Friday, July 20, 2018

Rosé All Day: Here’s How Your Favorite Wine is Actually Made

glass of rose wine (how is rose wine made?)

Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight, which is why regardless of whether you drink it from a magnum at brunch or pound it on your porch, it’s undisputedly your summertime staple when it comes to wine. But, like, how’s this glorious vin actually produced and where does it get that distinct pink color from in the first place? And why’s there so much variation on the hues when it comes to rosés? There’s more to it than a red wine and a white wine making a baby—here’s the fascinating explanation behind how rosé wines are made.

What’s the difference between making rosé and white or red wine?

“The biggest difference between rosé and other types of wine is the amount of time the grape juice spends in contact with the skins of the grape,” says Tim Wallace, Head Sommelier for Stowe Mountain Lodge.

For example, red wine grapes are picked from the vine, put into large tanks and crushed to separate the grape juice from the skins. Red wine grapes have a thicker outer skin than white wine grapes and red wine is left on the skin for much longer than white wine; in some cases up to weeks at a time to gain the dark red color that people look for in some big-body grapes like Cabernet Sauvignon or Syrah, Wallace explains.

With rosé wines, however, those same grapes are pressed and left with skin contact for only a few hours at a time. The exact amount of time the juice is left in contact with the skins is up to the winemaker and ultimately determines the shade of pink of the rosé. This shortened time that red wine grapes spend on the skins slightly alters their flavor profiles too, he adds.

After this process, the wines are then aged—or not—in a wood cask, says Jerome Pernot, Head of Sales and Marketing at Château Léoube, an artisan family owned winery in Provence, which is the undisputed home of the pink stuff. “A rosé wine is made specially, with close attention given at every moment in its development, to the color, aromas, and taste that have made it such a success. Because of the precision and the attention to detail that it demands, of all the three colors, rosé wine is probably the most complicated to produce,” he says.

Gérard Bertrand wines

Gérard Bertrand

Are there different methods for making your rosé?

“Rosé is essentially a white wine made from red grapes that have been stained a bit by contact with the grape skins,” says Gérard Bertrand, who makes several different rosés and recently partnered with Jon Bon Jovi and his son, Jesse Bongiovi, to create Diving into Hampton Water. “I feel that the finest rosés are made using the ‘direct press method,’ that is by lightly crushing red grapes and allowing juice and skins to macerate together long enough to tint the otherwise white juice.”

There is, however, another method known as “pre-fermentation cold skin maceration,” explains Arthur Hon, a sommelier who works with Vins de Provence.

In this method, he explains, “The stripped and stomped grapes macerate in a vat between 2-20 hours at a controlled temperature of 50°F to 57°F. That temperature regulation during maceration both serves to delay the beginning of fermentation—or how wine turns into alcohol—and it encourages the enzymes in the skin to release the pigments and flavor precursors and to transmit them to the juice.”

So can you really drink #roseallday?

“A good deal of rosé is for easy drinking, like our Gris Blanc or Hédonisme wines, perfect for poolside or the beach, alone, with snacks, or raw oysters,” says Bertrand. But, he also suggests that there are rosés that should be viewed as gastronomic and worthy of serving with a great meal. “Our Ballerine Brut and La Sauvageonne rosés are certainly that,” he says.

Since Provence is famed and celebrated for its pink wine, it’s also important to understand how you can take geography: “Rosés from the seaside of Provence with their subtle minerality are just perfect with seafood, and the ones from the western part of the region offer a well-balanced acidity, perfect on their own or paired with summer salads or BBQ,” says Hon.

But despite their freshness and essence of vacation or relaxation, Wallace argues that you should really be drinking rosé year-round (#guilty). “I most certainly do not consider rosé a ‘summer wine’—I am drinking it all year round. I think it’s just as delicious with your Thanksgiving turkey as it is with your 4th of July hamburger and I can’t think of a better beverage at a wedding than a bright, crisp, low alcohol rosé.”

glasses of rose wine on table with candle

Pexels

Here are some of Wallace’s rosé favorites right now:

Chateau Peyrassol Cotes de Provence, Provence, France: $25

“Founded by the Knights Templar, the Commanderie de Peyrassol has been making rosé since the 13th century.  The grapes grown on this beautiful Mediterranean estate have been planted in the same vineyards for over 700 years and this blend takes the best Syrah, Cinsault and Grenache grapes and blends them to perfection. This is about as benchmark as rosé gets and is a pretty perfect starting point. Just be sure to get the magnum, not the bottle.  You’ll thank me later.”

