Be an urban farmer and grow red, white, and blue organic potatoes to serve up at an all-American reunion, picnic, or other gathering. (And do we love potatoes: A typical American eats 127 pounds of them each year or about one spud per day.) All you need is a black plastic trash bag, potting soil, seed potatoes from a local or online gardening store, water, straw, and a sunny spot outdoors. Then, follow these easy instructions from Garden Girl TV producer and HGTV host Patti Moreno’s new book Gardening by Cuisine (Sterling Publishing).

How to Grow Red, White, and Blue Potatoes

1. Place bag in sunny spot outdoors and fill with 4 inches of soil.

2. Evenly space 2 white, 1 red, and 1 blue seed potato in soil and cover with 4 more inches of soil.

3. Water soil thoroughly and top with straw.

4. Continue to water regularly.

5. Once plants are 8 inches tall, add 4 more inches of soil, water thoroughly, and top with straw.

6. As plants grow, continue adding soil and straw until bag is filled to within 2 inches of top.

7. After four months, you should have full-size potatoes to eat.

Growing Patriotic Potatoes The Saturday Evening Post

Studies show that chicken soup actually does relieve congestion and other cold symptoms.

There’s a lot of folk wisdom floating around out there. Let’s separate fact from fiction.

False: Feed a cold and starve a fever. Not true, says Post dietitian Elise Lindstrom, R.D. Instead, the best remedy for both is plenty of nutrient-rich foods, water, de-caffeinated tea, and juices. Lindstrom’s menu of healing foods also includes oatmeal and whole wheat pasta for energy; yogurt to support the immune system; and apples, cranberries, and tomato sauce to fight inflammation.

True: Sip a delicious bowl of steaming chicken soup. In studies, chicken soup actually did relieve congestion and other cold symptoms.

False: Avoid dairy products. Counter to popular wisdom, dairy products don’t worsen runny noses after all, according to a review of studies.

False: Toss back a shot of whiskey. Turns out Grandpa’s favorite antidote didn’t hold up to clinical tests: alcohol only worsens a cold’s dehydrating effects.

What to Eat When You Have a Cold The Saturday Evening Post

We flew American Airlines’ business class, and knew in advance that they do not provide vegan meals and neither does the airlines’ Admirals Club Lounge. Fortunately there is a food court near the lounge for the plebeians, and Emily was able to get a rice and tofu dish. There was little for her to eat on the plane, just plain rolls and nuts. We were all comfortable, checked into the Ritz, and arrived in time for breakfast. After discussion with the maître d’, Emily was quite satisfied with their steel cut oatmeal (made with hot water), fresh fruit juices, and baguettes with jams and jellies. We had established that the French baguette, which we all love, is made with flour, water, and yeast.

So far a good start. The Ritz breakfast staff, in its elegant dining room, was quite attentive; and my suspicion was that we were not the first vegans. Also, we were well fixed for lunch. There was a familiar Belgian chain (with outlets in New York) called Le Pain Quotidien quite near the Ritz, 2 rue des Petits Carreaux, in place du Marché Saint Honoré. Their food is good and fresh, and, best of all, vegan dishes are marked with a carrot. Emily had the soup of the day (tofu with seaweed) and different tartines on gluten-free buckwheat crusts: the avocado with chickpeas, cucumber, and spicy tahini and the organic black bean hummus with avocado and spicy tahini. There were many tartines, and even a quiche, that Linda and I found digestible.

Since we were going to be in Paris for four nights, we had to plan accordingly. Emily came prepared with a list, and we had a serious discussion with the Ritz concierge team. It quickly became obvious to us that they were not well-versed in veganism. They recommended a well-known Chinese restaurant called Tong Yen in the 8th Arrondissement near the Avenue des Champs-Élysées. Apparently former Presidents Bill Clinton (now almost a vegan) and Nicolas Sarkozy were among the celebrities to frequent this long-established Parisian restaurant. As you know, the Ritz concierges take making reservations very seriously, so they handed us a typewritten confirmation, which we gave to the doorman. “Monsieur,” said the doorman, “our chauffeur is free just now, and will gladly take you to the restaurant. Just give him a small tip.” So the three of us jumped into the back seat of a black Jaguar limo where we met the Ritz’s elegant driver, George.

He approved of our reservation, again informing us of all the celebrities who go there. It was a short ride to the Tong Yen, which reminded me of any upscale Chinese restaurant in hundreds of malls throughout the U.S. The staff treated us very nicely and escorted us to a comfortable table on the second floor. Emily was nervous with the menu since nothing was not clearly listed as vegan. She settled for a made-up dish of tofu, baby corn, mushrooms, and bok choy on a bed of rice, Linda chose the Filet de turbot à la vapeur, and I had shrimp and peas on fried rice. All the dishes were very good, on par with similar fare in the U.S.

