Celebrate National Margarita Day with these sweet and savory cocktail recipes

Celebrate National Margarita Day with these sweet and savory cocktail recipes

National Margarita Day is Feb. 22 — so what better way to celebrate than with a salt, lime and tequila?

Instead of celebrating the occasion with the same old tequila-and-triple-sec combo you’ve likely been slurping down for years, elevate the experience with one of the recipes below.

  1. Watermelon jalapeño margarita
  2. Blood orange margarita
  3. Blueberry margarita
  4. It takes two to mango margarita
  5. Pear and rosemary margarita
  6. Snow-white coconut margarita
  7. Spring break margarita
  8. Cranberry margarita

NATIONAL MARGARITA DAY: UNUSUAL MARGARITA-MAKING TECHNIQUES TO TRY

1. Watermelon jalapeño margarita

Spice is nice, but sometimes it might be a little much, especially if indulging with a plate of chips and spicy salsa. 

Sweeten the pitcher with watermelon juice and taste summer no matter what time of year it is.

This watermelon margarita will have you thinking of summer all year.

This watermelon margarita will have you thinking of summer all year. (Tom McCorkle for The Washington Post via Getty Images)

Ingredients:

  • 1 ½ ounces Sesión Blanco
  • 1 ½ ounces watermelon juice
  • 1 to 2 pieces jalapeños, muddled
  • ⅔ ounces lime
  • ⅓ ounces agave (depending on taste)

Add all ingredients to a shaker. Shake and strain over ice into a rocks glass with a spice-salted rim. Use chili salt, chili powder, Tajin or crushed black peppercorns on your rim or sprinkled on your cocktail for an extra kick.

2. Blood orange margarita

If you’re looking for more of a winter-time margarita, use blood orange juice for your citrus. 

The deep reds and oranges of the fruit pair well aesthetically with a black salt rim.

Ingredients:

  • 1 ½ ounces Sesión Reposado
  • ½ ounce Solerno liqueur
  • ⅔ ounce blood orange juice
  • ⅔ ounce lime
  • ⅙ ounce agave
  • Black salt

Add all ingredients (aside from salt) to a shaker. 

Shake, then strain over ice into a rocks glass. Salt the rim first to avoid a spill.

NATIONAL MARGARITA DAY: CELEBRITY CHEF GEOFFREY ZAKARIAN EXPLAINS WHAT MAKES THE PERFECT MARGARITA

3. Blueberry margarita

Ed McFarland, the chef and owner of Ed’s Lobster Bar, hatched up this visually (and palatably) bright tequila-focused cocktail.

Ingredients:

  • 2 ounces Espolon Blanco Tequila
  • 1½ ounces lime juice
  • 1½ ounces blueberry juice*
  • ¾ ounce simple syrup
This blueberry margarita is a fruity twist on the classic drink.

This blueberry margarita is a fruity twist on the classic drink. (Dickson Lee/South China Morning Post via Getty Images)

Pour all ingredients in a shaker filled with ice. Strain into a glass with crushed ice. Makes one cocktail.

For the blueberry juice: Mix 1 pint of blueberries, 1 tablespoon of sugar, and 1 tablespoon of water in a saucepot. Heat on high to soften the berries. Once cooled, pass the berries through a strainer and chill.

4. It takes two to ‘mango margarita’

This sweet and spicy concoction combines fan-favorite Arizona mango tea with hot sauce for an extra kick. 

You can create this margarita in a pitcher blended overtop ice or on the rocks with a salted rim.

 Ingredients:

  • ½ ounce fresh lime juice
  • ½ ounce agave nectar
  • 1 ½ ounces Arizona Mucho Mango
  • 1 ½ ounces Jose Cuervo Especial Silver
  • 2 dashes Mexican hot sauce
  • 1 cup ice

Combine ingredients in a blender. Blend until ice is smooth. 

Serve up with lime wedge.

5. Pear and rosemary margarita

Do National Margarita Day in style with mild pear and earthy rosemary aromas. Add a pear twist to the margarita to create an Instagram-worthy cocktail.

Celebrate National Margarita Day with these sweet and savory cocktail recipes

Try this pear and rosemary margarita for National Margarita Day for a unique flavored cocktail. (Paul Chinn/The San Francisco Chronicle via Getty Images)

Ingredients:

  • 1 ½ ounces Sesión Blanco
  • ½ ounces Poire Williams
  • ½ ounce lime juice
  • 2 sprigs rosemary (one for garnish)

Add tequila, Poire Williams and lime juice to a shaker with a few sprigs of rosemary. Shake with ice and fine strain. Pour into a coupe cocktail glass, garnished with a rosemary sprig and or pear twist.

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6. Snow-white coconut margarita

If you like pina coladas this coconut-heavy margarita might be the one for you. Getting caught in the rain is purely optional, though.

Ingredients:

  • 3 ounces Patrón Silver
  • 1 ½ ounces Patrón Citrónge Orange
  • 1 ounce fresh lime juice
  • 1 ½ ounces coconut cream
  • 1 ½ ounces coconut milk

Combine coconut cream and coconut milk in a shaker and shake thoroughly; pour remaining ingredients in and shake. Strain into glass and garnish with salt, if desired.

7. Spring break margarita 

Get ready for a tropical vacation with this spring break margarita. This drink was the 2011 winner of Jimmy Buffett’s Margaritaville National Margarita Day recipe so it has to be good.