A Tribute to Grace Rosé of Grenache, Santa Barbara, California: $26

“Winemaker Angela Osborne named her winery after her Grandmother Grace and I think this rosé exemplifies the elegance and finesse in all of her wines. This Grenache is grown in the Santa Barbara highlands and you can taste the light salinity from the ocean breeze [in] every sip. This is a beautiful wine that goes as perfectly with oysters on the beach as it does watching the sunset over the mountains.”

Inconnu “Lalalu” Rosé, Contra Costa, California: $21

“Winemaker Laura Bissell describes her wines as “wine of thirst” and this is about as thirst quenching a wine as I’ve ever had. This wine is single vineyard, organically grown Mourvedre and has a distinct sense of place. This delicious thirst quencher has hints of melon and almost savory qualities that make it a perfect pair to a lamb chop or hot dog off the grill.”

Scribe Rosé of Pinot Noir, Napa, California: $38

“Scribe is doing something that just about no other California wine grower is doing by taking their incredibly beautiful estate grown Pinot Noir and turning it into rosé instead of leaving it on the skins and putting out delicious, though far more expensive, Pinot Noir. This decision is perfect for anyone who gets their hands on this wine. This wine has more seriousness than other rosés. There is a sense of richness in addition to the traditional playfulness found in other rosés. This is wine is a show stopper. Scribe is the rosé that you want to impress your friends with; that pairs as well with your passed steak tartare toasts as it does with roasted salmon as it does with your first dance.”

Related Video: How to Make Rosé Sangria



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These Unique Slaws Will Take Your Fish Tacos from Good to Amazing

best slaw for fish tacos

Stop, for a moment, and consider the best fish tacos you’ve ever had. There’s always that something extra that brings together a harmony of flavors—maybe something sweet, or creamy, or crunchy (or all three)! More often than not, that clutch addition to those favorite fish tacos is a refreshing slaw to counterbalance the taste and texture of your grilled or fried fish ingredients. And the worst fish tacos tend to flagrantly omit the integral slaw topping. Make your fish tacos memorable (for the right reasons) with these excellent and unique slaw topping recipes.

Spicy Lime and Jalapeño Coleslaw

Spicy Lime and Jalapeño Coleslaw

Chowhound

Most slaws are coleslaws, meaning they have a cabbage base (kool meaning cabbage). This first recipe follows that trend, but sidesteps boring with the addition of tangy lime juice and spicy jalapeños. Thinly-sliced red pepper rounds out the last of the “big three” in terms of factors varied in a well-rounded meal: taste, texture, and color (thanks, home economics class!). This coleslaw complements even simply-seasoned grilled fish in a taco. Get our Spicy Lime and Jalapeño Coleslaw recipe.

Carrot Slaw

Carrot Slaw

Chowhound

A true cole-less slaw, our our Carrot Slaw recipe uses grated carrots instead of cabbage. With Dijon mustard, red wine vinegar, and orange zest, its flavor profile is tangy, and it delivers the crunchy texture we expect from a good slaw. The vinegary, mustardy taste would pair well with tacos of beer-battered fish (think fish and chips-style), providing a healthier kick than the usual tartar sauce.

Fennel-Apple Slaw

Fennel-Apple Slaw

Chowhound

Light and refreshing, this slaw of endive, fennel, and apple adds a bright crispness your fish tacos would otherwise lack. The dressing consists of oil, white wine vinegar, salt, pepper, and shallots, highlighting the sometimes subtle flavors of the fennel. Try with deep-fried fish or even poke-style tuna! Get our Fennel-Apple Slaw recipe.

Rainbow Slaw

Rainbow Slaw

Evergreen Kitchen

When you’re looking to make your fish tacos extra-colorful and veggie-ful, look no farther than this recipe for Rainbow Slaw. Bringing back the cabbage base, this coleslaw uses both green and red varieties, as well as yellow pepper, orange pepper, red tomatoes, orange carrots, and deep purple Kalamata olives to create a vibrant, vitamin-packed salad or taco topping. Apple cider vinegar and maple syrup combine for a touch of unexpected sweetness.

