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Introducing Our Newest Protein: Tofu!

For those you looking to switch up the way you build a better lunch, Between The Bread is excited to announce we’ve added Tofu to our menu of available protein options. This is great news…

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April’s Vegetable of the Month – Carrots

According to the Carrot Museum web site, (yes, there is such a place!) carrots have been one of the most widely eaten root vegetables on the planet – ever since they were cultivated in Afghanistan…

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Between The Bread’s Jon Eisen Goes Back to School To Teach Students Some Healthy Snack Alternatives

How to prepare healthy afterschool snacks was the lesson of the day when Between the Bread’s Jon Eisen and Victoria Rolandelli recently visited PS 87 on the Upper West Side. As part of Wellness In…

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Parsnips: The Oversized White Carrot

March Vegetable of the Month This cream-colored root vegetable may grow like a carrot, and look like a carrot, but make no mistake:  the unassuming parsnip is in a class all its own, with a…

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For The Love Of Salmon!

Notes on a Global Salmon Economy from Between The Bread’s Jonathan Eisen   Salmon is one of America’s favorite seafood dishes – second only to shrimp in popularity. But recent challenges in the industry have…

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What’s In Season: Beets

Beets are a little red nutritional powerhouse.  They’re part of a small circle of vegetables that contain a family of phytonutrients called betalains. Betalins have been shown to provide antioxidant, anti-inflammatory, and detoxification properties. In…

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What’s in Season: Turnips

Between The Bread’s January Vegetable of the Month Is it safe to say that no one here includes turnips in their daily diet?  I think we can all agree these orb-shaped taproots are hardly a…

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What’s in Season: Winter Squash

BTB’s December Vegetable of the Month At Between The Bread, we’re always about helping you build a better lunch, which means making sure we have seasonally fresh items to include on our menu.  But with…

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Brussels Sprouts with Balsamic, Cranberries, Goat Cheese and Walnuts Recipe

Ingredients: 3 lbs medium size Brussels sprouts 3/4 cup olive oil 1/4 clove fresh minced garlic 1 tsp paprika 1 tsp sea salt 1 tsp cracked pepper 1 cup balsamic vinegar 3/4 cup white granulated sugar…

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What’s in Season: Brussels Sprouts

They’re one of our most popular vegetables here at Between The Bread. How do we know that? Because most of you have been clamoring for them all year! So we’re delighted to report the new…

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