. Perfect for eggs, french fries, roasted potatoes, popcorn & vegetables
This Japanese salt adds a burst of flavour and adds a natural bright green colour. Perfect for rice, tofu, eggs, bagels, vegetables, snacks & deserts. Also good on noodles, french fries, chicken, seafood or simply sprinkled on salad!
PORCINI MUSHROOM SALT
This salt brings a rich and earthy element to your food. Perfect for grilled steak, chicken & fish. Also good on grilled vegetables, risotto, pasta, eggs & roasted potatoes. Simply sprinkle this seasoning on anything to make it delicious!
All our spices are hand blended in small batches made to order.
We can provide a personalised handwritten message under request.
We believe in community and environment and we are proud to use local suppliers and recyclable packaging.
Gift box dimensions: L14cm x H10cm x D4cm


I travel the entire United States, and I’m lucky enough to eat some of the best food that our country offers. If you were to twist my arm and force me to pick a favorite food, I’d pick barbecue, aka ‘BBQ’.
A couple of weeks ago, I was in Las Vegas and had a hankering for BBQ. Where to find BBQ in Las Vegas?
When I say that I’d pick BBQ, I mean real BBQ, not the stuff they serve at Chili’s or your casual fast food restaurant. After looking far and wide, I couldn’t find a place that served real wood smoked BBQ, however, I did find a lot of places that served what I call ‘simulated’ BBQ.
I have bad news for everyone: there is no real wood smoked BBQ in Las Vegas.
‘RoadGambler is getting all uppity because I’ve had BBQ in Vegas!’
Let’s talk about one of my favorite things in this world: BBQ.
Las Vegas BBQ
If you’ve had BBQ at casual dining places like Tony Roma’s or Chili’s, you might say that you’ve had BBQ. For my BBQ craving, I stopped by Ellis Island and had their BBQ special. Here it is, and it was delicious.
These ribs, while delicious, are not barbecued ribs. They’re simulated BBQ ribs.
I’ll get to what I mean by simulated, but first, let’s talk about what is BBQ?
SO WHAT IS BBQ?
BBQ, by definition, is meat that’s slowly cooked on a low-temperature setting via an open fire heat source, known by BBQ pitmasters as ‘low and slow’. If you cook the meat low and slow but in your oven, that’s not BBQ. While you might think that’s a technicality, the open heat source usually causes the outside texture of the meat to be different, as opposed to cooked in an oven.
Also, cooking over an open heat source usually will impart some sort of smoke flavor to the meat, whereas an oven will not. When most BBQ connoisseurs and pitmasters think of BBQ, they’re usually referring to ‘smoked BBQ’. Without some sort of smoke flavor, it’s difficult to pass the meat off as BBQ.
There are many different styles of BBQ from many different regions of the U.S. In Texas, the BBQ is usually served dry. In places like Memphis, they might serve their BBQ ‘wet’, meaning covered in sauce.
Coincidentally, I was in Shreveport when I started writing this article, and my good friend Lauren, who also is an occasional BBQ fanatic, lives in San Antonio. We decided to take a route from Shreveport to Dallas, and then south to Austin and then to San Antonio. It wasn’t the most efficient way to get home, but I was determined to take some pictures of how smoked BBQ is made by a Texas barbecue pitmaster.
The pictures are below.
WHY IS THERE NO ‘BBQ’ IN LAS VEGAS?
I would love for someone to prove me wrong on this issue, but I’ve searched far and wide for real smoked BBQ in Las Vegas, and what I found almost every time was simulated BBQ.
Rather than explain what I mean by simulated BBQ, I’ll tell you how to make the simulated BBQ yourself.
Simulated BBQ ribs recipe…
First, take some baby back ribs and boil them in salted water until the ribs are tender, usually about two to three hours.
Alternatively, if you don’t want to boil, then take a rack of ribs, and sprinkle a layer of salt and pepper on the ribs, then wrap the ribs in aluminum foil and stick it in the oven for about 2 to 3 hours on 300 degrees. This is how most Las Vegas restaurants (that serve BBQ) prepare their ribs. They have a large machine or oven that allows them to forgo the wrapping process.
After the above cooking is done, be careful not to break the ribs, as they’re very tender at this point. They’ll fall apart if you’re not careful.
Start up a high heat grill when the meat is almost done.
On a side note, sometimes, people use the terms ‘grilling’ and ‘barbecue’ interchangeably. The two cooking styles are different. Grilling is cooking on high heat and the meat is cooked fast. It’s the opposite of BBQ, which is low and slow.
Once the grill is hot enough, put the ribs (or brisket or any meat that you want to simulate BBQ) on the grill and cook it until it forms a nice little crust on the outside. After the meat develops a nice crust from the high heat grill, slather your favorite BBQ sauce on the ribs. Turn the ribs over a little until the BBQ sauce is caramelized onto the ribs.
If you’re thinking that the RoadGambler knows way too much about how to simulate BBQ, it’s because I’ve done it many times.
Here’s what my simulated BBQ ribs look like when cut…
If you were to ever eat my ‘BBQ’ ribs, you would have a hard time telling that they weren’t really BBQ…if you’ve only ever eaten BBQ in a casino.
This is essentially how Las Vegas ‘BBQ’ places prepare and serve their ribs.
Don’t take my word for it. Here’s an executive chef at Chili’s admitting to how his ribs are made
If you don’t want to watch the video, this shot from the video says it all…
Don’t get me wrong. The food tastes good, but it’s not barbecue. It’s the equivalent of opening a can of Chef Boyardee and declaring that to be Italian Spaghetti.
A REAL SMOKED BBQ OPERATION
Genuine, real wood smoked BBQ is worlds apart and better than the ‘simulated’ BBQ stuff. Most people have never had real BBQ and don’t know what they’re missing.
If you’ve never had real wood smoked BBQ, this is what such an operation looks like…
The heat is indirect and on the side, not directly under the meat. If the heat source were directly under the meat, this would be considered grilling, not barbecuing.
Now I’m hungry.
REAL SMOKED BARBEQUE
Of course, no article would be complete unless I sampled the goods. For the sake of accuracy and completeness, I ate two plates of real smoked BBQ.
My verdict: it was delicious.
This is the BBQ from Micklethwait Craft Meats in Austin, Texas.
This BBQ has a taste and texture that is far different from the ribs that you’ll find at any of the casino rib joints.
THE FINAL BITE
I love food. If food is good, then it’s good, no matter what it’s called. However, there’s a significant difference between what gets passed off as BBQ and what’s real wood smoked BBQ.
I’m telling you this so that if you ever get the chance, you should seek out a real wood smoked BBQ joint and try the food.
Be forewarned that if your experience with BBQ is limited to places like Chilis, Tony Roma’s, Binions Cafe, and all the other Vegas rib joints, you might find wood smoked BBQ to be a bit unsettling at first. With some exception, such as Alabama white sauce BBQ or Memphis wet style BBQ, most smoked meat BBQ isn’t sauced like at Chilis because they aren’t trying to hide the fact that the ribs are overbaked.