Ingredients:

  • 1.5 oz Silver tequila
  • .5 oz paradise passion fruit
  • 3 oz margarita mix
  • ½ cup frozen mixed berries

Place all ingredients into a blender cup, add ice and blend together until the consistency is smooth. Garnish this margarita with a pineapple wedge.

Cranberry margaritas are a popular spin on the drink. While they are commonly served during the Christmas season, they can be enjoyed at any time of the year.

Cranberry margaritas are a popular spin on the drink. While they are commonly served during the Christmas season, they can be enjoyed at any time of the year. (James Allen Walker/MCT/Tribune News Service via Getty Images)

8. Cranberry margarita 

Cranberry cocktails aren’t just for the Christmas season. Try this recipe from the Muy Bueno cookbook blog anytime of year.

Ingredients:

For cranberry purée:

  • 1 cup freshly squeezed orange juice
  • 1 cup sugar
  • 16 ounce package of fresh cranberries

For drink:

  • ½ ounces of your favorite tequila
  • ½ ounce of Grand Marnier
  • 2 ounces of cranberry purée

The first step in making this drink is making your cranberry purée. 

For the recipe, grab a saucepan and melt sugar in the orange juice over medium heat. Add in cranberries and cook all of it together over low heat for about 10 minutes. Remove the saucepan from the heat and let it cool. 

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In a shaker, add crushed ice, tequila, Grand Marnier and two ounces of the cranberry purée. Shake everything together. Lastly, pour the drink into a sugar rimmed glass. 

No matter which of these margaritas you choose to indulge in, they are sure to put a twist on a classic cocktail. 

Alexandra Deabler contributed reporting.  

Save Money by Cooking With Your Air Fryer Instead of Your Oven. We Do the Math

Save Money by Cooking With Your Air Fryer Instead of Your Oven. We Do the Math

As someone who gets to test much of the latest kitchen gear, I’ve learned to temper my excitement for new appliances or cooking tools just because they’re new. Four years into air frying, I’m proud to call myself a convert and staunch advocate for these handy countertop cookers that cost very little but deliver a whole lot. 

We Do the Math badge

There are mounds of reasons to love an air fryer, most of them food related, but with energy costs much higher than normal, an air fryer can also trim money from your monthly energy bill. Air fryers use far less energy to operate than big ovens and they take less time to cook food. That all means a lower monthly gas or electric bill if you opt for an air fryer in place of the full-sized oven on a regular basis. 

If you’re wondering exactly how much cheaper it is to run an air fryer than a big oven, I did the math. The difference is about 50{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} less total energy used, and that’s before factoring in the shorter total time needed for most food when cooked in an air fryer versus the big oven. Here’s how we got that figure and a breakdown of how much you can save using your air fryer instead of the oven. (You can also check out how much money you can save by shopping at Trader Joe’s, and buying meal kits instead of groceries.)

An air fryer uses less energy than a big oven. Here’s how much 

The answer won’t be the same for everyone since energy costs vary by state in the US. Oven efficiency also varies and newer models tend to use less gas or electricity. For this exercise, we’ll use some averages and estimates to assess how much you can potentially save if you fire up the air fryer instead of the oven. Oh, and saving money on energy is just one of many reasons we think air fryers are a worthwhile investment. More on that in a bit. 

Cost of oven versus air fryer

Gas oven Electric oven Air fryer
Cost per hour of cooking 40 cents 52 cents 25 cents

So how did we get these numbers? The easiest way to figure out how much an air fryer might save you versus a big oven was to calculate the wattage pulled per hour versus how much an electric stove would use. The same goes for a gas oven, although for that you need to figure out the amount of natural gas used for a stove as well as the cost of natural gas in your state. 

Don’t worry. We did the hard part. 

Energy cost of gas vs. electric ovens

Depending on what type of oven you have, gas or electric, operating cost will vary since natural gas prices and electricity costs vary rather dramatically by state and service provider. While both use a similar amount of energy and have somewhat similar upfront costs, if you own an older oven there’s a good chance it’s less energy-efficient than a newer model.

Red oven surrounded by kitchen cabinets

Modern ovens are more energy-efficient than they used to be. But few, if any, can beat an air fryer.


KitchenAid

How much energy does a gas oven use?

To calculate the operating cost of your gas stove and oven, we take the energy rating of the oven in Btu and divide it by 100,000. Multiply the result by the cost per therm of natural gas in your state, which varies greatly, then multiply by the number of hours the oven is used. You should be able to find the energy rating of your oven online if you know the model name or number. It is likely somewhere on the unit itself. If you still have the owner’s manual, you can find the energy rating there, measured in Btu. 

To calculate the operating cost of an 18,000-Btu oven, you’ll divide 18,000 by 100,000, giving you 0.18. We’ll also need to find the average price per therm of natural gas in your state. This chart has the most recent prices via the US Energy Information Administration. Note that this chart is listed in dollars per thousand cubic feet, so you’ll need to divide by 10. For instance, if the chart price is $23, you’ll use $2.30 to calculate the cost. 

In New York where I live, the price is currently $2.20 per therm (about average for the US). Next, we’ll multiply that price for a therm by the number you calculated in the last step (0.18 in this example) to get the operating cost per hour of using your gas oven. 

For me, it would cost about 40 cents per hour to run an 18,000-Btu oven. If I were to run an oven for 1 hour per day, it would cost $146 per year. In some states (including Georgia, Florida and Ohio), natural gas is about 30{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} higher than the national average. In Hawaii, it’s more than double.

Stovetop

In New York, an electric oven costs about 50 cents an hour to run.


