YOur Summer Go To Tari Sauce

 Barbecues can be boring. we use the same sauces seasons after season. There has to be an exciting alternative to barbecue sauce. There is! Tari sauces has some yummy Peruvian sauces that can make any cookout sing.

Tari is my go to condiment for hot dogs. I gave a slather  t my veggie dog tonight

I used the mild to accent the hot dogs' mild flavor.It worked well with the sweetness of the potato bun too. Yet there are so many Tari sauces I can use for a ton of different  dishes/

These are the ones that came out in 2024.The Amarillo or yellow pepper is my favorite, especially on hot dogs or even sausages.I also like the rocoto pepper one too. This could be added to a dressing for a kicky flavor.

Three new flavors came out this year in2025

There's Tropical Kick ,a sweet mango flavored sauce that's perfect for chicken and shrimp kebabs. This would also make a good dipping sauce for tenders and nuggets too. The zesty verde is a spicy take on salsa verde which is great for chicken, salmon and salads. smoky and spicy would be good slathered on ribs or steaks.

Tari sauces can give summer barbecues that much needed kick. Try them with anything ,from hot dogs and hamburgers to kebabs and steaks. They add a much need jolt of taste to the summer season.

A Shot Of Fresh Fruit

 What gives a summer cocktail or mocktail sassiness and freshness.? A shot of fresh fruit. There's something about adding summer's bounty to a fruity and relaxing iced drink.

I recently discovered this at Moby's down in the Atlantic Highlands. Moby's is  known for its' seafood but also for tasty  drinks that go well with oysters and lobsters. The bartender was making a mango daquairi which gives the traditional cocktail a different tastier spin. Fresh mango slices were pulverized in a blender and then the rum and dark sugar or demerrara syrup.Blueberries and strawberries can also be used in this as well. For the blueberry cocktail use about one cup of washed berries and for the strawberry the same. Keep in mind you can make virgin daiquiris' too. Just sub in Ronsin a non alcoholic rum or use pinenpple or cherry juice. The pineapple gives the mocktail a tropical flavor while the cherry imparts a tart flavor , perfect for counterbalancing all that sweetness.Another fun blueberry drink is one where blueberries are blended with vodka.They're smashed first with mint , homey or simple syrup and a squeeze of lime juice. Add half  a cup of good vodka (like Skye or Stoli) and shake well in a cocktail shaker. Pour into mason jars. Add more mint and a straw for sipping.

Think silky Bellinis since it's peach season too. This wonderful mix of Prosecco is just as easy to make as it is to drink. Keep in mind that the original recipe does call for white peaches however if you can;t find any then use the golden ones. The peach puree is easy to make (and cna be used to make fresh peach ice cream too).It peeling or boiling off the skins and then cutting four ripe pitted  ones into chunks. They're then put into blender  and pureed You can also use an immersion blender for this too.  Add a quarter cup of th e puree into champagne flutes and the top off with Prosecco or Asti Spumante. You can make an easy Bellini mocktail too with ginger ale or spakling apple cider. These may be too sweet so try a plain or peach flavored seltzer for this.Nectarines are also in season right now and the fruit lends itself to some tasty cocktails. Again peel and then puree. You could add it to Prosecco but also try the nectarine in whiskey sour  which is a combo of simple syrup, whiskey and egg white mixed with the puree. The egg white is added to give the drink it's signature foamy head. As for a nectarine mocktail, think seltzer and puree with an infusion of a mint flavored simple syrup.

Fresh fruit takes cocktails and mocktails to a whole new level. Add some of the summer's bounty to your next drink.It's a refreshing and fruity respite on a hot day.

Zeal energy Mix Your Perfect Boost

 Everyone needs a boost and it usually comes in the form of an energy drink. Most are just bad for you.Even worse they have this cloying taste and aftertaste. This isn't the case with Zeal, an energy mix that comes in yummy flavors.

 I recently discoivered their Wild Berry and Mango flavors. They're caffeinated and give you a gentle jolt.

It's an easy mix . Just add a packet  or a couple of teaspoons to sixteen ounces of water and you have a tasty drink. Zeal isn't like other drinks. It's loaded with fifty-five (!) food nutrients and one hundred and twenty vitamins ,minerals and antioxidants. It's going to be great supplement during cold and flu season.It's a subtle hint of caffeine helps in productivity and reducing stress.

