If you haven't heard about Fog City Creamery yet, now is the time! They make ice cream that is both world class and proudly Pinoy.

Fog City Creamery produces artisanal ice cream made in small batches. Their flavors are inspired from the best Philippine ingredients. To make sure you try their heavenly concoctions, I'm giving you 20% off on these fantastic flavors from June 17 to June 26. You'll never be sorry you tried them!

Malagos Chocolate- uses award-winning premium cacao from Davao, supporting local farmers

Calamansi Pili- rinds provide the full essence of calamansi, with a splash of Manille Liqueur de Calamansi. Pili nuts provide the satisfying crunch.

 Ensaymada- a one-of-a-kind flavor featuring real pieces of this sweet and salty Filipino brioche. You'll definitely have this as a new favorite.

Leche Flan- creamy milk custard ice cream with leche flan bits and dayap (key lime)

 We also carry the following refined rsugar-free flavors:

Butterscotch Pecan (sugar-free)- sweetened with Coco Natura sugar, the complex rich creamy taste of the ice cream is complemented well with lots of toasted salted pecans.

Do you know what a chicken oyster is? In French, it is called “sot-l'y-laisse”. Cooks call this the best and most flavorful part of the chicken!

Recipe courtesy of Pamora Farm

Recipe courtesy of The Butchery

Try this meat-free main for a filling, nutritious, and fiber-packed complete meal. It’s so full of flavor that you won’t be missing the meat. You can also use frozen spinach in place of the baby spinach.

Ingredients

4 teaspoons extra-virgin olive oil, divided
2 medium sized sweet potato, cut into 1/2-inch cubes
1 clove garlic,minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
3-4 tomatoes, diced
1 bunch cilantro , chopped
1/2 teaspoon paprika
1 15-ounce can garbanzos beans (chickpeas), rinsed
4 cups packed baby spinach
3/4 cup vegetable broth
1/2 cup shredded firm tofu
2 teaspoons sherry vinegar
Salt and pepper to taste

Directions

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sweet potato and cook stirring occasionally 8 to 10 minutes. Transfer to a plate.

Reduce the heat to medium, add the remaining 2 teaspoons oil and garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add onion , tomatoes and bell pepper; cook, stirring, until just tender, 3 to 5 minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir in garbanzos, spinach , cilantro and broth; cook, stirring, until the garbanzos are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in tofu and vinegar. Sprinkle with paprika, if desired.