Chris Monroe/CNET

How much energy does an electric oven use?

To determine electric stove consumption you’ll calculate the wattage pulled per hour of cooking. Most electric ovens draw around 3,000 watts, depending on the temperature. Once you find the wattage of your oven via the appliance tag, owner’s manual or an online product listing, multiply that by the number of hours you use the oven each day (we’ll use 1 hour for this calculation), then divide by 1,000 watts to find the kilowatt-hours (kWh) of electricity used. 

Next, find the average price per kWh of electricity in your state. For that, you can consult this chart that has the 2020 prices listed in cents per kWh. The prices for 2021 won’t be released until December 2022, but if you do some web searching, you should be able to find the latest figures. Multiply that amount by the number you just calculated (3 kWh in this example) to determine your operating cost per day. 

Working with New York’s current electricity rate of 17 cents per kWh, a 3,000-watt oven would cost about 51 cents per hour when run at high heat. If I used my oven for roughly 1 hour per day for one year that would equal roughly $182 per year. This cost doesn’t include energy used by the range and burners. 

Cosori air fryer on a countertop

A standard 1,500-watt air fryer has both gas and electric ovens beat handily when it comes to energy efficiency.


Cosori

How much energy does an air fryer use?

Air fryers are electric appliances, so we can use the same methodology as above to find the operating cost. The wattage for air fryers varies and larger models will use more energy, but a standard 4-quart fryer such as this Ninja (our top-rated model) uses about 1,500 watts. 

Considering that’s exactly half the wattage pull of the average full-size oven from our stove calculation, we can project that the air fryer will use roughly half as much electricity to operate. 

Using New York’s electricity prices, we safely say a standard 4-quart air fryer will cost about 25 cents per hour to run. That’s 50{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} more energy-efficient than the average full-size electric oven and about 35{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} more efficient than the average gas oven (calculated with New York state’s average energy costs).

Ninja air fryer

Ninja’s 4-quart air fryer oven is one of the best we’ve tested.


CNET/Ninja

How much money can you save using an air fryer?

  • Cost of 300 hours of cooking with a gas oven on high heat: $153
  • Cost of 300 hours of cooking with an electric oven on high heat: $120
  • Cost of 150 hours of cooking with an air fryer: $39

These numbers are a rough estimate, of course. The numbers will vary based on your state’s energy cost, how much cooking you do in the course of a year, what temperature you’re cooking at and the type and size of oven you’re using. 

But that’s only half of the equation. Air fryers are even more energy- and cost-efficient than these raw numbers illustrate. 

Here’s why…

Air fryers cook faster than big ovens

Because of the smaller cooking chamber and superconvection (intense fan blowing heat into food), air fryers generally cook foods much faster than your traditional gas or electric stove. Often in about half the time it takes to make a similar recipe in a full oven.

Below are some examples of cooking times for air fryers versus stoves. The cooking website Taste of Home compiled a list of average air fryer cooking times for popular foods. We compared those with standard cooking times pulled from Food Network recipes for oven-baked or oven-roasted versions of those foods.

Cooking times: Air fryer versus oven

Food Temperature Air fryer cooking time (mins) Oven cooking time with preheat (mins)
Chicken thighs 400 F 20-25 40
Chicken wings 375 F 10-12 40
Chicken breast 375 F 23 30
Salmon 400 F 5-7 12-15
Brussels sprouts 350 F 15-18 40
Bacon 400 F 5-10 20
Cauliflower 400 F 10-12 20
French fries (from scratch) 400 F 10-20 40-45
French fries (frozen) 400 F 6-8 18-20

Air fryers don’t need to preheat either

Don’t forget most air fryers also don’t require any preheating time, making them even more efficient. The average full-size oven takes at least 10 minutes to preheat but usually more like 12 to 15 minutes. Preheating requires as much (or more) energy as actual cooking. In the chart above, I added a modest 10 minutes to each of the oven cooking times to account for preheating.

If you consider that an air fryer does the work of an oven in half the time (even faster when you include preheat time), 300 hours of cooking in a standard oven over the course of a year would likely take fewer than 150 hours when done in an air fryer. 

Crispy chicken wings on a plate

Chicken wings made in an air fryer are extremely tasty and cook in half the time.


Brian Bennett/CNET

Before we get carried away…

An air fryer is not a pound-for-pound replacement of an oven. There are plenty of foods that you probably won’t want to cook in an air fryer. Others just plain won’t fit in a standard air fryer. Certain models are spacious enough to cook a whole chicken, but for larger roasts, a Thanksgiving turkey or that Sunday lasagna — not to mention most baking projects — your air fryer may not be the best option. 

That said, for someone who doesn’t bake much or cook whole turkeys and racks of lamb on the regular, an air fryer can shoulder a whole lot of the cooking that your more expensive, less energy-efficient oven has been handling. 

roast turkey on a platter with apples

Don’t throw your big oven away just yet. You’ll still want it to cook that Sunday lasagna and a turkey on Thanksgiving.


mphillips007/E+/Getty Images

The best reason to use an air fryer isn’t the savings

An air fryer won’t cook everything better than your oven, but there are some air fryer foods that a big oven can’t touch. Because air fryers cook so fast and at high temps, foods like chicken wings, french fries and most frozen apps will get crispy on the outside without drying out on the inside the way they might when stuck in the large oven for 30 or 40 minutes. 

As mentioned, air fryers don’t require any preheating time either. Most of the models I’ve used are also extremely simple to operate, safe even for children to use and easy to clean.