Wet BBQ styles, like Memphis BBQ, have a distinctive smokiness that you won’t find in a Vegas rib joint.
Also, the BBQ sauce usually isn’t sugary sweet like at the simulated BBQ joints.
Next time you’re in Texas, Kansas City, Memphis or any place that serves old fashioned wood smoked BBQ, do yourself a favor and grab a bite. You’ll thank me.


As some of you may have noticed work has begun on our new venture down in Le Pollet! We are very excited to announce that we will be launching an authentic Spanish tapas restaurant and bar serving 10-15 classic Spanish dishes from a menu that changes daily, plus local wines and San Sebastian style Gin and Tonics.
It's a casual dining venue style with no advance bookings, we will be able to seat 20-25 on a first come first served basis, for lunch and dinner, from Wednesday to Sunday (Sundays from 3pm). Alternatively you can hire out the whole place to yourself.
Due to open mid February all of our news will be shared right here!
Check out our Facebook Page to enter our competition and find out the name of our new venture!


Whether you missed breakfast, need a workout power boost or a mid-afternoon snack, there’s always a cereal bar to get you going. Despite their crunchy, hippie origins, cereal, granola or power bars are today a billion-dollar industry of highly sophisticated, designed foodstuffs. But what does this food group really look like?
Norwegian confectionery manufacturer Freia introduced its Melkesjokolade bar in 1906; the first industrially produced, individually wrapped, one-portion chocolate-coated candy bar defined the product’s typeform. Its scale, ingredients and packaging made it easy and cost-effective to manufacture, store and sell (or, in the case of troops who later carried candy bars to the battle field, distribute) on a massive scale.
It was only in the 1960s however that candy bars began to be thought as more than just a sweet snack. On the chocolate bar front, canadian bodybuilder and fitness expert Joe Weider came up with Tiger’s Milk bar, “America’s Original Nutrition Bar.” Packed with protein, vitamins and minerals, Tiger’s Milk bars became popular as a more nutritionally balanced option to the candy bar. At the same time, Granola (a turn of the century, American invention) was witnessing a revival as an increasing number of Americans started adding dried fruits and nuts to the baked cereal, making it the breakfast option of choice of the hippie movement.
In 1975, 17-year old high-school senior and health food enthusiast (but no hippie) Herrick Kimball of Moravia, NY thought making bars out this mix was a good idea. Kimball has since been fighting for ownership of this idea, attributed by several sources to American inventor extraordinaire Stanley Mason. Regardless of their inventor, cereal bars are today an integral part of our culinary, nutritional and material landscapes: several brands and hundreds of varieties fight for shelf space and taste buds in the USA alone.
The following observations are based on an analysis of over 40 individually-wrapped, one portion bars sold in three supermarkets, one health food and one vitamin store in New York City.
The average bar weighs about 2 ounces and is roughly parallelepipedic in shape; it is also wrapped in the same plastic foil material (in general polypropylene) used for candy or chocolate bars, known in the industry as fin-seal over wrapping, flow wrap or candy wrap.
Once you tear open the wrapper, the cereal bar inside should derive from one of two processed food typologies, declinations of the aforementioned snack bar inventions: the “mysterious, nutritious chocolate bar” family – known to power food/fitness/bodybuilding fans and lovers of guilt-free sweet snacks – and the “natural and exposed” variety – heir to the granola/health food strand of nutrition.
The former typology is made up of more or less lumpy bricks and sticks coated in chocolate on all sides, revealing nothing of its contents. The latter is actually divided into two sub-categories: one, which can be named “grains and fruits and nuts stuck together”, produces photogenic conglomerations of seeds, nuts, and dried fruits prodigiously held together by an unidentified thin mortar. The other, “dense concoctions of goodness”, seems to be made up of pure mortar: lumps of dense, pounded vegetable matter that contain a myriad of nutrients from seeds, exotic algae or tropical berries, but resemble things like solidified mud, batteries, chipboard or human stool.
While they may be sold as a natural product, these bars don’t grow on trees or sprout up from the ground. They’re manufactured by industrial food processing machines that churn out thousands of one-portion, individually wrapped bars per day. Even if the end products are ugly, this is no doubt a designed food group; each of these bars is thought out in its ingredients/components and in what is necessary for it to be made, distributed and sold.
No one really knows what a granola, candy or cereal bar looks like. When we look closer, some don’t even seem edible or appetizing. Even if we care (or worry) about what these bars look like, it doesn’t matter: once the wrapper is open, it’s gone in minutes. So what makes us eat – by the millions – these generally unattractive, yet nutritious morsels? Something must call to our taste buds and inform our choices. As with so many other industrially produced products, it’s all in the packaging.
On my research I grouped the bars in seven packaging subcategories. “Serious business”, largely made up of wrappers that mimic the design of nutritional supplements, gym equipment and bodybuilding publications as to appeal to a specific audience. Bold, flashy lettering, plenty of gold and silver outlines, extreme product close-ups, big (usually big on protein) claims. These bars, of which Detour is surely the king at 30g of protein a pop, would advertise steroids if they could.
“Active Types” bars show a more discreet and wholesome approach to energy-rich snacks aimed at fans of the outdoors. One of these, the Clif Bar, comes in several varieties and is made with organic ingredients.
The “No guilt dessert” group includes scrumptious sounding, often chocolaty offerings that claim to be both delicious to the palate and friendly to the physique (kind of). Lärabar bars for example come in a whooping variety of 24 alluring flavors.
For the real health-conscious the “Mens sana in corpore sanum” kind of bars offer functional ingredients and are high in fibre, antioxidants and other exciting components, such 500mg of spirulina in the case of Odwalla’s Superfood bar.
Some bars claim to be both good for you and “Tree-hugging good”; organic, fair-trade ingredients from remote parts of the world come together in sometimes cute, sometimes “granola hippie” wrappers, such as Greens+ High Protein bar.
Luna bars, marketed to women by the makers of Clif Bars, are the best example of “One for the ladies” category. They’re 70 percent organic, high on folic acid and the company gives a portion of its proceeds to eliminating environmental causes of breast cancer. Lastly, it’s never too early to discover the joys of a cereal bar, so both Lärabar and Clif have “Kiddie Bar” varieties with colorful, bouncy graphics.
What gets the business of cereal bars going is not our obsession with nutrition, power or sugar. It’s rather our continuous search for ways to define our lifestyle; just as these bars are individually wrapped, also we have our own ways of presenting and projecting ourselves.
So either we look for extreme contents (as in Pure Protein’s 32g of protein), exotic ingredients (Regeneration’s Anti-aging endless list of extracts and blends), professional assurance (as in Andrew Weil M.D.’s line of bars for Nature Path) or personal stories (such as Gary’s, the creator of Clif Bar), we know what the right bar for us should be. At the cereal bar aisle or in front of the snack bar counter, things get personal: cereal bars may not be that different on the inside, but they all speak to us differently in their own voice. We just need to find the one that shares our needs and beliefs.
