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Little Broken - Food recipes from fresh ingredients - Part 2 Avocado Wedge Salad with Almond-Parmesan Croutons By Katya 4 Comments Nothing beats a wedge salad like this! Cold crispy wedges of romaine, topped with avocado chunks, tomatoes, and homemade almond-parmesan croutons with a drizzle of zesty Buttermilk Ranch Dressing. This is a great salad to have for a simple lunch or to serve alongside your favorite dinner dish. Fresh ingredients make this very elegant and… 27 Diagrams That Make Cooking So Much Easier Including easy ingredient substitutions, basic knife skills, meat marinating times, and more. Advertisement 1. For making your own vinaigrette. Farmigo: Tapping Into The Power Of The Web To Bring You Fresh Veggies It’s no secret that fresh produce straight from the farm can often beat the potato skins off of its supermarket counterpart — and why farmer’s markets are becoming increasingly popular. But unless you set aside that chunk of time every weekend to pick up your veggies from local growers, you’re probably stopping by your supermarket anyway. The solution to this has been the emergence of Community Supported Agriculture programs, where members of the community agree with farmers to purchase a certain amount of produce, and then pick that food up at local dropoff points at regular intervals. But, while they’ve been around for decades, these programs aren’t necessarily easy to find or use.

Eat Well, Spend Less: The Art of Back-to-School Lunches This month’s Eat Well, Spend Less topic is all about back-to-school, from breakfast to creative lunch ideas to easy snacks to last-minute dinners. We’re breaking down the process of how to feed those school-bound mouths. In exactly 13 days, I will be getting ready to pack the first school lunches of the year. This year, Lene is joining the ranks of school-bound kids, which leaves me with three lunches that need packing five times a week. Recipe Index — SK Chestnut Sunflower Thimbles with Raspberry, Quince and Apricot Preserves (GF, V) Brownie Ganache Tart with Whipped Coconut Creme (GF) Buckwheat Skillet Cornbread with Whipped Honey Butter (GF) Classic Coconut Layer Cake (GF, V) Spiced Almond Poppyseed Cake (GF) Concord Grape and Lemon Zest Popsicles (GF, V)

How to Use Spices: Three Spice Guides Cook Smarts have produced a great series of infographics about how to use spices with a real mix of areas covered across three different infographics. The first is a simple breakdown of countries cuisine’s by the basic spices that make up their dishes, followed by a guide to flavouring foods with different spices. The final guide is very useful especially if you’re new to using fresh spices in the kitchen and want a simple reference point for how to use spices with certain ingredients. Augmented Reality App Instantly Translates Foreign Text On Signs, Menus If you ever wanted to be able to read text on a street sign or on a menu in a restaurant when abroad, your smartphone might be able to help you soon. Japanese electronics company Omron has developed a smartphone application that can instantly translate (short) foreign texts you come across – firing up the app and pointing the phone’s camera at the text in question is enough. Omron says that in its current form, the app (which isn’t available yet) can handle English, Japanese, Korean, and Chinese.

Back to School Lunch Ideas and No Bake Chocolate Oatmeal Cookies It’s been one week of packing lunches and I feel like my head is spinning. There’s so much to do in the mornings to get my girls off to school, but I think we worked the kinks out and will settle into a routine shortly. The girls love their new stainless steel thermoses. I’ve been making larger dinners so they can heat up the leftovers in the morning and take them in a thermos. What a huge hit! We can also make smoothies and freeze them in small containers; by lunch time the smoothie will have thawed into a great cold meal.

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