WELCOME TO DILMEER FOODS
Dilmeer Foods – The SALT EXPORTER
Dilmeer Foods Salt Company is one of the top quality Salt Exporter of the Himalayan Salt Products including Natural Lamps, Crafted Lamps, Salt Blocks, Salt Tiles, Bath Salts, Gourmet Himalayan Salts and much more. Dilmeer Foods as a Salt Exporter exports the highest quality Himalayan Salt to UK, America, Jamaica, Chile, Jordan, Oman, China, Korea, Malaysia, Thailand, Singapore and many other counties in all over the world. Leading Salt Exporter in Pakistan exports fresh Rock Salt Products of top quality around the globe, recently sold 4000,000 tones within 25 days. Natural Salt Lamps, Crafted Lamps, USB Lamps, Edible Salts, Salt Licks & Salt Tiles are exported as the top categories of Salt Exporter of Pakistan Dilmeer Foods.
High Quality Salt Exporter Dilmeer Foods exports a variety of kinds of top quality Animal Salt Licks – Essential Mineral Nutrients are very important for better health & development of Horses, Sheep, Cattle, Goat, Camels, Pets, Zoo & Wild animals worth a whole lot. The number one Salt Exporter in the Pakistan has diverse export of marble – onyx, alongside granite and processed sandstone. Salt Exporter has many firms, more than 15,000 workers engaged in manufacturing of different natural Himalayan Salt items of the highest quality of export. Among the best export products of Salt Exporter are the Himalayan Salt goods which give a new stylish touch to your home, offices & other places. Salt product, of which Dilmeer Foods Pakistan is the largest Salt Exporter of the world. Dilmeer Foods is one of the leading Salt Exporter in the world and has a fair chance of grabbing value added exports of salt products.
The customer is the top priority of the Dilmeer Foods so we provide user friendly environment to the client & always here to support for queries. If you are looking into the best Salt Exporter in Pakistan, we may supply as much as you need. As leading Salt Exporter in Pakistan we trust only on the best professionals. We have a professional team to respond & deliver very quickly as the number one salt exporter in the Pakistan is the Dilmeer Foods. We are strongly committed to top quality products that show our brilliant performance in Himalayan Salt Exporter items.


Food Intolerance & Allergy Testing
Many people can go their entire life suffering from symptoms related to IBS, bloating, tiredness and more without even considering a food intolerance*, food allergy test or other health test. Food intolerance tests have helped thousands of people, to identify their food sensitivities and optimise their diet and health. We work with a laboratory with over 40 years of excellence and scientific expertise in the provision of tests and provide effective health and wellness advice and support.
Our range of food intolerance* tests, allergy tests and health tests are designed to empower you to better understand, take control of, and optimise your health and wellbeing.
Analyses your reactivity to over 200 food and drink ingredients.
Tests your allergy (IgE) reactions to 23 different food allergies and 19 different environmental allergens.
Unsure if you have a food intolerance or a food allergy? It’s common to believe that they are the same thing. This tests for both!


Healthy Bites® Vegetarian Restaurant
Healthy Bites® Vegetarian Restaurant at Adventist Medical Center Manila is aiming to further the health and well-being of patients, employees, students, and customers by providing affordable, healthy, nutritious, well-balanced vegetarian meals.
- In-patient food service
- Diet counselling for In-patient and Out-patient according to doctor's order
- Catering Services for all occasions such as anniversaries, seminars, weddings and meetings.
- Training Nutrition and Dietetic students for hospital practicum, nutrition therapy laboratory and food service practicum.
Freshly Baked Whole Wheat Products
- Loaf Bread
- Pan De Sal
- Cinnamon Loaf and Rolls
- Ensaimada Roll
- Cheese Rolls
- Spanish Bread
- Cheese Bread
- Banana Bread
- Vegan Bread
- Vegan Cinnamon Bread
- Vegan Carrot Sesame Oats Bread
- Wheat Germ Cookies
- Sesame Oats Cookies
Fruit Shake Corner
Available from 9:30 am – 6:00 pm


I’ve recently been away from Goyang for a while; I was down in Busan for a month and then I went overseas for a few months so I haven’t been able to keep up with this blog much. However I’m back now and one of the first things I did was catch up with some friends. The great thing about that is that I can combine it with trying out a new eatery so I have something to blog about. Win, win!
I’ve been wanting to try Bamgasi Burger (밤가시버거) for a long time now. I spotted it while I was over in the area about a year ago but just have not had the chance. So when meeting up with a couple of friends it was a perfect opportunity to try it out and also to go to a really nice area in Ilsan that we all love. If you haven’t been over to this area of Ilsan, Bamgasi Village (밤가시마을 ), then it’s worth the trip. There are lots of great restaurants, cafes and shops to check out.
We went for lunch in the middle of the week and it was quite busy. There is a small waiting area so they obviously have this a lot and we did have to wait for a table (about 15-20 mins). I didn’t think it would be that busy on a weekday but obviously it is a popular lunch spot for the area.
The restaurant is set up rather like an American diner and the decor has some cute and kitschy touches but the main elements are clean and simple. They have a lot of exposed brick which is offset with white or wooden walls. The front of the building has big windows so it gets a lot of light in and there are also big windows at the back of the shop too. The interior space is not huge but they have maybe just over half-a-dozen tables. They could probably fit more if they crammed them in but they have left good spacing between the tables which is nice.
It’s not a huge menu but I don’t think places like this need a big menu, it’s a burger joint so their seven burger options are more than enough. You can also add things to customize the burgers to your liking. There are four different types of fries to select from and a lot of drink options including Dr. Pepper which my friend was happy about. They do serve a range of bottled beers too.
I like a simple burger so I most often go for something resembling a cheeseburger. I’m not very adventurous. So I went with the American Cheese Burger and so did one of my friends, the other one went with the Bamgasi Original Burger.
The American Cheese Burger was very basic and came with a 140g beef patty, American Cheese and grilled onions. The tables all have a bottles of ketchup and mustard on them so you can add your own sauce if you want to. I removed some of the onions as I’m not a huge fan of a lot of onion and then added some ketchup and mustard. Overall it was a good burger. The meat patty was well cooked and tasted really good and the bread they used for the bun was good too (I believe these are handmade on site). This burger was 6800 won.
The Bamgasi Original Burger came with 140g beef patty, American cheese, dill pickle, onion, romaine lettuce, bacon and a homemade sauce. My friend really liked her burger too. Both of us really like Corner Bistro here in Ilsan, that is our favorite burger local burger joint. I would have to say that Bamgasi Burger would come in a close second. I’m definitely motivated to try more of their burgers. This burger was 8900 won.
We all got the plain fries and they were good, just very plain. I feel bad complaining about them because there is nothing wrong with them I just prefer more flavor. Of course you can use the ketchup or mustard that is on the table if you like those and that will help out. I think personally I would try the cheese fries next time. We got the Set A which comes with plain fries and a can of soda for an added 4500 won.
Overall this was a good experience; the restaurant is nice and the staff were pleasant. The burgers were cooked well and very tasty. I think that the prices were quite reasonable too. I would definitely recommend it if you live in the Goyang area and are looking to try a new burger joint.
Address: 46 Ilsan-ro, 372beon-gil, Jeongbalsan-dong, Ilsandong-gu, Goyang-si, Gyeonggi-do; 경기 고양시 일산동구 일산로372번길 46
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Our products / Food / Tunisian Pastry
add to cart
Bjawia with Nuts - 1 Kg
Discover our selection of Bjawia with Nuts offered with at top quality. The bjawia with nuts is a traditional Tunisian fine pastry.
Description : Box of 1 Kg bjawia with nuts.
Ingredients : Almonds, hazelnuts, sugar, pistachio nuts, glucose.
Number of pieces per kg/box : 83
Packing : 16 Kg/box
Order unit : 1 x box


He didn't have to buy any kosher food, it wasn't even expected. Still, it would have been nice if everyone could eat. Mostly, he didn't have to make a big deal about not buying it. I've been to many parties I couldn't eat at and no one ever said they didn't have to buy food for me. In fact, most apologized for having nothing I could eat.
I told him I couldn't eat the food, but I planned on going to socialize for a while (even though I originally planned a boycott.) I even baked brownies to bring. But, his comments about the food and his comments about my being a bad teacher were more than enough to keep me away.
My students enjoyed the brownies.


