Shockingly Delicious

Food Bloggers Los Angeles Celebrate Their Heritage Recipes

March 13, 2013

Food Bloggers L.A. celebrate their heritage recipes with a fabulous collection that has something for everyone — nibbles, main dishes and desserts.

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How to Ripen an Avocado

March 12, 2013

Ripening an avocado at home is easy, if you know a couple of simple steps.

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Cheesy Skillet Gnocchi with Kale

March 10, 2013

Cheesy, tomatoey gnocchi is chock full of veggies and flavor for an easy, comforting, vegetarian skillet dinner.

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California Avocados — Packing and Ready for Retail

March 9, 2013

California avocados come straight from the grove to the packing house, where they undergo washing, waxing, sorting, culling, sizing, ripening and boxing.

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Introducing Sumo Citrus — Butt Ugly and Drop Dead Delicious

March 7, 2013

Brand new, the biggest, best tasting mandarin you’ll have, is Sumo Citrus, a perfect balance of sweetness and acidity, from California’s Central Valley.

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California Avocado Season Begins Now!

March 6, 2013

California avocados — high quality, reliable, delicious, local — are in season from March through October. The eatin’s good!

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Kale Pesto — Versatile, Verdant, Vivacious!

March 4, 2013

Kale Pesto, ultra green, lemony and Parmesaned-up, is a kitchen workhorse. Never be without it!

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Check Me Out on Edamam — New Recipe Search

March 4, 2013

Shockingly Delicious is the featured blogger on Edamam, a new food/recipe search engine!

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Almond Polenta Cake for #SundaySupper

March 3, 2013

Gritty, chewy, rustic yet elegant cake has a light, sweet, nutty top crust. It’s lovely as dessert with whipped cream and berries, or for breakfast with lemon curd.

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Grammy’s Italian Easter Bread

March 1, 2013

Craving the flavor of old-time Italian Easter bread, made the easy way, using the automatic bread machine.

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Mexican Posole

February 28, 2013

Hearty, tasty, traditional Mexican hominy and pork soup (or stew), spiced with chili, cumin, garlic and onion.

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Introducing Kale Sprouts

February 26, 2013

The newest thing to hit the produce section, Kale Sprouts are a cross between Russian Red Kale and Brussels sprouts. Roast, saute or eat raw!

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Minted Tomato, Pepper, Feta Salad with Baby Kiwi (Secret Recipe Club)

February 25, 2013

A beautiful, healthy and fresh tomato salad with the unusual and delicious hint of mint.

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Chicken Soup with Leeks, Onions and Fennel

February 24, 2013

A simple, classic chicken soup enhanced with caramelized, elegant leeks and fennel hits the spot for lunch or dinner.

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Seville Orangeade

February 23, 2013

What to do with tart Seville oranges? They make a wonderfully refreshing classic Orangeade. Don’t over sweeten!

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Orange Supreme Salad

February 21, 2013

Light, lovely and fresh, this simple salad relies on a delicate orange dressing and contrasting flavors.

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A Few of My Favorite Things — February 2013

February 19, 2013

Lemon plums, Better Than Bouillon, Saucy Mama Smoky Garlic Mustard, VitaTops Carrot Cake, Calolea Olio Nuovo, Ezekiel Flax Sprouted Grain, Golden Angels

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Old-School Peanut Butter and Chocolate Banana Bread for #TwelveLoaves February

February 18, 2013

The best classic, simple banana bread is married with Reese’s Peanut Butter Cups for a snack or dessert that pleases everyone. Let the bananas get black skinned for supreme, deep banana flavor.

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