July 14, 2015

Easiest yogurt pops EVER!

Take your favorite yogurt.
Scoop it into little cups or little popsicle trays
and freeze.  Now, talk about easy.
When you are ready for one...
all you have to do is turn it upside down
and say abracadabra...
or run some hot water on the side of the one
you want to snack on until it easily falls out.
(20-30 seconds or so)
I like to add some more fruit of whatever the flavor is...
My favorite is adding smashed bananas into the strawberry
banana flavored yogurt.  Add some banana, yogurt, banana
and yogurt.... you get the idea.

Keep it cool Let's Cultivate Food

July 8, 2015

Watermelon Lemonade!

Watermelon is perfect for summer.
Everything about this drink screams out.... summer!

From the color to the refreshing watermelon to the chilled
sweetness of the watermelon and slight tartness of the
lemonade combination- you can't go wrong with this drink.

Again, it's SO easy to make.  Your family and friends will be
so impressed that they'll look at you twice!

Let me share with you not only how easy it is to make
watermelon lemonade but a few simple tricks that will
really WOW your family and friends as well.

First start off with some cut watermelon.
You can purchase a whole watermelon or you can purchase
already cut watermelon in a clear container from the supermarket.
There's always a debate which is cheaper...
whether to buy the whole watermelon or to buy it already cut.

If you were to literally analyze the weight of the inside, red,
edible portion of the watermelon compared to the price per
pound of a whole watermelon...

THEN.... buying already cut watermelon is more often than
not cheaper simply because most people are going to throw
away the whites and rind of the watermelon which is a huge
portion of the watermelon that accounts for the extra $ per pound.

Anyways,  take some cut watermelon cubes and throw it into
your blender and blend it for about 30 seconds. Yup, that's all it takes.
Make sure you add a little bit of water, maybe about a 1/4 cup -
otherwise it might not blend/mix well.

If you wish to have the watermelon not as pulpy- feel free to run
the blended watermelon through a strainer.  Otherwise,
just add your blended watermelon to your choice of lemonade.
I often prefer Crystal Light lemonade but feel free to use any kind
that floats your boat!

Before you blend all your watermelon cubes, take some of it
(depends on how many people you will be "chilling" with)
and place the cubes into a cup or bowl and throw it into the freezer.

As you serve your summer watermelon lemonade--
you can drop some of the now frozen watermelon cubes and use it
in place of ice cubes. Using the actual watermelon as frozen cubes
will not only keep it more flavorful and enjoyable but it will also
not water your drink down!  Your friends will truly be impressed!

If you add a little wedge of watermelon or lemon or even mint as
a garnish... it looks really nice as well.

Cheers to summer drinks!,  Let's Cultivate Food


Not only do occasions these days seem endless
but so are menus for catering.

What is your occasion?
Does your occasion or party have a theme?

Is your occasion a bridal shower?
A baby shower? A graduation party?
A holiday party? A retirement party?
An office function? A super bowl or fantasy sport party?

Regardless of the occasion-
Let's Cultivate Food would not only happily cater 
your event but we love themes and making the food
personal to the occasion or person.

We even make food signs relating to the occasion
and or the food often using food puns even!

Below are a few of the most relished menus.
We can personalize any of the below menus
along with substituting items and or creating
special diet menus as well.

Members of the Let's Cultivate Food team
have diabetes, are gluten free and vegetarian
so we're experienced on a daily basis
if you need to take that route!

(Menu options also change with seasons)

Individual cups of Veggie Crudite with homemade sriracha mayo
Caprese Skewers
Let's Cultivate Food's Dumplings with homemade soy and duck sauce
Shrimp Cucumber Avocado appetizer
Chicken Satay skewers in a Thai peanut sauce

Spicy pork belly mango slaw lettuce wraps
Mac and cheese stuffed egg rolls with sriracha sauce
Exotic veggie stir-fried rice with pineapples
Fresh raw spring rolls
Chicken Tikka Masala

Ground Beef with 12 spices
Shredded BBQ Chicken
Greens (chiffonade romaine and cabbage)
Guacamole, Salsa, Sour cream, shredded cheese, 
Flour and corn wrappers
Taco spring rolls

Meatball sub on a stick
Classic Caesar salad with croutons and homemade dressing
Sun dried tomato & roasted pepper crostini
Stuffed Shells with a homemade marinara sauce
Rigatoni with arugula and veggies tossed in red sauce

Loaded Potato Salad with bacon and shredded cheddar
Grilled Cheese bites
Seasoned Killer Corn 
Muffaletta sliders 
      (ham, salami, pepperoni, provolone, olive salad, hot peppers)
Homemade coleslaw

Please email for pricing, 
detailed  information on the food items, 
possible substitutions and any questions!

email: letscultivate@gmail.com

July 7, 2015

What is Balsamic Vinegar made of?

I've been told that in Italy- where true Balsamic Vinegar
comes from-  it isn't used as an acidic ingredient for salad dressings
like it is here in the USA.  They use it more as a condiment on
grilled meats and of course drizzling on strawberries.

There are 3 different kinds of balsamic vinegar. 
Aceto balsamico tradizionale,  commerical  and lastly condimento. 
The Aceto balsamico tradizionale is the most pure and true for it is 
heavily regulated and takes on the underlying flavors of the wooden 
oak or chestnut barrels that the grapes are stored 
in after it is pressed into vinegar. Oh, by the way--- 
balsamic vinegar is boiled down sweet white grapes.  
This type was even used for medical purposes back in the day.

The mass marketed commercial balsamic is not aged like the 
aceto kind.  Many times the commerical type is labeled 
balsamic vinegar of Modena and a pinch of brown sugar is added 
to every cup of vinegar. 

The last type called condimento is kind of the in between 
one where it's not as  expensive as the Aceto but a higher quality 
than the commercial kind. 

The biggest difference between wine, wine vinegar and 
balsamic vinegar is that the grapes are pressed into make 
balsamic vinegar before the grapes start to ferment like the way 
it is before making wines.

Balsamic vinegar is really good when you mix a few drops 
with olive oil to smear your good, earthy and crusty bread 
into along with your flavorful soup and adding garlic to it is 
also another flavorful option.

Zestfully Let's Cultivate Food