Food Should Taste Good–the company name really says it all, doesn’t it? I was first introduced to these chips by a friend who has to eat gluten- and dairy-free. I was intrigued by the different flavor options listed on the back of the small bag of Sweet Potato chips she gave me, so when Food Should Taste Good offered up a chance to sample their wares the next week I jumped at the chance. In case I was a little biased by my previous experience with two of the thirteen available flavors, and on seeing that I was sent thirteen full sized bags, I decided to make this test a group effort and took them to work with me to enjoy with my coworkers as well as gather their reactions.
This dish is one of my mom’s go-to party recipes and it’s always a hit. We had it from time to time for special occasions at home as well and were always happy to eat it for days afterward if she was willing to make enough to have leftovers. Most recently it was a smash hit at my father’s retirement party and she received many requests for the recipe and decided to share it with us here on the site as well. This is one that will definitely stay in your recipe box for years to come.
Fudge is probably the most common of the homemade candies but really doesn’t seem to get made at home very often anymore. It’s relegated to being a treat for when you’re at the beach or when visiting relatives who do make it which means that no one gets as much fudge in their lives as they deserve. The problem with buying fudge is that you very rarely find it outside of specialty shops and probably have about a 50/50 chance of finding out what’s in it. Even if you do find out what ingredients were used, many commercial types use a lot of ingredients that you might not be so thrilled with if you’re trying to stick to an organic diet. Enter Organic Echo, an online purveyor of all manner of organic goods, edible and otherwise. Amid the myriad products they stock is this lovely gift box of organic fudge.
These pickles make a super fast side dish or condiment to all sorts of dishes, but go particularly well with Asian foods. I like to flavor these with a little fresh ginger and a couple of drops of toasted sesame oil, but they are just as good plain. Toss a handful across some noodles or fried rice or have a pile alongside your next sandwich. No matter what you choose to use these for, they’ll add a refreshingly tangy crunch to your meal.
This amazing Mushroom Almond Pate is a vegetarian answer to the rich flavors and textures of liver-based pate. The depth of flavor and richness of this spread belies it’s vegetarian (or vegan) roots. This is a great alternative to the more common party offerings such as onion dip and cheese balls or a fantastic treat just because. It doesn’t take much work beyond chopping the onion and mushrooms and the willpower to leave it alone in the fridge (though I won’t tell if you eat it straight out of the processor bowl–it’s pretty amazing before it’s ripened too). Have it with crackers or toast points for parties, or with chunks of french baguettes, apples and brie for a simple dinner with a glass of wine. Once you’ve made this pate it will earn a permanent spot in your repetoire and I can guarantee that you’ll be passing out the recipe afterward.