Latest news with #Boursin
Eater
4 days ago
- Business
- Eater
Legendary Los Angeles Brand Randy's Donuts Rolls Into the Bay Area
Like moths to a flame, the 32-foot, oversized doughnut that has loomed over the 405 and graced the top of Randy's Donuts in Inglewood has drawn customers to its doors for over 73 years. Now the brand is heading to the Bay Area, SFGATE reports, with plans to open a new location in Santa Clara at 2595 Homestead Road. It's all part of a franchise agreement involving Bay Area restaurant owner Adeel Siddiqui, of the Port of Peri Peri brand. That location will open in 'the third quarter of 2025,' but that's not all: Siddiqui and his partners also plan to open Randy's Donuts locations in San Jose, Redwood City, and Fremont, as well. Kermit Lynch Wine Merchant, Part II A popular Bay Area wine importer is adding a new shop to its ranks: After 53 years in business, Kermit Lynch Wine Merchant will open a second location in the fall or early winter. The San Francisco Chronicle reports the new shop will be located at Marin Country Mart in Larkspur. Check out this Caribbean- and Filipino-inspired pop-up dinner Chef Leonard Roberts III brings his Silent Table pop-up to Oakland's Burdell on Monday, June 2. Roberts is an alum of the Brundo chef residency program at Cafe Colucci, and now he's readying a five-course dinner 'inspired by the food and flavors of the Caribbean and Filipino islands.' Tickets and seating times are available via Tock. Verjus launches a lunchtime deal If you're among the San Francisco locals who eagerly welcomed back Jackson Square wine bar Verjus in November 2024, the team has a fun new offering: prix fixe lunch. From 11:30 a.m. to 2 p.m., Thursday through Saturday, diners can relax under the shiny red ceiling to enjoy a starter and main course, plus a glass of wine or dessert, for $50. The launch menu includes a decision between sugar snap peas or pate en croute to begin; for the plat principal, diners can choose the omelette Boursin, saucisse manchego, or le grand aioli. For the dessert route, nosh on profiteroles or pain perdu. Extra dishes to add to the table will be available as well, such as oysters, scallops, or razor clams. Sign up for our newsletter.
Scottish Sun
22-05-2025
- Entertainment
- Scottish Sun
It's every viral recipe in one cookbook – including Kim Kardashian's fave salad
All recommendations within this article are informed by expert editorial opinion. If you click on a link in this story we may earn affiliate revenue. They look amazing but are so easy to make... MANY of us see recipes on our social media feeds that look incredible - but how often do you actually make them? Maybe you just forget to save the recipe itself, or perhaps it's hard to choose one when you're seeing hundreds pop up each day. Well, recipe developer Saskia Sidey has just released a book to solve that, as it brings together all the recipes the internet has gone crazy for, such as the watermelon sandwich and scrambled oats. Plus, you'll find recipes from your fave TV shows, like that omelette from The Bear complete with Boursin and crispy chives, and celeb faves, including Kim K's go-to salad from her top LA restaurant. 4 Saskia Sidey has recipes from all the top TikTok trends Credit: Jo Sidey You'll Love This: Recipes That Broke The Internet by Saskia Sidey (HQ) is out now, and has already bagged Joe Wicks as a big fan. It's a sure-fire way to get some Likes and impress guests this summer. 4 Next-level comfort food is here! Credit: Jo Sidey Sausage Lasagne Soup His 'secret' lasagne soup – a one-pot recipe where you add pasta sheets directly into the ragu and eat with a spoon – earned @Dannylovespasta 21.5m views. Serves: 4 Prep time: 10 mins Cooking time: 1 hr Ingredients: *6 good-quality sausages, preferably Italian *1tbsp extra virgin olive oil, plus extra to drizzle *1 red onion, finely chopped *1 leek, finely chopped *2tbsp 'nduja paste, to taste *4 cloves garlic, grated *Few sprigs thyme, leaves only *200ml red wine *400g tin chopped tomatoes *1L good-quality chicken stock *30g parmesan, grated, plus the rind *250g dried lasagne sheets *Few sprigs basil, leaves roughly torn *100ml double cream *100g ricotta cheese Method: 1. Squeeze the sausages out of their skins into a large, deep saucepan over a high heat. Add the olive oil and break up the sausages well with the back of a wooden spoon. Cook for 7-8 minutes until there are deeply brown areas on the sausage and some bits have stuck to the pan. 2. Add the red onion and leek and stir vigorously to combine, then add a big pinch of salt and begin to sweat. Cook until soft, for around 10 minutes. 