Campania Pizza Gets High Praise From Pizza Today Magazine

You probably haven’t heard of Pizza Today magazine, unless you’re in the pizza biz. No matter, this is still a big deal. The folks at Campania Pizza wrote to let us know they were chosen as “Independent Pizzeria of the Year” by the pub. (Take that, New York and Chicago!) Look for the mention in the August issue. In other Campania news, the restaurant is going to start using Bufalita mozzarella this fall. Apparently, it’s a mozz that is produced using a unique process, wherein the milk is pasteurized in some crazy way to make it extra delicious. Count us in.

Greenz Makes Picknicking Easy For Lazy People Like Us

Last week, we wrote about a New York Times article on picnicking. A couple of you wrote in to tell us what you like to bring when you head out into the summer, blanket in hand (cue the sunset). I told you I like Eatzi’s sandwiches and wine, which is really my go-to move. However, Greenz dropped off this basket of goodies to the office, and it looks pretty darn good too, and it’s easy for people like me who do things at the last minute and without any extra time. Beginning today, you can pick up a “Picnic to Go” basket that includes two of their yummy salads or wraps, fruit, chips, and cookies for $21.99. And–this is the best part, obvs–if you mention the “picnic special,” you can get a bottle of wine and an opener for just $6.99.

The salad pictured is one of their new salads, the Grilled Texas Peach Salad, featuring grilled peaches, Vidalia onions from the Dallas Farmer’s Market, blue cheese, spinach, and Dijon mustard vinaigrette. Medical City even says it’s “heart-healthy,” so no arteries will be clogged during your romantic outdoor date.

Not Your Mama’s Grilled Cheese

I was strolling past the cheese counter at Whole Foods this weekend looking for something new to try and I came upon halloumi. Halloumi comes from Cyprus and is traditionally a mixture of sheep and goat’s milk. Interestingly enough, it’s ideal for grilling or frying because of it’s higher melting point. I was intrigued. So last night, I rubbed it with a little garlic, brushed on some extra virgin olive oil, grilled it just enough to give it some color and I was hooked. It was a tad salty with a definite hint of that goat cheese tang, but overall, it rocked. May I suggest the next time you’re in the mood for grilled cheese, ditch the bread and opt for this instead.