August 29th, 2014

Kiwi + Peppers + Watercress = Foods That Cool; A Recipe Trilogy As Our Series Finale

In this feature, we take one food in three directions: sweet, savory and a spin. Sounds easy if you’re talking tomatoes — but a sweet burger? And with the spin, you may be in for a culinary adventure … or an atrocity. You just never know.

We close out our month with a Sweet, Savory &  Spin post from your founding foodies. It’s no surprise to see Sarah tackling Sweet, and it’s clear she’s got the LOWdown (low temperature … get it?) on “Foods That Cool,” with a cold food selection and an equally chilling main ingredient. Amy’s got a surprise in mind for Savory: hot peppers! She visits The Spread in Norwalk, Conn., for something spicy to take the heat off. Last but not least, April brings us to the finish line, with a spin on an ingredient from our first post of the month. She adds an additional cooling element, then kicks it up with some tangy feta, for a simple end-of-summer salad.


By Sarah

There’s nothing better than capping off a hot summer day with a sticky sweet ice cream treat. Even better? Mix in a fruit with the power to cool you off even more. With that in mind, Sarah mixes up a batch of pale green kiwi ice cream to prove it can be done.

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By Amy

While hunting for a savory dish to include in August’s Sweet Savory & Spin feature, Amy stumbled upon The Spread in Norwalk, Conn. Their grilled shishito peppers — what owner Chris Hickey calls “pepper roulette” — were the perfect fit. Peppers are cooling? Who knew!

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By April

Yes, it’s true: summer is slipping away. So wouldn’t you rather be out enjoying it, than hovering over your stove? This super-quick recipe, combining both sweet and savory summer flavors, is just what you’re after. Spin it together, then head for the park. Stat.

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Posted in Sweet, Savory, and Spin