The most common question people have asked us when receiving samples of NuIT to test is how to consume it. In short, it depends, and I think it is worth explaining that this was our intention.
Our mission is to make good nutrition more accessible, so we needed to make a product that would fit people’s lifestyles wherever they are: at home, on-the-go and when traveling.
At home: We wanted NuIT to be easily incorporated into simple homemade meals and snacks, such as oatmeal, fresh fruit, toast or a smoothie. In addition, we notice people are becoming very creative making foods like no-bake trail mix bars, superfood energy balls, smoothie bowls, chia seed puddings, avocado ice cream…etc. So Cool! For these applications we see NuIT being added as an additional ingredient, and depending on the recipe, the almond butter taste can be made to stand out or blend in, whichever is preferred.
On-the-go: This was a big area of focus. Throughout our user testing, it came to our attention that a lot of people eat a significant portion of their meals outside the home. So, we decided to explore the city to learn more about the healthy foods available and evaluate how NuIT could be incorporated into these options. Typically, foods and beverages come pre-packaged or are made on the spot, which means either the business or customer will be the one incorporating NuIT. For pre-packaged options, NuIT needed to be easily spread, stirred or topped, and obviously a delicious addition, to the product being purchased. For options made on the spot, we learnt that food service establishments typically do not allow customers to customize their orders with their own ingredients during the preparation process, only once the product is paid for and handed over to the customer. Consumer safety is always a priority, and for good reason. This motivated us even more to partner with local companies who make amazing, healthy foods, to offer NuIT to their customers in a safe manner.
Traveling: As an increasing part of people’s lives, we knew NuIT needed to be super travel-friendly. In addition to speaking with athletes, business people and many others who spend a large part of the year on the road, we took notes from our own travels to ensure NuIT could be adapted to almost any circumstance. There were a few things we kept in mind. To truly travel-friendly, people had to be able to eat it directly without the need for any additional ingredients. This was essential because in some places clean drinking water can be hard to come by and having quick and nutritious sources of energy to keep going is key. We also wanted something that could be added to portable foods, such as fresh fruit, as people often spend a lot of time walking around and sightseeing during their travels. Another consideration was the weight of the product. Being able to throw a couple packs of NuIT into a suitcase for a vacation or a backpack for a camping trip without taking up too much room was important. In addition, we wanted NuIT to conform to the size requirements for liquids and gels allowed in carry-on baggage, giving people the ability to bring NuIT onto the plane with them. When traveling, simple, portable and healthy snacks are always good to have, and we hope to have achieved this with NuIT.
No matter what the circumstance, fulfilling all your nutritional requirements should never be something you have to compromise. For this reason, we tried to consider all the places a person could go and make NuIT accessible in these situations. However, we know we did not cover them all. If you ever have suggestions as to how we can improve, please do not hesitate to reach out.
Photo Credits: Kimber Pine, Taylor Kiser, Jennifer Pallian, Taylor Kiser, Jakub Kapusnak, Chris Lawton, Jake Melara, Michael Guite.


John Oliver on Food Waste + Water Pollution
John Oliver addresses one of the most wasteful and critically unsustainable practices happening in the United States today. Food waste.
Food waste is not an isolated issue. It also has a huge effect on the water systems of North America. Food waste represents tons of gallons of water used to grow the food. The discarded and non-composted food that is sent to the landfills is treated in such a way that does not allow the food to naturally degrade. The food fills up the land fills and the land fills leak harmful greenhouse gases into the groundwater and the atmosphere.
Watch his segment on food waste and water pollution here:


Located in Maywood Mart Shopping Center
Sunday - Thursday: 11 AM - 10 PM
Friday - Saturday: 11 AM - 10:30 PM
SUNDAY BRUNCH 11 AM - 3 PM
KIDS EAT FREE ON SUNDAY
(one child meal per adult purchase)
Check out The Islander In The News!
LATEST NEWS FROM THE ISLANDER
WE'VE GOT A NEW LUNCH MENU!
Check out our new lunch menu with better (less expensive) choices during your lunch hour. We've also added new sandwich and salad options plus everyday $8.95 lunch plates!!


Apparently it’s summer, not like you can tell with the British weather, but it is and we intend to celebrate! All celebrations need a cake or in our case many, many cakes. So here are our top three cakes for summer.
Almond St. Clement
Imagine this. You’re in the park and sat on a fresh picnic blanket with your friends, the sun beating down on you and the smell of SPF is in the air. Maybe there’s some bubbly in the basket or some fresh lemonade – very boujee. Lo and behold you whip out a freshly baked Almond St. Clement from Konditor and everyone goes wild!
With the juices and zest of fresh oranges and ground almonds. This is the perfect slice of heaven for those hot summer days.
Carrot & Pistachio
We use only the freshest ingredients in all of our bakes and our Carrot and Pistachio Cake is no different. Made with real carrots and pistachios this spiced sponge encapsulates the essence of that late-night sat by the fire pit with a glass of red wine vibe. You know the one we’re talking about, when you look at the clock and it’s 2 am on a Tuesday and you smell of bonfire smoke… oops.
Lemon & Strawberry
Our Lemon and Strawberry cake is perfect for all those Summer BBQs and birthday parties. It very much likes to take center stage and if it were a zodiac sign, it would be a Leo. Need we say more?
With a zesty lemon sponge and strawberry compote filling, it’s the ideal post-hotdog snack paired perfectly with a jug of lemonade or Pimms – yum!
Remember to share your pictures with us on social media. Tag us and use #konditor #spreadjoy you might even get on our page!


Bengale is proud to present its latest project: a video celebrating the ocean and announcing the new collaboration between chef Alice Arnoux and Le Perchoir Group. Directed by the talented Marie Vinay, this film is a poem, highlighting culinary inspiration and the importance of more responsible sourcing.
Produced and directed with friends, this film is a true tribute to nature and gastronomy, two fields that complement each other perfectly. We hope you will enjoy this inspiring creation, which defends the philosophy of cooking proposed by Alice Arnoux: to rethink our relationship with the product, to preserve our planet while offering quality culinary experiences.
We are delighted with this collaboration and the results of this video on social networks. Marie Vinay is a human-oriented director, Alice Arnoux is a renowned chef who offers inventive and quality cuisine, while Le Perchoir is an innovative restaurant group offering unique and memorable culinary experiences.


It takes a trained professional to understand how the ingredients in a food affect its nutrient content, and how nutrition information can be marketed. And it takes an experienced cook to both choose the right ingredients when analyzing a recipe and make suggestions for improvements. That is why nutrition analysis is as much art as science.
Consumers want to make informed food choices, and nutritional analysis is an important tool for guiding them toward a healthful diet.
Hermann Communications combines years of recipe and cooking expertise with a customized, computerized food database to provide accurate, high quality nutrition analysis to magazines, newspapers, food companies, public relations firms, cookbook authors, publishers, and restaurants.


The Ultimate Guide to Pairing Wine with a Cheese and Cured Meat Charcuterie Board
Tips and Tricks to Create the Perfect Wine Pairings for Your Favorite Charcuterie Board Components
The BasicsTreat the Wine Like a Food
We're all food-food pairing experts. Peanut butter and jelly works flavor wise with fruit and nuts, as well as structure wise with the killer combo of salty-sweet. The fat in cream balances the tannins in tea and bitterness in coffee. Cranberry sauce at the Thanksgiving table lends a tart, acidic bite to cut the richness of the butter and cream-laden meal. Wine and food pairings aren't that different. The key is to think of the wine as another food at the table, and follow the same principles, combining flavors and components to create killer combinations.
The 3 Main Techniques
Balance the Structures
We sense salty, sour, sweet, bitter, fat and umami with our palates. Similar components can be found in wines. Sour tastes are reflected in the acid content of wines. We can sense the acidity levels of a wine by thinking about how much it makes your mouth water. Fat or richness corresponds to the body of a wine. Does it feel like skim milk or heavy cream on your palate? Bitter sensations come from tannins. Tannins in wine also dry your mouth as the bind proteins in your saliva. We can feel the dryness in our cheeks or on our tongue or between our teeth and gums.
By recognizing the presence (or absence) of acid, body, sweetness and tannin in wine, we can start to play with the balance of these components with particular foods in the same way we pair salty-sweet together in peanut butter and jelly or bitter-fat together with tea and cream.
Match the Flavors
We can't overlook the importance of matching the aromas/flavors. Cranberry sauce doesn't just work at Thanksgiving because the tart notes cut the richness of the food, but also because red fruits make a great flavor compliment to many white meats, including turkey.
Wine aromas/flavors span every isle of the grocery store. Fruit flavors in wine range from citrus (lemon, lime, pineapple, mango, lychee) to red (raspberry, strawberry, cherry, cranberry etc) to dark (blueberry, blackberry, black plum etc), and even get further defined into underripe/tart to ripe or overripe/jammy in quality. Savory notes like dried herbs, smoked meat, and baking spice bring complexity. Supporting casts of notes of cream, vanilla and nuts, follow. Think about which flavors and aromas dominate each wine, and which foods would they be a tasty flavor match with.
Watch the Intensities
This last tip is arguably just as important as the first two combined. Wine and food pairings should enhance the taste of both the wine and the cuisine. If one dominates over the other, the pairing is off balance and pointless. Brie with Cabernet Sauvignon has a good play on structures (creamy brie being balanced by elevated tannins and acidity in the wine) and flavors (cream with rich red and dark fruit notes) but in reality this pairing is a disaster. The intensity of both the structure and flavors of a Cabernet Sauvignon are far greater than that of a mellow, somewhat muted cheese like brie. The cheese will completely loose itself in this pairing.
If You Like it, it Works!
Tasty Wine and Cheese Pairings
Soft, Tangy Cheeses
Match tang with tang. High acid wines can stand up to cheese like Chèvre (or other goat's milk cheeses) and feta. Wines with lower acidity will fall flat against these cheeses and you'll be left with an off balanced pairing.
Wines that Work: Sancerre (Sauvignon Blanc) is a classic pairing with Chèvre. Other high acid wines like sparkling wines or Chenin Blanc can work well, too. Rosés often bring enough acidity as well as berry notes can make a great flavor match to various cheese. Wines like Albariño, Assyrtiko or Muscadet have high acidity as well as underlying saline notes that can play especially well with tangy, salty cheeses like feta.
Rich, Double/Triple Cream Cheeses
Rich, creamy cheeses like triple cream brie offer two different pairing strategies. Fuller bodied wines can match the palate weight of the cheese, or higher acid wines can be used to cut through the richness. But don't forget to think about the flavors and intensity matching, too.
Wines that Work: Match the richness with higher body whites such as an oaked Chardonnay (not stainless tank), Semillon, Marsanne/Roussane or Viognier. Cut the richness with higher acidity whites: Sauvignon Blanc, Albarino, Chenin Blanc, Rosés and Sparkling Wines.
Moderately Hard Cheeses
Softer cheeses like soft, creamy cheddar, Manchego, Gouda and Harvarti bit more flavor and bite, and can handle a lighter-bodied red wine. The key will be to watch the body and tannin level, as we don't want to overwhelm the cheese.
Carbonic/Semi-carbonic reds (this production technique maximizes light, fruity freshness, while keeping tannins in check) are all the rage and pair well with many foods.
Wines that Work: Pinot Noir from California or Northern Italy works for milder cheeses, whereas Burgundy or Oregon Pinot Noir can be a good match for for earthier cheeses like Comté. Gamay, Grenache, Chianti, Rioja, Chinon, Basic Valpolicella and this carbonic Sangiovese, can all work as well.
Hard, Smoked or Aged Cheeses
The rich flavors and textures in cheeses like Parmsean, Smoked Gouda and hard, Cheddar, as well as umami notes that come from cave-aged cheeses, gives us the chance to play with bolder wines.
Wines that Work: Cabernet Sauvignon, Cabernet Franc, Sangiovese, Malbec, Valpolicella Ripasso are a handful that can work. Oak aged, Rioja Reserva or Grand Reservas can also stand up to a bold cheese like smoked cheddar, making a killer match.
Funky cheese is bold cheese. Blue Cheese, Gorganzola and Tellegio pack a flavor punch. To keep intensities balanced, you'll want to grab a bold wine. Something with body, flavor intensity and maybe even sweetness.
Wines that Work: Sweet white wines like Gewurtraminer with some residual sugar, Late harvest Riesling, Tokaji, Sauternes and Fortified Muscats can work well with bold, funky cheeses, as can sweet red wines like Ruby Port or Banyuls.
Wine Pairings for Cured Meats
When pairing wines with meat, the fat content and flavor intensity of the meat should be considered.
Wines that Work: Just like filet minion can be easily overwhelmed with robust wines like Cabernet Sauvignon or Malbec, so can more delicate cured meats such as proscuitto or mortadella. Meats with less marbling and flavor intensity can shine when paired with slightly less intense (but still earthy enough) medium tannin wines like Pinot Noir from Oregon, Burgundy or Northern Italy, Chianti Classico or a basic Valpolicella. Carbonic reds mentioned above can also work well. And if all else fails, you can never go wrong grabbing a rosé or sparkling rosé.
If you've got an itch for a heavier wine, make sure you've got some bolder flavor selections and/or higher fat content with your cured meats. Something like a sorpressata, blood sausage, chorizo, bolder flavored, Bresaola or a game meat can work well with bolder wines. Beware, however, of anything too spicy in the meats, as tannins and capsaicin are usually an unwelcome match.
Wines that Work: Syrah, such as meaty versions from the northern Rhone or more fruit forward new world bottles can both pair well. Malbec and Cabernet Franc also make a good match.
What About the Garnishes?
Dried Fruits and Nuts
Many white wines pair well with dried fruits and nuts.
Wines that Work: Sparklings, Arneis, Gavi, Gewurtztraminer all work well. Saline notes in Albariño and Muscadet make a nice compliment as well.
Olives, Pickles, Veggies and Herbs
Vegetables and pickles can be a wine pairing challenge. The best best is to grab wines with similar notes.
Wines that Work: Cabernet Franc and Carmenere are two red wines that contain ample pyrazines, imparting flavors of bell pepper, chilis and/or herbal notes. These wines can be a great match for cured meats on rosemary crackers or olive-laden mortadella. Many white wines also contain pyrazines or other compounds that add 'green,' or savory notes. Green notes in Sauvignon Blanc (ranging from grassy in Loire Valley wines to pickled jalepeño in New Zealand), leek notes in Grüner Veltliner, and fennel notes in wines like Spanish Verdejo make these wines a great match for veggie components and crudites.
Want more? Learn about our quarterly wine club!LEARN MORE


