It is starting to warm up nearly everywhere.  While it’s heating up outside, there is no reason to get heated inside.  With these tips and recipes, you are sure to stay cool!

Food

Have you heard that eating spicy food can cool you down?  It’s true!  By eating food that is hot, it may cause you to sweat, thus cooling you down.  Eating lighter meals are also good choices, such as salads.  Heavy, fatty foods will make you feel heavy and sluggish.  Watermelon is a great fruit to keep on hand for snacking.   Make our Watermelon and Feta Salad for a light and hydrating meal.

Turn off the oven and turn on the grill and slow cooker.  Both options will not heat up your kitchen like a hot oven will.  We have several Slow Cooker recipes that you can make that not only keep the oven off, but make dinner time less daunting after a hot day.  Try our spiralized recipes such as Pasta Arrabiata with Carrot Noodles, a spicy and light meal that is quick and can be made on the stovetop.  Another no-cook option is our Tuscan Bread Salad.

In the home

Keep shades and curtains pulled during the hours when it is the hottest.  This can reduce heat into your home by about 45%.  You can open them at night when it is cooler and the sun has gone down.  Have you checked your fireplace damper?  In the summer months or when you are running an air conditioning unit, close the damper.  If the damper is open you are essentially pulling in hot air from outside causing it to work harder.

If your dishwasher has the option, skip the dry cycle and let them air dry with the door open.  You will be surprised how much cooler you can keep the kitchen!

You can remove hot air from a stuffy room with a box or window fan.  Point the blades outside to suck out the hot air at night, this works much better than blowing hot air around in a room.  Make sure you run the vent fan in your bathroom while taking showers; it helps remove moisture and humidity.

Your body

Wear light weight, loose fitting clothing made from cotton or linen (breathable) and choose light colors.  This allows air movement and sweat to evaporate keeping your cooler.  If you can, keep your feet cool by wearing sandals or breathable shoes.

Drink plenty of water and drink often.  You need to replace moisture as you sweat it out to stay hydrated.  Alcohol, caffeinated drinks or drinks with lots of sugar are dehydrating and you should avoid on hot days.

Did you know that you can cool yourself down by cooling your wrists?  Place a cold or frozen bottle of water against the inside of your wrist to quickly cool the blood flowing through your veins!  Another trick is to keep a spray bottle of filled with water in the fridge, when you get hot give yourself a quick spritz.  As the water evaporates, it cools you down.  Other body cooling spots include your neck (think pulse point), inside of your elbow and knees as well as the tops of your feet and inside of your ankle.  Did your mom put a cold compress or cool washcloth on your forehead when you ran a fever?  Although it is not a pulse spot, it is another common cooling spot, but the area in front of your ear closer to your temple is more ideal for cooling you down, think pulsing headache.  In the past couple of years, cooling towels have become very popular, they get cool when wet and kept around your neck can cool you down when you become overheated.

How can you tell when you have overheated?  Signs of heat exhaustion include: confusion, dark urine (sign of dehydration), dizziness or fainting, fatigue, headache, muscle or abdominal cramps, nausea, pale skin, profuse sweating and rapid heartbeat.  If you have any of these symptoms, get in the shade, remove unnecessary or tight clothing, drink water and apply cooling cloths to the pulse points mentioned above.  More serious is heat stroke which can cause serious issues that require medical assistance.  Heat stroke is more common among adults over 50.  Symptoms can include: throbbing headache, dizziness or light-headedness, lack of sweating, red, hot and dry skin, muscle weakness or cramps, nausea or vomiting, rapid heartbeat, rapid shallow breathing, confusion or disorientation, seizure or unconsciousness.  If you or anyone around you displays these signs, call 911 and wait for the paramedics.  Get them to a cool place if you can and remove unnecessary clothing.  Try some of the cooling methods from above to help lower their body temperature while waiting for help.

This summer be sure to wear sunscreen, drink plenty of water, eat light meals and don’t forget to check on the elderly and your pets, they are susceptible to the heat and need a bit more attention on a hot day.  What's your favorite way to keep cool?

The fourth of July is a celebration of our country and a great day to spend with family and friends.  Many picnics, barbecues and potlucks are planned and blankets are laid out for fireworks watching.  Here are few tips from Tuttorosso Tomatoes to make your day a success along our favorite recipes for the big day.

Picnic packing

If you are going to a picnic, be sure to read our Packing the Perfect Picnic blog full of tips for making sure you have all of the necessities on hand such as sunscreen, hand sanitizer, and first-aid kit.

Fireworks

The best shows are usually in your own hometown.  Google your hometown and fireworks to see where you can go to view a show near you or wherever you are spending the day.  If you plan to light off a few sparklers at home, have a bucket of water nearby as a precaution and a place to put the spent sparklers.  No one wants to step on a hot stick left on the ground.  Always make sure an adult is supervising whether there are small children or teens involved, make sure everyone is being safe.  There are on average 230 fireworks related injuries near or around the 4^th of July.  Leave it to the professionals and enjoy the show at a safe distance.

Drinks

It can be a long hot day waiting until dark for the fireworks display to take place.  Make sure you have plenty of water and cool drinks available to last the day.  Fruit such as watermelon is another great option for staying hydrated on a hot summer day.  Did you know one cup of diced watermelon is 92% water?  A tasty treat to beat the summer heat!  And it’s the perfect combination with our tomatoes in our Watermelon and Feta Salad.

Music

Your local fireworks display may have a playlist scheduled to go with the show, many organizers partner with radio stations to coordinate music with the show.  If not, check online music streaming apps such as Spotify who have plenty of Independence Day playlists (download before the show to save on your data) that you can play while watching the show.

Games

Because it can be a long time between the barbecue and the fireworks show, have games that both kids and adults will enjoy.  If you have backyard games such as ladder golf or corn hole bring them along and setup for passing the time.  If you have a large crowd; think about a bracket for a little fun completion and the big playoff at the end of the day.  Other fun ideas include water balloon volleyball or baseball.  Water-filled balloons replace the typical ball and helps keep everyone cool!  A scavenger hunt is always a hit for older kids, include items that would be found at a 4^th of July party, think apple pie, flags, etc.  We love the idea of including a patriotic question on each clue to test everyone’s history knowledge. “Who wrote the Declaration of Independence?” – Thomas Jefferson, if answered correctly, they get their next clue!