I love the mango and wild berry flavors. They have a really lovely t aste- not overpowering and super swwet. I want to get their grape flavor next and then their tropical fruit one. Zeal is just a great drink  on a hot day ,esepcially when I feel lagging  due to the heat,

This summer discover Zeal.It's the perfect refresher on a swealtering day. It'll give you a much needed boost to get through high temps and humidity. 

Spiked Seltzers For Summer

Seltzer was always seen as the supporting player in cocktails and spritzers.It gave a fizzy kick to mix drinks and wine. Now there's a new kind of seltzer that's a star. It's the hard kind , guaranteed less calories but more of a buzz.

Joshua M. Bernstein  who has written several books about beer and plans tasting tours for  beer connoisseurs wrote about this relatively new offshoot. Hard seltzer is seltzer  with fermented sugar and barley malt to give it the shot of alcohol. It can be tough for manufacturers looking to retain the water's blank canvas. During the fermentation process yeast create aroma and character - perfect for beer  - not so great for fizzy water. One brewery, Platform Beer Company spent six month refining recipes and techniques before settling on the barley malt and  cane sugar that is run through a special filtration process. The company also uses a brewing enzyme to reduce gluten content.It worked. The founder,Paul Benner was surprised at the clarity and how much the final product looks like water. By December , the company debuted its'  sparkling Black Cherry that contained only one hundred calories and  four grams of carbohydrates. Unfortunately the FDA forbids alcohol companies to make health claims about their products. However breweries prominently display the calories and amount of carbs on the cans,

The big question is will hard seltzer make a splash in the drinks world? Most people do like it. It's a polarizing guilty pleasure and some find it more refreshing than craft beers and hard ciders. Still, there will always be skeptics. The creator of HRD WTR, Eddie Leon, has said it's a fun ride like a moped, but you don't want to be caught riding one. Yet hard seltzer could catch on with more people. There's the diet factor although most drinks, including some cocktails like mimosas and gin and tonics are very low in calories. . Another reason is that seltzer can blend with any fruit juice or even macerated fruit such as strawberries. Add a few blueberries or a lime slice to a hard seltzer and it's a fun buzzy sip ,Hard seltzers come in many flavors. One company , White Claw,  has mango, black cherry and natural  lime.Another brand,Truly Spiked and Sparkling has even more flavors , including grapefruit and pomelo pomegranate, and lemon and yuzo. Smirnoff, the vodka people,have dipped their toes in the sparkling waters and offer such diverse flavors as watermelon and raspberry rose.

Hard seltzer is an intriguing idea. Will it be as popular as hard ciders and lemonades? Probably.  People will want a light and fizzy change of pace and hard seltzer will fill that bill.

CBD Teas The Latest Trend

CBD or cannabidiol is everywhere these days. It can be found in lotions, shampoos, edibles and now potables. CBD Living has added three flavorful loose leaf teas to its' long list of CBD products. Are they any special than regular loose leaf brands? Not really? Are they flavorful? Absolutely.

CBD Living manufactures a wide variety of CBD products. There the edibles which include milk and dark chocolate bars, tinctures, soaps, lotions and even suppositories. Their teas are loose leaf and , popular right now. They come in an array of flavors, from matcha to blackberry. I love tea so I had to try three flavors that appealed to me.

Their chai tumeric tea is the best chai I've had in a long while. The mix contains 150 mg of CBD (a cup has only seven All CBD Living's teas have this amount added) but also has turmeric along with organic ginger and cinnamon chips plus orange peel for a nice citrus aftertaste.

Another favorite is the coconut which is loaded with coconut shred and extract.It is blended with green Rooibis Tea and full spectrum hemp extract - which is the pure oil extracted from the hemp plant. It has a lovely tropical taste and the tea would be good iced on a hot summer's day

Another fruity flavor that not only soothing but delicious is the mango herbal tea. This drink has mango extract as its' top note flavor and organic dried peach as the bottom note which give the tea a bright, fruity flavor. As with the coconut there is also full spectrum hemp extract. Again this would be a great iced tea during the warmer months.Next on my list are their other teas - matcha , Berry Black and Passion Green.

CBD Living Loose Leaf Teas are the perfect antidote to today's super busy world. Brew them, and enjoy the rich flavor and the calming effect they have. It's like a vacation in a cup.

