"Special sundaes; speedy spinach" by Food Forum

Smashing sundaes

The cooks in the Breyers Ice Cream Creative Kitchens have come up with
ideas to turn good old vanilla ice cream into a smashing sundae.

— Top scoops with fruit: diced papaya with mango and toasted macadamia
nuts; grilled banana and semisweet chocolate chunks; raspberries,
blueberries and blackberries; sliced nectarines and granola; pitted sweet
cherries and warm cherry preserves; sliced peaches and amaretto liqueur;
cantaloupe chunks and chopped crystallized ginger; or grilled pineapple
and coconut.

— Top scoops with sauces: lemon curd and fresh berries; hot fudge with
marshmallow creme and mini graham crackers; butterscotch or caramel sauce
and roasted salted pecans; or chocolate sauce with plain or toasted coconut.

— Top scoops with candy: malted milk balls and chocolate sauce or chopped
peanut butter cup candies and honey-roasted peanuts.

Simple, speedy spinach

Whether you buy it bagged or bunched, baby spinach is a simple and speedy
way to add greens to your meal.

Beyond the obvious use in salad, baby spinach works in a number of
preparations, from baked pasta to stir-fry. Especially in the latter, the
prep is easy (bagged spinach usually is washed and ready to eat) and the
cooking is fast (just long enough to wilt).

For a wonderful side, sauté several cloves of minced garlic and a pinch of
red pepper flakes in olive oil for a minute. Add a large bag of spinach
and continue cooking until wilted, about 2 to 3 minutes.

Zest a lemon into the pan and stir well. Grate Parmesan cheese over the
greens, then season to taste with salt and freshly ground black pepper.
Transfer the greens to a serving platter and drizzle the juice of half of
the lemon over it.

Salad chain coming to Clifton Park

A chain called Salad Creations will open its first Capital Region location
in mid- to late August at Clifton Park Center mall in Clifton Park.

The company, which has more than 50 locations in some two dozen states,
offers 40 ingredients and 15 dressings for made-to-order salads that can
be served either tossed or chopped. Soups and wraps also will be available.

Its hours will be 10:30 a.m. to 8 p.m. daily.

Reader feedback is always welcome. Add your comments below or write to
Gazette reporter Elysia Nest at nest@dailygazette.com