Food

Of course every 4^th of July celebration must include plenty of food!  Burgers and hot dogs on the grill is probably the most popular item at most gatherings, but think a bit outside of the box and bring something new like our Shredded Pork Sandwiches which are made in the crockpot and can easily be transported to your party.  Or Grilled Chicken Skewers which are easy to make and require no utensils to enjoy!  Our Salads are perfect side dish options for any potluck gathering.  And for a new twist on the American classic – Mac & Cheese, try our Gnocchi Mac ‘n Cheese or Fontina Macaroni and Cheese both are still the cheesy classic everyone will love, but stepped up for a new taste!

No matter how you celebrate, be safe and enjoy your family and friends.  Let Tuttorosso Tomatoes be your resource for new recipes, tips and techniques that take your cooking to the next level!  From our family to yours – Happy Independence Day!

Do you find yourself milling through a farmer’s market early on a Saturday morning? Or maybe you belong to a local CSA? More and more farm markets and stands are popping up in even the smallest of towns. This time of year you can get wonderful fresh fruit and vegetables straight from the farm! When you bring your bounty home, what is the best way to store your goods?

Rinse your produce under running water just before consuming. Washing too far in advance may remove some of the natural preservatives. Items such as lettuce or leafy greens will stay crisp longer if they are washed when you bring them home. It is best not to store fruits and vegetables together. Fruit tends to give off higher levels of ethylene (what ripens fruit and vegetables) and can ripe and spoil neighboring vegetables too quickly. Ever heard the phrase “one bad apple…”?

If you keep your vegetables in a bag, make sure there are holes to allow for good air flow. Certain herbs such as basil should be kept in water on your counter. Refrigeration can turn basil leaves black – yuck!

Have a peach that isn’t quite ripe? You can quick ripen it on your counter in a paper bag along with an apple. Once ripe, place it in the fridge to store and eat within 1-3 days.

Think all produce should be stored in the fridge? Not necessarily. FruitsAndVeggiesMoreMatters.org explains what should be kept in the refrigerator or on the counter at room temperature. You can print their handy guide here to keep in your kitchen!

Our tomatoes are harvested at the peak of freshness right from the vine. All of our products are packed in Non BPA/BPS lined cans to ensure you get the freshest tasting canned tomatoes. These liners assure no flavor migration to the tomatoes so you only taste fresh, ripe tomatoes!  Tuttorosso is quality you can count on and quality you can taste in your favorite recipes any time of year!

Wedding season is upon us. Three on our calendar this month! It seems that by the time the wedding rolls around and after showers have been thrown, the selection from a registry can get pretty slim…especially if you procrastinate and wait until the last minute to get a gift. Before going rogue, make sure the couple is open to gifts not on their registry. Cash is always an easy gift, but you may have the gift they didn’t know they wanted! Here are some fun and unique suggestions!

Beach necessities

Perfect for the couple who is honeymooning on the beach in the Caribbean or another sunny spot!  Find a great beach bag; add a couple of beach towels, sunscreen, fun drink cozies, a magazine or two and you are set!  And the gift is wrapped in the beach bag!

Couple’s cooking class

For the couple starting out and maybe new to cooking, this gift not only gives them a skill, but a fun date night too! Check with retailers in the couple’s hometown or nearby cities for classes offered at some kitchenware stores or check local colleges offering culinary classes. Wrap the gift card with a couple of fun aprons, a personalized cutting board or a new cookbook. Let the couple choose the date and time, or make sure the classes can be rescheduled if needed.

Restaurant gift cards

This is great if you have a larger budget to spend or going in with another couple or two for the gift. Buy gift cards to their favorite restaurant or a few from different restaurants for future date nights. Purchase a cute calendar, write in a few date nights then clip the gift cards in each month. Some couples may not have the extra funds for dinner out; they will appreciate the thought and the meal! We like the cards that have several restaurant options available. Unless you know the couple very well, giving them options is the way to go.

A Firm Foundation

If the couple attended the same university (maybe where they met), honor them with a brick that has their new name that will live forever on campus. Many alumni associations and parks offer these personalized bricks when an old building or space is renovated. It will be a fun trip for them to plan to see their brick in person!

For wine lovers

A Wine of the Month Club is perfect for the wine enthusiast. It’s the gift that keeps on giving, and a great way to introduce new wines to the couple. Several online clubs offer memberships as gifts so the couple can customize to their preferences.

These are just a few of our ideas, what has been your favorite wedding gift to give or receive?

The first holiday of summer, for many it is the official start of summer – Memorial Day Weekend! Pools are opened up, boats are put in the water and many picnics are planned for this weekend! We love a good picnic, and here are our favorite ways for you to pack the perfect picnic. Of course we have plenty of recipes for you to take with you!

Whether you use a picnic basket, cooler or a tote, here is what should be in there, besides the delicious food!  You will need enough plates, silverware, cups and napkins for your group. There are many choices to choose from including paper, recycled, melamine, etc.; just leave the fine china at home  Pack condiments such as salt and pepper, serving utensils to serve your delicious Watermelon Feta Salad, a sharp knife or two for last minute bread cutting or fruit slicing, a flexible cutting board and paper towels for extra napkins. We like to toss a few damp paper towels in a resealable bag. You should also bring along something for your trash (grocery bags, trash bags, etc.) and be sure to throw it away as you leave the park or take it home to your trash. Grab some water for those who don’t drink soda, beer or wine and if you are having some vino, grab your corkscrew and bottle opener!

It is always a good idea to grab a few blankets; tables may be hard to come by this weekend. And for those who aren’t able to easily sit on the ground; a few folding chairs come in hand for their comfort. If you plan to stay through the evening grab a solar lantern or candles (be careful that you place them where they are not easily knocked over) and some bug spray!