The next evening, we jumped into the backseat of our usual Jaguar limo and handed our typewritten reservation on Ritz stationary to George the chauffeur:

Loving Hut 92 bd, Beaumarchais.

Interestingly George, who was used to driving royalty to restaurants like Le Grand Véfour and La Tour d’Argent, seemed a little curious that we’d chosen a rapidly growing chain. There are over 200 Loving Huts throughout the world. However, this particular Loving Hut was smallish, in a remote neighborhood, and had bare-bones decor.

Emily loved the Loving Hut, and I admit we were not unhappy. We were treated very nicely, and I am sure the typewritten reservation from the Ritz was their first. The dishes (mostly vegan and clearly marked) included “large salad with vegan cheese”; “vegan pizza with salad”; and “veggie cheese crepe”—which was delicious. The drink menu contained “fresh-pressed vitality organic juice” and “elixir of youth cocktail.” Next to our table, there was a small birthday party for a woman. I was informed that she, a lifelong vegan, was 63 years old, but she looked 83.

The next evening we were back in the Jaguar with George, who was not surprised by our reservation for Le Grenier de Notre Dame, 18 rue de la Bucherie. This place was Parisian-established vegetarian, and some vegan, since 1978. Again a somewhat bland decor, side-street entrance, and the ingredients in the dishes were the usual bulgur wheat, tofu, vegetables, etc. The desserts, a pear crumble and soy ice cream, were good.

Our last meal in Paris was at Saveurs Végét’Halles, 41 rue des Bourbonnais. Unfortunately George was busy, so we hailed a taxi, which took us to Avenue du Bourbonnais (a €10 mistake). This was a similar establishment to the previous two restaurants, serving grains, soups, vegetables, tofu crumbles, and juices. Emily enjoyed it all, but we were getting weary. I must say every time we returned to the Ritz, the concierge seemed quite interested in the restaurants, and what we ate. This is typical French. They take food seriously.

Linda and I noticed a few things about vegan eating. First of all, our stomachs felt great and our digestive systems worked better than ever. Also, the cost per meal for all three of us averaged $85 per night. And most amazingly, we both lost about three pounds!

After arriving in New York, the next night we each ate two large sirloin steaks.

Letter from Paris: Touring the City of Light…with a Vegan The Saturday Evening Post

America’s Favorite Pork Chops The Saturday Evening Post

Favorite Fare: “Marinated and grilled chicken because it’s great hot, warm or cold. Dips like baba ganush and tzatziki are also great, with crunchy veggies or baked pita chips.”
Savor the Season: “Buy fruits and veggies that are in season. They are tastier, more affordable, and help support local farms and communities.”

No Spoil Suggestions: “I love to have all types of antipasto platters at a picnic. Make a variety of salads and pack the dressing separately. Pour just before eating to keep greens nice and crisp.”

Quinoa Salad

(Makes 4 servings)

Image Courtesy Curtis Stone.

Ingredients

For the quinoa:
1 tablespoon extra virgin olive oil
1 shallot, finely diced
1 clove garlic, finely diced
2 cups uncooked quinoa
2 cups chicken or vegetable stock

For the vinaigrette:
¾ tablespoon shallots, finely diced
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons fresh flat leaf parsley, roughly chopped

For the salad:
½ cup cherry tomatoes, halved
½ cup English cucumber, peeled, seeded and small diced
¼ cup red bell pepper, medium diced
1 cup baby arugula

Directions

Heat medium saucepan over medium high heat, add olive oil and sweat shallot for 2 minutes stirring constantly. Add garlic and cook for additional 2 minutes. Add quinoa and stir to coat with shallot and garlic, then add in stock and bring to simmer.

Reduce heat to simmer gently for about 15 to 20 minutes or until quinoa is tender but not mushy. Remove quinoa from pot to sheet-pan to cool. Once cool, fluff quinoa with fork and reserve.

To make vinaigrette, place shallots and vinegar in medium mixing bowl. While whisking, slowly drizzle in olive oil. Add parsley and season vinaigrette with salt and pepper to taste. In separate large mixing bowl, combine cooled quinoa, tomatoes, cucumbers, bell peppers, and arugula and toss to mix. Drizzle in enough of vinaigrette to lightly coat and season salad to taste with salt and pepper. Refrigerate covered, then transport in cooler. To serve, spoon the salad onto 4 serving plates and serve immediately.

