Cafe Zupas’ Post

Asparagus season is in full swing! If you're looking for some inspiration, give this a try. It's so easy and quick that you'd be missing out if you don't give it a go. Ingredients: - x1 bunch English asparagus - Smoked bacon, pancetta, parma ham or prosciutto Vegetarian version: - Courgette slices (Use a peeler or mandolin to make thin long slices) Method: Wrap the asparagus in either the cured meats or courgette slices. Either cook in a really hot pan or on a bbq for a 2-3 mins until the asparagus is tender and the meat or courgette slices are fully cooked. Personally, I love snacking on this with a chilled glass of white wine. For a heartier option, add some roasted Jersey Royal potatoes, a poached egg, and grated Parmesan to create a fantastic plate of food. #seasonalproduce #chefstips #recipe #weekend

Tomato is one of the most widely used ingredients in almost every cuisine around the world. 🍅 However, being high in moisture, tomatoes are prone to go bad faster as compared to most produce. As natural preservation methods have improved, people found out that the best way to use tomatoes and make sure they last a long time was by crushing them into a pulp along with some salt. In other words, a simple Tomato Sauce. Did you know the first ever instance that resembled a tomato sauce was a seasoning paste made to cut down the spice of chillis? Here's everything you need to know about Tomato Sauce ✨ #Tomato #TomatoSauce #FoodHistory

🌿 Pesto Sauce: A Taste of Italian Tradition! 🌿 Did you know that pesto sauce has its roots in Genoa, Italy, and is a timeless classic loved across the globe? 🍃✨ 🌿 This vibrant, uncooked sauce is a perfect blend of: Fresh basil leaves 🌱 Pungent garlic 🧄 Creamy pine nuts 🌰 Savory Parmesan cheese 🧀 Rich extra virgin olive oil 🛢️ 🌿 Preparation: 1) Traditional Method: Grind the ingredients in a mortar and pestle for a textured and authentic pesto. 2) Modern Method: Blend all ingredients in a food processor for quicker preparation. 🌿 Uses: Toss with pasta for a classic dish like Pasta al Pesto. Spread on sandwiches, pizzas, or flatbreads. Use as a marinade or topping for grilled vegetables, chicken, or fish. 💡 Pro Tip: You can customize it! Try swapping pine nuts with walnuts or experimenting with greens like spinach or arugula for a unique twist. #PestoLove #ItalianFood #FoodiesUnite #CulinaryCreativity #BasilMagic #FoodScience #ItalianCuisine #FoodTechnology #PestoPerfection #BasilLovers #FreshFlavors #HomemadePesto #GreenGoodness #FlavorFusion

Looking for a few tasty, refreshing summer salad recipes to whip up for your family this summer? This article includes over 70 of them, so you'll be sure to find something for everyone. "My job is to help you with all your real estate needs - before, during and after the sale" #beyondthesalewithbonnita #beyondthesale

𝗛𝗼𝘄 𝘁𝗼 𝗠𝗮𝗸𝗲 𝗖𝗿𝗲𝗮𝗺𝘆 𝗣𝗼𝘁𝗮𝘁𝗼 𝗦𝗮𝗹𝗮𝗱 𝘄𝗶𝘁𝗵 𝗠𝗮𝘆𝗼 https://lnkd.in/g_nvTsQv for complete recipe visit our profile website link. Potato salad is a timeless favorite for picnics, barbecues, and family gatherings. Its creamy texture, balanced with the slight tang of mayonnaise and the crunch of fresh vegetables, makes it the perfect side dish. In this blog, we’ll explore the step-by-step process to create a delicious, creamy potato salad with mayo that will be a hit at any occasion. Let’s dive in!

Avocado and Bacon Stuffed Mini Bell Peppers Ingredients: 6 mini bell peppers, halved and seeded 1 large ripe avocado 4 strips of cooked bacon, crumbled 2 tablespoons of sour cream 1 tablespoon of lime juice 1/4 teaspoon of garlic powder Salt and pepper, to taste Fresh cilantro, chopped (for garnish) Optional: shredded cheddar cheese for topping Instructions: Prepare the Peppers: Begin by washing the mini bell peppers. Cut them in half lengthwise and remove the seeds and membranes. Set aside. Mix the Filling: In a medium bowl, mash the ripe avocado until it's smooth. Add the sour cream, lime juice, and garlic powder to the mashed avocado. Season with salt and pepper to taste. Mix well until all the ingredients are fully combined. Add Bacon: Fold in the crumbled bacon, reserving a small amount for garnish. Mix gently to distribute the bacon evenly throughout the avocado mixture. Stuff the Peppers: Spoon the avocado and bacon mixture into the halved mini bell peppers. Be generous with the filling, but ensure it's not overflowing too much. Garnish and Serve: Garnish each stuffed pepper with a sprinkle of the reserved bacon crumbles, chopped fresh cilantro, and if desired, a little shredded cheddar cheese. Serve immediately, or chill in the refrigerator for about 30 minutes before serving if you prefer them cold.

Excellent insights, Matthew! The shift towards plant-based and vegan cuisine isn't just a trend; it's a reflection of a growing awareness among today’s seniors about the impact of diet on longevity and health. Across the Senior Living industry, there is a noticeable shift as facilities increasingly cater to residents who prioritize healthy, sustainable eating as a way to enhance their quality of life. This evolution in dietary preferences is pivotal as it supports both wellness and environmental sustainability. #SeniorLiving #PlantBased #Longevity

"Papa John's vs Dairy Queen: A Taste-Off of the Ultimate Hawaiian and Grilled Chicken Sandwiches" In a delicious battle of fast-food sandwiches, let's compare the Hawaiian and Grilled Chicken offerings from Papa John's and Dairy Queen. Papa John's Hawaiian sandwich features grilled chicken, pineapple, ham, and teriyaki glaze on a toasted artisan-style roll. It's a sweet and savory combination that's perfect for those craving a tropical twist. On the other hand, Dairy Queen's Grilled Chicken Sandwich offers a more traditional take with seasoned grilled chicken, lettuce, tomatoes, red onions, and mayo on a toasted bun. It's a simple, yet satisfying option for those who prefer a classic sandwich. Both sandwiches are filling and tasty, but the choice between them depends on your preference for a tropical twist

How would you like your beef? Rare or well done? Would you prefer a grilled steak, a flat top smashed burger, braised short ribs, or perhaps a meatball in Sunday gravy. If you consider all the different options for how one likes their meat, let alone beef, there are virtually limitless options. 

Because the idea of eating insects is so new, people often think with limitations starting with whether you have to see or hide the insects. I think that as we continue to expand the gastronomical lexicon for edible insects, that we’ll have greater potential with more options and availability in how we can prepare, serve, and enjoy eating them. This is a savory soy glazed cicada dish, heavy with aromatics like onions, chilis, garlic, ginger, and scallions, can be served with rice or noodles, rolled in sushi or kimbap, or prepared without soy and added to pasta, tacos, or burritos.