As for your food, be sure to use good sealed containers; there is nothing worse than opening your basket or cooler only to find soggy buns for your Italian Sloppy Joes! If you are making sandwiches ahead, use parchment or waxed paper to wrap sandwiches. We love this tutorial from Serious Eats for wrapping a sandwich.  We also like using reusable items for our food, like glass jars for salads, muffin tins for a condiment station or deviled egg holder, how about egg crates for items that need to stand in transport, like mini cupcakes!

If you are packing a cooler, it is good idea to make sure both the food and the cooler are pre-chilled. A couple of hours before packing, fill the cooler about half way with ice and let it set, you will dump the ice/water before packing. Your chilled cooler will keep your food cool longer! Use items like ice sheets or those blue ice packs instead of messy loose ice. These are easier to tuck between the food containers and no water to get into the “sealed” containers. Fill empty spaces with water bottles and drink cans.

Other things to include: sunscreen, hand sanitizer or hand wipes for cleanup. Bring matches or a lighter to light candles,and a first-aid kit. If it has been rainy you can use a shower curtain liner to lay under your blanket(s) to stay dry.

And if you are looking for great recipes for your picnic - we have you covered! Memorial Day recipes that are easy to make, easy pack and even easier to enjoy!

What do you pack for a picnic, a day at beach or a barbecue?

We have been cleaning tips with you all month long. Many of you start the spring with a good spring cleaning and so far we cleaned our spice rack, decluttered the pantry, and last week cleaned and organized the refrigerator. If your goal is to have a sparkling clean kitchen, you are in the right place!  We searched the web for kitchen cleaning tips, tried them out and now we are sharing them with you! We love that most of these use simple products that you already have!  Did you know that baking soda and vinegar are your cleaning companion?!  Each one of these tips use one or the other or a combination of both!

Wood Cutting Boards

We love our wood cutting boards! And some can be rather expensive so in order to keep them around for a while, here are our tips for cleaning and taking care of them.  Wood cutting boards should never be put in a dishwasher or soaked in water where they can warp, split or crack.

The easiest way to clean them is using some lemon, kosher or coarse salt, white vinegar and baking soda. For general cleaning wash the board with hot, soapy water and dry immediately. It’s best to let it stand upright so air can hit all sides to make sure it is dry. To deodorize smells like onion or garlic, wipe the board down with white vinegar which can act as a neutralizer. To get rid of stains, sprinkle the surface with baking soda and a bit of coarse salt. With a lemon that has been cut in half, work the paste into the wood and rinse. To keep boards from drying out wipe then down occasionally with a small amount of mineral oil and a slightly damp rag.

Garbage Disposal

Being that we should never, ever put our hands in the disposal; it’s kinda hard to know just how dirty is in there. But trust me, it is really dirty, like disgusting dirty. And here is an easy way to get it clean and odor free!

What you need: baking soda, coarse sea salt, lemon (or lime) and some ice. You also want to grab an old toothbrush and soft sponge Have some hot water on hand, about 3-4 cups worth.  Pour about ½ cup of baking soda down into the disposal and add one cup of white vinegar. This will fizz a bit, let it go for a few minutes and pour the hot water down the drain to rinse. To get the grime and other junk from the grinding blades, fill the drain with about 2 cups of ice and pour 1 cup of coarse salt over the ice. Run cold water and turn on the disposal and let that grind (be prepared, it makes a horrible noise!) until the ice is gone.

To deodorize, cut a lemon or lime in half and run water and turn on the disposal. Toss the lemon or lime half down the drain and the citrus cleans and deodorizes your drain! Now, if you are brave, you can clean the grimy, slimy stuff out of the rubber cover in the drain with baking soda or powder kitchen cleaner. Not many people like putting their hands near the disposal, and we totally get it. You could use a toothbrush to scrub to save your hands.

Grimy Cabinets

Over time cabinets get greasy from the stove, kitchen mishaps and dirty hands.  With just two ingredients, your cabinets can look amazing again!

It seems counter-intuitive to use oil to remove oil, but trust us it works! Mix together 1 part vegetable oil (or mineral oil) and 2 parts baking soda in bowl. Depending on how many cabinets you have to clean will determine how much of the paste you need. Take the paste and apply directly to the cabinets, you can use your fingers, a soft cloth or a sponge. If your cabinets have nooks and corners, you might want to use a toothbrush to get into the tight spaces. Just work it around and let it fall off to your counter (we put down towels to catch the dropping paste). You will be amazed with the nasty gunk that comes off!  Use a mild cleaner to remove any remaining oily residue.

With the clean cabinets, it seemed the right time to condition ours! You can wipe on lemon oil or orange oil to your condition cabinets.

Microwave

Microwaves are used daily in many households, even by the most saavy of cooks! And how many times have you yelled, “put a napkin over that!” only too late...as a mild explosion happens in your microwave from your husband warming up last night’s spaghetti and meatballs!!  If you are quick and clean it up immediately, no problem, but often times it sets and hardens to concrete consistency in there. An easy way to clean the inside is with water, vinegar and steam!

Grab a microwave safe bowl or glass measuring cup, a toothpick, sponge, some vinegar and water. Fill the bowl or measuring cup with 2 cups of water and add 2 tablespoons of vinegar. Drop the toothpick in the cup (apparently it helps to get the water boiling, we’re not scientist, but that is what is said to do so we did) and place in the microwave. Run on high for 5 minutes. When the timer goes off, don’t open the door! Let it set for 2-3 minutes to let the steam works its magic! The steam will loosen stuck on food spills to make it easier to wipe. After 2-3 minutes, remove the bowl/cup – be careful the water will be HOT! Carefully remove the turntable and wash in your sink. Take your sponge and wipe down the interior of your microwave and watch the food come right off!

Dishwasher

You wouldn’t wash dishes in a dirty sink, so why wash dishes in a dirty dishwasher? Check the manual that came with your dishwasher to see if there is a filter than can be removed and cleaned. What, you don’t have the manufacturer booklet? Just kidding, most of don’t, thank goodness for the internet! Just search for the brand and model, if you can’t find the model try searching for the customer service number and they should be able to help you. If you are able to locate the filter, remove it and wipe off all solid food and rinse under warm water to dislodge any small stuff. This filter is where all that food you supposedly don’t have to clean off goes. Personally, my dishes are nearly clean before they are put in the dishwasher.