Curtis Stone’s Quinoa Salad The Saturday Evening Post

If I’d known as a 9-year-old that those delicious, bite-sized berries were actually good for me, I probably would have refused to eat them. Today blueberries are hailed as a kind of super food. Chock full of antioxidants, dietary fiber, potassium, and other nutrients, blueberries are purported to improve brain function and lower the risk of Alzheimer’s, diabetes, dementia, heart disease, and even cancer—all for just 80 calories per cup.

Fish and blueberries. Both are delicious on their own, but can they work together in a single dish? Certainly they can, says Marc Meyer, chef and proprietor of three New York City restaurants, Five Points, Cookshop, and Hundred Acres. “In many cases we labor under the tacit rule that fruit is a sweet, not to be mixed with savory,” says Meyer. “But in this recipe, the mild flavor of the trout calls for something like blueberries with their off-sweet tart and rich flavors. The bitterness of the arugula, the enriching of the olive oil, and the aromatic quality of the mint rounds out the entire dish.”

Blueberry and Grilled Trout Arugula Salad

(Makes 4 servings)

Photo Courtesy U.S. Highbush Blueberry Council.

Ingredients

• 4 4-ounce trout fillets
• 6 ounces (11 cups) arugula
• 1 ½ cups fresh blueberries
• 6 tablespoons extra virgin olive oil
• 3 tablespoons white balsamic vinegar
• 1 tablespoon coarsely chopped fresh mint leaves
• ½ teaspoon salt
• ⅟₄ teaspoon ground black pepper

Directions

1. Grill trout fillets skin-side-up over medium heat until lightly brown, about 1 ½ minutes. Turn over and grill another 2 minutes or until fully cooked. Remove fillets from heat, skin, and break into medium-sized pieces.

2. In bowl, combine arugula, trout, and blueberries.

3. In small cup, combine oil, vinegar, mint, salt, and pepper.

4. Divide salad onto 4 chilled plates; drizzle each serving with dressing.

Nutrition Facts

Nutrition analysis per serving (including dressing)

Calories: 363

Total Fat: 26 g

Saturated Fat: 3.8 g

Sodium: 352 mg

Carbohydrate: 14 g

Fiber: 2.4 g

Protein: 19.45 g

Diabetic Exchanges:

1 Carbohydrate

3 Lean Meat

5 Fat Exchanges

Angling for Blueberries The Saturday Evening Post

What is coffee, anyway?

The coffee beans that we see at the store are actually the roasted seeds from inside the fruit of a plant that is grown in many parts of Africa, South America, and Asia. There are a few different varieties of this coffee plant, which is why there are different types of coffee that you can buy at the store, each with their own unique differences in flavor. The two most common varieties are robusta, which is often the foundation for commercial coffee blends, and arabica, which is a bit more expensive and has a slightly sweeter, less bitter flavor.

Photo by Jeromecruft.

After the berries are harvested, the flesh is removed and the beans are dried. The beans (at this point called green beans) are roasted and ground to make the coffee that we know and love. For serious coffee connoisseurs, even the methods used to roast and grind the coffee matters!

Finding the perfect roast

There are three basic types of coffee roasts: light, medium, and dark. Different people prefer roasts for different reasons. Typically, dark roasts have a bolder, slightly sweeter flavor, while the light roasts tend to be a bit more acidic and aromatic (not to mention being very slightly higher in caffeine, typically). The important thing is to find a roast that tastes good to you.

After you determine which roast you prefer in general, try out a few different variations to fine tune what you like best. Most local coffee shops will be happy to help you find the right roast and style to fit your taste. A knowledgeable barista is like a good sommelier when it comes to finding a brew that suits your tastes.

Beans and grinders

The first step to brewing the perfect cup of coffee at home is to buy whole beans. Grinding up coffee beans releases oils. These oils can be lost if the coffee grounds are stored too long, yet they’re an important part of what makes a good cup of coffee. The oils add a whole new layer of flavor and complexity to the drink.

Buying whole beans means that you have to grind them before brewing. As any coffee aficionado will tell you, a good grinder is perhaps the most important part making good coffee. Having a consistent particle size makes a real difference in how coffee tastes, so you’ll probably want to play with your grinder to see what tastes best to you. Certain brewing methods also require a finer or coarser grind, so having a grinder that allows you to adjust this is also important to final quality.

Photo by David Joyce.