Creamy Cilantro Lime Slaw

Creamy Cilantro Lime Slaw

Self Proclaimed Foodie

This next recipe takes that first spicy slaw to the next level by introducing a delectable creaminess with Greek yogurt and mayonnaise. It’s got the cabbage (though purple this time), the jalapeño, and the citrus, but now with those additional ingredients to provide cooling respite. Get this recipe for Creamy Cilantro Lime Slaw, touted for its halibut-taco toppability.

Apple and Poppy Seed Coleslaw

Apple and Poppy Seed Coleslaw

Damn Delicious

If you like the idea of a “cooling” slaw, but you’re not in love with mayo (mayo and I are already in a committed relationship anyway, so back off!), this recipe for Apple and Poppy Seed Coleslaw delivers “refreshing” with only a fraction of the mayo! Lemon juice, poppy seeds, and julienned apple make this coleslaw pop with tanginess, creating the perfect foil to your taco’s fried-fish protagonist.

Skinny Hawaiian Slaw

Skinny Hawaiian Slaw

The Skinny Fork

With ginger, sesame seeds, and pineapple, this next slaw just begs to be paired with tuna poke or blackened salmon. While this recipe for Skinny Hawaiian Slaw calls for two cups of slaw mix, you can just as easily (and more cheaply) chop and shred the cabbage variety of your choice. This super fresh and bright slaw will be a welcome addition to fish tacos as well as an excellent take-along side for picnics!

Mango Jicama Slaw

Mango Jicama Slaw

Delicious Table

This last slaw marries sweet and spicy with the help of a lime-mango vinaigrette. The citrus of limes and half an orange, the sweetness of honey, and the heat from chili pepper combine to perfectly accent the crunchy mixture of cabbage and jicama. Diced mango and cilantro bring it all together for a complex slaw that will take shrimp and fish tacos to a whole other level. Get this recipe for Mango Jicama Slaw and Lime-Mango Vinaigrette.

Any way you slice it (“it” being cabbage or another crunchy vegetable), you’re bound to enhance a boring old slaw-less fish taco with added layers of texture and flavor. Choose sweet, creamy, bright, spicy—or a combination of all!—and “relish” (yes, we went there) the perfect harmony fostered from your fish taco topping of choice!

Related Video: How to Make Easy, Healthy Fish Tacos



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Add Some Salt and Spice to Your Sundaes With These Savory Ice Cream Toppings

Now that it’s summer you’ve probably been chowing down on a lot of ice cream. But maybe you’ve had your fair share of chocolate or vanilla. Or even if you’ve experimented with more complex flavors (blueberry cheesecake ice cream, anyone?), maybe you want something a little less…sweet. Savory desserts are always a tricky, seemingly oxymoronic proposition, but now you can have it both ways.Whether you like salt, spice, or anything in between, here are some unexpected ways to elevate your ice cream game. Add an extra kick to your next sundae with these unconventional toppings.

Pretzels

Cake Over Steak

Let’s start with a basic topping, one that you probably have sitting in your kitchen cabinets already–pretzels. They’re a great way to add a salty crunch to any sundae. Pretzels work particularly well with salted caramel, chocolate, and/or peanut butter ice cream as they give the sweetness an extra dimension.

Basil

Good Life Eats

Fresh herbs are a summer staple. But beyond the standard salads and sandwiches they’re typically used in, they can also be used with dessert. Basil is especially versatile and pairs best with lemon ice cream, giving it a fragrant, peppery punch that complements citrus particularly well.

Bourbon

Vinepair

Booze up your ice cream with bourbon. The liquor lends a biting edge that’s perfect for a more adult take on malts, milkshakes, and floats. Get this vanilla bourbon milkshake recipe and see for yourself. Or just pour a shot over a sundae and call it a day.

Bacon

Barbecue Bible

Elevate your ice cream with a smoky hint of bacon. Add a drizzle of maple syrup to keep with the breakfast theme. Check out this recipe for bacon sundaes for the perfect way to top off your brunch.

Pepper

Chowhound

If you can’t get enough of spicy flavors, try adding hot pepper on top of your ice cream. We’re partial to habanero paired with vanilla and pineapple sauce. But if you want something with a little more zing, use chili powder, which is best paired with chocolate.