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Flexible Packaging Materials - NB Polyfilms specializes in a host of packaging and laminate products like Printed Packaging, Food Packaging, Pharma Packaging, Sea Food Packaging, Retort Packaging, Vacuum Packaging, Aluminium Foil Laminates, Flexible Laminates and Barrier Laminates and also caters to a wide spectrum of industries, i.e., Tea, Snacks, Spices. Pesticides, Health and Body Care Detergents, Biscuits, Confectionary and vegetables oil films etc.
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Want a good pair for your healthy breakfast? Try Numi’s Organic Fair Trade Breakfast Blend Tea. It has a complex blend of a variety of organic black teas that creates a balanced morning cup. It is certified kosher and organic. Consumers express their delight in drinking Numi’s Breakfast Tea by describing it as a one-of-a-kind blend and that it doesn’t compare to herbal teas sold over the counter and in groceries. It has a smooth, flavorful, and bold taste and it does not have the acidic property most English Breakfast Teas offer.
Click here for more product info, updated price, discount, larger photos, and consumer reviews on Amazon.


December 21, 2021
According to annual research conducted by the US Department of Agriculture (USDA), nearly 15% of US households experienced food insecurity in 2020. That’s over 38 million people, including 12 million children, who experienced a lack of consistent access to enough food for an active, healthy life. [i]
Data collected between 2018 and 2020 reveals that southern states show a higher-than-average rate of food insecurity. In New Mexico alone, 26% of children experienced food insecurity, up from pre-COVID-19 levels of 22%.
Before the start of the pandemic, the overall food insecurity rate had reached its lowest point since it began to be measured in the 90s, but those improvements were upended by the pandemic. Feeding America projected that 42 million people, including 13 million children, would experience food insecurity in 2021, disproportionately affecting people of color and those living in rural communities. [ii]
Roadrunner Food Bank of New Mexico, a Feeding America member, is the largest non-profit dedicated to solving food insecurity in New Mexico. As a food distribution hub, they provide food to hundreds of food pantries, soup kitchens, shelters, and regional food banks around the state. Every week, 70,000 hungry children, seniors, and families are reached through this statewide hunger relief network. [iii]
D/P/S is thankful to have partnered with Roadrunner Food Bank (RRFB) for the past several years. In 2020, our staff volunteered time alongside Bradbury Stamm Construction to design and build a more flexible and efficient lobby for the nonprofit. Late that same year, with the support of a company match, D/P/S team members raised over $9,000 in a food drive for RRFB.
This holiday season our team, again with a company match, raised over $15,000 and several food donations to help ease food insecurity in Southern New Mexico. In addition to the company match, CEO Benjamin Gardner, matched 50 cents on every dollar raised.
"I am immensely proud of our staff’s generosity, caring, and commitment to helping our community and state fight food insecurity. I am also very grateful that we have such a well-run and effective institution, the Roadrunner Food Bank, leading the charge in our fight against hunger. They deserve all, the support we can give them." - Benjamin Gardner, CEO
We are honored to partner with Roadrunner Food Bank to provide healthy food to people struggling with hunger.
[i] Food Security in the U.S. – Key Statistics & Graphics. USDA Economic Research Service.
[ii] The Impact of the Coronavirus on Food Insecurity in 2020 & 2021. Feeding America.
[iii] Our Story. Roadrunner Food Bank of New Mexico.


Dr. Nicolle Fernandes is an Associate Professor and Director of the Nutrition and Culinary Management Program within the Health Sciences Department at LaGuardia Community College. Her research interests include impact of nutrition in cancer, obesity, falls and fracture in the geriatric population, herbs and spices, culinary nutrition, hunger, food insecurity and sustainability in the food arena. She received her Ph.D. in Nutrition from Texas Woman’s University and worked on dδ-Tocotrienol-mediated cell cycle arrest and apoptosis in human melanoma and prostate cancer cell lines. She completed her postdoc at Nestlé Nutrition R&D Centers in Hopkins, Minnesota and worked in the Aging Care platform. Dr. Fernandes is also a Registered Dietitian through the Commission on Dietetic Registration, the credentialing agency for the Academy of Nutrition and Dietetics in the Unites States and in India through the Indian Dietetic Association. She was a practicing Dietitian in India and began teaching there in 2003 at the Institute of Hotel Management, Catering Technology and Applied Nutrition in Dadar, Mumbai.


All You Need is Inside
Mii amo Recipes
Enjoy a taste of Mii amo at home with our exclusive collection of recipes.
Mii amo’s kitchen benefits from an abundance of ripe fruits and vegetables throughout the year. In your home kitchen, try freezing small portions of fruit purees to keep on hand for smoothies. Feel free to substitute other seasonal fruits for those listed, or use frozen if need be.
In a blender or food processor, combine the banana, strawberries, ice, apple juice, orange juice, passion fruit puree, and mango puree. Process until frothy and well blended, scraping down the sides of the work bowl as needed. Pour into a large chilled glass and serve at once.
186 cal / 0.5 gm fat / 2 gm prot / 47 gm carb
- 1 small ripe banana, cut into pieces
- 6 fresh strawberries, hulled and halved
- ½ cup ice cubes
- 1 tablespoon apple juice
- 1 tablespoon orange juice
- 1 tablespoon passion fruit puree or juice
- 1 tablespoon mango puree
Think of this refreshing soup as liquid salsa — plenty of garden-fresh flavors in a bowl. Depending upon the acid content of the tomatoes, you may need to add an extra teaspoon or two of vinegar at the end to perk up the taste. If craving gazpacho in the winter when no good tomatoes are available, substitute the best-quality canned tomatoes you can find. This tastes best when allowed to marinate overnight.
Working in batches as needed, combine the tomatoes, cucumber, onion, bell pepper, cilantro, basil, both vinegars, oregano, garlic, and oil in a blender or food processor. Process, pulsing the machine on and off, until the vegetables are finely chopped and have released their juices. Pour the mixture into a large bowl and season to taste with salt and pepper. If needed, add more white balsamic vinegar to balance the flavors. Cover and refrigerate for at least 2 hours or overnight to blend flavors. Serve chilled.
82 cal / 2 gm fat / 4 gm prot / 16 gm carb
- 7 cups coarsely chopped tomatoes (about 10 medium tomatoes, seeded)
- 2 cups coarsely chopped English (hothouse) cucumber, peeled
- 1 cup coarsely chopped red onion
- 1 cup coarsely chopped red bell pepper
- 1 bunch fresh cilantro, coarsely chopped (about 2 cups)
- 6 fresh basil leaves, torn in half
- 2 tablespoons red wine vinegar
- 2 tablespoons white balsamic vinegar, or as needed
- 1 tablespoon fresh oregano
- 1 teaspoon minced garlic
- 1 teaspoon extra-virgin olive oil
- Freshly ground pepper
Spicy, sweet, crunchy and cool, this light entree embodies all the refreshing flavors and textures that make Southeast Asian foods so popular. Edible rice paper is usually sold in cellophane packages containing eight or more pieces. Look for them in Asian grocery stores and in the Asian foods section of many supermarkets. The papers last indefinitely when stored airtight at room temperature.