Next use some hot water and a toothbrush or a rag to clean the seal around the dishwasher. Sometimes food will get stuck here and needs to be wiped away.

White vinegar can be used to clean any clogged holes in the dishwasher sprays.  Place a dishwasher-safe cup in the top rack and fill with about 8 ounces of vinegar. Run a cycle on the hottest setting and make sure the dishwasher is empty. You can also use a powdered lemonade mix to dissolve hard water and mineral deposits. The citric acid solution is what does the trick! Pour the contents of a package into the soap dispenser and run an empty load on the hottest setting.

There you have it!  Our best and favorite ways to deep clean the kitchen using basic things you have on hand.  With little elbow grease you kitchen will be sparkling clean!  Tell us your favorite tried-and-true cleaning tips?  We'd love to hear from you!  Tag us using #tuttorossotomatoes on social media!

All month we are sharing Cleaning Tips for spring! Spring cleaning usually involves windows, curtain cleaning and moving furniture, but there are other areas that are often ignored like your spice rack or pantry. Today we are tackling the fridge!

Cleaning the fridge, really deep cleaning it’s more than simply tossing the white Styrofoam containers. Here are our tips for cleaning and reorganizing your fridge.

To get started grab a few cleaning essentials such as dish towels, dish soap, a sponge, paper towels, a trash can, some warm water and an all-purpose cleaner (make a simple solution using a gallon of hot water, 1 cup clear ammonia, ½ cup vinegar and ¼ cup baking soda).

If you can, pull the fridge out from the wall so you can dust underneath and behind. You can unplug your fridge if you want to save a bit of energy while cleaning; just don’t forget to plug it back in!

Grab your trash can and remove everything! Check expiration dates, and throw anything out that is expired or near expiration (if you don’t think you will use within the date). Put everything you’re keeping on a counter or on the floor so you can organize later.

Now that you have an empty fridge, you can remove the drawers and wash them in your sink or bathtub. If you can remove the door bins, take those out too. Some refrigerators have removable shelves, if so, yep – get ‘em out of there! Spray the interior with your all-purpose cleaner and let sit for a few minutes. For sticky messes, take a dish rag or towel and soak in your cleaner. Put the wet rag on the sticky mess and let sit for a few minutes so it can loosen up to make it easier to clean. Wipe down everything, the walls, shelves, shelf seams (that spilled soda is still lurking here) and the door seal.

Put back the drawers, bins and shelves and you are ready to start organizing! This is also a good time to check the thermostat. Refrigerators should be kept at 40° or lower to prevent bacteria growth. The doors are typically the warmest area in the fridge, so keep perishable items out of this area.

Take a quick inventory of what you have left. How many barbecue sauces do you really need? Combine where you can and wipe down the lids, jars and other items that might be a bit sticky. Upper shelves can be for leftovers, drinks, things that are used often and that can be easily found. Lower shelves can be saved for items you will use in meals throughout the week as well as eggs, and ready-to-eat items. Keep your veggies and meats in the drawers, separate of course if you have two drawers! If they are stacked drawers, use the lower for meat, you don’t want to accidentally contaminate your fresh veggies and fruits. Condiments, sauces, salsa, pickles, etc., can be placed in the door(s). Try to keep like items together so it is easy to find and grab what you need. Feel free to add fridge organizers if you want, most stores have lots of space-saving storage items for soda and more! Have you ever considered putting a small lazy-susan in your fridge? It is great for small items like yogurt for quick grab-n-go in the morning!

Now that you are re-stocked, plug it back in (if you unplugged when starting), push it back in place and wipe down the exterior. Depending on your fridge surface, use the correct cleaner. For a stainless surface, use a special stainless cleaner, wiping in the same direction of the grain. An all-purpose cleaner can be used on enameled steel surfaces.

And now you’re done, set back and admire your sparkling clean fridge! The best way to keep it clean is on a weekly basis, throw out old food and check for expired food, and clean up spills immediately before they get sticky and hard to clean. What tried and tips do you have for a clean and organized fridge?

Now that we tackled the Spice Rack, how about getting the pantry organized? How long has it been since you did a purge and cleaning in there? Can’t remember – then it has been too long! In just a couple of hours you will have a pantry that is just as hard working as you are! Here’s what to do…

With social media becoming such an acceptable way of ‘recording’ our lives, why not take a ‘before’ shot of your pantry and the ‘after’ so you can share the results of your hard work! You will want to first get rid of all stale or expired food. Check everything for dates and open your flour and grain bags for kitchen pests, and throw anything away that has been contaminated. Look at your canned items; they should have a best by date stamped on the can or lid. Most unopened canned products are good for three years. Check each can for leaks, swelling or anything that could indicate contamination and throw it out. The best by dates don’t mean the product is bad; it is simply the date that ensures the best quality of the product. If you have items that are still good, but you don’t think you will use them, this is a great time to donate to a food bank, check feedingamerica.org for locations near you. Put all items for donation together or in a box, and only donate items that are still good! Don’t forget to check pasta for expiration; yep even pasta has a best by date! If you have the space move things like flour, grains and opened pasta into airtight containers. Not only does it help keep things fresh it also helps keep bugs and other contamination out! Flour, baking soda and baking powder also have best by dates, so check everything for dates. But wait, didn’t we say put them in airtight containers? Yes, we did. We also suggest that you put a piece of tape on the bottom with the best by date written on it. You can pull the tape and jot the new date down when you replace it. Don’t forget to make a list of staples you need to replace, nothing more frustrating than starting a recipe only to find you don’t have all of the ingredients!

Now, what about those small appliances in your pantry? Take a look at everything and ask yourself “when was the last time I used this?” if is been awhile or you since became a vegetarian, maybe you can get rid of the meat grinder? It’s up to you and how much storage space you have. Add these items to your donation box. You know what they say…one person’s trash is another’s treasure!