Hi Mountain Bacon Seasoning Making Bacon Better

Can bacon be improved? Are we not happy with the salty , smokey flavor? Surprisingly it seems we're not. That's where Hi Mountain Seasonings comes in with their latest creation  - flavor sprinkles for those strips in three exciting flavors.

Hi Mountain Seasonings is devoted to improving meat. They're more known for beef jerkies - which are amazing  - and marinades. Carnivores can also buy  the company's curing and smoking equipment such as aromatic cans to have highly flavored cuts. They came out with burger seasonings and it made sense that they should create one for bacon.I decided to try it, to amp up the flavor  of vegan soy bacon.

As you can see vegan bacon does leave a lot to be desired. The plus side is that's it not super soaked in its' own fat and  it is healthy for you. There are three flavors are Black Pepper & Brown Sugar, Sticky Bun and Pineapple Sriracha.

It's just liberally sprinkling on the flavorings and microwaving for two minutes.

The Sticky Bun flavor was sweet and full of vanilla. I can see it topping a French toast strata. As for the brown sugar and pepper, it would be great if you were serving pancakes or griddle cakes, with the strips on top. As for the pineapple blended with sriracha , think appetizers where the flavored bacon is wrapped around pineapple or mango chunks.If you're into snacking a bowl of bacon - as decadent as that sounds - then sprinkle the flavorings over it - or mix it with popcorn - for real movie time treat.

Can bacon be improved? Yes!Dash some Hi Mountain Bacon Seasonings on it for a new spin on a classic favorite.

The Sips Of Summer

With warm weather comes thirst. We need a cool glass of something, whether we're on the beach or in the backyard. Luckily, there's some new brands out there offering a cool drunk of something new and different.

One sip of summer is appropriately called Sipp. These are sodas that have a trifecta of flavor.made with organically grown flavors Beth Parentis created these refreshing bubblers. The ginger soda has hints of vanilla and lime, taking it a notch up from the usual ginger ale. I love their lemon married to elderflower and tarragon. The last gives the drink a refreshing bite at the end. Other flavors include ruby red grapefruit paired with honey and rosemary.,Another favorite is  the pear mixed with green tea and honey. Pear soda is rare but delicious.Blood orange soda has lime and jalapeno - not what you'd expect yet a perfect sip for any barbecue. Poland Spring , long known for their refreshing spring water, is now offering carbonated waters. These are not sweet yet have the invigorating flavors of various fruits. They run the gamut from black cherry to the citrus flavors, of orange, lemon, and lime. There's also strawberry and strawberry lemonade as well as a lemon-lime mix. They come in cans and bottles , perfect for long road trips or picnics.

BAI  which has given us tasty and zero calorie fruit ades over the past few years have also expanded in the sparkling water department. As with any BAI product, the ingredients are all organically grown and Fair Trade sourced.There is almost every flavor, from Bolivia Black Cherry to Lambari Watermelon Lime and Waikiki Coconut Lime. The flavors are intense like that of any fruit soda but without all the artificial flavors and colors. They're the perfect go to with sandwiches or just as a refreshing sip on a hot day,Pepsi has jumped on this bandwagon too, creating the artesanal Bubbl'r. It's also chock full of Vitamin A too for extra oomph.  It comes in the usual trendy flavors like pomegranate acai and blood orange but then it veers off into the unusual - like Mango Mingl'r and Cranberry Grapefruit Sparklr. along with Passion Fruit Wond'r. Pepsi has also bought Starbucks which explains the proliferation of bottles of their cold brew coffee.Chilled , these are great pick me ups that can be mixed with milk and chocolate syrup for a  boost. I like them iced with just a few grains of brown sugar. It's also a nice alternative to iced tea.

Summer is coming and with it the need for a cool drink. There are so many new ones out there that would go perfect as a thirst quencher. Try them in a tall glass ,full of ice.

Farm Fresh Desserts

Imagine desserts that are bursting with fresh flavor and fresh fruits of the season. It would be a different spin on classics and much loved treats. Thanks to a new cookbook , it's now easy to incorporate any harvest into tasty desserts and snacks.