3. Add the 'nduja, garlic and thyme and cook for a minute before adding the wine. Use your wooden spoon to scrape up all the bits from the bottom of the pan. 4. Allow the wine to almost completely bubble away, then add the tomatoes, stock and parmesan rind. Bring up to a simmer and cook for 10 minutes. 5. Break up the lasagne sheets into bite-sized pieces and add to the pan, cooking on a low simmer for around 30 minutes until the sauce has thickened and the lasagne pieces are al dente. You may need to add an additional 250-500ml water to get your desired consistency of soup once the pasta is al dente. 6. Discard the parmesan rind, season with salt and pepper and add the basil and cream. It may need a splash of vinegar or a dash of sugar, depending on the acidity of your tomatoes. 7. Serve with the grated parmesan and a dollop of ricotta. 4 If it's good enough for Kim K, it's good enough for us! Credit: Jo Sidey La Scala Salad The Kardashians' favourite salad is from La Scala in Beverly Hills, LA. Social media star @ recreated it to nearly 6m fans. Serves: 4 Prep time: 15 mins Ingredients: *50g manchego, finely grated, plus extra (optional) to serve *11/2tbsp dijon mustard *40ml red wine vinegar *100ml extra virgin olive oil *1 Romaine lettuce, shredded *80g chorizo slices, shredded *225g mozzarella bocconcini, torn if large *570g jar queen chickpeas, drained and rinsed *25g parsley, leaves picked Method: 1. In the bottom of the salad bowl, combine the grated manchego, mustard, vinegar and olive oil, and then mix until smooth. 2. Add the lettuce, chorizo, mozzarella, chickpeas and parsley leaves to the bowl, with salt and pepper to taste. Toss well to combine. 3. Sprinkle with extra grated manchego, if you like, and tuck in. 4 Ditch the carbs for your next sandwich Credit: Jo Sidey Watermelon Sandwich When @linder_surprise made a sandwich using fat wedges of watermelon as the bread, the internet went crazy for it! Serves: 2 Takes: 10 mins Ingredients: *200g block feta *1 watermelon *2tbsp capers *2tbsp pitted Kalamata olives *1tbsp balsamic vinegar *¼ cucumber, ribboned *¼ red onion, cut into 4 rounds *Large handful rocket *Few sprigs mint, leaves only *Few sprigs basil, leaves only Method: 1. Cut the feta in half horizontally, so you are left with 2 thin, large rectangles, the same size as the block was originally. 2. Peel the watermelon using a sharp knife, then cut into 4 large rectangles 2cm thick, slightly bigger than the feta. 3. Roughly chop the capers and olives together and add to a small bowl with the vinegar. Mix thoroughly. 4. To assemble, spread half of the caper and olive mixture on one rectangle of watermelon. Follow it with a piece of feta, half the cucumber ribbons, 2 red onion slices and half the rocket and herbs. Finish with another piece of watermelon. Repeat with the remaining ingredients to make 2 sandwiches.
The Irish Sun
22-05-2025
- Entertainment
- The Irish Sun
It's every viral recipe in one cookbook – including Kim Kardashian's fave salad
MANY of us see recipes on our social media feeds that look incredible - but how often do you actually make them? Maybe you just forget to save the recipe itself, or perhaps it's hard to choose one when you're seeing hundreds pop up each day. Well, recipe developer Plus, you'll find recipes from your fave TV shows, like that omelette from The Bear complete with Boursin and crispy chives, and celeb faves, including 4 Saskia Sidey has recipes from all the top TikTok trends Credit: Jo Sidey It's a sure-fire way to get some Likes and impress guests this summer. READ MORE IN FABULOUS 4 Next-level comfort food is here! Credit: Jo Sidey Sausage Lasagne Soup His 'secret' lasagne soup – a one-pot recipe where you add pasta sheets directly into the ragu and eat with a spoon – earned Serves : 4 Prep time: 10 mins Cooking time: 1 hr Ingredients: *6 good-quality sausages, preferably