After the great purge, go ahead and wipe down the shelves. It’s a good time to start clean, keep critters at bay by having a clean space, no crumbs, opened packages or sticky messes! Feeling good? Thought you might! Now it’s time to put it all back! We suggest you put some thought into this before just putting stuff back on the shelf. You can organize like items such as canned fruits and vegetables, soups, sauces, oils and marinades and baking items. It really makes putting groceries away much easier. Look for wasted space and maybe add an extra shelf so you can more easily stack smaller items. Or add tiered shelving so you can easily see labels when going to grab a veggie or can of soup for lunch. We also love the idea of adding baskets or bins to add items for quick meal planning. For example in one basket put all of your pasta and pasta sauce so you have quick access for spaghetti night or taco seasoning, taco shells and canned beans in another for Taco Tuesday! You can also make copies of your families’ favorite recipes and store in the bin – you never know your teenager just might surprise you with dinner one night! Be careful not to overload your shelves, canned food is heavy and you can easily break a shelf if you don’t space it out. Maybe put canned tomatoes on one shelf, and soup on another.

What tips do you have for an organized pantry? What did we forget?

We’re all guilty…you’re at the grocery and you have Pizza Stromboli on the menu this week. You know it calls for dried oregano, but you can’t remember if you have any at home, or if you do; is there enough? So you would rather be safe than sorry, and buy more; only to get home and find you have two bottles already in the spice drawer. We’ve all been there. Because there was that one time during dinner prep when you didn’t have what you needed to make a recipe and swore that you’d never be without again! And now you can barely shut the overflowing spice drawer, let alone find what you need! Check out our tips for a cleaner, fresher and organized spice drawer to ensure you have fresh spices on hand when you need them!

You have a drawer full of spices, when do you toss the old and replace with new? Well, spices and herbs are best the first 3-4 months after they have been opened and retain their flavor for about a year. They don’t go bad necessarily, but lose their potency to give you the best result in your recipes. Whole seeds last longer, say a year or two. Give them a quick smell, your nose will clue you in when you are uncertain, the aroma will weaken over time, so if you can barely smell basil in the jar – toss it. Some things like poppy seeds and sesame seeds will go rancid, so it is best to replace them more often (better yet, store them in your fridge door). And when you buy new, mark a purchase date on them so you don’t have to play the guessing game next time!

Organizing your spices; start by first taking a quick inventory of what’s in there. If you have dates on your jars and bottles and they are within the shelf life, put them aside and throw away anything else you are unsure of, and give yourself a pat for being a spice goddess. Yeah, it stinks throwing out a bottle when you only used a teaspoon three years ago for that one dish, but it’s time, let it go. This is your time to purge and be free to toss away! Put your spices into groups, think about what you reach for most often, the ones you less often, and those you have no clue the last time you used or what on earth it is. Toss all the old ones, purge those you don’t recognize, combine any open jars if they are near the same age and get ready to organize. Spices should be kept away from heat, light and air, store them in a drawer or in a cabinet. If have space for a multi-tier shelf or lazy susan, get one, it makes it much easier to grab quickly while you are cooking. If you use a drawer they make nifty spice storage just for drawers, so you can have the labels looking right at you when you open the drawer, although they aren’t as space-saving as some others. There are many ways to organize, you can store them alphabetically, group by cuisine or by how often you use them. It is really up to what works best for you! An organized kitchen is one step closer to a more flavorful dinner!

It's our final installment of our recent chat with Andie Mitchell of AndieMitchell.com.  We are sad to say goodbye, but have enjoyed our chat and getting to know more about Eating In the Middle with Andie.  You can get your very own copy of her just released cookbook here.  Get her Beef Puttanesca recipe now by scrolling down!

-------------------------------------------

Where do you find the motivation to stick to this balanced way of living?

I spent one too many years swinging back and forth between dieting and overeating, and all it ever did was cause me to gain weight and feel terrible. Eating in a balanced way, where 80% of the food I eat is healthy and 20% is more indulgent, just makes me happy and keeps me sane. One thing that’s important to note about balance, though, is that it’s a practice, and every day, I choose to eat in a balanced way. And while it gets easier and more intuitive, I’ll never claim to be perfect!

You have been so kind to develop yummy recipes using our tomatoes like your Tamale Chicken Pot Pies (so delicious); do you have a favorite cuisine or dish you couldn’t imagine living without?

Doughnuts! All sweets, really!

A lot of people have attempted to lose weight; many have had success only to fall off the wagon, gain the weight back and then some. What advice do you have for rollercoaster dieters?

Get off the rollercoaster. Super restrictive diets don’t work; they just fuel the deprivation mindset that leads to binges and inevitably, to weight gain. You need to find a way to make sustainable changes in your life that make sense for your personality, behavior patterns, and current lifestyle.

For someone who is thinking of making life changes and approaching their own journey, what advice do you have for them?

Develop a plan that works for YOU. If you are someone who can’t stand running, don’t make a commitment to wake up every morning and run. Think about the kinds of healthy food you actually like and incorporate as many of them into your diet as you can. Add more fruits and vegetables and slowly, you’ll find that you’re inching out the foods that aren’t quite as good for you.

-------------------------------------------

Here is Andie's recipe for Beef Puttanesca.  It is her healthy spin on an Italian classic.  We recently got to taste this recipe recently with Andie and we can say it is delicious!

Serves 4

Puttanesca
1 pound ground beef sirloin (90% lean)
1/2 medium yellow onion, thinly sliced (about 1/2 cup)
3 garlic cloves, minced
1/2 (28 ounce) can Tuttorosso Diced Tomatoes
1 (15 ounce) can cannellini beans, rinsed and drained
4 canned whole artichoke hearts (in water or brine), quartered
1/3 cup chopped pitted kalamata olives
2 tablespoons capers, rinsed and drained
1/2 cup chopped fresh basil, plus more for serving
1/4 cup grated Parmesan cheese

In a large nonstick skillet, cook the ground beef over medium0high heat, breaking it up until browned, about 6-8 minutes.  Using a slotted spoon, transfer the beef to a plate and tent with foil to keep warm.  To the skillet, add the onion, and cook, stirring frequently until just beginning to soften, about 2 to 3 minutes.  Add the garlic and cook, stirring constantly, until fragrant, 30 seconds.  Add the tomatoes and their juices and bring the mixture to a simmer.  Add the beans and simmer for 3 minutes.  Add the artichokes, olives, and capers.  Return the beef to the pan.  Stir in the basil.  Reduce the heat to low and simmer 10-15 minutes.