Want to look for specific types of recipes in your Recipes Box? Use our recipe filters to find exactly what you're looking for!
Start by clicking on the magnifying glass at the bottom of your screen to bring up your Recipe Box search tool. You can then click on any of the suggested filters to look for recipes.
To get to your full Recipe Box, click on "Browse all recipes". From there, click on to filter recipes based on your preferences. Scroll down and click "Additional options" to see even more ways to narrow your recipe search.
Click here to learn more about our recipe filters.
**Tip: Keep "My Diet" selected to ensure all results are compliant with your current dietary restrictions.**
To choose a filter, tap on it to turn it blue. Continue selecting your desired filters. To remove a filter, touch it again. When you are finished selecting your filters, tap the button at the bottom of your screen to see the recipes that meet your preferences.
Your Recipe Box will now show you the recipes that meet all of your selected filters.
If you wish to add one of these recipes to your Meal Planner, simply click on the plus sign in the lower right corner of the recipe's picture. You can then choose the date and meal slot you wish to schedule this recipe.
You will then be asked to confirm that you wish to add this recipe to your Meal Planner.
This recipe will now appear in your Meal Planner on the selected date and meal slot.
Want to use some of these Filters to automatically schedule recipes in your Meal Planner? Find out
how by reading the tutorial here!
If you have any further questions or require additional assistance, please pop into chat, or send us an email at support at real plans dot com.


Cashew chicken and rice recipe
So, what do you need for my cashew, chicken and rice meal, good for 2-4 people? Of course, you'll need rice. We tend to cook a cup and a half of rice in 4 cups of water. Experience tells us that that is just the right amount for the three of us. Cook the rice as you would normally do. We prefer our rice a bit sticky; you decide on how you want it, OK?
Onwards! Cut 2 spring onions, 1 small (or 1/2 a big one) paprika, 1/2 a normal onion and 3 cloves of garlic into small pieces. They'll all go in at the same time so keep them seperate on a small plate or saucer.
Cut 150-300 grams of chicken filet in cubes. Use the lower amount if you mind how much meat you eat. Use the higher amount if you like a meal with plenty of chicken. Don't cut the filet too small, though. The meat will shrink a bit when it's cooking. Put the cut chicken in a small box (like you might use for the microwave or so).
Add salt, curry powder, chicken spice (I like to use Conimex Cashew Chicken kipkruidenmix), 2-4 spoons of spicy paprika sauce (my favourite is Baktat Scharfe Paprikasosse)and a sprinkling of Thai fish sauce (I got a small vial of Bart Spices Thai fish sauce) to the cut chicken, and mix it al very well. Make sure all the chicken is covered in a nice layer of spices and paprika sauce.
Heat up some oil in your stir-fry pan. Add about 25 grams of baking butter. Heat the oil and butter until it turns a nice, rich brown.
Put the spiced chicken in the pan and bake the chicken until it is done. I like to bake the chicken until it is a little burned, like you would get when you put it on the BBQ. Don't burn it too much, though! We want chicken, not cinders. :)
When the chicken is done, add the cut vegetables and some salt. Mix the vegetables and chicken very well.
Add some green beans (whachamacall sperciebonen in English? Got to look it up), some carrot and some green peas. Stir well.
Add some soy sauce. For us, I use Conimex Cashew Chicken sojasausmix. If you prefer to use real soy sauce then about 5 table spoons should be enough, though you can experiment with the amounts and flavours. I hear Shoyu is very nice. Also add about 500 ml of water to the mixture of chicken and vegetables. Mix it all very well.
Stir well and heat until the water boils. Leave it all boiling for 5-10 minutes. Don't forget to stir everything a little every few minutes.
Add a handful of cashew nuts (salted or non-salted, as you prefer).
Serve, after about 5 more minutes of cooking, with rice.
Cut some slices of cucumber and tomato and serve these with the rice and chicken.


If you’re searching for an easy to make but healthy snack to satisfy your sweet tooth…LOOK NO MORE! These yummy snack bites are super easy and are packed with ingredients that are good for you!
- 1 cup rolled oats
- 1 packet Thrive Lifestyle Mix*
- 1/2 cup ground flax & chia blend
- 1 cup toasted coconut flakes
- 1/2 cup mini chocolate chips
- 1/2 cup peanut butter
- 1/3 cup honey
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
I use organic ingredients whenever possible.
*I used 1.2 ounces of Thrive Vanilla Lifestyle Mix, but you can substitute your favorite protein or health powder!
- Combine all ingredients with mixer.
- Roll into balls, chill, and enjoy!


I think I'm starting to feel my age. I work with two guys that are 4 years younger than me, one of whom lives at home with his parents, and one who lives on his own. Neither of them knows how to cook for themselves, and both subsist on a steady diet of microwave dinners, McDonalds, and junk food. So to educate you hapless college kids that never had the inclination to take a home-ec class (like one of my co-workers) because, quote, "I thought home-ec was for pussies...", here's a quick, simple, and delicious recipe you can do at home using stuff that you should probably have on hand anyways, and will cost you fuck all in money or effort.
GRILLED CHICKEN FAJITA MADE EASY... THE HALLIDAY WAY
First get some boneless chicken breasts. You either grill it plain, or use a simple spice rub (as I did) to give it some flavor. Don't overcook the chicken; you don't want to dry it out. I cooked mine for 15 minutes at 325 degrees Fahrenheit on my George Foreman grill. Cut the chicken into strips, lengthwise.
Next, I made a fresh salad, and just used that as a garnish. Lettuce, carrots, green peppers, radish, and cherry tomatoes.
Now grate some cheese (I used mozzarella in this case).
Finally get your dressing ready (anything can do, I'm using ceaser dressing in this case).
First, lay out your fajita.
Add chicken strips, laying them lengthwise, side by side.
Add dressing, spreading it evenly.
Add cheese, also spread out evenly.
Garnish with a good selection of vegetables.
Fold the bottom up.
Fold over, and roll.
VOILA! You're done! Now add a salad, maybe throw some leftover chicken in there, and garnish with any leftover cheese you have, and whatever dressing you like.
Done! A healthy, easy to make, meal that costs you fuck all! You should get about four fajita's out of one chicken breast. Now...
Eat that shit! And...
Enjoy that shit!


