When a recipe has a few ingredients, it’s important for each one to serve a key purpose:
complimenting or highlighting the others. Juicy tomatoes blistering in the heat of olive oil and bursting to create a light sauce. Spinach wilting to add a hint of earthiness, enhanced by Italian seasoning. Goat cheese melting to add richness and creaminess, and a hint of background spice to cut the richness. And whole wheat fettuccine to tie it all together.
Hungry yet?
I don’t know about you, but the way I pick out most fruit is by look and smell. If it smells like a pineapple, it’s probably ripe. If the strawberries and bright red and smell sweet, they’re probably great! This week I learned that looks and smells can be deceiving. But you know what they say… when life hands you underwhelming strawberries and you have a lemon in the fridge… make strawberry shortcake cookies!
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What is it about peanut butter that makes it so delicious? It’s creamy. It’s rich. It’s comforting. And there’s nothing quite like the original. These days there are a lot of lightened up versions as well as alternatives for peanut butter, but none of them will ever be as good on a sandwich with strawberry jelly. That being said, it can be possible to get a nice rich, indulgent flavor out of the other versions… but you have to know how to use them. Today’s lesson involves PB2, a powdered peanut butter with 45 calories per 2 TB serving.