In a small skillet, heat the sesame oil over medium heat until hot but not smoking. Add the snow peas, red bell pepper, and 1 1/2 tablespoons of the carrot. Cook, stirring and tossing, until crisp-tender, 1 to 2 minutes. Scrape the mixture into a large bowl and set aside to cool. Add the crab to the cooled vegetable mixture, tossing gently to mix.
In a shallow bowl, working with 1 at a time, soak the rice paper in hot tap water just until soft and pliable, about 45 seconds. Carefully remove it from the water, shaking off any excess, and lay it on a flat work surface. Spoon one-fourth of the crab mixture down the center and sprinkle with 1 teaspoon of the mint. Fold in the top and bottom edges of the paper to enclose the filling, then roll to form a tight cylinder. Place it seam-side down. Repeat with remaining rice paper and filling. (The rolls can be kept at cool room temperature for up to 1 hour when covered with a damp paper towel. If longer, refrigerate.)
Cut each spring roll in half diagonally and arrange it on a plate. Top each roll with 1 tablespoon each of sprouts and additional carrot. Drizzle the chile sauce over the plate for garnish. Serve at once with . 1/4 cup of the dipping sauce on the side.
- 1 cup Mango-Chile Dipping Sauce (recipe follows)
- 2 teaspoons Asian sesame oil
- 1 1/2 tablespoons matchstick-sized pieces snow peas
- 1 1/2 tablespoons matchstick-sized pieces red bell pepper
- 1⁄3 cup matchstick-sized pieces carrot, divided
- 8 ounces crabmeat, drained and picked over to remove shells and cartilage
- 4 pieces edible dried rice paper (spring roll skins), each about 8. inches
- 4 teaspoons minced fresh mint
- 4 tablespoons daikon sprouts
- 4 teaspoons Sriracha hot chile sauce
MANGO DIPPING SAUCE
Blend all items together.
- 1 cup mango puree
- 2 tablespoons rice vinegar
- 1 tablespoon tamari sauce
- 1 tablespoon minced green onion (scallion)
- 1 tablespoon fresh cilantro, chopped
- 1/2 teaspoon minced fresh ginger
- 1/2 teaspoon minced garlic
- 1/2 teaspoon Sriracha hot chile sauce
Mii amo’s chefs usually serve individual fruit tarts to the guests, but home cooks may find it easier to make one large tart. The recipes for the pastry and luscious filling remain the same throughout the year, but the colorful fruit display on top changes with the seasons. Brown rice syrup is a substitute for honey. Look for it in natural foods stores or in well-stocked supermarkets.
To make the filling: In a large bowl, whisk together the eggs, sugar, and cornstarch until well blended. Pour the milk into a medium saucepan. Use a small sharp knife to cut the vanilla bean in half lengthwise. Use the tip of the knife to scrape the vanilla bean seeds into the milk; then add the halved vanilla bean for extra flavor. Cook over medium heat just until bubbles appear around the edge of the pan. Remove the vanilla bean pods (see note below). Whisk about __ cup of the hot milk into the egg mixture, then whisk in the remaining milk to blend well. Return the mixture to the saucepan and cook over medium heat, whisking frequently, until thick — similar to the consistency of cold pudding. Pour the custard into a shallow pan or dish, let cool completely, then spread it evenly in the cooled tart shell(s). Arrange fruit decoratively on top. Serve at once, or cover and refrigerate for up to 6 hours. (If making in advance, avoid using fruit that discolors quickly, such as bananas and apples.)
Note: Used vanilla bean pods may be rinsed, patted dry with paper towels, and left at room temperature to dry completely. Place the dried pods inside an airtight container filled with granulated sugar, to infuse the sugar with vanilla fragrance.
- 1 1/2 cups all-purpose flour
- 1/4 cup brown rice syrup
- 1/4 cup apple juice
- 1/4 cup canola oil
- Dash of salt
PASTRY CREAM FILLING
- 4 large eggs
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 cups nonfat milk
- 1 vanilla bean
- 4 cups fresh seasonal fruit, such as sliced peaches or nectarines, strawberries, raspberries, blueberries, blackberries, sliced kiwi, and bananas.
A simple and delicious recipe that showcases the flavor of this superb heirloom melon.
- 3 Charentais melons, peeled, sliced and diced
- 9 ounces light cream cheese
- 2 tablespoons kabosu or yuzu juice
- Salt to taste
Combine all ingredients in a blender and puree. Strain through a chinois. Chill before serving.
2-bone serving, 5 ounces of Colorado lamb, trimmed and cleaned
Sear the lamb in a sauté pan until golden brown, then bake in oven at 350 degrees for 12-15 minutes (for medium rare). Remove and allow to rest in pan for 8-10 minutes
CARROT CARDAMOM VELOUTÉ
(makes ½ gallon. Keeps refrigerated for 1 week, or sealed in plastic bags in freezer for 3 months)
- 4 carrots, peeled & chopped
- 1 yellow onion, chopped
- 3 cloves garlic
- 4 green cardamom pods, toasted (may substitute ground cardamom)
- 10 black cardamom pods, toasted (may substitute ground cardamom)
- 1 cup sweet vermouth
- 3 cups water
- 1 cup whole milk
- Salt, pepper sherry vinegar to finish
In a medium sauce pot sauté onion, carrot and garlic. Add cardamom. Deglaze with vermouth. Once vermouth is reduced, cover with water. Simmer until liquid is reduced by half. Add milk and let simmer until sauce is warm. Purée in blender; we use a Vitamix. Season with salt pepper & sherry vinegar.
BROCCOLINI, FRISÉE & FRESH FIG SALAD
- 1/2 oz organic frisée
- 3 pieces broccolini (blanched)
- 1 whole ripe fig, sliced
- Juice from one lemon wedge
To plate: Add 2.5 Tablespoons Carrot Velouté to plate. Side with greens and arrange sliced figs around salad and add a squeeze of lemon. Place lamb chops beside the salad.
330 calories 21 grams fat 9 grams carbohydrate 27 grams protein
This is a perfect dressing for salads or sliced tomatoes, and so easy to prepare. Mii amo Cafe serves this over an appetizer of sliced watermelon and tomatoes.
- 1/2 Cup extra virgin olive oil
- 1/3 Cup feta cheese, crumbled
- 1 Teaspoon dried oregano
- 1 Teaspoon dried basil
- 1/2 Teaspoon dried thyme
Combine all ingredients in a bowl, mix well and let marinate for several hours.