Crispy fried chicken in an Instant Pot air fryer lid

The Instant Pot air fryer lid turned out some excellent fried chicken in about 20 minutes. Can your big oven do that?


David Watsky/CNET

Bonus: Air fryers are cheap

You can pay in the hundreds for an air fryer but many of the best ones we tested are less than that. You can pick up our favorite air fryer, the Ninja 4-quart, for $100, or cheaper if you find it on sale. And our favorite budget air fryer, the Gourmia 4-quart, can be found for just $60.

And if you’re curious, Instant Pots and multicookers also use significantly less energy than an oven. If you have an Instant Pot but no air fryer, you can snag the Mealthy air-frying lid for $85 or Instant Pot’s lid attachment for Instant Pot’s lid for $50.

All about air fryers

More tips to save money around your home

Rujuta Diwekar Suggests 3 Simple Tricks To Include Healthy Fats In Your Diet

Rujuta Diwekar Suggests 3 Simple Tricks To Include Healthy Fats In Your Diet

In the the latest past, we have observed a drastic change in the way folks diet. Relatively than getting rid of overall food teams from the diet plan, there is a change towards ingesting a healthful and healthy well balanced eating plan. Historic methods are staying introduced again, and individuals are seeking out the knowledge handed on as per Indian traditions and our grandmothers. Fat are a single food group that individuals have been consistently steering clear of in a bid to get rid of bodyweight. But of late, a number of nutritionists have spoken about how there are some wholesome fats that could actually advantage the diet plan and velocity up the fat decline journey. Superstar nutritionist Rujuta Diwekar also not long ago shared a video about healthy fat that really should be introduced back again into the diet program.

Rujuta Diwekar shared this video as part of her ’12-week physical fitness project’ for 2023. In the clip, she spoke about the fact that not all fats are harmful. In simple fact, some fat can really be healthy for us and there are methods that we can carry them back again into our food plan. The superstar nutritionist prompt that fat were utilised by the overall body in a lot of means, which is why it is an essential ingredient of the diet program that simply cannot be overlooked. The addition of balanced fats to the diet plan will be certain healthier bones, a far better mood, a healthier heart and far more.

Here Are 3 Easy Tricks To Contain Wholesome Fat In Your Diet plan Proposed By Rujuta Diwekar:

1. Make Tadka In Kachi Ghani Oils (Chilly-Pressed Oils)

Celeb nutritionist Rujuta Diwekar recommended bringing again the humble tadka and introducing it to various dishes which include khichdi, pulao, dals and additional. In accordance to the specialist, conventional oils were extracted at decrease temperatures and this intended that the fatty acids, vitamins and other vitamins and minerals are intact. This consists of mustard oil for north and east India, groundnut or sesame for central and western, and coconut oil for the South. “No jumping on the bandwagon of “coronary heart healthier” or other these types of promises designed by refined vegetable, rice bran, safflower or comparable oils. Avoid oil-free or body fat-free of charge at all expenditures,” instructed Diwekar.

(Also Browse: 7 Power-Packed Recipes With Heaps Of Energising Nuts)

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Both of those coconut oil and clean coconut can be utilized to endow the physique with healthier fat. Image: iStock

2. Use Coconut As Garnish

Coconut is 1 of the most amazing healthful fat out there and it has several wellbeing gains for our bodies. Rujuta Diwekar uncovered that it is anti-bacterial, and anti-viral, supports gut health and also can help relaxed your nerves. “So, garnish your food items with it, transform it into laddoos and barfis, make chutneys out of it, have the coconut malai and even the dry coconut with jaggery or just peanuts,” proposed the movie star nutritionist.

3. Cashews For Mid-Meal Snack

Cashews may perhaps have gained a negative popularity, but basically, they are just one of the greatest resources of healthy fat out there. The humble nut is enriched with minerals, nutritional vitamins and amino acids that support the generation of serotonin which assists promote a superior night’s sleep. “It is really tryptophan (an amino acid) and vitamin B combination that helps make kaju a normal anti-depressant. It is really the summer months nut and you can consume the cashew fruit too (tremendous rich in Vit C),” said Diwekar.

Watch the entire online video shared by Rujuta Diwekar here:

Showcased Video clip Of The Working day

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Black business owners, farmers create changes in food culture