Farm-to-table Desserts ( Skyhorse Publishing 2017) is an interesting cookbook written by Lei Shishak,best known for her Beach House Baking and Beach House Brunch.Ms. Shishak has written a book to cover all seasons which are delineated in her book. There are recipes for the four seasons that highlights the harvests of each particular one. right from the start she recommends heading to the local farmer's market.Her reasoning makes sense. Produce begins to lose its' nutritional value soon after its' harvested and continues to decline as time elapses. Fresh picked fruit and vegetables still have the highest amount of vitamins and minerals. She also explains why we should support our local farmers and buy from the farmers directly, giving them the full price. She also is a big believer in cooking and baking with organic fruit too. It  has no chemical pesticides and genetic modifications.
There's also a handy conversion chart for overseas home bakers too that converts tablespoons and teaspoons into grams and milliliters.

One of the best parts of the book is the recipes divided by season. For Spring home bakers can try such treats as maple creme caramel or rhubarb mint ice cream. Since late Spring is the time for cherry  and peach harvests there are the white peach and cherry crumble and apricot peach crostata. The summer and fall recipes really shine . A chilled cantaloupe soup would be the perfect end to a hot night of barbecuing, A homemade mango granita would be a great cool down during a heat wave.Every kind of berry is also featured and Ms. Shishak has a delicious recipe for a berry Pavlova, a yummy meringue filled with blackberries, blueberries and raspberries.Fresh mint decorates these elegant little bowls.Strawberry shortcake, a summer classic is turned into a roll with roasted (!) strawberries transformed into a jam, Fall brings roasted grape bruschetta and pear cake,baked with a cornucopia of  spices such as allspice cloves and cardamon, Yes, there's a baked apple recipe, and this time it has a homemade butterscotch sauce. Winter brings banana and lemon recipes like banana souffle,  and a Meyer lemon cake  both perfect for the holidays.

Farm-to-table Desserts is a must for any home baker longing to cook with fresh ingredients. It is chock full of recipes for any time of the year. They are delicious ways to enjoy organic fruit.

Curry On A Cold Night

This is the time of the Indian festival Holi, the festival where brightly colored powders are gleefully chucked at friends and family. It's also a day of fasting and feasting. You don't have to be Inidan, though to enjoy curry and naan. Indian cooking is the perfect antidote for the blustery March night.

Many home chefs balk at trying the recipes of the Subcontitient. Yet, curry is an easy dish that once tasted will be a family favorite. Try a chicken one that just had chicken strips, diced onions and curry powder. The last can be bought at your local grocery, in the seasonings section. It's just heating the onion first in olive oil and then adding the meat and curry powder. It is a long process, taking about forty-five minutes to fully cook. Another caveat is keeping the burner on a low flame because curry powder burns easily. You can also create a vegan version by subbing the meat with traditional vegetables such as cauliflower and potatoes along with onions and carrots. Turmeric, that health booster is also added for more color and flavor. For a spicier dish, add red pepper flakes. If you like the dish and plan to make it often, then consider creating your own curry powder.It's dried chili blended with the seeds of coriander, fennel and cumin. Dried mace,  white pepper and turmeric round it out. Store in an airtight jar at room temperature. it can be made a week in advance.

Tikka masala is another tasty Indian dish.The chicken is usually roasted in a tandoor oven however a regular one will do. It's a little more involved than a simple curry. You first have to marinate chicken chunks in a mix of yogurt and lemon juice spiced with cinnamon,cumin, cayenne  ginger and black pepper. The chunks should be soaked for a good hour in order for the meat to be perfectly seasoned . They're then threaded on skewers and roasted on a stove top grill.As these are cooking the sauce is made.. Again, it's a blood warming mix of cream, butter and jalapenos blended with tomato sauce, garlic. Cumin and paprika are also added to intensify the color and flavor, A fun weekend meal is a plate of dosa pancakes,These are a blend of plain flour and bicarbonate of soda flavored with mustard seeds. Dosas are like crepes, meant to be filled with all sorts of delicious stuffings.One of the most popular is potato masala. Potatoes are combined with tomatoes and onions  and singed up with turmeric and curry leaves or powder if you can't get the leaves. Cauliflower and shredded cabbage is another tasty combo cooked with chaat masala, a dried spice that also has dried mango in it.

These blustery march nights can be bone chilling. Warm up with tasty Indian dishes that will warm you to your toes. They're tasty and flavorful along with being chock full of good for you spices and ingredients.

A Taste Of The Tropics

One of the best parts of January is all that tropical fruit that 's in our groceries right now. They are not only good for you but versatile.Any of the fruits from grapefruit to mangoes can go into a breakfast, lunch,  dinner. and snacking.