To serve, drizzle over sliced tomatoes. Our chef uses 1 Tablespoon dressing per portion and garnishes the plate with radish sprouts and a little lime zest to taste.
- 2 yellow onions, small dice
- 1/2 head celery, small dice
- 2 carrots, peeled, small dice
- 4 ears of corn off the cob
- 2 red bell peppers, small dice
- 2 jalepenos, roasted, peeled, seeded & chopped
- 2 Tb chopped garlic
- 1/2 cup tomato paste
- 3 cups tomatoes, small dice
- 2 cups black beans, cooked
- 2 cups garbanzo beans, cooked
- 1/2 – 1 gallon vegetable stock
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp coriander
- Salt and pepper to taste
- Red wine vinegar to taste
In a large pot, sweat the mirepoix (onions, celery, carrots), corn and bell peppers. Add the garlic and jalapenos. Pince all with tomato paste. Add the tomatoes and vegetable stock and simmer for 20 minutes. Add the beans and finish with herbs, spices and vinegar.
- 2 1/4 cups blue corn meal
- 2 cups gluten-free flour
- 1 Tb egg replacer + water as needed
- 1 Tb flax seeds
- 2 Tb cornstarch
- 1 Tb baking powder
- 1 tsp baking soda
- 1/2 cup raw sugar
- 1/2 tsp salt
- 1/2 cup grapeseed oil
- 3 cups soy milk
Mix dry ingredients and wet ingredients in separate bowls. Add dry ingredients to wet ingredients and bake in oven pre-heated to 375 degrees for 25 minutes.
- 1 Venison Tenderloin (about 20-24 oz)
- ½ cup Kosher Salt
- 2 Tbsp. Juniper Berries
- ½ cup Pine Needles (Spruce or Douglas Fir preferred)
- 2 Bay Leaves
- 1 Tbsp. Peppercorns
- 1 Yellow Onion, large dice
- ½ gallon Water
- In a large sauce pot, bring all of the ingredients except the venison to a boil.
- Cool the liquid in the refrigerator overnight.
- Place the tenderloin in the liquid for 2-3 hours, then rinse and pat dry. Discard the brining liquid.
- Let the venison rest in the refrigerator overnight.
- 12 oz. Fresh or Frozen Cranberries
- 2 Oranges, juice and zest
- 1 cup Coconut Sugar or Raw Sugar
- ½ cup Water
- Salt and Pepper to taste
- Place all ingredients in a medium sauce pot and bring to a simmer.
- Cook until sugar dissolves and cranberries have popped (about 15 minutes).
- Season with salt and pepper.
- 2 Bunches Swiss Chard
- 1 Large Shallot, sliced thinly
- 1 Large Clove Garlic, chopped
- 1 Tsp. Lemon Juice
- ½-1 cup Vegetable Stock
- 2 Tsp. Grape Seed or Olive Oil
- Salt and Pepper to taste
- In a large saute pan, heat the oil on medium heat.
- Sweat the shallot and garlic.
- Add the kale, cook lightly, then add the vegetable stock.
- Season with lemon, salt and pepper once the kale has begun to wilt.
- Cook to desired doneness, adding stock as necessary.
COOKING THE VENISON
2 Tbsp. Grape Seed or Olive oil
- Bring the venison up to room temperature before searing.
- Heat the oil in a large sauté pan on high heat.
- As the oil just begins to smoke, place the venison in the pan.
- Cook that side until a deep brown sear has developed, then repeat on all sides.
- Finish in a 400 degree oven to desired doneness (Medium-Rare, 145 degrees, is recommended)
- 1 cup Grits (Fine Ground Hominy or Corn Meal)
- 3 cups Vegetable Stock (or water)
- ½ Yellow Onion
- 1 Tbsp. Grape Seed Oil (or Olive Oil)
- 1 cup Whole Milk
- 2 Tsp. Butter
- 1 Tsp. Togarashi Seasoning
- Salt to taste
- Sweat onion in a large pot.
- Bring vegetable stock to a boil and whisk in grits.
- Turn heat down to a simmer and whisk frequently, adding milk as needed (approximately 10 mins.)
- Finish with butter, togarashi and salt to taste.
- 10-12 Shrimp (deveined and peeled)
- 2 Tbsp. Grapeseed Oil
- Salt and Togarashi to taste
- Oil the grill.
- Place shrimp on the grill and cook until the shrimp are bright orange and begin to curl.
CARROT LEMON PUREE
- 1 cup Shallots, rough chopped
- 1 quart Carrots, sliced
- 2 Lemons, juice and zest
- ½ cup White Wine
- 1 quart Vegetable Stock
- 1 cup Whole Milk
- Sweat the shallots and carrots in a medium sauce pot.
- Deglaze with lemon and wine.
- Reduce au sec (until nearly dry).
- Add stock and cook until mush.
- Add milk, return to a simmer and strain, reserving liquid.
- Puree in a blender using liquid as needed to thin.
- Strain through a chinois and season to taste.
Makes about 1.5 cups, which can be stored in refrigerator for 1 week or frozen.
Divide grits into two bowls. Add shrimp and top each serving with 1 Tbsp of Carrot Lemon Puree.
Makes 2 servings, with extra puree left over.
3 large scallops
Pat dry with paper towel.
Season on one side only with Blackening Seasoning (recipe follows)
Sear scallops in a saute pan with a bit of grape seed oil over high heat for 6-8 minutes. Flip the scallops, turn off the heat and let them rest for 5 minutes
- 2 Tbsp Paprika
- 1 tsp Cayenne
- 1 tsp Chili Powder
- 1 tsp Oregano
- 1 tsp Onion Powder
- 1 t Garlic Powder
- Salt & Pepper to taste
Mix in order in medium bowl. (Keeps in airtight container for up to 6 months)
PICKLED RED ONION
- 2 cups Seasoned Rice Wine Vinegar
- 2 Tbsp Agave Nectar or Honey
- 1 Tbsp Chile Flakes (or any seasoning you desire)
- 1 Red Onion, thinly sliced (1/4 red onion per serving)
Bring first three ingredients to a full boil; pour over thinly sliced red onions in a heat resistant container. Let mixture sit for at least 15 minutes.
ORANGE GINGER DRESSING
- 2 medium bulbs ginger, peeled and sliced
- ½ cup water
- ¼ cup agave nectar
- 2 Tbsp whole grain mustard
- 1 cup fresh orange juice and zest
- 2 ½-3 cups grape seed oil
- 1 tsp togarashi
- Kosher salt to taste
Combine first three ingredients in a small pot. Place on medium heat and simmer until reduced to syrup.
Place ginger syrup in blender. Add in mustard, orange juice and zest. Blend until smooth. Slowly add in oil until the dressing becomes thick. Add togarashi. Season with salt.
Toss 3 oz Organic Spring Mix greens and ¼ pickled red onion with 1 Tbsp Orange Ginger Dressing. Arrange on plate with 3 cooked scallops. Garnish with a few yellow or red cherry tomatoes for added color.