Black business owners, farmers create changes in food culture

Soul food has been a staple of traditional African-American culture dating back to the 17th century.The tasty, hearty meals often lead to several health problems in the Black community.There are several people in Central Florida hoping to change the food culture, while preserving its soul, by preparing our favorite meals in a healthier way.One of those community members is Zak Wallace. He and his wife, Robyn, opened The Local Green. It’s Disney World’s first Black-owned food truck offering vegan, vegetarian and pescatarian meals.”It’s green, it’s healthy, it’s fun, you know, it’s light,” Wallace said.Located on the West Side in Disney Springs, the Wallace family opened their plant-based food truck in the spring of 2022 with one goal in mind, educating the Black community on ways to eat healthier.”Even though I started with my Black community in mind knowing our culture’s challenges, I was just tired of us being the first to die. Seeing my elders in my village late 60s, early 70s and hearing the stories, it’s like dang, you just retired and now, you know, it’s only five or seven years before you pass? That’s just so unfortunate,” he said.African Americans have higher chances of developing diabetes, hypertension, heart disease and cancer.It’s why Dr. David Spurlock, from AdventHealth Orlando, says small changes to your diet, such as eating plant-based foods, can make a big difference.”If we really stress in the community, prevention, prevention, prevention, yeah, it might taste different until you get it down right. I’d rather have not-as-good of tasting something, or something different, than having a stroke,” Spurlock said. “My community deserves healthier food options as well. It’s not that we don’t like it. It’s just that we haven’t been exposed to it,” Zak Wallace, The Local GreenAbout 20 miles away from The Local Green is another community leader who encourages people to eat green.Ray Warthen and his wife, Cherette, are planting change.They own Infinite Zion Farms. It’s located at the corner of South St. in Parramore. It’s one of Orlando’s oldest, historically Black neighborhoods.Warthen is a fifth-generation farmer. He and his family opened this in honor of his late father who died 13 years ago from prostate cancer.He’s teaching the community how to grow their own organic produce and showing them better ways to eat the food they love.”I’m also letting other people know when they come in here, with that little can of soda and potato chips, we’re not eating that here. I’m not giving you Coca-Cola. Here’s an apple juice, here’s something more healthy,” Warthen said. “We’re seeing the dynamic shift from both the mental mindset and the physical feeling of people eating fresh produce from the farm. They have more energy, they feel more vibrant. I feel it myself,” he said.Warthen, Wallace and Spurlock say it’s about taking proactive steps to avoid these devastating health conditions.”Let’s say you take the macaroni and cheese out and double up on spinach. Well, you’re already talking about positive effects in terms of weight loss and decrease in obesity,” Spurlock said. “Let thy food be thy medicine and let thy medicine be thy food. God created these beautiful, wonderous plants for us to eat and thrive on,” Wallace said.

Soul food has been a staple of traditional African-American culture dating back to the 17th century.

The tasty, hearty meals often lead to several health problems in the Black community.

There are several people in Central Florida hoping to change the food culture, while preserving its soul, by preparing our favorite meals in a healthier way.

One of those community members is Zak Wallace.

He and his wife, Robyn, opened The Local Green. It’s Disney World’s first Black-owned food truck offering vegan, vegetarian and pescatarian meals.

“It’s green, it’s healthy, it’s fun, you know, it’s light,” Wallace said.

Located on the West Side in Disney Springs, the Wallace family opened their plant-based food truck in the spring of 2022 with one goal in mind, educating the Black community on ways to eat healthier.

“Even though I started with my Black community in mind knowing our culture’s challenges, I was just tired of us being the first to die. Seeing my elders in my village late 60s, early 70s and hearing the stories, it’s like dang, you just retired and now, you know, it’s only five or seven years before you pass? That’s just so unfortunate,” he said.

African Americans have higher chances of developing diabetes, hypertension, heart disease and cancer.

It’s why Dr. David Spurlock, from AdventHealth Orlando, says small changes to your diet, such as eating plant-based foods, can make a big difference.

“If we really stress in the community, prevention, prevention, prevention, yeah, it might taste different until you get it down right. I’d rather have not-as-good of tasting something, or something different, than having a stroke,” Spurlock said.

“My community deserves healthier food options as well. It’s not that we don’t like it. It’s just that we haven’t been exposed to it,” Zak Wallace, The Local Green

About 20 miles away from The Local Green is another community leader who encourages people to eat green.

Ray Warthen and his wife, Cherette, are planting change.

They own Infinite Zion Farms. It’s located at the corner of South St. in Parramore. It’s one of Orlando’s oldest, historically Black neighborhoods.

Warthen is a fifth-generation farmer. He and his family opened this in honor of his late father who died 13 years ago from prostate cancer.

He’s teaching the community how to grow their own organic produce and showing them better ways to eat the food they love.

“I’m also letting other people know when they come in here, with that little can of soda and potato chips, we’re not eating that here. I’m not giving you Coca-Cola. Here’s an apple juice, here’s something more healthy,” Warthen said.

“We’re seeing the dynamic shift from both the mental mindset and the physical feeling of people eating fresh produce from the farm. They have more energy, they feel more vibrant. I feel it myself,” he said.

Warthen, Wallace and Spurlock say it’s about taking proactive steps to avoid these devastating health conditions.

“Let’s say you take the macaroni and cheese out and double up on spinach. Well, you’re already talking about positive effects in terms of weight loss and decrease in obesity,” Spurlock said.

“Let thy food be thy medicine and let thy medicine be thy food. God created these beautiful, wonderous plants for us to eat and thrive on,” Wallace said.

3 recipes that will bowl you over at breakfast, lunch and dinner

3 recipes that will bowl you over at breakfast, lunch and dinner

Bowls. You eat cereal in a bowl. You eat soup in a bowl. But bowl eating is something else entirely. The idea is to use a bowl — playing off the roundness, the curve of the vessel — to layer food into one satisfying meal. Bowls work for morning, noon and night. For instance, you can place a layer of polenta or grits on the bottom of a bowl (think of a blanket of warmth) then add some sautéed greens. Top it off with a poached egg and you’ve got a breakfast bowl. And for lunch, spiced chicken lime slaw, pickled radishes, crumbled cheese and warm tortillas. For dinner, a bowl of  brown rice topped off with oven-roasted salmon, roasted fennel and radicchio with a simple ginger-soy-vinegar sauce.

Bowls are highly adaptive and interactive. For instance, you can mix and match any of the elements from these bowls. The breakfast polenta and egg bowl would work well with brown rice instead of polenta and you could add the pickled radishes. The salmon bowl would be delicious with the polenta and slaw, etc. The idea is to play around, adding ingredients you have on hand, and layering colors, textures and flavors.