I was given some Red Grapefruit and limes, so I decided to make some marmalade.
The computer is a wonderful source of information when it comes to looking up recipes, then sifting thru them to find an easy recipe. This one was soooo easy:
Cut 5 grapefruit in half. Cover with water and boil gently for 2 hours.
Drain off water and mulch cooked grapefruit (skins and all) in a food processor.
Put mulched grapefruit, juice of 4 lemons (or limes) and 8 cups of sugar in boiler.
Bring to boil stirring the whole time and then simmer for nearly 20 mins.
Pour into sterilised bottles, put on lids straight away.
A real marmalade taste, sweet but tangy.
I was also given this "Buddha's Hand" to place in a bowl in a room. It sends out a citrus smell. The person who gave it to me said it is all skin and she only uses it to freshen a room, but she said that someone else cut it up and made a marmalade.
I have made about 25 bottles of the grapefruit marmalade so far and still have more to make...hope I can sell heaps to customers at work!
Until next post...
STITCH A LONG…..
3 hours ago


Experts Exchange Volunteers with GleanSLOJune 24, 2015 10:21 am ·
Last Friday a group of staff from Experts Exchange left the comfort of the office and headed to a local farm to volunteer with GleanSLO, a program of the Food Bank Coalition of San Luis Obispo County.
GleanSLO is a local non-profit organization that partners with local farms to harvest crops that would otherwise be wasted. The fresh fruits and vegetables are then distributed through the Food Bank Coalition throughout the county to those in need. Since the program began in 2010, they have saved over 640,000 pounds of fresh fruit and vegetables from going to waste – that’s over 320 TONS!
Loaded up with sunscreen and harvesting knives, the Experts Exchange crew headed out with the GleanSLO leaders to harvest lettuce from a nearby farm. They worked alongside other GleanSLO regulars and were able to harvest 2,043 pounds of lettuce for distribution in just a few hours.
Stay tuned for more dispatches from the Experts Exchange volunteer days here on our blog.


USDA announced it will make $30 million in funding available to farmers, ranchers and food entrepreneurs to develop new product lines.
"Farmers and ranchers are creative people who, with a little help, can put that creativity to work and improve the bottom line for their operations," said Tom Vilsack, USDA secretary. "Value-Added Producer Grants enable them to develop new product lines to grow their businesses and expand their contributions to our nation's economy. This support is especially important for beginning farmers, military veterans engaging in farming and smaller farm operations participating in the local and regional food system."
According to USDA, these grants can be used to develop new product lines from raw agricultural products or additional uses for already developed product lines.
More information can be found here.


Polypropylene, Wide Neck, Round Bottles
These sturdy, transparent, high quality polypropylene (PP) graduated bottles meet food and drug regulations with pictogram proof on the bottom of each container. The wide-neck opening allows for easy filling and emptying. These rupture-resistant bottles have deep-threaded pinch seals. The leak-resistant closures are suitable for the transportation of liquid and powder products. Tagging points on the bottle shoulder and cap ensures a tamper-resistant closure.
Bottle: Polypropylene (PP)
Cap: Polypropylene (PP)
# Easy-grip cap
# Packaged in lot coded cartons, suitable for use in the food industry


Using the best tools in the kitchen can make a day and night difference. They can reduce prep time and make cooking more enjoyable. We’re always on the lookout for a cutting edge in the kitchen. No pun intended.
So we asked a few of our expert podcast guests what their favorite kitchen tool is. We asked them a simple question:
What is the one tool you can’t live without?
Here’s what they said:
1. Microplane Zester, Kitchen Shears
“I love my Microplane Zester. I zest lemons, grate ginger and garlic, and finely shred hard cheese with this tool. There is nothing else like it. A close second is my pair of Kitchen Shears – I snip herbs, open packages, trim chicken, and many other tasks with the shears. A pair that comes apart for easy cleaning is a feature I look for when buying a pair.” – Maggie Green, The Green Apron Company
2. Santoku Knife, Bamboo Cutting Board
“That’s a tough question. That’s like asking which of your kids do you like best! I’d have to say if I must choose, it would be either my santoku knife or my bamboo cutting board. I use both constantly and am very happy with them.” – Monica Ricci, Professional Organizer
3. Ziploc Bags
“I would have to go with the humble “baggie,” as we call it in our house. You might know it by the name Ziploc bags, though the generic ones also work quite well, and they come in all shapes and sizes. This small, inexpensive tool is there for me every step of the way: when I’m pounding my chicken breasts, flouring my meat for stew, marinating for the grill, or freezing meats in individual portions for the ability to thaw out a burger in no time. But my little helper is also a friend to vegetables! I like to process my favorite “trio” – onions, celery, and carrots – in large batches and freeze them in ½ cup portions (in the baggies, of course) for easy soup and stew assembly at least once a week. Gallon size baggies keep my pre-washed lettuce crisp so that I can make a salad for dinner in the time that it takes my children to set the table. And don’t forget what a friend they are to leftovers … they take up less space in the fridge, don’t require lids that get lost, and can be sent in school lunches without fear. Now they make giant versions, so my baggie obsession could be carried to other parts of the house. I wonder how Monica Ricci feels about them?” – Natalee Ziebro, Parent Coach
4. Waffle Iron
“My waffle iron. Wendy and I got it for our wedding and it sat in deep storage for years until I became the Waffle Daddy on the weekends. I’m fairly ordinary with using a spatula for omelets or a wok for stir-fry, but I can make some fairly creative waffles with fruit or chocolate chips. Even when I screw up the batter, my kids appreciate the “big squares” that come out right with my little Italian iron.” – Gregory Keer, The Family Man Online
5. Vicky & Jen’s Picks
“I have the same pair of kitchen shears I got when Jeff and I got married seven years ago. I use them every day for almost everything: opening bags, trimming meat, cutting pizza.” – Jen
“I ditto Chef Maggie Green. My kitchen shears and Microplane zester get more use than any other tool in my kitchen, but if I had to pick a third favorite, it would be a simple box of wax paper. I use it as a work surface to grate cheese, season meat or temporarily lay chopped ingredients. I use it as a layer between leftover pizza or to keep re-heats from splattering in the microwave. I love it because it’s quick, easy, sanitary and disposable! It saves me from washing another plate or getting the counter messy.” – Vicky
In our interview with Chef Harvey Golden, he said that the basic wooden spoon was his number one favorite kitchen tool.
We’d love to learn even more ways to keep it simple in one of most frequently used rooms in the house! So tell us, what is the most useful kitchen gadget you own?


These days, a pervasive fear of processed food of all kinds seems to govern the foodie world. And we get it. Processed food … isn’t all that great for you, with studies showing the host of health risks linked to consuming a diet rich in ultra-processed foods, including but not limited to a higher risk of obesity, high blood pressure, cardiovascular disease, coronary heart disease, high cholesterol, and some forms of cancer. And processed meat specifically has been classed as a Group 1 carcinogen (aka known to cause cancer) by the World Health Organization.
That said, just because a food is processed doesn’t mean it’s mysterious: the contents of a can of Spam are in no way a secret. Spam’s ingredients list, according to Hormel Foods, is actually relatively short, with just six items. Chief among them is pork, but contrary to what you might suspect, it’s not scrap meat or castoffs. Indeed, LiveScience notes, the pork in Spam hails from the pork shoulder — a cut rich in fat and flavor. Its 1937 invention was spurred by a need to sell this portion, underused at the time.
To the pork shoulder are added five other ingredients: salt, water, potato starch (to bind everything together), sugar, and sodium nitrate (a preservative that keeps the ham fresh and, well, shelf-stable).
The ingredients are packed together and cooked in the cans, making Spam a ready-to-eat product that’s quick, easy, and delicious. (And mystery meat free.)