As we all know from the television ads, Haloes are hot right now. These seedless beauties are being marketed to kids because they're seedless. Yet adults can enjoy them too. They have a lovely sweetness that's more intense than the average Mandarins are usually used in salads, adding both color and flavor to bland ones.Try them in a grilled chicken salad along with a liberal sprinkling of almonds. They are also good with sliced tomatoes and onions for a nice side. They can also be used as a glaze for chicken , pork and even salmon. Of course, the best use for them is dessert. Try them in a cake or trifle.They make a tasty sorbet, perfect after a fiery chili or Sunday roast. Their larger cousins, the orange are also versatile.Of course, there is orange chicken but there are also several pork recipes that call for the fruit as well. Try a braised pork ribs with a soy  sauce  - orange juice marinade. Garlic and ginger spice it up.Spare ribs get zinged up too with a dash of juice. Make a tangy orange-butter sauce to spoon over peas or broccoli.Again, oranges are great ingredients in any baked good,from muffins to cake. Orange juice is also a nice addition to buttercream icing, cutting  the overt sweetness.

Lemons and limes are other tropical beauties that liven up any winter diet. Besides adding a much and well-needed dose of Vitamin C, they add spark, flavor, and color. We all know that lemon is great with salads, subbing in for any kind of vinegar but did any know it's also great with pasta? Lemon linguine is a refreshing break away from traditional sauces. It's made with lemon juice, whole cream and egg yolks,  along with butter. The sauce is poured over the pasta and it cooks from its heat.Grilled chicken can also be added too. Lime is usually associated with Mexican recipes but it is also good as a marinade for salmon and swordfish. Try it in a salad dressing instead of lemon, or even better as a main ingredient in a lime buttercream frosting.Mango is another tropic wonder and again versatile. There are a million recipes for mango salsa and chutney along with for smoothies.Think beyond the mango tree and pair it with shrimp and lime in a tasty pita.Toss in some mango slices along with onion slices and fresh orange juice for a tasty and exotic dish, perfect with white rice.Pineapple , which makes us think of blissful pina coladas, can also be used in a variety of different recipes. too, from it traditionally gracing ham to  healthy kabobs.

It's easy to have a taste of the tropics. Bring home any of these exotic fruits such as lemons and limes, mangos and Mandarins. They'll add juice and fun to a blah winter diet.

ThaiFusions - Your Grilling Must Have

It is grilling season and with it the same old recipes.How to liven up those chicken wings and ribs? By giving it the fusion treatment , thanks to some new sauces that feature the best of Thai flavors. Thaifusion has just introduced three new grilling sauces that can be used not just for barbecues but also for dips and even salads.

  This brand is perfect for those who live to cook or just love eating the tasty and flavor packed cuisine, It started with Toi Borthwick, a Thai national who married a Scottish American over forty years ago. The cuisine was not as popular as it is now so finding even the simplest sauces was hard. She had to create her own, sometimes fermenting curries and fish sauces in clay pots in her backyard. Those recipes now form the sauces that make the company she owns with her children.. Thaifusions has both curry sauces and grilling sauces that reflect the varied  sweet and fiery flavors of Thai cuisine.. It is the barbecue sauces, however that bring out the flavors of southeastern Asia. Peanuts are a staple of Thai cooking and their peanut sauce delivers it.It is blended with  creamy coconut milk to give it a silky texture with an eye opening punch of fire.Another new comer is the chile pineapple grilling sauce , a typical Thai marriage of fruity sweet and eye watering spicy.A tad less hotter is their mango ginger grilling sauce, made with brown sugar to sweeten it. The company also sells green curry and Panang curry sauces that are used primarily for cooking. All sauces can be b ought at Williams-Sonoma or Sur La Table.

The sauces are perfect for grilling. One of my favorites is the chile pineapple sauce because of the tiny bits of pineapple in it.It is the perfect marinade and sauce for both pork and chicken. Use it to baste on chops before grilling and serve with a pineapple mango chutney. Try chicken wings and drumsticks marinated in them for thirty minutes. It can also be used as a dip for naked nuggets, grilled bits of unbreaded chicken.For a different twist try the chicken nuggets  with the peanut grilling sauce, It's an easy  way to make the classic Thai street fare chicken satay. Usually this dish is labor intensive due to making the sauce from scratch,First marinate the chicken pieces in a combo of fish
 sauce and soy sauce and then grilled to a crispness.The satays are then served with dipping bowls full of the peanut sauce. I can also be used for a cold Thai noodle salad as well.Robust meats like steak and hamburger are perfect with  the mango ginger. Create a steak satay  with a soy marinade and serve with the sauce.Marinate t-bones or skirt steaks with it and then serve with more sauce. Add some to hamburger patties for a fiery and fun surprise.It would also be good as a chicken marinade too or as a wing dipping sauce.