The basic formula for bowl eating is to choose a base (rice, polenta, pasta, orzo, cabbage slaw, sauteed greens, etc) topped with a protein or roasted or sautéed or stir-fried vegetables, a quick sauce or sprinkle of cheese and maybe a pickled vegetable like carrot, radish or green beans. Each of these recipes provides many topping ideas as well as several variations.

Breakfast: Polenta and poached egg bowl with kale

You can use polenta or grits as the base of this breakfast bowl. You could also heat up leftover cooked brown or white rice. Poach the eggs at the last minute, or fry them in olive oil. Very flexible. Serve with warm crusty bread.

Serves 2 to 4.

Ingredients

Polenta and poached egg bowl with kale. (Kathy Gunst/Here & Now)
Polenta and poached egg bowl with kale. (Kathy Gunst/Here & Now)

The polenta:

  • 3 cups water
  • A heavy pinch of salt, about ¼ teaspoon
  • 1 cup polenta
  • 1 tablespoon butter or olive oil
  • Freshly ground black pepper

The eggs and kale:

  • 1 ½ to 4 tablespoons olive or vegetable oil
  • ½ pound kale, spinach or Swiss chard, stemmed and coarsely chopped
  • Salt and freshly ground pepper to taste
  • 4 eggs

Optional toppings:

  • Hot sauce or chili flakes
  • Avocado slices
  • Greek yogurt or sour cream

Instructions

  1. Make the polenta: In a medium saucepan, bring the water to a boil over high heat. Add the salt and stir in the polenta, stirring frequently. Reduce to low heat and cook, stirring to avoid clumping, for 5 minutes. Remove from the heat and stir in the butter or oil and pepper to taste. Cover and let sit for 1 to 2 minutes.
  2. Meanwhile, sauté the kale: In a large skillet, heat 1 ½ tablespoons of the oil over medium-high heat. Add the kale and cook, stirring occasionally, about 12 to 15 minutes, or until wilted and just tender. Season with salt, pepper and chili flakes to taste.
  3. To poach eggs: Fill a medium pot or saucepan with water and bring to a boil over high heat. Reduce the heat to medium-low to a gentle simmer. Crack eggs into a bowl, one at a time, and very gently slide them into the simmering water. Cook eggs for 3 minutes. Remove with a slotted spoon.
  4. To fry the eggs: Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Crack the eggs into the skillet, being careful not to let them overlap or touch too much and cook for about 3 minutes, basting with the oil by tipping the skillet slightly to gain access to the oil; cook until the whites.  For over-easy eggs, gently flip the eggs, and cook another minute, if desired.
  5. To assemble bowls: Divide the polenta between 2 large or 4 smaller bowls. Top with some kale and then one or two eggs. Top with hot sauce and any or all of the toppings. Serve hot.

Lunch: Spiced chicken, lime slaw, pickled radishes and warm tortillas

Spiced chicken, lime slaw, pickled radishes and warm tortillas. (Kathy Gunst/Here & Now)
Spiced chicken, lime slaw, pickled radishes and warm tortillas. (Kathy Gunst/Here & Now)

The flavors in this bowl are bright and reminiscent of a good taco. A very simple slaw made of shredded red cabbage, grated carrots, scallions and lime forms the base. Chicken thighs marinated in lime juice, cumin, cinnamon and chili flakes are sautéed over high heat and then sliced and placed on top of the slaw. Quick-pickled radishes go on the side, and crumbled feta, cotija or goat cheese on top. You can also add a lime crema (see recipe below) on top or on the side. Serve with warm corn or flour tortillas.

Serves 2 main course portions or 4 lunch or smaller bowls.

Ingredients

The quick-pickled radishes:

  • 1 small bunch of radishes, about 8, trimmed and thinly sliced
  • ½ cup cider vinegar, or white wine vinegar
  • ½ cup water
  • 1 ½ tablespoons sugar
  • 2 teaspoons Kosher salt
  • 3 peppercorns

The spiced chicken:

  • 1 pound boneless chicken thighs or breasts
  • 2 tablespoons fresh lime juice
  • 1 teaspoon grated lemon zest
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • Dash chili flakes or hot pepper sauce
  • Salt and freshly ground black pepper
  • 1 ½ tablespoons vegetable or olive oil

The slaw:

  • 1 cup thinly sliced red cabbage
  • 1 scallion, finely chopped
  • 1 large carrot, grated on the largest opening of a cheese grater
  • 2 tablespoons vegetable or olive oil
  • Juice of 1 large lime, about 2 tablespoons
  • Salt and freshly ground black pepper to taste

Optional toppings and accompaniments:

  • 4 to 8 flour or corn tortillas
  • ½ cup crumbled feta, cotija or goat cheese
  • Fresh cilantro sprigs
  • Lime crema (½ cup sour cream mixed with ½ teaspoon grated lime zest and 2 teaspoons fresh lime juice)
  • Avocado slices

