Heirloom Flavor: Yesterday’s Best-Tasting Vegetables, Fruits, and Herbs for Today’s Cook

Screen Shot 2013-09-06 at 2.52.35 PMHeirloom vegetables, herbs, and fruits are back in favor as gardeners and food lovers seek more nutritious and flavorful food. The unusual varieties of heirloom seeds still available today produce food that provide a mouthful of flavor unlike anything ever experienced from hybrid varieties. Heirloom Flavor features eighteen types of heirloom edibles and is enriched with beautiful full-color photographs, interesting stories, and fascinating history. Heirloom Flavor: Yesterday’s Best-Tasting Vegetables, Fruits, and Herbs for Today’s Cook includes recipes and cooking tips, how-to-grow tips, and how-to-select at Farmer’s Markets. This is a “must have” for foodies and cooks. The cookbook is a great resource. The book is a combination of heirloom specific recipes, concise growing tips, and heirloom history. The pictures are phenomenal and I even learned a thing or two from this book!

Zing Anything

IMG_1843Zing Anything brings you a refreshing new way to subtly infuse all-natural ingredients into your beverages and cuisine. Enhance the flavor and health benefits of water by using their Aqua or Citrus Zinger water bottles with fruit, veggies, and herbs to create refreshingly flavored drinks. You can stay away from artificial flavors, colorings, and refined sugars simply and smartly with the Zing Anything product line. By using all-natural ingredients, Zing Anything is great for your health, your wallet, and the environment. At home, school, the gym, or on the go – when you Zing, you capture healthy and delicious benefits.

We recently tried out the Citrux Zinger water bottle. It is designed specifically for citrus fruits. You can easily zing away with lemons, limes, clementines, and more. It so easy and convenient to use. You flip it over and juice whatever you want. We used lemons. It worked great to infuse our water with lemon juice, and it was easy enough that Madison could do it (my 9 year old). If you want something a different than plain water, this is the easiest way to do it!

Manicotti al Forno

 

 

Manicotti al Forno
 
Author:
Ingredients
  • 12 uncooked manicotti pasta shells
  • 1 lb bulk Italian sausage
  • 2 large cloves garlic, finely chopped
  • 1 tsp dried oregano leaves
  • 1 jar (26 oz) tomato pasta sauce
  • 1 can diced tomatoes with Italian-style herbs, drained
  • 1 egg
  • 1 container (15 oz) ricotta cheese
  • 3 cups shredded Italian cheese blend
  • Basil
Instructions
  1. Heat over to 350 degrees. Cook pasta shells as directed on the package. Drain and rinse with cold water to cool.
  2. Cook sausage, garlic, and oregano until sausage is browned and drain. Stir in pasta sauce and tomatoes. Spread 1 cup of the meat sauce in a 13x9-inch glass baking dish.
  3. In a bowl, beat the egg. Stir in the ricotta cheese and 2 cups of the Italian cheese blend. Spoon cheese mixture into a food storage bag. Cut a hole in one bottom corner of the bag and squeeze the bag to pipt out about ¼ cup of the cheese mixture in each pasta shell. Arrange stuffed shells over the meat sauce in the dish. Pour the remaining meat sauce evenly over the shells.
  4. Cover the dish with foil. Bake 35 - 40 minutes or until hot and bubbly. Top with remaining cup of Italian cheese blend. Bake uncovered 5 - 10 minutes longer or until cheese is melted. Sprinkle basil over the top before serving.