There are two basic types of grinders, burr and blade. Blade grinders are the cheapest and most common, consisting of a spinning blade that chops the beans. Unfortunately, blade grinders are notorious for having inconsistent grind coarseness. Unless you’re on a tight budget, avoid blade grinders for your coffee.

Burr grinders, usually more expensive than their blade counterparts, work by passing the beans through one or more sets of sharp grinding wheels to ensure a consistent particle size. A good burr grinder is an essential tool for any home barista. No matter which grinder you use, always grind your coffee immediately before brewing it to ensure that the grinds don’t dry out.

Brewing style

There are many different ways to brew your coffee, each with its own set of pros and cons. The most popular are pour-over, press pot, vacuum pot, and auto-drip.

• Pour-over: The pour-over style consists of a container with a hole in the bottom that holds a coffee filter over a cup or carafe. You simply place your grinds in the filter and pour the hot water slowly and evenly over all of the grinds.
• Press pot: The press pot (commonly called French press) method is another easy way to make a good cup of coffee. You do so by placing coarsely ground beans into the pot, then adding hot water. After waiting a few minutes (depending on taste), you press a filter/plunger down to separate the grounds. There’s a newer variation of this called the AeroPress, which works the same way but yields something more like espresso straight out of the press.
• Vacuum pot: Perhaps one of the coolest ways to brew your coffee, a vacuum pot works by placing ground coffee and water into two separate chambers. The water is then heated and, as it begins to boil, it’s sucked up into the chamber with the grinds. Turning off the heat brings the coffee (and not the grinds) back into the lower chamber. It’s impressive to watch and makes a great cup of coffee.
• Auto-drip: An auto-drip is a coffee maker that attempts to automate the pour-over method mentioned above. Most home coffee makers work this way. While it is definitely the most convenient method, it doesn’t necessarily brew the best cup of coffee possible due to less-than-ideal water temperature and poor grind saturation.

Brewing voodoo

Photo by Nate Steiner.

No matter which method you choose, there are a few tips to keep in mind. Typically, you want to use 1 to 2 tablespoons of ground coffee for every 6 ounces of water. Also, the quality of water you use makes a big difference in how the coffee tastes. If you have poor quality tap water, you may want to purchase a faucet filter or filtering pitcher, or maybe even consider getting bottled water service.

The temperature of the water can also make a big difference, as water that is too hot or too cool brews coffee differently. Ideally, the water should be just below boiling (around 200 degrees Fahrenheit). If you’re using a press pot or pour-over brewing method, the easiest way to make sure you have the ideal water temperature is to bring a kettle to a boil and then remove it from the heat briefly before pouring it evenly over your grounds, making sure to get all of them wet.

Ready… set… joe!

As you can see, making great coffee at home is surprisingly easy. Just remember:

• Buy whole beans.
• Use a burr grinder.
• Avoid auto-drip coffee makers.
• Watch your coffee-grounds-to-water ratio.
• Use good quality water at the proper temperature.

Pour yourself a cup, doctor it up how you like it best, and enjoy!

Tasty Tech Tips for Brewing a Great Cup of Coffee The Saturday Evening Post

Loin Chops with Lemon Honey Thyme Marinade The Saturday Evening Post

The combination is an easy- and fun-to-make appetizer with a low glycemic index that you’ll want to serve up all season long. (This recipe is courtesy of Kalyn Denny’s food blog Kalyn’s Kitchen, which regularly features South Beach-friendly and low-glycemic recipes.)

Hummus and Cucumber Appetizer Bites

Recipe Yields 10-14 Appetizer Bites

A diet-friendly snack that party guests will appreciate.

Ingredients

• 1 Large Cucumber
• 1 Cup Hummus (Kalyn uses purchased hummus, but we recommend Madge’s Hummus.)
• Black or White Sesame Seeds

You will also need one small Ziploc bag or other thick plastic bag with one corner cut off.

Directions

1. If you are using European-style cucumbers (as Kalyn does), peel them in strips to leave some green color on. Otherwise, you should peel the skin off of regular grocery-store cucumbers.

2. Cut the cucumber into slices around 3/4 inch to 1 inch thick.

3. Put the hummus into a small Ziploc bag and cut off the corner. Use this like a pastry bag and squeeze it onto the top of each cucumber slice, just enough to slightly mound up but not so much that it starts to droop over.

4. Sprinkle the Hummus and Cucumber Bites with sesame seeds and serve.

Hummus and Cucumber Appetizer Bites The Saturday Evening Post

Hoot ‘n Holler Baby Back Ribs The Saturday Evening Post

A graduate of California Culinary Academy (CCA) in San Francisco, Cheryl has worked in top restaurants in France and San Francisco. She now has an urban farm in Napa, California.