Thaifusions Grilling Sauces are must haves for this year's grilling season. They add sweet and heat , livening up any cut with Thai flair. Get all three and enjoy the blend of chilis and fruits.with your favorite barbecue meats.

The Magical Mango

Not many fruit are as versatile as the mango.It cam add color to salad, be grilled as part of a fruit kabob, and grace a chicken.It may be considered exotic but is fast becoming part of the mainstream American diet. The mango surprisingly has something in common with it's North American cousins peaches,nectarines and plums.It is fleshy fruit with a stone.It is part of the mangifera family, a variety grown primarily for it's fruit.It is grown in abundance in Sumatra, Java and Borneo and to a lesser extent in India and Burma.Not surprisingly it is the national fruit of India,Pakistan and The Phillipines and the national tree of Bangladesh.They have even in the American diet most surprisingly since the late 1600s.It was sent to the colonies pickled and strangely enough all pickled items were then called mangoes.It's name derives from the Malayalam word ma and then the Portuguese called it manga.One of the first travel writer,Italoan born di Varthema first wrote about it around 1510".It is a carwtenoid having a put orange flesh.It is high in both Omega 3 and 6 and is well known to lower cholesterol.It has been known to halt the grown of both skin and prostrate cancer.There is one caveat , however.It's skin or rind contains urushiol the same skin irritant as poison ivy ,poison oak and poison sumac.Quickly wash your hands after handling or cutting mangoes. Mango dishes are fun .Mango salsa is one the hottest recipes today.It has several varieties so you can even improvise one. A popular recipe is combining diced mango with diced cucumber. Heat is given by jalapeño and red onion.You can also purée the mamgofor this or add lemon or lime juice.Salad with this tropical gem is zingy and a step out of the culinary comfort zone.Pair them with avocados.Again add red onion along with simple vinaigrette for a nice side to any grilled meat dish.You can also turn mangos into a dressing.Use very very ripe mangos and mix with two vinegars, both apple cider and balsamic along with a dash of water.One of the best dishes is chicken with mango.The two mild flavors play off each other.Some mango chicken dishes add dashes of cumin and turmeric for bite You could also do a mango chicken salad.Basil and onion are added as well to the cubed fruit and leftover chicken. Add to it's deliciousness by serving heaping scoops on a brioche or croissant.Of course mango is good as ice or ice cream. For both start off with a mango purée by putting mangos and lemon juice in a food processor.Also use the purée for mango coladas or mango martinis. Don't be put off by this exciting and exotic fruit. It's so versatile that you'll use if for everything, from snack to dinner to drinks.Mangos are just fun, bright and sassy, sweet and original.

Crunchier Granolas

Not long ago I wrote about that hippie staple granola.Lo and behold it was the tic again of an article inTheNewYorkTimesDining section.While my piece was just about the basics,The dining section amped it unto Momofuku high gourmetism. It was given amake over that almost all basic foods go through. The article was written by Times Regular Jeff Gordonoer who takes a new twist on this simple dish. Most granolas are made with rolled oats, almonds and some kind of sweetener such as honey or brown sugar. The new versions are much more colorful with dried papaya,, pickled mango and compressed pineapple. Most mixes are laced with liberal sprinklings of cinnamon and nutmeg. Not these. there is dried sorrel and dried mint even to give it unusual dashes of color and flavor. There's even a savory version too. this mix isn't then soaked in milk. It's usually drenched in a thick creme fraiche,.It could even be added as aside to foie Gras. A Rosemary and pistachio one becomes the crusting for elk at OAK at Fourteenth in Boulder, Colorado. There's a pine nut and citrus one that becomes aside for seared scallops or roasted sweet potatoes,Of course even the fanciest granola is good over a plain vanilla or butter pecan. you can even layer it in a pudding parfait too if you want. granola isn't the usual hippie dip pie food it was.Now it's a mega gourmet dish that can go from breakfast to lunch to dinner. It's an amazing food that you can create for some cool dishes.