About Ikenberry Orchards:
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Categories: Fruit & Vegetables and Fruit and Vegetable Markets
- Retail Market - Office Packing House
- Domestic Products
- Imported Products
- Local Produce
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2. Steps: Change ). So let’s start at the beginning. And since I’m fond of throwing a bunch of stuff in one pot and seeing what develops, I got a really yummy soup that is perfect for this cold and rainy weather. This dish alone is worth the trip (because I can’t make it home at the moment, not because it’s legendarily good). Vegetarian. The server must have heard me describe that and had the kitchen leave it off this time so it was actually pretty good this time. Season. Cabbage, beef, beets, potato, carrots in meat broth. I’ve never made this before. I interpreted that as “use whatever you want” and I used freshly ground back pepper and cumin. 1. Add water (depending on how much you use, but start with 5 cups) and let boil for about 20 minutes. Take a look at the picture at the bottom of this post. spices: salt, black pepper, coriander, cumin (to taste) The onion is the authentic part of how it’s typically served. 1. 4-5 cups of stock [I used chicken stock but beef stock works absolutely great] Ingredients: 60 ml of olive oil or vegetable oil Small beef filled dumplings in beef broth with green herbs. And finally, what I always crave. It had rice, lamb, carrots and other stuff I forgot about. Its summer in Uzbekistan, weather is so pleasant, days are so hot and I am enjoying ... Norin (Small noodles with horse meat sausages), Buhorocha bahsh palov (Pilaf with greens), Achichiq chuchuk(salad with tomatoes and cucumber), Qaynatma shorva - Soup with meat and vegetables. Mastava Soup. Just try it…Very yummy. Beef, chick peas, vegetables and rice in delicious beef broth. This is one of my favorite soups and it’s very easy to make. Not quite, but nearly. It was pretty good, but not how I remember, but then again, it’s been more than 20 years since I’ve had an authentic samsa. And huge… The dough was a tad thick, but barely noticeable, and the meat was all good. 3. I tried a few times in an enameled cast iron pot, but everything sticks, so there’s burned rice on the bottom affecting the taste of everything else. This one is our favorite and preferred recipe for cold winters. 1/2 cup of brown rice (optional) About a half hour before the soup is done, add the potatoes which have been cut into bite size pieces. 1 large onion Love the flecks of cilantro garnishing most dishes. Add brown rice, if using and carrots. Also, notice that they’re served with sour cream and vinegar (the bottle behind the dish). As a matter of fact, I actually have two. 4. But it was still edible. Cut meat in small pieces. The first time I was at this restaurant I also tried samsa. I add the salt, freshly ground black pepper, cumin, and corriander between each step. I’ll do another post on it soon. Note: if you’re familiar with Indian cuisine, some things might look/taste familiar (like the use of lamb, rice, and spices). Uzbek traditional soup. Add water (depending on how much you use, but start with 5 cups) and let boil for about 20 minutes. 1 can of tomatoes (the recipe actually calls for 3 tomatoes, but I didn’t have any and improvised; this gave the soup a much darker and redder look than is typical, I think) Mastava is a thick, hearty soup of rice, meat, potatoes, and other vegetables, served with a dollop of sour cream. It was like rubber; a workout for our knives and teeth. Veggies in Shurpa. See in the picture how dry it was? I can’t say that about many places, but not many places claim to have Uzbek food. Ingredients: But I just happened to have two carrots and 3 potatoes, the exact quantities the recipe is calling for. Add tomatoes and cook for a few minutes. It is useful, refreshing, helps to avoid intoxication, digestion problems, diarrhea and ... Today I am posting the recipe for my "Pahlava" or "baklava". But I was lazy and didn’t. It stores well and tastes even better the next day. I hope, one of these days we’ll have spring. I love it when a plan comes together. 2 medium-large carrots, cut up in bite-sized quarter-moons (the recipe says to cube it, but I’m just not into all that chopping at 8PM) Change ), You are commenting using your Google account. ... Hi everyone!!! I tried a few times in an enameled cast iron pot, but everything sticks, so there’s burned rice on the bottom affecting the taste of everything else. It’s not clear enough in directions; it refers to “spices” but doesn’t define what it means. 3 small-medium potatoes (cut the same size as the carrots) Spices (salt, freshly ground black pepper, cumin, corriander, paprika, Pensey’s Chile Con Carne, Pensey’s Sweet Curry). Steps: Finely today I am posting you the recipe of "Sumalak":) This dish is always cooked for "Navruz" - our national holiday,... Chuchvara is well known dish all around the world. Dad liked it. 6. Winter is the perfect time for making "Norin", ... Honim is cooked in everywhere in Uzbekistan. As a matter of fact, I actually have two. This sucker was the size of my head! In Uzbekistan, there are so many ways to cook "Kabob"s! These portions are very filling. This recipe turned out very close to how I remember my grandmother’s Lagman.
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2020 marks the 35th Anniversary of the world leading and award-winning iconic brand of Japanese premium knives: Global®. It’s been further acclaimed winner of the coveted ‘Best Knife Brand’ category at the Readers’ Choice Awards 2020.
It won the awards 11 times in a row!...
From a decade of dominance, this accolade shows that the brand remains at the forefront of the industry and has been selected by professional chefs and keen home cooks alike as their preferred choice. Global® knives, which is distributed worldwide has maintained its reputation for quality, unrivalled sharpness, balance and longevity.
The G-96 is a is a medium sized cook's knife that will perform a variety of kitchen tasks. It has a nice sized blade good for chopping, slicing and dicing and is useful whether you want to cut up vegetables or slice meat.
The main advantage to owning the fluted knife over the standard knives is the non stick properties of these blades. If you cut a lot of starchy vegetables, these knives are quite good as the veg is less likely to stick like glue onto the knives and get in the way of cutting things up.


M.A. HOUSE SALAD
Lettuce, Tomato, Onion, Cheese, Cucumber, Croutons, Ranch Dressing.
M.A. GRILLED CHICKEN CLUB SALAD
Free-Range All Natural Chicken Breast, Bacon, Egg, Lettuce, Tomato, Onions, Cheese, Honey Mustard Dressing.
M.A. GRILLED CHEESE
American + White Cheddar Cheese, Tomato, Bacon, Between Three Pieces of Brioche.
THE CLASSIC GRILLED CHEESE
American Cheese, America Cheese, and more American Cheese, Between Three Pieces of Brioche.


Mini (Clean!) Chocolate Souffles:
- Olive oil non-stick cooking spray
- 1/4 cup unsweetened cocoa
- 1 1/2 tbsp white wheat flour
- 1/2 cup low fat milk
- 6 tbsp honey, divided
- 1/2 tsp pure vanilla extract
- 2 large egg whites
- 1/8 tsp cream of tartar
- Preheat oven to 350 degrees F. Lightly spray the bottom of four sinle serving ramekins.
- In a heavy saucepan combine the cocoa and flour. Add milk and 3 tbsp of honey and whisk smooth.
- Cook, stirring, over low-medium heat until thick, approximately 2 minutes. Stir in vanilla and set aside to cool slightly.
- Place egg whites and cream of tartar in a small mixing bowl and beat until soft peaks form. Gradually beat in remaining honey and continue beating at high speed until stiff peaks form.
- Fold 1/4 cup of the egg whites into the chocolate mixture to lighten; then gently fold in remaining whites. Divide mixture evenly into the prepared ramekins. Place ramekins on a baking sheet and bake 15 minutes, or until puffy and set. Serve immediately.
Nutrients per serving:
Calories: 140, Total Fats: 1g, Sodium: 37mg, Total Carbs: 33g, Dietary Fiber: 2g, Suagr: 28g, Protein 4g
I’m gonna make this!! <3


With office comes a lot of health problems like stress, work pressure, poor diet, unhealthy lifestyle to name a few. We seldom find working people following a healthy diet. Apart from eating untimely, they also indulge in fast processed foods to save time yet stay full.Working women need to pay extra attention to their diet. This is because women have to do multi-tasking and they need loads of healthy nutrients and proteins to stay healthy. If you are a working woman, you need to follow a healthy diet to remain fit and active. Instead of binging on snacks and eating meals at odd hours, here are few diet tips for working women to follow.
Diet tips for working women are:
1.Warm Lemon Juice: To stay healthy and energetic, you should start your day with a glass of warm lemon juice. It detoxifies the body by flushing out harmful toxins. You can add honey if you want.
2.Have Tea With Biscuits: This is an important diet tip for working women to follow. You should never drink tea empty stomach. It leads to acidity. So team up your hot tea with digestive or low-fat biscuits.
3.Filling Breakfast: As the rule goes, have a filling and heavy breakfast. You can have rotis with dal or sabji. Even brown bread sandwich, idli or dosa can be healthy breakfast ideas.
4.Juice: Women need to drink more water so as to avoid health conditions like UTI or yeast infection. Drink fresh fruit juice without artificial sugar in it.
5.Moderate Lunch: Working women should follow this diet tip to stay healthy and get essential nutrients required by the body. Salads, rotis or brown rice can be the best lunch ideas for working women.
6.Healthy Snacking: This is an important diet tip for working women to follow. To keep the glucose levels balanced and prevent hunger pangs, eat healthy snacks at short intervals. Instead of having fried snacks, eat healthy ones like almonds.
7.Drink Water: Water boosts your immune system and also flushes out toxins from the body. So drink water throughout the day. Keep a bottle filled on your desk so that you do not miss any chance.
8.Fight Stress: It is very common for working women to face high-stress levels. Have avocado, peaches, oranges, fish or broccoli to fight stress naturally.
News and Image Source: asianetindia.com


Vegan Potstickers with Sesame Chilli Dipping Sauce | FoodByMaria Vegan Potstickers with Sesame Chilli Dipping Sauce
Healthy Chilli Cheese Fries – Packed with 8 different veggies. Healthy Chilli Cheese Fries with 8 veggies. Baked sweet potato fries loaded with a veggie packed chilli, a little cheese and guacamole.
The BEST Chilli Con Carne Whether you call it Chili, Chilli or Chilli Con Carne, this version captures those rich and spicy flavours we all know and love & take them to new heights! This truly is THE best Chilli Con Carne recipe. #chilli #chili #chilliconcarne |
Griddled Sweet Potatoes with Mint, Chilli and Smoked Garlic – The Happy Foodie Griddled sweet potatoes with mint, chilli and smoked garlic // Gebratene Süßkartoffeln mit Minze, Chili und geräuchertem Knoblauch #enjoysiemens
Crispy Honey Chilli Potatoes – so easy to make at home! Crispy Honey Chilli Potatoes are a super addictive snack – fried potato fingers are tossed in a sesame honey chilli sauce that’s sweet and spicy and will give you sticky fingers that you’ll be licking. You can use the same recipe to make honey… Read More »
Vegan Bean Chilli Nacho Bowl Christmas Craft: DIY Santa Claus Fabric Toy Sewing Pattern & Tutorial, #amp #Craft #DIY #Sewing Pattern #Toy
Sticky Chilli Beef This could well be your new favourite dish!
Vegan Dumplings with Sesame Chilli Dipping Sauce – FoodByMaria Vegan Potstickers with Sesame Chilli Dipping Sauce
Crispy Honey Chilli Potatoes Free instructions: Sew a button scarf yourself – pattern and sewing instructions via Makerist.de
Chilli Stuffed Garlic Dough Balls Looking for what to do with leftover Chilli? Look no further than these stuffed garlic dough balls! Easy cheesy finger food doesn’t get more delicious than this! #chili #chilli #chilliconcarne #doughballs


Join us for Lunch
Try our seasonal Tomato Menu
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(713) 521-2239 | Mon-Thurs 11am-10pm | Fri 11am-11pm |Sat 10am-11pm Sun 10am -9pm
Visit our family of Restaurants: Prego Hugos Restaurant Copyright © 2013 Backstreet Cafe Career Opportunities
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Best Restaurant Sommelier - 2011


The Breakfast Club is a program for our early birds. This gives your child opportunity to eat breakfast at school.
This is open to any child and available for no extra cost, we just ask that your child arrives prior to 8:00 am.
Lunch is provided for all of our full time students. If you have a child who attends our half day program you are more than welcome to sign up for our LUNCH BUNCH program.
We provide a well balanced, nutritious lunch that was made right here in the Red Bell kitchen. We are completely NUT FREE. Our cook makes the majority of our meals and snacks from scratch including pizza dough, granola bars, different soups, pasta salads and roll ups.
Social development is crucial for this age group. We work with the children to help build the communication skills, emotional development.
Enrichment can be added to any program to extend your child’s day to full time care. Red Bell is open 6:30am to 6pm.
If you would like more information on any of these options please give us a call, or send us and email.