“I don’t like cereal.”

“I’m allergic to eggs.”

“I’m not hungry when I wake up.”

“I don’t have time.”

There are plenty of reasons that people skip breakfast. But there are even more reasons why they shouldn’t.

Aside from increasing mental and physical performance, a breakfast of champions can help you to achieve and maintain optimal weight and energy levels. Furthermore, what you put in your mouth (or don’t) in the morning can also be indicative of your future health! Here’s how the first meal of the day can affect your lifelong health:

1. Energy. Who doesn’t want to have more energy? Whether you love working out, have an active lifestyle, or both, skipping breakfast can undermine your best efforts. Our bodies need fuel to power us through busy days and intense workouts. It all starts with breakfast. It’s no surprise that studies show that breakfast eaters have more endurance and strength than breakfast skippers.

2. Weight Control. Some people think that skipping meals, starting with breakfast, is a great way to lose weight. That’s simply not the case. Breakfast-skipping actually has the opposite effect. Holding off until noon for that first meal usually results in uber-hunger. This can lead to an out-of-control appetite when you do eat because you’re so famished. That can result in both eating too fast and consuming too many calories. It also contributes to distorted hunger signals (e.g., you can’t tell when you’re full). Believe it or not, smaller, more frequent meals can make weight control much more likely. And researchers now believe that eating breakfast may reduce hunger later in the day too. It may also be responsible for the tendency to choose less dense (lower-calorie) foods at later meals.

3. Brain power. A veggie omelette + whole grain toast = recipe for a productive morning? Yes, researchers believe that increased clarity and concentration are due in part to replenishing glucose, the brain’s main energy source. Sure, glucose is sugar, but it’s not quite that simple. It has something to do with a concept called the “glycemic index,” or GI. According to Dr. E. Leigh Gibson of Roehampton University in London, most studies suggest that quite a small amount—about 25 grams of carbohydrate (equivalent to a slice of whole grain toast with a tablespoon of sugar-free jam)—can improve performance, especially of memory. However, much more carbohydrate—especially if they’re high-GI foods (such as a cup of sugary cereal or a goopy cinnamon roll)—may actually impair memory. Her explanation for this is that “a high carb dose provokes a big increase in cortisol, which is a stress hormone. If one is doing a challenging task, an increase in cortisol is known to impair memory.” So the quality of your carbs is just as important as the quantity. Complex carbs such as whole grain breads or cereals play a key role in a healthy and balanced breakfast.

4. Blood sugar control. Regular meal timing, starting with breakfast, is important for even blood sugar and to balance the peaks and valleys of our blood sugar throughout the day. Not only does even blood sugar help prevent diabetes, it provides more energy and better long-term health (including decreased risk of heart disease).

A breakfast of champions can help you to achieve and maintain optimal weight and energy levels.

While blood sugar levels are highly regulated, with only minor fluctuations, our food choices (and timing) definitely have an impact on this balance. Sugary drinks or high-GI (glycemic index—see note below) meals can cause more of a spike in blood sugar levels. According to Dr. Gibson, “If you fast all day, your blood sugar would only show a slight decrease over the course of the day. This is because of action of counter-regulatory hormones such as glucagon, cortisol and adrenaline, which can influence blood glucose production, storage and uptake. So one way to think of hunger is as a neuro-hormonal signal to the brain that the body is having to work at maintaining blood glucose. At the same time, outside of the brain, most tissues start to receive an increased supply of free fatty acids, as stored fat is broken down, which, unlike the brain, they can use for energy.”

“If you fast all day, your blood sugar would only show a slight decrease over the course of the day. This is because of action of counter-regulatory hormones such as glucagon, cortisol and adrenaline, which can influence blood glucose production, storage and uptake. So one way to think of hunger is as a neuro-hormonal signal to the brain that the body is having to work at maintaining blood glucose. At the same time, outside of the brain, most tissues start to receive an increased supply of free fatty acids, as stored fat is broken down, which, unlike the brain, they can use for energy.”

This is an elegant and complex system whose mysteries are still being unraveled. What we do know for sure is that blood sugar control is a very good thing.

Breakfast: It’s Time to Make Time The Saturday Evening Post

Photo by Rudy Arocha.

People see me as a foodie, but really I write about the American Dream. I started my blog, Trailer Food Diaries, after leaving the corporate lifestyle behind a few years ago. Thus began my own pursuit of happiness, which found its direction in a somewhat unlikely place: on a trailer food crawl with my girlfriends.

