Stock Up: 3 food products to put on your shopping list
Welcome to Stock Up, a new weekly column where we highlight food and drink products, kitchen gadgets and other culinary tools worth buying. From a gizmo that makes prefect watermelon slices to a new-to-the-market hummus, here are three products we’re stocking up on right now.
Angurello Watermelon Slicer & Server
Summer isn't summer without slices of juicy, sweet watermelon. This clever device doubles as both slicer and server as it allows you to cut, lift and serve uniform watermelon slices directly from the melon. Plus, the watermelon juices stay inside the rind, which means no messy counter and easy clean up. This stainless steel knife-tong is also dishwasher safe. $19.95, thegrommet.com
Georgia Grinders Honey Roasted Powdered Peanut Butter
The Atlanta-based nut butter company makes delicious all-natural, small-batch peanut butter using Georgia-grown peanuts. Among its latest products is a line of powdered peanut butter. We're adding it to cookie batter, smoothies and even sauces for a boost in flavor and protein. $7, Available at the following Farmer's Markets: Freedom, Grant Park, Marietta Square, Peachtree Road, Sandy Springs, Tucker and Westside; Specialty shops Oli & Ve and The Local Exchange. Get a 20 percent discount when you purchase online at www.georgiagrinders.com. Use the promo code AJCSHOPLOCAL at checkout. Offer is valid through July 15, 2016.
Food Should Taste Good Hummus
We’re all in favor of making hummus from scratch, but when time is at a premium, we have no qualms about picking up a container of Food Should Taste Good-brand hummus. This spring, the company launched a line of six hummus flavors featuring various beans and legumes. Our favorite, the classic chickpea, is our latest go-to snack that tastes great scooped up with pita, chips or carrot sticks. $4.49. All metro-Atlanta area Kroger locations.
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About the Author
Ligaya Figueras is the AJC's senior editor for Food & Dining. Prior to joining the AJC in 2015, she was the executive editor for St. Louis-based culinary magazine Sauce. She has worked in the publishing industry since 1999 and holds degrees from St. Louis University and the University of Michigan.