Makes 1 serving: 310 calories, 7 grams fat, 49 grams carbohydrates, 21 grams protein


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Tom Yum Soup
Lemongrass essence, lime juice, mushrooms, scallions, and Thai herbs. Made with your choice of protein.
Tom Kha Soup
Coconut milk, Thai herb essence, and mushrooms. Made with your choice of protein.
Clear noodles, cooked shrimp, ground pork, red onion slices, scallions, and cilantro with lime juice, served on a bed of lettuce.
Cooked shrimp with lemongrass, cilantro, red onion, lime juice, and scallions.
Cooked shrimp, squid, and scallops with lemongrass, cilantro, red onion, lime juice, and scallions.
Spicy Beef Salad (Neau Aroy)
Thinly-sliced grilled beef with lime juice, tomatoes, cilantro, red onions, scallions, and cucumbers served on a bed of lettuce.
Spicy Ground Pork (Nam Sod)
Ground pork with lime juice, red onions, cilantro, ginger, and roasted peanuts, served on a bed of lettuce.
Spicy Duck Salad (Yum Ped Yang)
Crispy duck with fresh ginger and fresh vegetables in spicy chili paste, apple, pineapple, and lime juice dressing.
Thai Papaya Salad (Som Tam)
Shredded green papaya, steamed shrimp, long beans, tomato slices, and crunchy peanut bits with lime juice.
All entrees are made with your choice of meat and your choice of rice.
Your choice of meat sautéed with garlic in black pepper sauce and served over vegetables (napa, carrots, broccoli, and cabbages.)
Your choice of meat with nappa, carrots, broccoli, cabbages, and sweet chilli sauce.
Your choice of meat sautéed with ginger, bell pepper, mushrooms, onions, and scallions.
Choice of meat with coconut milk, bamboo shoots, red curry paste, red bell peppers, and basil.
Choice of meat with coconut milk, eggplant, green curry paste, red bell peppers, long bean, and basil.
Choice of meat with coconut milk, yellow curry paste, potatoes, red bell peppers, peanuts, and onions.
With onions, peas, carrots, eggs, and tomatoes.
Rice noodles with choice of meat, sauteed with egg, ground peanuts, bean sprouts, and scallions.
Pad Woon Sen
Clear noodles with choice of meat, sauteed with egg, onions, mushrooms, tomato, dried mushrooms, celery, and scallions.
Pad Kee Mao
Rice noodles with choice of meat sautéed with red bell peppers, mushrooms, basil, baby corn, onion, and bamboo shoots.
Pad See Eiew
Rice noodles with your choice of meat sautéed with Chinese broccoli in sweet brown sauce.
Tom Yum Noodle Soup
Thai style spicy noodles soup with lemongrass, lime juice, ground pork, roasted peanuts, chilli paste, bean sprouts, scallions, and cilantro.
SUSHI & SASHIMI A LA CARTE
SUSHI & SASHIMI ENTREES
Beauty & the Beast Roll
Half red tuna, masago, and cucumber, half BBQ eel, asparagus, and avocado.
Tuna Mango Roll
Shrimp tempura, crab stick, avocado, and cream cheese, topped with tuna and mango.
For kids 12 and under.


Buying the best present for mom is typically pretty tricky—but in our experience, finding a good gift for Mexican dads (or any father-like figure, for that matter) is notoriously difficult. He's usually claiming that he already has everything—or, even worse, that he wants nothing. And, on the other hand, there really isn't any gift in the world that's worthy of all he's done for you. Here are a few high level ideas, with product ideas below:
- A cookbook or kitchen gadget featuring Mexican cuisine, such as "The Mexican Kitchen" by José Pizarro or a tortilla press, which can help him try out new recipes and techniques.
- A piece of Mexican art or decor, such as a colorful folk art painting or a hand-woven serape blanket, which can add a touch of Mexican culture to his home.
- A bottle of high-quality tequila or mezcal, such as Herradura or Del Maguey, which can be enjoyed as a special treat or used to make a classic Mexican cocktail.
- A gift card to a Mexican restaurant or grocery store, such as La Michoacana or El Super, which can provide him with the ingredients to make his favorite dishes at home or a chance to enjoy a meal out.
Flavored Wood Smoking Chips Sampler Pack
Plain coals are old news—add some wood smoking chips to your charcoal grill (or your smoker) and enjoy that deep, smoky flavor you thought you’d only get at those BBQ joints that cook their meats low-n-slow for hours.
WhistlePig 10 Year Private Rye Barrel Select
Vermont-Straight rye whiskey, aged for at least ten years through a unique double-barrel process, earning 96 points from Wine Enthusiast. It embodies the perfect combination of proof, purity, and age - hitting ""the sweet spot"" in all three categories.
Big Green Egg 15 in. Medium Charcoal Kamado Grill and Smoker Green
Big flavor in a compact package! The Medium EGG is perfectly sized for smaller families and couples, and accommodates all the most popular EGGcessories like the convEGGtor and Pizza & Baking Stone. Get the famous Big Green Egg versatility and efficiency with plenty of cooking area to accommodate a backyard cookout of four large steaks or two whole chickens.
Make Your Own Hot Sauce Kit
“Lucifer’s Licks.” “Satan’s Favorite.” “Hot Lips.” Whoever makes these small-batch chili sauces gets the naming rights. A great gift for those who love climbing the Scoville scale.
Olympia Provisions Royale 10
Enjoy a tour of Europe with this sampler that includes 10 of our salamis inspired by flavor profiles from across France, Spain, Italy, and Greece.
Rabbit Freezable Beer Glasses
No matter where you're drinking – from sunny backyard barbeques to indoor football screenings – our freezable beer glasses keep your favorite brew perfectly chilled.
Latin American Set Flavors
This gift is themed with Latin American flavors!
Men's Hiker Micro Crew Midweight Hiking Sock
Our "1466" Hiker raised the bar on what the ultimate hiking sock needs to deliver. Each year we hear from countless thru-hikers that this rugged sock is the only option that truly takes on the rigors of the trail. Discover the trail legend for yourself.


Egg, Bacon and Leek Pie
- 180g (6 oz) pie crust
- 120g (4 oz) leeks, washed & very thinly sliced
- 180g (6 oz) bacon, diced
- 4 eggs
- Salt and pepper to taste
- 1 pinch nutmeg, freshly grated
Preheat oven to 200°C (400°F). Line pie dish with pastry crust. Place a layer of leeks on the crust, then add a layer of bacon. Break the eggs on top. Season to taste with salt and pepper and add pinch of nutmeg. Cover with a thin layer of pastry. Bake for approximately 40 minutes.


The Pernil with Moro rice was perfect. The rice was made with pigeon peas (My favorite!) and the pork was tender and flavorful. The side of avocado was ripe but firm and very fresh. Food arrived on time and properly packed. A very enjoyable meal.