Potato Chips

Chowhound

Try breaking up potato chips for extra salt and crunch, or if you’re feeling especially hungry, just scoop globs of ice cream and chocolate syrup onto individual chips. Think of it as dessert nachos.

Olive Oil

Chowhound

This one might sound completely strange and unnecessary, but some people swear by it. By coating ice cream with a couple teaspoons of olive oil, preferably that of the extra virgin variety, you get a slick, rich texture. Add a pinch of sea salt and you will never think of vanilla as boring or plain ever again.

Related Video: Ice Cream Topping Insanity



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Watermelon Gazpacho With Calabrian-Chili Crema

Watermelon Gazpacho With Calabrian-Chili CremaGet Recipe!


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Savory Muffins to Pack in Your Picnic Basket

savory breakfast muffins with egg baked in middle

Ideally, picnic fare is easily portable, not overly messy, and able to be eaten without utensils. Pressed picnic sandwiches definitely fit the bill, as does fried chicken, but if you prefer more of a graze-able spread of smaller bites, add savory muffins to your picnic basket along with other nibbles. They’re a fun and convenient alternative to a loaf of bread, since there’s no slicing required once you reach your spot, and you can mix anything you like into the muffins, from vegetables to meat and cheese.

You can also use your muffin tin to make lots more marvelous things, like mac and cheese bites and mini meatloaves, but for now, let’s stick to slightly more traditional baked goods, with a savory twist. Just as with savory cheesecakes and savory shortcakes, there’s a lot of room to play around with the general format.

Whether you base your savory muffins on flour (regular, whole wheat, or gluten free) or cornmeal, feel free to get creative with the add-ins; you can use any given recipe as a guide and switch out the types of cheese, spices, herbs, veggies, or meat called for. Try prosciutto instead of bacon, or smoked gouda instead of cheddar. Mix in sauteed mushrooms, or chopped black olives, even apples for a little sweet with your savory. Add fresh herbs with abandon. Most of these savory muffins don’t need anything in the way of spreads, but a little butter almost never hurts, and you can make it a flavored compound butter if you want to intensify or complement your baked goods’ flavor profile.

To transport them, if you think you can keep them safely nestled on top of everything else, just transfer them to a plate or small basket and wrap it well—but if you’re concerned they might shift and get smashed, you can use a heavy-duty cupcake carrier to protect them. (Some cupcake pans even come with snap-on lids complete with carrying handles.) And to cut down on paper waste, you can get reusable silicone baking cups to make all your muffins and cupcakes in, over and over again.

Start looking and you’ll find tons of savory muffin recipes to make, or to use as starting points. Here’s one batch of examples.

Feta Basil Roasted Pepper Muffins

Feta Basil Roasted Pepper Muffins

Handle the Heat

Salty feta, fresh basil, and sweet roasted red peppers stud these buttermilk muffins with bursts of flavor. Like any savory muffin, these are just as good alongside a weeknight dinner as they are packed on a picnic. Get the recipe.

Fresh Corn and Basil Muffins

Fresh Corn and Basil Muffins

Sweet Potato Chronicles

Sweet corn kernels and spicy basil add perfect pops of fresh summer flavor to cornbread muffins. Get the recipe.

Broccoli Cheddar Muffins

Broccoli Cheddar Muffins

Matthew Mead/The Oregonian

A whole wheat and white flour blend is enriched with a little Greek yogurt, plus cheddar cheese, chopped broccoli, and Canadian bacon, with a bite from black pepper. Get the recipe.

Pesto Spinach Muffins

Pesto Spinach Muffins

A Candid Appetite

Pesto and spinach make for a lovely green muffin (if you want it meatier, try spinach with feta and ham), that’s hiding a little mozzarella and has a healthy dose of olive oil in the dough too. These would go well with sun-dried tomato butter. Get the recipe.

Low Carb Cheesy Garlic Bread Muffins

Low Carb Cheesy Garlic Bread Muffins

All Day I Dream About Food

For another low-carb, gluten-free take, try cheesy cauliflower muffins, or bake these mozzarella-packed garlic bread-inspired muffins with almond flour and fresh parsley. Get the recipe.