Most people who have never experienced a Cuban meal assume that the taste is similar to Mexican food. Actually, Cuban recipes share spices and techniques in common with Spanish cooking, not Mexican, with a little Caribbean thrown in for flair and flavor.
In general, the ingredients in Cuban cooking are not exotic or difficult to find. Some specialty items may be found in Hispanic markets.
Cuban bread, unfortunately, is not to be found outside Tampa or Miami. Much like the San Francisco sour dough bread, Cuban bread is imitated elsewhere, but never perfected. Italian bread or French bread are acceptable substitutions, but they are not the same.
Fresh vegetables, meats, and herbs are a must. Spices may be dried, but everything else must be fresh. Instant rice should never be substituted for long grain white rice.
The recipes found at my site are simple to prepare, everyday family style recipes that would be typically served in a Cuban-American home in Tampa or Miami. Both cities have extensive Cuban populations.
Enjoy the recipes!
Copyright 1996. All rights reserved!


Disclosure: This content is reader-supported, which means if you click on some of our links that we may earn a commission.
You don’t need to start a full-scale restaurant to indulge your passion for food and hospitality. A food truck business has good profit potential, relatively low overhead costs, and isn’t beyond your means. So you can live your dream of being your own boss and share your passion for food without breaking the bank.
Why Starting a Food Truck Business Is Worth It
Many first-time entrepreneurs struggle with the choice of starting a sit-down restaurant or a food truck business. When deciding, keep in mind that there are several great reasons why you may want to take the food truck route.
Firstly, there is the startup cost. A food truck business is capital intensive, as we will see in the next section. But this cost is still significantly cheaper than the one needed to start a restaurant. There are also fewer overhead costs. In short, a food truck business is more affordable and less risky to start than a traditional restaurant.
The food truck business also offers many possibilities in terms of location. Foot traffic is everything in the food industry. Once you’ve picked your restaurant location, that’s it. On the flip side, mobile food trucks allow you to experiment with different locations near busy office buildings, summer festivals, breweries, downtown, and public parks. Rather than relying on customers to find you, a food truck makes it possible to find your ideal customers.
Furthermore, there is an opportunity to create a loyal customer base. Many successful food trucks have a cult-like following, guaranteeing consistent income. Many food truck customers cite the dining experience’s quality, low prices, and convenience as the main reasons for eating at food trucks. There is a great opportunity here to build brand loyalty if you do things right.
Lastly, the food truck business offers additional avenues for supplementing your income. Many food truck owners also dabble in catering, events, and food delivery as side gigs. And the truck itself provides an excellent opportunity to advertise your additional services.
The Investment Needed To Start a Food Truck Business
While a food truck business is cheaper to start and operate than a restaurant, it still has a considerable startup cost.
The most obvious and most significant expense is the food truck or trailer. This cost can vary widely depending on the type of vehicle and its condition. A food truck can cost anywhere between $50,000 and $100,000. You might be able to get a food truck for less than $50,000, but you get what you pay for. You’ll also need to consider repairs and other possible downtimes with a severely used food truck.
Where are you going to park your truck? If you are planning on operating a food truck in a city, a safe parking spot for your truck can easily run a few hundred dollars each month.
You’ll also need equipment to make and serve food and beverage. Depending on your specialty, this equipment may include flattop grills or griddles, ranges, fryers, sandwich presses, and coffee makers. These could set you back anywhere between $1800 and $5000.
Additionally, there are licenses and permits to worry about. These can vary widely depending on your city or state. Some jurisdictions are more forgiving to food truck businesses than others. Some of the typical licenses and permits you can expect to need include:
- Business license
- Employer Identification Number (EIN)
- Fire certificate
- Vehicle license
- Food handler’s permit
- Health department permit
These fees associated with these licenses and permits will depend on where you do business. Keep in mind that many of these must be renewed.
Other potential costs for starting your food truck business include a point-of-sale system, marketing, wages, insurance, food costs and inventory, parking and storage, and paper products. The total startup cost of starting a food truck business ranges between $40,000 and $250,000, depending on various factors.
Although you’ll likely mostly accept cash, it’s worth investing in a point of sale system like Square. You’ll be able to cater to more clients, including those that prefer to pay with credit or debit cards or mobile payments. Square also comes with great additional features, including menu management and automatic inventory alerts. Your customers will also be able to order online for pickup or delivery. Square has a free plan to get you started, but you’ll still be paying for the POS system.
We’ll talk more about this in Step 7 and how it helps your business.
9 Steps To Start a Food Truck Business
Starting a food truck business may seem daunting. But it doesn’t need to be overwhelming. By breaking down the process into manageable steps, you will reach your goal of owning a food truck faster.
Here are the steps you need to take to start your food truck business.
Step 1 – Write a Business Plan
Your business plan is essentially a guide that charts the course to follow when starting your business. The business plan doesn’t need to be lengthy or complicated. You don’t even need to make it too formal, especially if you won’t use your plan to secure financing.
But it should highlight the significant aspects of your business. Some of the critical elements to cover in your food truck business plan include:
- An overview of your food truck concept and the projected startup cost
- The kinds of food you will serve, what makes your business unique, and your reasons for getting into the food truck business
- Your menu items, how much they cost to produce, how much you will sell them for, estimated prep and cook time for each item, and your profit margin
- Your target market, including demographics, the total number of potential customers, and a description of your ideal customers
- Possible locations for your business and the cost of each site, including permits
- Your branding and marketing strategy
- Your business management strategy, including partners and who is responsible for what
- Your financial plan, including your forecasted sales, seasonality, estimated customer expenditure, cost of goods and supplies, and your overall expenses
Be sure to conduct in-depth market research to ensure that your business can thrive given the existing market. Some of the factors to consider in your market research include:
- Existing food trucks and concepts
- Busy street times
- Average demographic
- Allowed locations for food trucks
Step 2 – Choose a Food Truck Concept
The main idea behind your food truck concept is to attract customers to your business. Additionally, a successful concept will help create repeat customers. Ideally, your theme should be unique in your location.
You don’t necessarily need a complicated menu. Traditional food truck menu items can do just as well with a simple twist, such as food fusion, a unique dining experience, or unique ingredients. Whatever the case, a simple concept makes it easier for your customers to place their orders. You’ll also be able to make the orders faster.
Some common food truck themes/concepts to consider include:
- Hot dogs
- Ice cream
- Organic and local foods
- Ethnic fusion
- American regional cuisine
- European cuisine
Use what you know how to cook as the inspiration for your food truck concept. It is tempting to go all out with ethnic fusion as a unique selling point. But you’ll still need to deliver high-quality and delicious food. If you are an expert at making delicious dumplings, and especially if there aren’t any (or many) dumpling food trucks in your area, that would be a great theme. Plus, you can put anything in a dumpling wrapper and can still be creative with your food.
Step 3 – Budget for Your Business
It is crucial that you sort out your capital well in advance. The following steps require money, so getting this step out of the early on is vital. Again, the most significant cost will be the food truck. Ideally, you want an equipped truck, complete with a commercial kitchen and refrigerators. This will cost you anywhere from $50,000 to $150,000.
Be sure to budget for permits and licenses to ensure your business is legal. You’ll need to do some digging to find the exact licenses you need in your city. Each license and permit could set you back anywhere between $75 and $1000. The number of licenses and permits you require will also depend on your location. Additional fees to consider include:
- Parking fees
- Event fees
- Point of Sale (POS) system
- Mobile phone and internet
Compile a list of all expenses for the initial setup of your business and keep a log of every expense. You’ll need this information for tax purposes and also to keep an eye on your spending.
Step 4 – Secure Financing for Your Business
As you can tell already, starting a food truck business isn’t cheap. So, you’ll need to find a source of funding. You may be able to get started with your savings. You can keep the initial startup cost low by purchasing a used fully-equipped truck, but there are disadvantages with that, too.
Alternatively, you can apply for a secured vehicle loan to offset a new food truck’s hefty price.
Other funding options include:
- Line of credit
- Unsecured loan
- Friends and family
- Small Business Administration microloans
- Equipment loans
- Rollover of Business Startup (ROBS) from a retirement account
Step 5 – Acquire Your Food Truck
Again, you have options to keep your startup costs low when acquiring your food truck. There’s the option to purchase a used food truck. You can get a used food truck for as low as $50,000. But be careful. Cheap used trucks typically have internal problems. This makes it challenging to anticipate repair costs when the food truck eventually breaks down.
Also, most financiers apply a higher interest rate for used food trucks. Usually, these trucks come with inherent risk, so you’ll be forced to cover the difference. So although used trucks have a lower upfront cost, they can be more expensive in the long run.
The next best option is to purchase a new truck. It will cost you more initially, but the expense may be worth it. A good truck could set you back between $75,000 and upwards of 150,000.
Finally, if you are unsure about the truck purchase, renting can be a great option to consider. Generally, renting a fully equipped food truck should cost you $2,000 to $3,000 per month. With renting, you won’t have to deal with maintenance, and you can test your idea before you commit to purchasing your own truck.
Step 6 – Get The Necessary Licenses and Permits
Check with your local chamber of commerce for the complete picture of the licenses and permits you need to operate a food truck business. Usually, you’ll need most of the permits that restaurants require. These include:
- Foodservice license
- Employee health permit
- Business license
- Employer Identification Number
There are also specific food truck permits that you’ll need. The most common ones are zoning and parking permits, seller’s permits, vehicle licenses, fire certificates, and mobile food facility permits. You can also check with the local DMV about parking restrictions in your city.
Step 7 – Invest In a Mobile POS System
Food truck customers primarily pay with cash. But credit cards and mobile payments are becoming increasingly popular. You risk alienating this segment of your customer base if you don’t have a POS system.
Square for Restaurants is a great POS system for a food truck business. The system is specifically designed for restaurants, so you know it will serve your food truck business well. Square offers a free basic plan. But you’ll have to pay for card processing fees and contactless payment transactions. The free plan also comes with a point of sale system and team management feature.
The POS service has a robust online mode. This feature saves card transactions for up to 72 hours in case you lose internet connectivity. Then, the transactions run automatically as soon as the internet is back up.
The Square Online store also allows you to accept orders on the internet. You can also use third-party integrations to add a delivery function to your online store. Other noteworthy features include:
- Adjust sales tax rates when you change states
- Time clock to log employee hours
- Cash management
- Auto gratuity
- Menu management
- Real-time order updates
Besides the free plan, Square offers a plus plan for $60 per month and comes with advanced POS features. Square also offers custom pricing for its premium plan.
Step 8 – Create Your Menu
It will take some time and experimenting to perfect your menu. Even with market research, it’s hard to tell how people will react to your food. As a result, many food truck owners end up adjusting their menus to fit customer’s demands as they go. But you can start with what you are passionate about. This includes serving a memorable signature dish that people will know you for.
You’ll also need to consider your menu’s prep and cooking time. One primary reason many people visit food trucks is the shorter waiting time compared to sit-down restaurants. You’ll also need to make sure that your food is filling. People will pay a premium price for a chef’s plate at a high-end restaurant, but not a food truck. Your food needs to be flavourful and reasonably priced.
Finally, make sure that you can deliver great quality consistently once you put together your menu. Customers are counting on you to provide high-quality and tasty food every time.
Step 9 – Scout for Locations
You are now ready to take your business on the road. It may take a while before you can identify the prime locations for your food truck. However, you can start with selling food at events. Places such as fairs, festivals, and parades are great places to gain real-world experience in the food truck business.
You don’t necessarily have to go out on your own to attract customers. Parking with other food trucks can be a good thing. Food trucks clustered together tend to attract customers. The only thing is to make sure that you are selling something different. For example, you won’t have to worry about competition when selling fresh wok-prepared food next to a food truck selling gourmet burgers.
You’ll also need to consider the distance from your food preparation area or local grocery store. Ideally, you should prepare all your food in the truck. But supplies do run out. So, you should be able to restock quickly when you run low on food or ingredients.
Consider also reaching out to local bars, pubs, offices, and shopping centers for potential partnerships. Other potentially lucrative locations include street parking on busy streets, parks, farmers markets, college campuses, gas stations, and near large office buildings in business districts.
The next step is to market your business. Successful food truck owners understand the importance of repeat customers. Consider creating a business website and marketing your food truck on social media. Social media is instrumental when changing your location regularly. Customers need to know where to find you!
Finally, consider diversifying into catering to supplement your income. Catering for sports tournaments, corporate functions, and weddings can be a great source of income. Many successful food truck owners make most of their money catering at events.
Check out some of our other guides for more inspiration when creating your food truck business.