Italian *1tbsp extra virgin olive oil, plus extra to drizzle *1 red onion, finely chopped *1 leek, finely chopped *2tbsp 'nduja paste, to taste *4 cloves garlic, grated *Few sprigs thyme, leaves only *200ml red wine *400g tin chopped tomatoes *1L good-quality chicken stock *30g parmesan, grated, plus the rind *250g dried lasagne sheets *Few sprigs basil, leaves roughly torn *100ml double cream *100g ricotta cheese Method: Most read in Fabulous 1. Squeeze the sausages out of their skins into a large, deep saucepan over a high heat. Add the olive oil and break up the sausages well with the back of a wooden spoon. Cook for 7-8 minutes until there are deeply brown areas on the sausage and some bits have stuck to the pan. 2. Add the red onion and leek and stir vigorously to combine, then add a big pinch of salt and begin to sweat. Cook until soft, for around 10 minutes. 3. Add the 'nduja, garlic and thyme and cook for a minute before adding the wine. Use your wooden spoon to scrape up all the bits from the bottom of the pan. 4. Allow the wine to almost completely bubble away, then add the tomatoes, stock and parmesan rind. Bring up to a simmer and cook for 10 minutes. 5. Break up the lasagne sheets into bite-sized pieces and add to the pan, cooking on a low simmer for around 30 minutes until the sauce has thickened and the lasagne pieces are al dente. You may need to add an additional 250-500ml water to get your desired consistency of soup once the pasta is al dente. 6. Discard the parmesan rind, season with salt and pepper and add the basil and cream. It may need a splash of vinegar or a dash of sugar, depending on the acidity of your tomatoes. 7. Serve with the grated parmesan and a dollop of ricotta. 4 If it's good enough for Kim K, it's good enough for us! Credit: Jo Sidey La Scala Salad The Kardashians' favourite salad is from La Scala in Beverly Hills, LA. Social media star Serves: 4 Prep time: 15 mins Ingredients: *50g manchego, finely grated, plus extra (optional) to serve *11/2tbsp dijon mustard *40ml red wine vinegar *100ml extra virgin olive oil *1 Romaine lettuce, shredded *80g chorizo slices, shredded *225g mozzarella bocconcini, torn if large *570g jar queen chickpeas, drained and rinsed *25g parsley, leaves picked Method: 1. In the bottom of the salad bowl, combine the grated manchego, mustard, vinegar and olive oil, and then mix until smooth. 2. Add the lettuce, chorizo, mozzarella, chickpeas and parsley leaves to the bowl, with salt and pepper to taste. Toss well to combine. 3. Sprinkle with extra grated manchego, if you like, and tuck in. 4 Ditch the carbs for your next sandwich Credit: Jo Sidey Watermelon Sandwich When Serves: 2 Takes: 10 mins Ingredients: *200g block feta *1 watermelon *2tbsp capers *2tbsp pitted Kalamata olives *1tbsp balsamic vinegar *¼ cucumber, ribboned *¼ red onion, cut into 4 rounds *Large handful rocket *Few sprigs mint, leaves only *Few sprigs basil, leaves only Method: 1. Cut the feta in half horizontally, so you are left with 2 thin, large rectangles, the same size as the block was originally. 2. Peel the watermelon using a sharp knife, then cut into 4 large rectangles 2cm thick, slightly bigger than the feta. 3. Roughly chop the capers and olives together and add to a small bowl with the vinegar. Mix thoroughly. 4. To assemble, spread half of the caper and olive mixture on one rectangle of watermelon. Follow it with a piece of feta, half the cucumber ribbons, 2 red onion slices and half the rocket and herbs. Finish with another piece of watermelon. Repeat with the remaining ingredients to make 2 sandwiches. TikTok's top tips, tricks and trends TikTok is one of the world's most downloaded apps with millions uploading videos everyday. But what are the best tricks and trends on it? Who has the most followers on TikTok? How to reverse a TikTok after recording it How to How to see your TikTok watch history What is the most viewed TikTok? What does What is TikTok's blackout challenge? What is the meaning of DTB on TikTok? What does What is the meaning of CNC on TikTok? What was the viral
Business Insider
15-05-2025
- General
- Business Insider
I'm a professional meal planner. These 5 quick dinners require just a handful of ingredients from Trader Joe's.