Instructions

  1. Pickle the radishes: Place radishes in a medium jar. In a small non-reactive saucepan, heat the vinegar, water, sugar, salt, and peppercorns and bring to a boil over high heat. Reduce the heat and cook, stirring, until sugar and salt are dissolved, about 3 to 5 minutes. Remove from heat and pour over radishes. Cover the jar and let sit for 1 hour or refrigerate for up to a week.
  2. Marinate the chicken: Place the chicken in a bowl and toss with the lime juice, lime zest, cinnamon, cumin, chili flakes, and a generous sprinkle of salt and pepper. Toss to coat on both sides.
  3. Make the slaw: In a medium bowl toss the cabbage, scallions, carrots, oil, lime juice, salt and pepper to taste. Cover and refrigerate if making ahead of time.
  4. The recipe can be made 12 hours ahead of time up to this point.
  5. To assemble bowl: Heat a large skillet with 1 ½ tablespoon oil over medium-high heat. Add the chicken and any marinade and cook about 6 to 7 minutes per side, until golden brown and cooked through. Remove and cool for 1 minute. Thinly slice the chicken on the diagonal.
  6. Meanwhile, preheat the oven to 300 degrees. Place the tortillas in a tea towel and warm for about 5 minutes.
  7. Place 2 large or 4 small bowls on a work counter and divide the slaw between them. Divide the chicken on top of the slaw. Arrange several pickled radishes along the edge of the bowl and top with any or all of the toppings. Serve the warm tortillas on the side.

Dinner: Brown rice, salmon, fennel and radicchio bowl with soy-ginger sauce

You can easily substitute white rice, couscous, or pasta for the brown rice in this dinner bowl.

Serves 2 large main courses.

Ingredients

The brown rice:

  • 1 cup brown rice
  • 2 cups water
  • Salt

The ginger-soy-vinegar sauce:

  • 2 teaspoons finely chopped fresh ginger
  • 1 scallion, finely chopped
  • ¼ cup soy sauce or tamari
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons lemon or Meyer lemon juice

The salmon and vegetables:

  • 1 pound salmon filet, preferably wild
  • 1 fennel bulb, cored and cut into 6 small wedges
  • 1 small head radicchio, cored and cut into 4 wedges
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh ginger
  • 1 scallion, finely chopped
  • Salt and freshly ground black pepper

Optional toppings:

  • 1 lemon, cut into wedges
  • 1 avocado, cut into thin slices
  • Black and/or white sesame seeds

Instructions

  1. Cook the rice: Place the rice in a fine strainer and rinse under cold running water; drain. Bring the water to a boil over high heat in a medium saucepan. Add the rice and a pinch of salt and bring to a boil. Reduce heat to low, cover and let cook for about 20 to 30 minutes, or until the water has been absorbed and the rice is tender. Remove from the heat and let sit for 5 minutes. Fluff with a fork.
  2. Make the sauce: In a small bowl mix all the ingredients for the sauce; taste for seasoning. The sauce can be made 24 hours ahead of time.
  3. Preheat the oven to 450 degrees. Place the salmon, fennel and radicchio on a baking sheet or sheet pan. Drizzle the oil, ginger, scallion, salt and pepper over the fish and vegetables. Bake on the middle shelf for 10 to 12 minutes, depending on the thickness of the salmon. Remove and preheat the broiler. Spoon 2 tablespoons of the sauce on top of the salmon. Place the salmon and vegetables under the broiler for 3 to 4 to minutes. The fish should be almost flaking and the vegetables just tender.
  4. Place the rice on the bottom of 2 large bowls. Top each bowl with half of the salmon and vegetables. Serve with lemon wedges and any or all of the optional toppings.

Find more bowl recipes here.

Campbell’s Soup has an executive chef, and he’s dishing amazing tips and recipes

Campbell’s Soup has an executive chef, and he’s dishing amazing tips and recipes

When you think of Campbell’s, you probably think of chicken noodle soup and Andy Warhol. Well, the classic American brand, founded back in 1869, also has a research and development team fit with culinary talent. Campbell’s even has an executive chef, with whom we chatted about cooking, some special Cambell’s Soup recipes, and general tips for an elevated eating experience.

Bryan Cozzi is an East Coast native and has been with Campbell’s for a decade. He’s helped the company innovate with fresh meals and sauces and currently focuses on soups and broth. After 10 years with Campbell’s, he says he’s still excited to go to work every day.

Campbell's executive chef Bryan Cozzi.

“My responsibilities are to create direct inspiration through food for each one of our brands,” he says. “In doing so, I work very closely with cross-functional partners — marketing and research and development leaders. In addition, I work side by side with our talented product development team and help to make the most delicious food possible.”

While most of his work is done behind closed doors, the chef offered some insights on cooking up deliciousness for mid-winter meals.

On winter cooking

A bowl of chicken noodle soup
Jessica and Lon Binderflickr

This time of year can be a tricky one. For starters, the days are short and finding energy is not always easy. Plus, the produce scene isn’t actually jumping, but that’s no excuse not to eat well.

“Like many chefs, cooking to what’s in season and local, when possible, is where I draw my inspiration,” Cozzi says. “I spend a lot of time in the grocery stores and typically start my planning around what fresh produce is available. Recently, I have been enjoying anything I can char or roast in the cast iron pan, like Brussels sprouts, broccolini, broccoli rabe, cauliflower, and delicata squash.”

What can you make? Well, treat the food you make like the types of sensations you crave in the winter. Your dishes should function like a cozy weighted blanket.

“Also, this time of year, I tend to make warm and comforting dishes,” Cozzi continues. “Two that have become weeknight staples are chicken posole soup and sausage, broccoli rabe, and orecchiette.”

Part of the reason he likes these two recipes so much is that they’re both people-pleasers and customizable. We’ve included the recipes, below, along with some of his other favorites.

On cooking with booze

A table with whiskey, wine, and cheese.

Cooking with booze is an age-old and satisfying tradition, especially in the winter when we could use a good thaw. It works in so many ways, from the acid wine can bring to a dish to the addition of spirits, which can bring all the flavors together, like with a good vodka sauce.

