September-October 2017

Vichyssoise

August 29, 2017 Kelli Shallal

Heat quickly turns leeks silky, making them ideal in soups such as vichyssoise, as well as gratins and frittatas.

May-June 2017

Pesto Chicken Rollups

May 2, 2017 Kelli Shallal

A quick spin in the food processor creates a fresh and flavorful four-herb pesto, which brings to life this protein-packed appetizer. Servings: 6 Serving size: 1 rollup (100 grams) Prep time: 30 minutes Cooking time: 20 to

Yonanas
Kitchen Tools

Make a Frozen Nondairy Treat in Minutes

July 1, 2016 Kelli Shallal

Product Reviewed: Yonanas It was a Saturday, my husband and I had just finished some yard work and ice cream sounded like it would absolutely hit the spot. However, my husband doesn’t do that well with dairy.

Brown eggs in open cartons
Stone Soup

What Egg Labels Mean

March 25, 2016 Kelli Shallal

It seems like every time I lead a grocery store tour these days, I get asked what kind of eggs to buy. I know why consumers might be confused. The number of labels printed on eggs

Stone Soup

Potatoes: a Classic and Colorful Kitchen Staple

September 26, 2014 Kelli Shallal

Potatoes have been unjustly handed a bad reputation due to their high carbohydrate content. They’re actually a highly nutritious food packed with fiber, vitamin C, B6, potassium and magnesium. And it’s hard to get bored