As a professional meal planner, I shop primarily at Trader Joe's for a wide variety of affordable ingredients that simplify meal prep. The store's array of pre-seasoned and pre-prepared ingredients for every cuisine and diet makes it easy to create delicious and inventive family meals — even on busy weeknights. These five dinners are some of my favorites, as they use only a few ingredients from Trader Joe's, require minimal prep, and are easily adaptable for both plant-based and omnivore eaters. This chopped falafel salad is my new go-to meal Ingredients: two heads of romaine lettuce, two Roma tomatoes, an English cucumber, ½ cup of kalamata olives, 7 ounces of Trader Joe's tabbouleh, ½ cup of Trader Joe's Goddess dressing, and 12 frozen Trader Joe's falafel Main-event salads are one of my favorite ways to feed my mixed-diet family. This easy Greek-inspired version starts with a bag of frozen Trader Joe's falafel. While they're baking, I chop the romaine lettuce, cucumbers, and tomatoes. Then, I add them to a large serving bowl. Next, I stir in Trader Joe's prepared tabbouleh — an easy addition that adds texture and more Mediterranean flavor. Once the falafel is cooked, I quarter each one and toss them into the bowl, along with a drizzle of Trader Joe's Goddess dressing. When my kids need a little extra motivation to eat their greens, I serve the salad with pita halves so they can turn it into fun, customizable pita pockets. Skillet lasagna makes for an easy weeknight meal Ingredients: a tablespoon of olive oil, half of an onion, 24 ounces of Trader Joe's marinara sauce, two packages of Trader Joe's vegan ravioli, 2 tablespoons of chopped basil, 6 ounces of vegan Boursin cheese, and a cup of vegan mozzarella shreds With all the flavors of homemade lasagna, this version requires virtually no prep and is on the table in under 30 minutes. I start by sautéing the onion and garlic until fragrant. Then, I stir in Trader Joe's marinara sauce and let it simmer. Next, I add two packages of ravioli — Trader Joe's vegan spinach and cashew is my go-to — and cook them for about five minutes. After removing the skillet from the heat, I add dollops of vegan Boursin cheese and sprinkle on shredded dairy-free mozzarella. A quick broil melts everything to perfection. I finish the meal with fresh chopped basil. This meal is cozy, comforting, and easy to pull off on a busy weeknight. You don't need to be a seasoned chef to serve up this ramen recipe Ingredients: 2 quarts of Trader Joe's ginger miso broth, a tablespoon of toasted sesame oil, 14 ounces of Trader Joe's organic baked teriyaki tofu, four packages of Trader Joe's miso ramen, 2 cups of chopped napa cabbage, four heads of baby bok choy, and a cup of shiitake mushrooms Using a few of my favorite Trader Joe's ingredients, I can easily make a hearty, flavorful bowl of miso ramen. I start by bringing the ginger miso broth to a boil in a large stockpot. While it heats, I cube and sauté organic baked teriyaki tofu. Once the broth is ready, I add the noodles and the seasoning from a Trader Joe's miso ramen cup. To finish, I stir in chopped bok choy, sliced shiitake mushrooms, and the cooked tofu. In just 20 minutes and with only a few ingredients, this plant-based ramen delivers great comfort and flavor. These easy meatball subs are a family favorite Ingredients: 28 ounces of San Marzano tomatoes, a tablespoon of Italian seasoning, 12 frozen vegan meatballs, 4 ounces of vegan mozzarella shreds, a tablespoon of garlic olive oil, ¼ cup of basil leaves, and four Trader Joe's sandwich rolls This meal is almost embarrassingly simple to make, but it's one my kids request on repeat. I start by baking the meatballs — meatless for me and beef for the rest of the family. Trader Joe's has both types in the freezer section. Once they're cooked, I slice open sandwich rolls, spread on the marinara, and tuck in the meatballs. I add more marinara on top, sprinkle some shredded cheese, and pop them under the broiler until the cheese melts. Dinner doesn't get easier than this family-favorite meal. This pizza/salad mashup is my favorite dinner shortcut Ingredients: a package of Trader Joe's pizza crust, a tablespoon of garlic olive oil, four garlic cloves, ½ cup of vegan mozzarella shreds, and a bag of Trader Joe's lemony arugula basil salad kit Trader Joe's has a great lineup of salads that pair perfectly with pizza, but I like to skip the side dish and serve my salad right on top. Trader Joe's precooked pizza crust makes this recipe easy. I start by brushing it with garlic olive oil and layering on fresh garlic slices. Then, I sprinkle it with dairy-free mozzarella and bake for five minutes. While that's in the oven, I toss together the ingredients from my favorite lemony arugula basil salad kit. Once the crust is golden, I spoon the salad on top. It's a quick, satisfying way to level up pizza night with almost no extra effort.