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Neeti Singhal was born and raised outside of Boston, MA. She holds a B.A. from the University of Pennsylvania and an MBA from The Wharton School.
Like many second-generation Indian-Americans, I grew up with flavors and aromas so rich they were capable of invoking the strongest feelings of nostalgia when I’d been away from home for too long. Whenever I would call my mom up to walk me through one of her recipes, pen and paper in hand to scribble down her hurried instructions, I’d find myself staring at a list of spices and the phrase a dash. It’s just a dash of this, she’d say or a dash of that. And truly, that’s the way she’d learn to cook those recipes from her own mom; she was part of the age-old oral tradition of passing recipes down in India. However, for the American child who’d been born into a food culture rather removed from the kitchen (and the farm), I had no concept of what a dash of one spice versus another could do to impact flavors. I had no sense of why certain dishes called for specific fresh herbs or why others required their dried counterparts. And at the end of the day, I just wished I had measured everything she cooked throughout my childhood and written it all down.


Food issues have become more prominent over the last few years, including people who have opted to go vegetarian, gluten-free, or dairy-free due to lactose intolerance. Family Dentist in Oregon City Dr. Brett Johnson encourages his patients to take the best care of themselves and their teeth, and for you or someone close to you, this might mean having a diet that’s gluten-free.
This issue becomes more important as family and friends gather for parties or barbecues to celebrate the 4th of July holiday. Whether you need to feed a whole crowd or are providing a dish for a potluck, there are really easy ways to make sure there are gluten-free options for those who need them.
Gluten-Free at the Grill
There are many options when it comes to providing grilled foods for your guests or if you’re trying to stay gluten-free. Choose chicken, pork or beef and a gluten-free barbecue sauce. Many of them say whether or not they fit this category right on the bottle.
If you choose a hamburger or hot dog instead, Udi’s has a line of gluten-free buns. Garnishes that include fresh lettuce, tomatoes, Vlasic varieties of pickles, avocado, Heinz ketchup, and French’s mustard are all gluten free.
Salad Doesn’t Have to Be Only Green
Many people view the idea of going gluten-free as an opportunity to expand their horizons with different kinds of food, and this is the same for salads. We might think of salads as basic lettuce, cut veggies and salad dressing, but there are so many ways to make salad exciting AND gluten-free.
To provide a delicious alternative to green salad and still stay dairy-free and/or gluten-free, considering these options:
- Quinoa salad
- Potato salad
- Egg or tuna salad
- Strawberry and spinach salad
- Pasta salad using specially made pasta from quinoa or brown rice
These are just a few ideas. However, be aware of dressings – read the labels to make sure they are truly gluten-free.
Crunchy Chips, Creamy Dips
If you’re looking for a quick and easy dish idea to take to the barbecue, consider a couple of bags of delicious gluten-free chips. Potato chips are naturally gluten-free, and Kettle Chips has many varieties. Consider also pairing gluten-free tortilla chips with salsa and guacamole. Check any additional dips you’re interested in taking or making to make sure they fit the bill.
Fruit-Based Dessert Treats!
Desserts can easily become sweet little minefields for those who are concerned about consuming gluten, dairy or eggs. Consider making your own dessert to bring in order to satisfy the sweet tooth without any negative consequences. Cut watermelon is a delicious, hydrating treat that everyone seems to enjoy. For a more patriotic option, try making Red, White and Blue Fruit Kabobs using strawberries, blueberries and pieces of banana to get into the 4th of July spirit!
Since it’s summer – and once the celebration is over – it might be time to get those teeth checked and cleaned. Call Oregon City dentist Dr. Brett Johnson at 503-656-1522 to schedule your appointment!


Buying in bulk may be one of the best habits my old, extremely frugal self, started doing years ago. Today, I still buy in bulk, and am always on the hunt for good bulk deals. Buying in bulk saves me money, but it also saves me frequent trips to the store (where I'd inevitably spend MORE money). My primary places for bulk purchases are Winco and Costco. I realize not everyone may have a Winco, as I believe it's primarily a west coast store, but there are bound to be other bulk shopping options around the country. Here's a list of the items I nearly ALWAYS purchase in bulk...
1. Flours & Sugar. Flour in bulk can save a pretty penny. At Costco I buy bulk bread flour, which is great for pizza dough, tortillas, etc. They recently started carrying bulk Organic Unbleached All Purpose Flour. While it's not the "big" bulk I prefer, it's still a good amount of flour and a great Costco price. For some odd reason, Costco has yet to carry bulk Whole Wheat Flour. Winco has this in their bulk bins, so it's a pain to buy a TON at once, but a great deal if you don't mind scooping and bagging :) I'll need to check again, but I think they may carry a big bag of whole wheat....I know they carry a big bag of AP Flour.
Costco carries a large bag of regular sugar, but they recently began carrying Organic Cane Sugar too! Again, it's not the massive bags I prefer, but still a good size and a great deal.
2. Teas. Individually wrapped teas are EXPENSIVE in comparison to buying unwrapped teas directly from the tea company. We purchase our teas directly from the Davidson's Organics factory here in Reno. I buy boxes of 100 unwrapped bags. For a comparison, 100 unwrapped is $14, and 100 wrapped (meaning the pretty labeled wrappers) are $25.95. I purchase 3 boxes at a time, and get a 4th box free. BIG savings for people who drink a lot of tea!
3. Rice. Costco carries bulk bags of brown rice (and white rice, I believe). We go through brown rice like crazy, so a big bag saves us time and money.
4. Oats. Winco wins in the oats department. We purchase a 25 pound bag for cheap, and go through one bag every two months at our house. We eat LOTS of breakfast oatmeal, as well as use the oats in our smoothies and in these 3 Ingredient Peanut Butter bars for desserts. Our chickens are also fans of oats!
5. Vanilla Beans. Amazon is actually our winner for vanilla beans. We regularly use vanilla beans for the making of chai concentrate. We have also used vanilla beans for making vanilla extract. I like this pack from Amazon as it has a mix of A & B beans which can be used for different things.
6. Beef/cow. Last year, we began purchasing our beef in bulk from a local momma, and we will NEVER go back to store bought! We first purchased an 1/8th of a cow, with 112 pounds of delicious, mixed, wrapped, and labeled beef. The price averaged $5/pound!!! That's cheaper than the fake slime meat Walmart sells, but we got delicious steaks and a variety of other cuts. This bulk purchase was a lot up front, but saved us a TON in meat costs over time. We are now preparing to buy half a pig in the next month or so, which will make our pork expenses dip too. If you're a Reno local, we purchase beef from Sanford Ranch.
7. Local Honey. We use honey for teas, cooking, sugar replacements, cough syrup, and more. During the holidays, we used an entire gallon in less than two months. Yikes! We buy our honey by the pound from a local honey lady. We pay about $66/gallon, which is approximately 12 pounds. This works out to about $5.50/pound, which totally beats any store bought local honey price around here (typically $7.50-$9/pound here).
8. Baby Wipes. We purchase baby wipes at two different places: Costco and Amazon. On Amazon, we usually do "Subscribe and Save" as you save money this way. If we forget or don't have them delivered, we do Costco.
9. Coconut Oil. Coconut oil is great for so many things. We use it for baking, making sunscreen, face moisturizer, diaper rashes, chapped lips, dry skin, and more. I find that Costco and Amazon are regularly competing for "best price" for this item, so check both places before you buy. Costco has a bigger "bulk," but Amazon's price per ounce one the single jars is about the same. With Amazon Prime's free 2-day delivery, buying coconut oil from Amazon is sometimes just easier.
10. Spices. Buying spices in bulk is a unique one. I don't mean that I buy a lot of the spice, I mean that I buy it out of bulk bins. I once did a price comparison (see the post HERE) and the results were shocking. By saving old spice jars or repurposing cute jars, you can buy just what you need of a given spice for a fraction of the cost of pre-packaged spices. Honestly, this is one where I HATE having to buy spices pre-packaged as I know how incredibly marked up they are in comparison. Fortunately, Winco has an amazing bulk spice section!
What do you find beneficial to buy in bulk? What are your favorite bulk stores?
(Some of the links in this post are my referral/affiliate links. Read my disclosure policy HERE. Thank you for supporting the continuation of this blog by using my links!)