Honestly one of the first restaurants that Ive seen that knows how to make good empanadas and good tostones. The arroz chaufa was really great, and combining that with the green sauce was amazing. Will definitely order from here again.
The pork is fresh and perfectly seasoned and cooked. The plaintains were great. And the green and white sauces are outstanding. I really like this place!
Fast, friendly delivery - ahead of scheduled time. Had the chicken with rice and beans - delicious! Will definately order from Tu Casa again.
arroz mixto was delicious and full of mixted meats and shrimp. also came with a spicy green sauce which is a perfect compliment to the dish.
Reviews from Seamless.com
Their empanadas and entrana are amazing- it is my go to order from here always. The steak is always cooked to perfection, and the chimichurri sauce is on point. They also have the best selection of hispanic colas I have ever seen to order. My order got processed twice by accident (my fault as my internet cut out and cut back in), and Tu Casa was extremely professional in handling the situation and incredibly understanding. I will continue to be a customer at this place.
Great food. We ordered the chicken chaufa with 2 cokes. At first my delivery was missing my 2nd coke. I told the delivery man and he said he will come back to complete my order. Honestly I didnt think he would come back Considering my past awful delivery experiences from other restaurants BUT he did come back just to drop off my coke. I can say I am a very happy customer. They def care about their customers. I give 5 stars.
The ceviche is lime cured and it is always abundant with calamari, fish, and seafood. Always very fresh. The chicken soup is very tasty. The flan is good, a little too dense and it never comes with the caramel sauce (:-(. The beef stew had a lot of beef and hardly any veggies :-(. They always provide white rice regardless if you order a dish with white rice. The skirt steak salad is to die for!
Seriously amazing always. The staff is so accommodating. All of the food is delicious. With the world cup, we ordered extra empanadas. We are Croatian and my father is a Fifa ref-he has a discriminating palate. This restaurant is awesome. The green sauce is platinum standard and the white sauce, a close second. My father approves. You will never go wrong here.
Awesome. Happily fed three people with picky eating habits. Carne guisado (beef stew with rice, beans, and potato) was fantastic. Exactly what I was craving. Someone in our group loved the empanadas. Pollo al Ajillo was delicious as well. Will definitely order from here again.


- Olive oil
- Salt & Pepper
- Dried basil
- Dried oregano
- 1/2 box jumbo pasta shells
- 1-1/2 finely chopped onions (more or less depending on your preference)
- About 2 tablespoons minced garlic
- 1/2 lb each ground beef and ground sausage
- 1 package frozen spinach, thawed and squeezed dry
- 1 large tub ricotta cheese
- 1 cup grated Parmesan cheese
- 4 cups grated mozzarella cheese
- Any kind of sauce you prefer (my grandmother makes her own but I have yet to get her recipe…)
Bring your pot of water to a boil, you can a little olive oil and a little salt to it. Put your shells in and cook them almost through, but not all the way done as they will finish in the oven. Drain these and CAREFULLY (super hot) separate them so they do not stick together.
You will need a baking dish, I usually go with the throw away foil ones you can get at any dollar store because they make for easy clean up. My grandmother uses olive oil to coat the bottom of the dish, I prefer using the sauce. Spoon your bowl mixture into the shells, fill them however full you’d like. I always end up with too many shells or left over ricotta. Arrange them in the dish open side face up. Pour your sauce over the shells, sprinkle the remaining mozzarella on top, and bake uncovered at 350 until the cheese is nice and bubbly and there you have it. Stuffed shells.


OK, here’s a confession: Between watching the Food Network; tasting our way through the wine store and the olive oil shop; going to to dinner (or brunch, or lunch, or tapas) with friends, we spend way too much time thinking about food. And we do it even more when we travel: quiz our food-obsessed friends, devour food blogs and investigate chefs and openings. We’ve planned trips around restaurant openings or a certain food craving. Do you do the same thing? Consider a food-focused honeymoon; after all, you no longer have to fit into that dress or suit.
You can’t go wrong with food anywhere in Italy; that’s a fact. It’s a simplification to say it, but the cuisines changes as you move through the country, from heartier pastas and cured meats in the northern Piedmont district to lighter citrus-spiked seafood in the South. We love it all, but for pure ease and beauty, there’s nothing like Tuscany. One of our favorite trips ever was a week in Florence indulging in art and bistecca alla Florentine, followed by a stay in a Tuscan villa, riding horses down Roman-era paths and sipping wine from nearby hill towns.
Foodies the world over mourned last year when El Bulli closed its doors. But rest assured, Spain is still a culinary capital, with Michelin donning the coveted three stars to eight restaurants in 2014. Ferran Adria’s brother is winning raves with his new cocktail spot on Barcelona, and David Munoz’ DiverXO is winning over El Bulli’s high profile. But it’s not just the food we love there, but the way it’s approached: slowly, as something to be savored and admired over the course of an entire evening rather than gulped down in a hurry.
You have to love a city like Tokyo, where one of country’s most acclaimed chefs still works out of a tiny shop in a subway station. (If you haven’t yet seen Jiro Dreams of Sushi, netflix it asap.) For foodies, there is no other country like Japan. Tokyo is home to some of the world’s most expensive restaurants, as well as a vibrant street-food scene with tasty ramen, yakitori and takoyaki, best savored with a guide who knows the best spots. Follow up with some quiet days in Kyoto, and beach time in the Okinawa islands.
Most countries have a signature dish or cuisine style, but here? Our melting-pot culture is most evident in our food, which is as diverse as our geography. One of our favorite trips ever was a three-week drive through Louisiana’s Cajun country, eating crawfish, boudin and andouille at five-stars and dives all along the way. There’s fresh farm-to-table in California wine country, chile-spiced Tex-Mex in the Southwest, grits and gravy in the Deep South, lobster and whoopie pies in Maine, deep-dish and steak houses in Chicago. And don’t even get us started on barbecue, where chef cook-offs across the country fight over the merits of rubs vs sauce, and mustard-based vs tomato-based. Pick a flavor, book a car — and bring your stretchy pants!


Olive oil, vegetable glycerin, and MCT oil are used for the oil extraction method. Olive oil CBD extraction is a commonly used extraction method in the hemp industry. The raw hemp plant is first decarboxylated; it is heated up, typically around 248°F for an hour, which activates the CBD constituents. Then, the material is added to the olive ...
In our Extraction Process section, we explained the purpose of each step in the olive oil extraction process. In this section, we will revisit each step in depth and describe the advantages and disadvantages of different equipment and methods of milling.
Olive Oil Production Machines and Cold Olive Press Machines for artisan production from 40 - 500 kg/hr throughput with Australia's most popular range of Oliomio equipment. Machines starting from $18,000 + …
Olive oil extraction is the process of extracting the oil present in olive drupes, known as olive oil.Olive oil is produced in the mesocarp cells, and stored in a particular type of vacuole called a lipo vacuole, i.e., every cell contains a tiny olive oil droplet. Olive oil extraction is the process of separating the oil from the other fruit contents (vegetative extract liquid and solid material).