For those who aren’t familiar with the concept of “trailer food,” I’m referring to food trucks and—in a broader sense—to street food. Many cities, like my hometown of Austin or Portland, offer pods of three to eight food trailers with a variety of cuisines stationed in parking lots. The locations are often decorated with Christmas lights, and patrons dine at picnic tables. Other cities like Chicago, Los Angeles, or Washington, D.C. offer a mobile variety of food trucks that use Facebook, Twitter, and other social media to tell fans of their ever-changing locations.

On that first trailer food crawl, I recognized a niche market of entrepreneurs that had three key ingredients: they wanted to work for themselves, they had at least one good recipe, and they liked living in a community with like-minded people. Seeing this, I began to report about the pursuit of happiness within the food cart industry. I asked, what, for example, would make an attorney quit his litigation practice to move across the country and open a food truck? This is exactly what Eric Silverstein of the Peached Tortilla did. With roots in both Hong Kong and Atlanta, he developed a menu that tied Asian fusion with Southern Comfort and voila! His truck was voted the best food truck in Austin by restaurant blog Eater. About a year into it, he launched another successful food truck venture to add to his fleet: Yume Burger, featuring Japanese burgers.

I am also inspired by my great-grandfather, who started his pursuit of the American Dream a century ago as an immigrant from Russia selling bananas in a food cart in central Texas. Over time, he expanded his cart into five general stores. This story mirrors how Torchy’s Tacos in Austin started with one chef in a trailer seeking his own version of “the Dream” and expanded into what is now a taco empire with ten locations in three major Texas towns.

Tiffany's Trailer Food Diaries Cookbook: Austin Edition

There are many immigrant stories in the food truck industry: Abdu Souktourri, who owns the Flying Carpet, came to Austin from Morocco against all odds—winning a lottery for citizenship to the U.S. Meanwhile, Iba of the food truck Cazamance began his journey in Senegal and grew his trailer concept into a brick and mortar location, also in Austin. And then there’s Gharid of ElMasry. He was the only one in his family to leave Egypt and is now making them proud with his food trailer in Portland. Nearly every country is represented with gourmet dishes in the street food movement.

I have also had the opportunity to dine with food truck entrepreneurs who have overcome much for a chance to succeed. Charlene of the Gaufre Gourmet survived horrific domestic violence and landed on her feet—in a food cart in Portland serving up one of the best waffles I’ve ever had. (It didn’t hurt that it had arugula, bacon and Camembert on top.)

There are also successful businessmen like Roy Spence, of GSD&M advertising agency who says he is “working his way down the corporate ladder” (much like me) in pursuit of a humble but never mild life. Roy’s trailer showcases his salsa, Royito’s, which was inspired by three lessons learned from his father: be kind to everyone, keep it simple, and don’t do mild. His salsa is all that, and a bag of chips.

Below is a recipe for bacon jam, from Eric Silverstein of the Peached Tortilla in Austin. The hearty spread is both sweet and savory. Try it on a breakfast croissant sandwich with eggs, over brie, or smeared on toast.

Bacon Jam

(Recipe Courtesy of the Peached Tortilla)

Photo by Vi Nguyen.

Ingredients

• 1 pound bacon
• 2 sprigs fresh thyme
• 4 cloves garlic, chopped
• 1 brown onion sliced
• 1/2 cup brewed dark roast coffee
• 2 tablespoons brown sugar
• 1/4 cup apple cider vinegar

Directions

1. In a cast iron skillet or pan, lightly brown bacon until crispy.

2. Add garlic and onions and cook mixture until onions are opaque.

3. Add thyme, coffee, brown sugar and cider vinegar to mixture and simmer for two hours. If mixture becomes too dry or loses moisture, add water.

4. After mixture has simmered for at least two hours, remove thyme sprigs and let mixture cool. Pulse in food processor to desired texture.

5. Bacon jam should be spreadable but does not have the texture of “preserves” or traditional jams.

Photo by Rudy Arocha.

Tiffany Harelik travels across the nation seeking great street foods, personal stories, and inspiration from truly independent entrepreneurs of food trucks. Beginning in Austin, Texas in 2010, Tiffany has covered recipes and histories of food truck vendors in Portland, Chicago, Washington D.C., Latin American and beyond.

She keeps a blog at TrailerFoodDiaries.com, and you can follow her on Facebook and Twitter. Her Trailer Food Diaries Cookbook: Austin Edition is now available.