To serve, divide among four bowls.  Garnish each bowl with 1 tablespoon of cheese and more fresh basil.

We continue with our chat with Andie Mitchell, blogger behind AndieMitchell.com.  Learn more about Andie and get her tips for living a more balanced life and #EatingInTheMiddle
------------------------------------------------------
We are excited about the release of your new cookbook, Eating in the Middle and noticed the book is subtitled “A Mostly Wholesome Cookbook”, why only “mostly” wholesome?

I chose to make this cookbook roughly 80% wholesome and to include a handful of my favorite savory meals and desserts because I wanted it to represent the balanced eating I believe in and practice today: mostly wholesome with a sprinkling of the rich stuff. For me, “eating in the middle” means finding a balance between my health and happiness.

Would you say your recipes in the cookbook are difficult to prepare or only for the advance cook?

No, I’m happy to say that almost all of the recipes are completely friendly for every level of cook! I wanted them to be fairly quick, too, and made with ingredients you’d be sure to find at your local market.

For someone trying to eat healthier, what simple changes can they make that you found easy to do and stick with?

One of the best changes is to prepare more of your own food. You’ll have greater control of what goes into your meals, and if you prep a bunch of food at once, you’ll save time, money, and a whole lot of stress later on!

What was the biggest change you made when beginning your journey to lose weight?

I began keeping a food journal at the beginning of my weight loss journey, and I remember just how shocking it was to discover how out of touch I had been with normal portion sizes. It was the first time in my life that I had really started to pay attention to just how much I was eating. And just that simple act of writing down everything I ate sparked all of these changes--from making me more mindful of my choices to helping me recognize areas where I needed to improve.

At Tuttorosso, we believe like most cooks, that the best recipes start with the best ingredients. What do you believe makes a meal memorable?

I completely agree with that philosophy! Using quality ingredients is vital to making a quality meal -- and eating well is one way I nourish myself from the inside out. And a meal isn’t limited to the food only; it’s the experience, the sharing, the people around the table--all of it. The memory of a good meal lasts forever.

------------------------------------------------------

In our last post, we wrap up our chat and we will share her delicious recipe Beef Puttanesca.  It is her healthy interpretation on the classic Italian sauce.  She recently shared this dish with us at an event and guys, it was so flavorful!  Stay tuned!

We recently had the wonderful opportunity to chat with blogger Andie Mitchel of AndieMitchell.com. We will share our "interview" with you over the next few weeks on our blog. Get to know Andie!

--------------------------------------------------------------

Welcome Andie! Why don’t you take a second to introduce yourself?

Hello! I’m so happy to be joining my friends at Tuttorosso! About me: I am a writer, speaker, and recipe developer. I am the blogger behind AndieMitchell.com and the New York Times bestselling author of It Was Me All Along, my memoir about losing 135 pounds and the journey to find balance, and Eating in the Middle: A Mostly Wholesome Cookbook.

For someone who is new to your blog or hasn’t read your memoir, It Was Me All Along, would you share why started your blog.

I started my blog in 2010, four years after losing 135 pounds. By then, I had been reading food and healthy living blogs for a few years, and I loved them. I was so inspired by the bloggers I followed--from their recipes and creativity to the unique ways they chose to share their lives online. It was refreshing to find others who loved food and cooking as much as I did! I decided to start my own for so many reasons, but mostly because I knew I had some delicious healthy recipes worth sharing. I also knew that in time, I wanted to write about my weight loss, the struggles I had with emotional eating, and working toward a peaceful relationship with food, because I knew there had to be others who would relate.

What is your cooking background and how do you get ideas for your recipes?

I may not have professional culinary training, but I have a true passion for food. Most of my knowledge comes from cooking with my mom growing up, a whole lot of experimentation, and an obsession with cookbooks. I find inspiration for recipes everywhere--from meals out at restaurants and changing seasons to local dishes I try when traveling. I love to take that inspiration and then try to make my own version in a wholesome way. I love to draw on that inspiration and make my own wholesome versions.

We met you a few years ago at a blogger event where we compared our Whole Peeled Tomatoes against other popular brands and if we remember correctly, you were shocked with the results and switched brands of canned tomatoes. What made you a fan of Tuttorosso Tomatoes?

Years ago, I bought whatever canned tomato brand was on sale. But I noticed that in doing this, my sauces were always inconsistent. Sometimes they tasted a little tinny/metallic while other times they could be bitter–even when my recipe remained completely the same. But two years ago, I was introduced to Tuttorosso and when we did the comparison, it was night and day! I couldn’t believe it. Tuttorosso’s plum tomatoes were firm, intact, and tasted sweet, while all of the other brands were mushy and mostly bitter-tasting. I’ve been a Tuttorosso convert ever since!

--------------------------------------------------------------

Come back next week when we learn more about Andie's just released cookbook and some of the challenges when making healthier choices.

You may have read on our Facebook or Instagram feed that this month we are working with Andie Mitchell of AndieMitchell.com (formerly CanYouStayForDinner).  Over the next few weeks we have a 3 part blog series to get to know Andie better and how she has found her own balance Eating in the Middle, which is also the title of her just released cookbook!  You can order a copy here.  Today is a quick introduction to Andie, meet Andie!

--------------

Hi! I’m Andie Mitchell, the food-loving blogger behind AndieMitchell.com. I’m also the author of two books: the New York Times bestselling memoir, It Was Me All Along, which shares my journey to lose 135 pounds and ultimately find balance with food, weight, and body image, and the recently published cookbook, Eating in the Middle: A Mostly Wholesome Cookbook. I have always felt most at home in the kitchen--whether in mine or someone else’s. It truly is the heart of the home and so many of my favorite memories have been made there. But even though I love food, it hasn’t always been a smooth or easy relationship. For years I struggled with my weight. 10 years ago though, staring down at a scale and seeing 300 pounds staring back up at me, I knew I had to turn my life around. I lost 135 pounds between 2005 and 2006, and one thing was for sure: if I wanted it to last, I had to overhaul the way I cooked. I bought new fruits, vegetables, grains...I experimented with brand new methods of preparing meals. I tried lightening my favorite recipes, sometimes successfully and sometimes not, and learned so much in the process. In a way, I was learning to cook all over again. And while it wasn’t quite as sweet as it was by my mom’s side years before, it was so much more rewarding. Today, I know that making wholesome meals with fresh ingredients is essential to feeling good in every way. I care about the brands I use because my history and journey has taught me to appreciate this body I have and I only want to treat it well. That’s why I love Tuttorosso, because they value freshness, simplicity, and quality--just like I do!