If you are looking for an oil extraction machine or olive press, you need to consider an Oliomio! Oliomio is a well-respected leader in the realm of small to medium scale olive oil production. Made in Italy, the Genuine Oliomio olive oil processing machine remains on the cutting edge of the latest technology in innovation, quality, service and ...
Limra Engineering Industrie - offering Olive Oil Extraction Machine, Capacity: 1-5 Ton/day at Rs 100000/unit in Coimbatore, Tamil Nadu. Get best price and read about company and get contact details and address. | ID: 19479556591
Pieralisi olive oil machine: find out the experience and know-how of Pieralisi Group. Enter the site. ... In the 1960's, Pieralisi revolutionised traditional olive oil extraction systems, conquering domestic and international markets with the first decanter for olive-oil continuous processing.
Alibaba.com offers 12,723 olive oil extraction machinery products. About 89% of these are oil pressers, 1% are filling machines, and 1% are mixing equipment. A wide variety of olive oil extraction machinery options are available to you, such as paid samples, free samples.
A new era in olive oil extraction has begun. The machine which engineers have been trying to produce for decades is now a reality. You can now produce extra olive oil at home in an efficient, hygienic, economical machine. This means that you can value add your olive product by picking, processing and bottling it, with your own equipment.
Alibaba.com offers 12,553 olive oil extraction machine products. About 89% of these are oil pressers, 1% are other food processing machinery, and 1% are mixing equipment. A wide variety of olive oil extraction machine options are available to you, such as paid samples, free samples.
Pretreatment and Pressing Plant. Pretreatment is to adjust oil seeds into best state before pressing or solvent extraction. Mainly includes cleaning, crushing, softening, flaking, puffing, cooking, drying, etc. Different oil seeds need different pretreatment process, and then use oil press machine to get oil out.
Machine is used for, in olive – prepared food – stuffed grape leaves with olive oil etc. Products which are packaged, like salamura, oil and sauce, with basis weighing and automatic. The machine is manufactured from chromium nickel, stainless materials of quality 304 completely.
Still searching for affordable Olive Oil Extraction Machine from Home Appliances, Oil Pressers, Food Processors, Home & Garden? Online Buy 2018 high quality, low price Olive Oil Extraction Machine. Choose from a large selection of the latest Olive Oil Extraction Machine with great offers only on Aliexpress.com. Here you can get the best Olive Oil Extraction Machine with fast shipping in ...
The main goal of the mini oil press machine is to extract oil from the products mentioned above. 2. Automatic systems. There are various automatic systems in place to help extract oil in a proper manner. 3. Capacity . The capacity of an oil press machine of small size is up to 3-6 kg/hr 4. Voltage within limits . The oil press machine can have ...
In olive oil manufacture, what counts is high yield, outstanding quality as well as low process and energy costs. This can only be achieved by using a centrifuge to extract the olive oil. Put your trust in Flottweg's decades of experience, and specially adapted machines for manufacturing olive oil. Our Machines in Olive Oil Manufacture
Jun 09, 2010· The Gruppo Pieralisi own 42,000 olive trees and vineyards which produce 1,800,000 bottles of wine a year. The Ingegnere says that he doesn't want to compete with his clients, those who buy olive oil extraction machinery, so the extra- olive oil is low profile. The frantoio is where experiments are conducted, with the idea of improving ...
FIMO 350 Olive Oil Extraction Machine Model: 2003 (built 2002) and installed for 2004 harvest. Power: Three Phase Machine includes: a deleafer and auger, crusher malaxer centrifuge. An optional extra is the large hydraulic bin tipper and conveyor. to discuss during negotiation. Processing Capacity: Up to 350kgs per hour.
Palm Kernel Oil Extraction Machinery is manufactured and exported by TINYTECH UDYOG all across the palm kernel growing countries. We are leading suppliers of such Palm Kernel Oil Extraction Machinery to extract the palm kernel oil from the palm kernels. Our machinery has lower investment cost and gies high output returns.
Avocado Oil Extraction Machine, Olive Oil Extraction Machine, oil extraction machine manufacturer / supplier in China, offering Olive Avocado Oil Extraction Machine, New Design Full-automatic Garlic Peeler, High efficient energy-saving Full-automatic Garlic Peeling Machine and so on.
| "Making DIY CBD-infused olive oil doesn't involve fancy machinery or expensive extraction equipment. Rather, we rely on the traditional, tried and true methods like a hot plate and a frying pan." However, before you can start making your CBD oil, you need to choose your oil.
China Oil Press manufacturers - Select 2019 high quality Oil Press products in best price from certified Chinese Oil Pump manufacturers, Oil Machine suppliers, wholesalers and factory on Made-in-China.com
2 – The Olive Oil Extraction Method. The first step in olive oil extraction, which can be performed at home, involves ensuring the raw plant material is decarboxylated. In layman's terms, it means you have to heat the plant to a certain temperature for a specific length of time to activate the plant's chemicals.
Used Olive Machinery from Australia Olive Oil Extraction, Table Olive Machines, Olive Harvesting and more… PRICE REDUCED ** Used Pellenc Maxi 1200 Self …
Goyum Screw Press - Oil mill machinery, oil extraction machinery, oil mill machinery manufacturers, oil extraction machinery suppliers, oil extraction machinery exporter, oil mill and extraction machinery, oil mill, palm oil mill, olive oil mill, oil mill machines, oil mill machine, oil mill equipment, oil mill plants, oil expeller plants, oil extraction machines, oil extraction machine, oil ...
Dec 10, 2016· As the consumption of olive oil has increased due to the benefits it offers, extraction now takes place on a large scale. You can either get the oil ready from the store, or try extracting it.
Traditional olive presses employ grindstones to grind the olives, reducing them to a paste from which the oil can be extracted. Unlike the grindstones of a mill, which are horizontally mounted, the grindstones of an olive press are vertically mounted and rotate in a tub, crushing the olives against the floor of the tub.
Olive oil machines, Ηράκλειο Κρήτης. 170 likes · 1 talking about this · 3 were here. Olive Oil Machines
Equipment buys, sells, and trades Used- Pieralisi Olive Oil Extraction Plant. With . Submit a quote for this Plant Lines or call 630-350-2200 for more information.
Small Scale Olive Oil Production . A new small scale olive oil press is now available. It is designed and manufactured by a long time main line builder of olive processing equipment. This beautiful little machine gives the smallest olive grower the means to produce Extra olive oil to rival the best of the commercial producers. This ...
The basic steps in making olive oil are always the same, no matter what kind of equipment is used, from The Olive Oil Source's First Press to very large commercial mills built to process many tons of olives per hour. Before trying to understand the pros and cons of different machinery and techniques, it is important to understand these basic principles.