“I like cooking with certain spirits, and they can provide great flavor enhancement,” Cozzi says. “I only use those that I would drink on their own. My go-to saying is ‘don’t put it in your food if you wouldn’t drink it on its own!’”

Of course, it pays to be somewhat careful, especially when working with spirits.

“When adding any type of high-alcohol or spirit into a hot dish or flame, it should be added away from an open flame,” he advises.

What spirits, though?

“Lately, I’ve been trying to get into bourbon and whiskey,” he says. “Like wine, there are so many different varieties and characteristics, like smokey, honey, caramel, grain, and dark fruit. I’ve found that they pair very nicely with barbecue (brisket & ribs), hard cheeses, smoked salmon, and chocolate, of course.”

Whether you’re looking for great winter dinner ideas or a satisfying beer cheese dip, the following recipes are sure to keep you warm through the rest of the winter season.

Chicken pozole soup

Image of the prepared Chicken Pozole Soup recipe

A good pozole soup is something worth holding near and dear, especially during the colder months. We like the many layers of flavor of this option, a favorite of Chef Cozzi. In terms of customization, try mixing up your toppings. Consider things like cilantro, red onion, avocado, and sour cream too.

Prep time: 20 minutes

Total time: 45 minutes

Yield: 8 servings

Ingredients

  • 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1/2 teaspoon dried oregano leaves, crushed
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 large onion, chopped (about 1 cup)
  • 1 jalapeño pepper, seeded and chopped (about 1 tablespoon)
  • 3 cloves garlic, minced
  • 1 carton (32 ounces) chicken broth
  • 2 cans (about 4 ounces each) green chiles, drained
  • 1 1/2 teaspoons ground cumin
  • 1/2 cup chopped fresh cilantro leaves
  • 1 can (about 15 ounces) white hominy, rinsed and drained
  • 1 can (about 15 ounces) pinto beans, rinsed and drained
  • 1 tablespoon lime juice
  • 1 cup shredded green cabbage
  • 6 large radishes, thinly sliced (about 1/2 cup)

Method

  1. Season the chicken to your liking (we suggest adding some oregano and paprika).
  2. Heat a single tablespoon of oil in a skillet over medium-high heat and add chicken. Cook until browned, stirring occasionally. Remove the chicken from the pan when it is cooked through.
  3. Turn heat down to medium and heat a tablespoon of oil in pan. Add onion and pepper and cook for five minutes, stirring occasionally.
  4. Add garlic and cook for another 30 seconds.
  5. Add onion mixture to blender with 1/2 cup of broth, cilantro, and green chiles. Blend until the contents are nice and smooth.
  6. Cook blended mixture over medium heat for five minutes, stirring often. Add cumin and hominy beans, then heat all until boiling.
  7. Reduce the heat to medium-low and add chicken. Cook for five minutes.
  8. Add the lime juice, stir, and season to taste.
  9. Plate and top with cabbage and radishes. We suggest serving with hot pepper sauce.

Sausage broccoli rabe and orecchiette

Sausage, Broccoli Rabe & Orecchiete

This dish comes together quickly and is deeply satisfying in the heart of winter.

“I sometimes substitute the broccoli rabe with broccolini because it tends to be less bitter to my daughter but doesn’t take away from the overall experience,” Cozzi says. You can also sub in plant-based sausage, if preferred.

Prep time: 5 minutes

Total time: 20 minutes

Yield: 5 servings

Ingredients

  • 12 ounces mild Italian pork sausage
  • 8 ounces uncooked orecchiette pasta (about 2 cups)
  • 3 cups water
  • 2 tablespoons Campbell’s FlavorUp! Caramelized Onion & Burgundy Wine Cooking Concentrate or Rich Garlic and Herb Cooking Concentrate
  • 1/4 teaspoon crushed red pepper
  • 1 bunch broccoli rabe, cut in 1-inch pieces (about 6 cups)

Method

  1. Add sausage to a skillet over medium-high heat and cook until browned, stirring often. Remove any fat.
  2. Stir in pasta, water, concentrate, and red pepper. Cover and heat the contents to a boil.
  3. Reduce the heat to medium-low and cook until the pasta is tender — about 10 minutes.
  4. Add the broccoli rabe and cover. Cook until it is both tender and crisp — about three minutes.
  5. Add black pepper and serve with grated parmesan cheese.

Spicy beer cheese dip

Spicy Beer Cheese & Steak Dip | Campbell's Soup

Beer and cheese — they’re what you need this winter, and likely beyond. This big batch of dip is perfect for hosting, whether you’re just having dinner with friends or putting on a Super Bowl party. A pro tip? Try cooking it in the slow cooker for an extra-cozy batch.

Prep time: 10 minutes

Total time: 30 minutes

Yield: 30 servings

Ingredients

  • 1 can (18.8 ounces) Campbell’s® Chunky® Spicy Steak and Potato Soup
  • 1/2 cup lager-style beer
  • 1/2 teaspoon garlic powder
  • 8 ounces cream cheese
  • 5 ounces shredded cheddar cheese (1 cup plus 2 tablespoons)
  • 3 green onion, chopped (about 1/3 cup)

Method

  1. Set oven to 400°F and combine soup, beer, and garlic powder. Put cream cheese into a baking dish and top with the soup mixture as well as a cup of cheddar cheese.
  2. Bake for about 20 minutes. Whisk everything together and top with what’s left of the cheddar cheese and green onions. Serve with something good for dipping, like pretzels.

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