I read an article the other day about a couple who decided to start a new tradition of having Spaghetti and Meatballs every Friday night and invite friends or family to join them.  They sent out a Facebook message to their friends inviting them to the first dinner and had an overwhelming response!  So much that they have to rotate their guests each week!  How cool is that?  They have since done this every Friday (only missing a couple) and did it from their parent's home when home for the holidays. It reminded me of my own weekly tradition having Sunday dinner at our house.

My favorite day to cook is on Sunday. I will spend 5-6 hours getting a meal ready, from the main course to a yummy dessert. I don't mind it on a day where I'm relaxed, not stressing over getting dinner ready after a full day at work, just a nice day to try a new recipe or two. Over the past few years as my boys have gotten older, our dinner table regularly has a couple extra guests on Sunday. Around 2 o'clock, they start getting text messages from their friends asking "What's your mom making for Sunday dinner?"  It is a fun time to catch up with everyone on their week or who's doing what the coming week. I love that these kids want to have dinner with us, it is a great way to get to know your children's friends (or the girlfriend). I have often thought I should start asking them to help me with dinner prep, with busy families today, it is hard to know if these young people are learning essential cooking skills (Wow, did I just sound old right there? I might as well have said "whippersnappers").

On some Sundays I make new recipes, on others, I stick to tried and true, but I really enjoy having the time to make one of my "I'm going to make this" recipes...I have a huge binder full of those - and don't even get me started on my Pinterest boards! I could cook 3 meals every Sunday for a year and not make a dent! But that is a whole other story! Last Sunday we decided on pasta for dinner. We made the Perfect Marinara Sauce recipe and it was truly perfect! I was fortunate to have it once before at the photo shoot where we took all of the beautiful new photography for our website, it was delicious. So fresh and simple to make! I had been planning on making for a few months now, but this past Sunday was the day!  All six of us were glad it was!

We know for many of you preparing the family meal is more than putting food on the table: it's a craft that is rooted in tradition, family and love. Do you have a meal tradition? What is your favorite day to cook?

Spice #4: Anise
Ahhh, anise. This is the final herb in our Tuttorosso ‘Freshen Up Your Dash Stash’ series. Like parsley, the flowering plant anise (sometimes called aniseed) also belongs to the Apiaceae family. It’s been used in Mediterranean cooking for centuries and is most commonly found in baked goods like breads, cakes and cookies. But its sweet, aromatic and faint licorice taste adds complexity and an interesting dimension to more traditional Italian dishes, as well.

About Anise:

• Originally from Egypt and the Middle East, anise was brought to Europe for its medicinal value.
• Ancient Romans often served spiced cakes with aniseed called 'mustaceoe' at the end of feasts as a digestive.  This traditional of serving cake at the end of celebrations is also from where the tradition of serving cake at weddings originates.
• Anise's main use in traditional European herbal medicine was for treating colic, stomach cramps and reducing flatulence.

Pairs Well With: Apples, beets, caramel, carrots, chocolate, citrus, cinnamon, coconut, coriander, cranberry, fennel, figs, fish, garlic, peaches, pomegranates, pumpkin

Preparing Anise:

• Both anise leaves and seeds carry the plant's distinctive taste, but seeds are the only part we cook with.
• The seeds of the anise plant (aniseed) may be used either ground or whole.
• The seeds open up when simmered, releasing many essential oils, which is why it's often used in soups, stews and savory sauces.

Recipes to try with Anise:

• A bit of anise adds to dimension to meaty gravies.  Try it in our Four Meat Italian Gravy
• Anise also mixes seamlessly well into stews like our Tuscan Sausage and Kale Stew
• Try adding anise to your favorite cookie, cake or bread recipe, too.

Parsley feels like an old friend; it’s reliable, bright and makes everything just a little bit happier. A member of the Apiaceae family (along with dill, fennel, coriander and anise), parsley has been used across Italy and Europe for more than 2,000 years. Perhaps parsley’s greatest perk is how versatile it is, adding brightness and depth to salads, soups, sauces and other classic Italian dishes.

About Parsley:

• Parsley is the world’s most popular herb and derives its name from the Greek word meaning “rock celery.” Parsley is also a natural breath freshener, which is one of the reasons why it’s popularly used as a table garnish.
• The ancient Greeks believed parsley was sacred and used it both to adorn victors of athletic contests as well as the tombs of the deceased.
• Parsley also has many nutritional benefits and includes vitamin C, vitamin A, folic acid and various antioxidants.

Pairs Well With: Basil, bay leaf, beef, chives, dill, garlic, lettuce, marjoram, mushrooms, grains, onion, oregano, thyme, tomatoes.

Preparing & Storing Parsley:

• There are many varieties of parsley, which fall into two main types: curly leaf and flat leaf.  We recommend using flat leaf Italian parsley in Italian cooking for a fuller flavor.
• When shopping for fresh parsley, look for perky, bright green bundles and shy away from anything yellow or wilted.
• Fresh parsley can be washed and stored in the fridge for up to a week.  Make sure to keep the bunches in a glass of fresh water and covered with a plastic bag.

Recipes to Try with Parsley:

• Parsley adds a fresh, bright flavor to salads.  Garbanzo Bean Salad
• Try adding parsley to pesto sauce to add more texture and green.  Plum Tomato with Pesto Bread
• Sprinkle fresh parsley on your favorite seafood dish such as Mussels with Chorizo, Tomatoes, Browned Garlic and Basil

Spice #2: Marjoram
Think of marjoram as a slightly sweeter oregano.  In fact, marjoram is a type of oregano.  But marjoram is more delicate and floral, lacking the abrasiveness and intensity of oregano.  Marjoram's also a member of the Mint family, enhancing salad dressings, soups, stews and poultry.  It's an herb that definitely deserves some love in your spice arsenal.