Caramelized Onion, Smoked Cheese, and Bacon Muffins

Caramelized Onion, Smoked Cheese, and Bacon Muffins

Food Lust People Love

Crumbled bacon makes a great muffin mix-in, paired with all sort of other flavors (like blue cheese), but these amplify the bacon flavor with smoked cheese, with rich ribbons of sweetness in the form of caramelized onions. Cubing some of the cheese means you get pleasantly chewy pockets to contrast the crisp bacon on top. Get the recipe.

Jalapeño Popper Cheese Muffins

Jalapeno Popper Cheese Muffins

Carlsbad Cravings

If you really love cheese, these include grated cheddar in the batter (along with diced jalapeños), and a cream cheese stuffed center. Take a cue from these spicy cornbread muffins and try mixing in a little cooked, crumbled, and well-drained chorizo too. Get the recipe.

Pepperoni Pizza Muffins

Pepperoni Pizza Muffins

Rachel Schultz

Who says you can’t have pizza on a picnic? It’s easy to do when you turn it into pepperoni-flecked muffins. If you can’t realistically transport pizza sauce with you for dipping, try mixing some chopped sun-dried tomatoes right into the batter. Get the recipe.

Bacon Egg Breakfast Muffins

Bacon Egg Breakfast Muffins

Recipe Tin Eats

There are a lot of breakfast muffins that skew savory—see salmon dill muffins (spread with a little cream cheese for a bagel-and-lox kind of bite) or sausage pancake muffins—but these are particularly impressive, what with whole hard boiled eggs baked into the middle of each muffin. You can also make them runnier if you prefer. Either way, these would be great for a make-ahead camping breakfast or morning hike. Get the recipe.

Savory Spiced Sour Cream Zucchini Muffins

Savory Spiced Sour Cream Zucchini Muffins

An Edible Mosaic

Onion and garlic powder, smoked paprika, and black pepper punch up these tender sour cream zucchini muffins, which are a great way to use up summer squash when it’s abundant. Get the recipe.

Leek and Parmesan Muffins

Leek and Parmesan Muffins

Healthy Seasonal Recipes

Sauteed leeks and Parmesan make for simple savory muffins that are perfect as-is, but easy to add to as well; try mixing in a small amount of chopped prosciutto and/or herbs like basil or rosemary for starters. Get the recipe.

Related Video: How to Make 3 Savory Muffin Tin Recipes



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Halvah in Dessert Is a Helluva Good Time

Israeli food is all the rage these days. Falafel and hummus are mainstays and can be found everywhere from vegetarian restaurants to places like Subway and Starbucks. Shakshuka is not just an onomatopoeia for the sound a maraca makes; it’s becoming a new brunch staple. And then there’s halvah. This sweet, rich sesame candy is only the latest to cross over to the U.S.A. While halvah is amazing on its own as a decadent snack or full-flavored dessert, with a distinctive nutty, honeyed flavor, it has a lot more versatility than you might think.

Halvah is a dessert made with a sugar syrup and tahini paste. It has a crumbly texture, but the individual pieces are sumptuous and thick, like fudge, with a bit of a drier mouthfeel. As for its ingredients, sugar syrup is sugar and water that has been reduced and thickened. Once it’s boiling and has reached a certain temperature, it’s combined with tahini, a paste made from ground-up sesame seeds. It’s like a sesame seed peanut butter and can actually be a great substitute for those with nut allergies.

If you’re interested in making halvah, the New York Times has a great recipe that’s ridiculously easy ,as long as you have a good mixer and candy thermometer (I like this one). Just buy a high-quality tahini and you’ll be in business. What’s high-quality tahini? It has only one ingredient: sesame seeds.

Amazon

If you’re not interested in playing with fire (or boiling sugar water), don’t fret. A Middle Eastern grocery store is sure to have some of the nutty, sugary treat. And if you don’t happen to have a specialty grocery store around, Amazon has you covered. These Joyva Marble Halvah bars are more candy bar than the real thing, but the flavor is on point.

On the opposite end of the spectrum, if you’re lucky enough to live in New York City, the Seed + Mill halvah sweet shop has a vast variety of halvah in every flavor under the sun, including chocolate, pistachio, rose, lemon, and ginger.