A Slice of the American Dream The Saturday Evening Post

Blueberry Oatmeal Breakfast Cake

Blueberry Oatmeal Breakfast Cake

(Makes 8 servings)

Ingredients

• 1-1⁄3 cups flour
• ¾ cup quick-cooking oats
• 1⁄3 cup sugar
• 2 teaspoons baking powder
• ¼ teaspoons salt
• ¾ cup milk
• ¼ cup vegetable oil
• 1 egg
• 1 cup frozen blueberries*

Directions

Preheat oven to 400°F. Grease an 8-inch round baking pan. Set aside.
In medium mixing bowl combine flour, oats, sugar, baking powder, and salt.
In a 1-cup measure stir milk, oil, and egg. Pour all at once into flour mixture. Stir just until moistened (batter will be lumpy). Fold in blueberries. Spoon batter into prepared pan. Bake until cake is golden and pulls away from sides of pan 20 to 25 minutes.
Cool on a rack, 5 to 10 minutes.
Serve warm.
*Blueberries should be firmly frozen when used in baking.

Salmon and Blueberry Salad with Red Onion Vinaigrette

Salmon and Blueberry Salad with Red Onion Vinaigrette

(Makes 4 servings)

Ingredients

• 1 medium-sized red onion, thinly sliced in half rings
• 1/4 cup Regina red wine vinegar
• 1 teaspoon sugar
• 1 teaspoon salt, divided
• 1/4 teaspoon ground black pepper, divided
• 3 tablespoons olive oil, divided
• 1-1/2 pounds salmon fillet, cut crosswise in 4 portions
• 6 cups lettuce leaves in bite-sized pieces
• 1cup fresh blueberries

Directions

In microwaveable cup, combine onion, red wine vinegar, sugar, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper; cover loosely with plastic wrap; microwave on high power for 1 minute. Let stand, stirring occasionally, until onions turn pink, about 15 minutes. Meanwhile, preheat grill or broiler. Brush 1 tablespoon of olive oil on both sides of salmon fillets; sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Grill or broil salmon, skin side down, until just cooked through, about 6 minutes. Divide lettuce leaves among 4 dinner plates; place salmon in the center. With slotted spoon, remove onions from vinegar; scatter onions, along with blueberries, over and around the fish. Whisk remaining 2 tablespoons of olive oil into vinegar mixture; drizzle vinaigrette over salmon.

Berry Blue Smoothie

Berry Blue Smoothie

(Makes 3 servings)

Ingredients

• 2 cups fresh or slightly thawed frozen blueberries
• 1 6-ounce container low-fat vanilla or other flavored yogurt
• 1 cup fruit juice, such as orange, pineapple or apple
• 1 tablespoon honey or sugar, more or less to taste

Directions

In the container of an electric blender, place blueberries, yogurt, juice, and honey. Whirl until smooth. Serve immediately.
 
 

Blueberry-Topped Rice Cakes

Blueberry-Topped Rice Cakes

(Makes 4 servings)

Ingredients

• ½ cup ricotta or cottage cheese
• 2 teaspoons apricot preserves
• 4 apple-cinnamon flavored rice cakes
• 1 cup thinly-sliced fresh fruit (such as apple, pear, nectarine or peach)
• 1 cup fresh blueberries

Directions

In a small bowl, stir together ricotta and preserves.
Spoon an equal amount on each of the rice cakes almost to the edge.
Arrange fruit slices in circles, on top of the ricotta mixture.
Top each with ¼ cup of the blueberries.
Serve immediately.

Blueberry Shrimp Salad with Lemon Vinaigrette

Blueberry Shrimp Salad with Lemon Vinaigrette

(Makes 4 servings)

Ingredients

• Medium-size shrimp, boiled or grilled: ¾ pound (about 20)
• Fresh blueberries: 1 cup
• Walnut pieces, toasted: ½ cup
• Edamame or green peas, cooked: ½ cup
• Mixed salad greens: 5 ounces (about 4 cups)
• Lemon Vinaigrette: (recipe follows)
• Firm white cheese, such as feta, crumbled: 2 ounces (about ½ cup)

Directions

In a large salad bowl, toss shrimp, blueberries, walnut pieces, edamame (or peas), and salad greens
Evenly divide salad onto six plates. Drizzle with Lemon Vinaigrette (below). Sprinkle cheese around edges of salads
Lemon Vinaigrette
In a small mixing bowl, whisk ¼ cup vegetable oil, 2 tablespoons lemon juice, ½ teaspoon sugar, 1⁄8 teaspoon salt and 1⁄8 teaspoon pepper.

Recipes/Photos Courtesy: The U.S. Highbush Blueberry Council.

Blueberry Bonanza The Saturday Evening Post

Photo courtesy of Marina Marchese.

