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While you're celebrating the lives of Americans who have served in the US military, we've got the perfect foods for you to nosh on.
While you're celebrating the lives of Americans who have served in the US military, we've got the perfect foods for you to nosh on.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Delicious and easy, this make-ahead salad complements most all meat, poultry, and seafood.
Preparation time: 20 minutes or less
Servings: 4 - 1 ¼ cup.
5 A Day servings: 3.
Ingredients:
- 4 ripe medium-sized tomatoes
- 3 medium cucumbers
- ½ medium onion
- ¼ cup white vinegar
- ½ cup granulated sugar
- ½ tsp. salt
- ¼ tsp. ground pepper
- ¼ cup crushed ice or cubes
1. Cut tomatoes into ¾-inch cubes and place in serving bowl. Remove part of the cucumber peel in lengthwise strips. Cut each cucumber into quarters, lengthwise, and then remove extra coarse seeds, if any. Cut into ¾-inch cubes. Cut onion into uniform sized cubes and combine with all vegetables.
2. Mix remaining ingredients, pour over vegetable cubes and toss well to dissolve sugar and salt. Allow to stand for 15 minutes or more to marinate. Serve chilled.
Chef's Notes: This salad holds well up to two days. If this salad is made using a finer dice, it makes for a delicious sandwich filling, heaped on crusty bread.
Nutritional Information per Serving
Calories: 70
Carbs: 17g
Total Fat: .5 g
Cholesterol: 0mg
Saturate Fat: 0g
Dietary Fiber: 2g
% of Calories from Fat: 1%
Sodium: 310 mg
Protein: 2g
Credit: Recipe developed for the Produce for Better Health Foundation by
Chef Carmen I. Jones, CCP.
Courtesy of www.5aday.org