The sheer scope of those flavors, from traditional Middle Eastern seasonings to those sure to please more modern, adventurous palates, shows that halvah is a food that knows no bounds. It’s not just a candy, but an ingredient you can use to enhance even the most basic American desserts by adding a touch of Mediterranean flair. But where should you start? Here are a few ideas:

Top Your Ice Cream Sundae

Chowhound

Halvah’s texture is sandy but firm and melts in your mouth slowly, like packed brown sugar. What’s this texture in direct opposition to? Something creamy and soft that melts immediately as a matter of course. Something like ice cream.

Because the texture of halvah is so different from that of ice cream, it makes the perfect ice cream topper. It’s crumbly where ice cream is smooth and thick, firm and crisp where the ice cream gives easily, and halvah has a stick-to-the-roof-of-your-mouth quality that rivals ice cream, so its lush, sugary taste won’t get lost even among other powerful flavors. And its flavor, as evidenced by Seed + Mill’s success with so many different varieties, can pair with practically any ice cream, from straight vanilla to strawberry. Halvah will work with something as sweet as caramel, or something with a hint of salt. And it will definitely hold its own in this epic Brownie Ice Cream Parfait with Raspberries.

If you don’t have a lot of time, but still want to be fancy (don’t we all?), here’s a tip: Grab some ice cream sandwiches at the grocery store, crush up halvah into crumbs, dip the sandwich into the halvah crumbs, coating the exposed ice cream, and refreeze on a platter. Come dessert time, you’ll have a divine, unique treat that looks like a million bucks (Literally! Halvah in small pieces looks like little gold flakes.).

Halvah in Brownies

Halvah and chocolate is a classic combination; the very popular “marble” flavor is traditional halvah swirled with fudge. And what’s a more classic American chocolate dessert than a brownie? The two feel like a natural fit.

Yotam Ottolenghi, one of the founders of the new Israeli culinary craze, has an out-of-this-world brownie recipe featuring swirls of tahini in the batter and halvah pieces throughout. His recipe has measurements in grams, but don’t be intimidated. It’s easy to convert grams to cups thanks to this calculator. Alternatively, you can grab a kitchen scale (here’s mine) and measure out your ingredients like a professional.

Halvah Chip Cookies

Chowhound

Since Ottolenghi has used halvah in his brownies in the same way one might use chocolate chips in cookies, why not just use halvah like chocolate chips in cookies?

Halvah’s flavor profile is similar to peanut butter chips and toffee. Tahini is a great nut butter substitute and its highly sugary nature and firm texture brings to mind the classic English candy. So why not halve the chocolate chips called for in this classic Chocolate Chip Cookie recipe and use some halvah to round it out instead?

Or, if you have the time and inclination, make your own ice cream sandwich cookies, using some halvah in the cookie and around the outside of the filling too.

Halvah Pie Crust

Halvah has a sandy, crumbly texture. Some people might think that’s a negative, but if you’re one of those people, don’t! It can be a positive. Halvah’s sandy and crumbly nature makes it the perfect basis for a treacly, gluten-free pie crust.

Follow this recipe for  Graham Cracker Pie Crust, substituting halvah for the crackers and letting it bake a couple minutes less than called for, until it’s just set.

When it cools, you have the perfect shell for any cream pie. How about this Raspberry and Chocolate one?

Halvah for Breakfast

Chowhound

Halvah isn’t just for dessert, it can be for breakfast too. Despite its name literally being taken from its sweetness, there’s a bit of savory in there thanks to the tahini. And like I keep saying, tahini is a relative of nut butter, like peanut butter. And what goes better with peanut butter than jelly? Nothing (except maybe chocolate).

While you could crumble halvah in the middle of some toast with jelly—and that does sound delicious— it might be a good idea to balance out the candy with something healthy. So instead of jelly, grab the basis for jelly: fresh fruit. And while you’re at it, get some yogurt—breakfast’s ice cream.

Now that you have your ingredients, put them together and make a deconstructed TB&J (that’s tahini butter & jelly) yogurt bowl. Some fresh berries and yogurt topped with halvah is a trendy breakfast treat. The yogurt and berries are for nutrition and the halvah is like the world’s best granola.

And if you want to go the extra mile and add a few more nutrients, make your own granola. Just add some halvah at the same time you add the cranberries. Believe me, you won’t be able to get enough.

Related Video: How to Make Sesame Zoodle Salad



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