About Marjoram:

• You're most likely familiar with marjoram's flavor even if you don't think you've had it before.  Marjoram is oftentimes found in popular herb blends like herbs de Provence.
• A symbol of happiness to the Greeks and Romans, both civilizations would crown bridal couples with wreaths of marjoram to symbolize love and joy.
• Marjoram has often been used as a steam inhalant to clear the sinuses and relieve laryngitis.  European singers have preserved their voices with marjoram tea and honey for centuries.

Pairs Well With:  Artichokes, basil, cinnamon, cumin, eggplant, fennel, garlic, mushrooms, onion, oregano, parsley, poultry, thyme

Preparing & Storing Marjoram:

• Marjoram is best used fresh rather than dried.  Its leaves are what give it a sweet and mild flavor.  For this reason, it's best to add them to your dish at the last possible moment.
• When you're ready to cook with marjoram, separate the leaves from teh stems and chop the leaves as the recipe instructs.
• To store fresh marjoram, roll it up in a damp paper towel, loosely wrap it in plastic wrap and throw it in the crisper drawer of the refrigerator.

Recipes to Try with Marjoram:

• Pairing well with poultry and tomatoes, use fresh marjoram in this Chicken Cacciatore Soup recipe.
• Marjoram can easily replace basil in many recipes try it with our Tomato Basil Soup
• Try replacing fresh oregano with fresh marjoram in your favorite salad dressing recipe like in Tuscan Bread Salad.

Which Italian herbs are spice-rack staples in Tuttorosso kitchens?  We're exploring some of our favorite Italian spices that we recommend always having on-hand.  First up, we're deep diving into rosemary and why this woody herb is the perfect seasoning for so many Italian classics.

Spice #1: Rosemary:
Rosemary isn't just a Christmas decoration.  This strong, woody herb is part of the Mint family and adds a refreshing flavor to everything from breads and desserts to meats and soft cheese all year long.

About Rosemary:

• Rosemary grows in the wild throughout the Italian countryside and across the Mediterranean.  Its botanical name Rosemarinus officinalis is derived from Latin meaning "dew of the sea," most likely referring to its pale blue flowers.
• During the Middle Ages, rosemary supposedly repelled evil spirits.  People would often keep sprigs under their pillows to chase away bad dreams.
• A symbol of fidelity, friendship and loyalty, rosemary has also been used quite frequently in wedding bouquets throughout history.

Pairs Well With:
Apples, asparagus, basil, citrus/lemon, cranberry, fennel, garlic, grains, mushrooms, marjoram, onion, oregano, parsley, thyme, tomatoes.

Storing Rosemary:

• When stored properly, fresh rosemary lasts a long time in the fridge; longer than any other herb.
• To store fresh rosemary, roll it up in a damp paper towel, loosely wrap it in plastic wrap and throw it in the crisper drawer of the refrigerator.
• If you've got more fresh rosemary than you know what to do with, dry it yourself.  Clip the fresh rosemary sprigs off the plant and wait for it to dry.  Then strip off its piney leaves and store them in an airtight container in a cool, dry place.

Recipes to Try with Rosemary:

• Rosemary pairs quite harmoniously with both cheese and vegetables.  Lasagna Primavera
• Fresh Breads always taste fresher with a hint of rosemary.  Tomato Artichoke Focaccia
• Try spinkling fresh rosemary into your favorite red sauce.  Roasted Vegetable Sauce

An Extra Sweet Valentine's Dinner

Sure, you can make reservations and eat from a prixe fixe menu, but if you want to win your sweetheart over; make them a meal they won't forget - at home!  There is nothing like a home cooked meal to show your love.  And just in case you haven't made reservations...you've come to the right place!

Tuttorosso has put together two menus for you to choose from, or mix and match, or make your own menu from our many recipes!  We love these menus for their formal structure of Antipasto (appetizer/starter course), Primo (first course) and a Secondo (second course); which makes for a long leisurely meal where you can spend quality time with your loved one!  So many of us are busy and finding time to sit and enjoy a meal together seems more of a luxury these days.  To make the most of a romantic evening, cook together and take time to really chat and enjoy a real date night!

Pop open some Prosecco, decant a bottle of red, put on some romantic music, and cook up an extra sweet Valentine's Day dinner!

Menu One: From the Heart

Wrapped Brie with Tomato Chutney
Spaghetti Carbonara
Pork Chops with Tomato Relish

Menu Two:  Perfectly Matched

Antipasto Salad
Perfect Marinara
Braised Beef with Red Wine and Tomatoes

Tell us, will you be going out or staying in this year for you Valentine's celebration?

Click here for all of the recipes >

Most of us immediately think HOT when we hear the word “pepper.” But the sweet, succulent and smoky flavors of piquillo peppers make these a favorite in Italian and Spanish cuisine.

Piquillo Pepper Facts:

• A variety of chile, the piquillo pepper features a sweet, juicy, tangy taste with not too much heat.
• Their name is derived from Spanish, meaning “little beak.”
• Piquillo peppers are hand picked, roasted over open fires, peeled and then packed into jars. Usually they’re just soaking in olive oil or their own natural juices.

Piquillo Pepper Tips:

• Try substituting any roasted red pepper ingredient for piquillo peppers to add a tangy, unexpected flavor.
• Piquillo peppers are ideal for being stuffed with meat or seafood due to their firm skin and bold flavor.
• Piquillo peppers also pair quite well with anchovies, another ingredient featured in our ‘5 Ingredients to Try in 2016’ series.

Ways to Try Piquillo Peppers:

• Replace the red peppers in our Roasted Red Pepper Soup with piquillo peppers for a sweet, smoky flavor.
• Try slivering piquillo peppers and adding them to a sandwich, salad or pasta sauce such as Roasted Garlic Tomato Sauce.
• Piquillo peppers are delicious on crusty bread with olive oil and salt, or missed into a warm goat cheese and crostini dish.  Try it in our Baked Goat Cheese and Marinara.