In 1999 Marina Marchese quit her job as creative designer for a small giftware company in New York City and settled into a more rustic routine at her little red cottage in Weston, Connecticut. Tired of commuting into the city and passionate about her new backyard beekeeping hobby, Marina decided to start a business based on her bees and the delicious honey they produced. With only limited savings, the artistic and free-spirited Marina worked odd jobs in catering and dog sitting to help pay the bills while she tended her first few hives.

Marina, then 37, was still a “new-bee,” as novice beekeepers are known. But she wanted to be the queen bee, so she studied every aspect of this industrious insect, from its fascinating social life inside the hive to the many varieties of honey it was capable of producing. She attended meetings at local beekeeper clubs and even traveled to England and Italy where honey tasting is on par with wine tasting.

It’s safe to say that artisanal beekeepers like Marina go to extremes, but the honey they produce is a far cry from the kind that you buy in a plastic-molded teddy bear bottle. Artisanal honey making emphasizes quality and character over quantity and consistency. To produce the finest honey, beekeepers become micromanagers of their honeybees, scouting optimal field locations, knowing when nectar flow begins, and selecting the best ways to extract honey when the season is done.

Beekeeping may seem like a dramatic departure from a career in design, but the passion and creativity Marina brought to her business were nothing new. Growing up, she knew she wanted to create art, but spent her childhood rebelling against parents who didn’t support her artistic nature. “I was this creative kid growing up in a corporate family,” Marina says. “My mother was always pushing me to go to college to study business. Creativity just wasn’t nurtured, and it certainly wasn’t treasured.

“As a kid I always doodled—and I always got in trouble. I doodled in cookbooks, on the walls, in the closet, and behind doors where my parents wouldn’t see it. I remember soaking in the tub as my grandma scrubbed ink off my legs because I doodled all over my body.”

A series of seemingly unconnected events brought Marina to beekeeping. In the late 1990s a neighbor saw her illustrations of bee characters—including a sassy queen bee—and invited Marina to check out his backyard hive of Italian honeybees. Unsure at first, Marina put on the beekeeper’s hat and veil and watched as her neighbor opened the hives. “I was mesmerized,” she says. “The bees were so well-behaved, but I kept thinking they were going to swarm and sting. That day I tasted fresh honey and was smitten.”

Honey sommelier Marina educates others about this culinary delight. Photo Courtesy of Marina Marchese.

She bought her first hive through mail order and tended bees on weekends. During the week she took the train to her job in the city. Some days she would cry because she was so unhappy with her job and the commute. One day Marina pulled a paperback novel, The Beekeeper’s Apprentice, from the borrowing rack at the train station. She took this accidental find as a sign that beekeeping was going to play a much larger role in her life. From that day forward she took greater interest in her hobby, joining bee clubs, reading books, and attending workshops.

Within two years honey from her first hive was ready for harvesting. Rather than give her honey away, as many backyard beekeepers do, Marina designed bottles with beautiful labels and prepared to sell her small first batch of 12 bottles at the local farmer’s market. She encountered some resistance from shoppers who weren’t quite sold on the idea of paying premium prices for something that has traditionally been a commodity.

“I pretty much starved that first winter,” she says. “I told myself, ‘I am talented, and I am going to survive.’ When I get interested in something, I go into it deeply. I had only scratched the surface of this amazing creature and wanted to know more.”

To survive she expanded her product line, selling beeswax lip balm and honey-based skin care products such as handmade soaps, facial scrubs, and foot rubs. And, taking full advantage of the bee’s bounty, Marina started to feed her artistic soul by painting with heated beeswax in a technique known as encaustic painting. About five years ago—and a full seven years after starting her business—Marina reached a financial milestone. She no longer had to work odd jobs to help pay her bills. Today Marina’s company, Red Bee Apiary, harvests approximately 100 gallons of honey per year, and is a favorite of regional chefs and gourmands alike. Demand is greater than supply, so she works with local beekeepers who meet her exacting criteria for artisanal honey to boost production.

Like a convert to a new religion, Marina wants others to share her passion for artisanal honey. She travels around the country talking to beekeeper groups and sponsors tastings at her apiary. She even wrote a book, Honeybee: Lessons from an Accidental Beekeeper, which encompasses not just her personal story but the history of beekeeping, bee behavior, tips for would-be backyard beekeepers, and the many ways honey can be used in food and healthy living. “My business brings together everything I’ve worked for in my life,” says Marina. “When you’re doing something you’re meant to do, everything just falls into place.”

Queen Bee The Saturday Evening Post

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