(si prefieres leer este artículo en español, por favor sigue este enlace)
And what is that Argies do best, you may ask? Play football, dance the tango, run a country efficiently? (Allow me a little sarcasm here!) Well no, I was rather talking about having a good time with friends around food - good food and a lot of it, to be more exact.
I am sure that in many cultures and many countries people enjoy getting together, having a good time and eating good food. Inviting people over and treating guests to a home-cooked meal is not a habit exclusively practiced by us, Argies. While abroad, I have been to the homes of many people od different nationalities where I have been made to feel at home, served excellent food and been treated like royalty.
However, if you are an expat, I am sure you will agree with me that one sometimes yearns for the company of people who are just like you, who enjoy the same things, share your background, speak the same language in the same way and, most of all, miss the same things from back home, especially food. This is why with my Argentinean expat friends Mónica and Elena, we get together a couple of times a year to enjoy a true Argie feast which normally involves a lot of cooking, a lot of eating and a lot of talking and relaxing, too.
|The Argie "team": Elena, Mónica and myself.|
Since many of the regulars here on this blog are interested in food, I thought it was a good idea to share some of the recipes of the Argentinean classics that we have cooked so far for our parties. Mónica and Elena have both kindly agreed to provide the recipes and if you have any questions about the dishes or Argentinean food in general, we will be very happy to answer them.
A word of warning though: our dishes normally include meat, so those of you who are vegetarians can skip the main dishes or try to adapt them to your taste (like the locro) or wait for the recipes of our desserts and pastry.
For our first "Argies in Dutchland" party the menu included:
Elena's Carbonada Criolla
(beef stew with pumpkin, veggies and fruit)
Mónica's Cazuela de Pollo
Aledys' Budín de Pan al Caramelo
(bread pudding with caramel sauce)
Elena's Alfajores de Maicena
( dulce de leche sandwich shortbread biscuits)
Mónica's torta rápida de chocolate
(fast chocolate cake)
In the next blog post Elena will share with us her recipes for the carbonada criolla - a hearty country dish with an interesting background - and the alfajores de maicena, the delicious sandwich biscuits filled with the ever-present dulce de leche... Now go and work up some appetite for the next blog entry!


No visit to Santa Fe is complete without a taste of some of the city’s unparalleled cuisine. Don’t waste your vacation budget on chain restaurants with predictable fare. The city is packed with original picks that offer inspired dishes highlighting food from around the world. Make reservations where you can and try these top options.
Bouche is a French bistro where you’ll enjoy authentic cuisine in a quiet and quaint atmosphere. Enjoy a cozy banquet inside or dine al fresco on the patio when weather permits. Award-winning chef-owner Charles Dale has curated a gourmet menu that includes dishes like tenderloin steak tartare with farm fresh egg and house potato chips or calf’s liver dijonnaise with spinach and onions. Try a Nutella chocolate mousse or seasonal sorbet for a decadent finish.
If you’re looking to start the day on a delicious note, book a Santa Fe hotel near Café Pasqual’s. Just one block southwest of the plaza, this is an easily accessible downtown favorite with Latino flair. Lines will extend out the door for a chance to grab a bite in this historic adobe building.
The breakfast menu includes distinctive picks like a breakfast burrito filled with house-made chorizo, smoked trout hash, and huevoes motulenos, an egg dish with sautéed banana, peas, feta, and salsa. You can stop in for lunch or dinner as well – though reservations are strongly suggested if you’re dining in the evening.
Dr. Field Goods Kitchen
Chef Josh Gerwin uses a farm-to-table approach to serve up decadent dishes with a little attitude on the side. New Mexico Homes described the cuisine as “comfort food that people can feel good about.” The queso and house-made salsas are a must-taste. For your main, you’ll enjoy a diverse range of options including enchiladas, pho, steak frites, fish and chips, and more. These dishes span so many cultural cuisines, it’s almost impossible not to find something you’ll like. When the members of your party can’t agree on what to eat, this is an obvious pick.
If you’re a fan of tapas, don’t miss the outstanding menu at La Boca. The restaurant serves up a delicious selection of modern Spanish cuisine. If you hate having to pick just one item, visit during tapas happy hour from 3 p.m. to 5 p.m.,daily and indulge in fried fingerling potatoes, shrimp tacos, spicy carrot garbanzo hummus, and more.
Try something different at Jambo Café, where you’ll enjoy African-Caribbean fusion. Jambo Café has won the Santa Fe Reporter’s “Best International Cuisine” award for six years in a row, and “Best Chef” since 2015. Try the jerk chicken sandwich, spiced New Mexico lamb burger, or island spice coconut peanut chicken stew. The rich and unique flavors make this a popular pick when you want a wonderfully spiced departure from predictable American cuisine.
Pick out your favorite options early so you can make sure to alot plenty of time for these mouthwatering options in your visit to Santa Fe. With so many choices, you can find a satisfying bite every day of your stay.


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- 1/4 cup olive oil
- 1 large onion, diced
- 2 stalks of celery, ends trimmed, sliced 1/4" thick
- 2 leeks, just the white part, root end cut off, then sliced 1/4" thick
- 1 large sweet potato, peeled and diced
- 3 medium thin-skinned red or gold/yellow potatoes, diced
- 1/2 sweet red pepper, diced
- 1 large boxed container veggie or chicken broth
- small handful fresh basil or 2 teaspoons dry
- 1 teaspoon dried thyme
- 2 teaspoons sea salt
- 1/4 teaspoon freshly ground black pepper
Put the sliced leeks in a bowl, fill with water, swish around with your hands to ensure any dirt between pieces is washed away. Lift out of water with a large slotted spoon or wire basket. Set aside.
Using a heavy bottomed soup pan (Dutch oven, etc.) turn heat to medium high. Add olive oil, wait a couple of minutes for oil to heat. Add diced onions and celery. Saute 3 mins. Add leeks, saute 2 minutes. Add parboiled sweet potatoes along with water from pan, the potatoes and sweet red pepper. Add basil, thyme, salt and pepper. Add heated broth and enough hot water to cover all vegetables.
Bring to boil, then reduce heat to a low boil/heavy simmer for 15 minutes.
Turn heat off, and using a potato masher, carefully mash soup to desired consistency. Soup will be very hot so be very careful! Return to heat, taste, and adjust seasonings. Add 2-4 tablespoons of butter, Smart Balance (vegetarian), or Earth Balance (vegan). Stir, let sit 5 minutes.
Serve with warm crusty bread topped with fresh mozzarella cheese, ripe tomatoes and basil leaves, drizzled with balsamic vinegar and olive oil. Enjoy!


We are excited to announce that, for the first time ever, we are selling tickets online for our hugely popular Shrimp & Oyster Fest all-you-can-eat dinner. Yes, that’s right, the UWFR is finally getting “with it”....so for your convenience tickets are on sale NOW and you can get 'em right here. Click the link below and you will be taken to the spot where you can order your tickets... it’s as easy as that!
We will be serving the usual spiced, peel and eat shrimp with cocktail sauce and cornmeal-dusted fried oysters with red pepper aioli. But that will also be joined by southern fried chicken, herb-roasted potatoes, corn on the cob, cider slaw and the chef’s special dessert plus all the beer and wine you want!
Please consider purchasing one ticket, several, or splurge with a table sponsorship (for $500, you receive 8 tickets with unlimited drinks included to give out to your good customers).
This is your first warning -- this event ALWAYS sells out and this year will likely be no different. Due to the change in venue, we WILL be cutting off sales promptly at our limit. So do NOT be left behind get your tickets before it’s too late!