Boston Globe
13-05-2025
- General
- Boston Globe
Recipe: Soft cheese, roasted peppers, and avocado star in these vegetarian California clubs
Serves 4 The California club sandwich is distinguished from a standard club by its layer of avocado. Like all clubs, the California version is typically constructed with three slices of toasted bread sandwiching cold cuts, lettuce, and tomatoes. In this meatless variation, the stars are Boursin cheese, avocados, and roasted red peppers. The only time-consuming component is roasting the peppers. To make your own, put them in a very hot oven to blacken, then transfer them to a bowl, cover with plastic wrap, and let the skins steam off as they cool. They'll peel easily at this point; slice the bright red flesh into long planks. You can certainly buy roasted peppers and hummus is a nice substitute for the Boursin, if you like. California Clubs are for warm nights, patio dining, and lazy afternoon lunches sipping iced tea. 2 red bell peppers 12 slices whole-grain bread 4 tablespoons olive oil 1 package (about 5 ounces) Boursin cheese ½ medium red onion, very thinly sliced Large handful fresh arugula, large stems removed 2 medium tomatoes, cored and thickly sliced Salt and black pepper, to taste 1 ripe avocado, halved, pitted, and thinly sliced 1 English cucumber, thinly sliced ½ cup fresh sprouts or micro greens 1. Set the oven at 550 degrees. Have on hand a rimmed baking sheet. 2. Place the peppers on the baking sheet. Roast for 15 minutes, or until the skins blackened and char all over. Transfer the peppers to a bowl, cover tightly with plastic wrap, and leave to cool. 3. With your hands, remove and discard the blackened skins, stems, and cores of the peppers. Cut the flesh into wide strips the length of the peppers. 4. Toast all the bread slices. 5. Brush all the slices of toast on both sides with olive oil. On the counter, lay out 4 slices of bread. Divide half the Boursin among the 4 slices; spread it in an even layer. Top with strips of pepper, red onion, arugula, and tomatoes. Sprinkle with salt and black pepper. 6. Place 4 more slices of toast on the counter. Divide the avocado among the 4 slices. With a fork, press the avocado gently into the toast so it stays put on the bread. Place the toasts, avocado-side up, on the other sandwiches. Sprinkle with salt and black pepper. 7. Set the cucumber and sprouts on the avocado. 8. Divide the remaining Boursin among the last 4 slices of toast. Spread it evenly. Set the toasts, Boursin-side down, on the sprouts to close the sandwiches. 9. With a serrated knife, cut the sandwiches in half on the diagonal. Secure the halves with toothpicks, if you like. Karoline Boehm Goodnick Serves 4 The California club sandwich is distinguished from a standard club by its layer of avocado. Like all clubs, the California version is typically constructed with three slices of toasted bread sandwiching cold cuts, lettuce, and tomatoes. In this meatless variation, the stars are Boursin cheese, avocados, and roasted red peppers. The only time-consuming component is roasting the peppers. To make your own, put them in a very hot oven to blacken, then transfer them to a bowl, cover with plastic wrap, and let the skins steam off as they cool. They'll peel easily at this point; slice the bright red flesh into long planks. You can certainly buy roasted peppers and hummus is a nice substitute for the Boursin, if you like. California Clubs are for warm nights, patio dining, and lazy afternoon lunches sipping iced tea. 2 red bell peppers 12 slices whole-grain bread 4 tablespoons olive oil 1 package (about 5 ounces) Boursin cheese ½ medium red onion, very thinly sliced Large handful fresh arugula, large stems removed 2 medium tomatoes, cored and thickly sliced Salt and black pepper, to taste 1 ripe avocado, halved, pitted, and thinly sliced 1 English cucumber, thinly sliced ½ cup fresh sprouts or micro greens 1. Set the oven at 550 degrees. Have on hand a rimmed baking sheet. 2. Place the peppers on the baking sheet. Roast for 15 minutes, or until the skins blackened and char all over. Transfer the peppers to a bowl, cover tightly with plastic wrap, and leave to cool. 3. With your hands, remove and discard the blackened skins, stems, and cores of the peppers. Cut the flesh into wide strips the length of the peppers. 4. Toast all the bread slices. 5. Brush all the slices of toast on both sides with olive oil. On the counter, lay out 4 slices of bread. Divide half the Boursin among the 4 slices; spread it in an even layer. Top with strips of pepper, red onion, arugula, and tomatoes. Sprinkle with salt and black pepper. 6. Place 4 more slices of toast on the counter. Divide the avocado among the 4 slices. With a fork, press the avocado gently into the toast so it stays put on the bread. Place the toasts, avocado-side up, on the other sandwiches. Sprinkle with salt and black pepper. 7. Set the cucumber and sprouts on the avocado. 8. Divide the remaining Boursin among the last 4 slices of toast. Spread it evenly. Set the toasts, Boursin-side down, on the sprouts to close the sandwiches. 9. With a serrated knife, cut the sandwiches in half on the diagonal. Secure the halves with toothpicks, if you like. Karoline Boehm Goodnick
