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Lovers of green peas (also called English peas and garden peas), you’re in for a treat. Spring is the season. It’s time to serve sides of fresh-steamed green peas and make some delicious fresh pea soup. But what else should you be doing with these bright green jewels? Their sweet flavor and bright color can…
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March 26th is National Spinach Day. Popeye may have enjoyed his spinach straight from the can, but for today, we can come up with 20 better suggestions. BREAKFAST Spinach omelet or fritatta (recipe) Eggs Benedict With Spinach (recipe) DIPS & SPREADS Green Mayonnaise (Julia Child’s recipe) Spinach Dip With Walnuts (recipe) Spinach…
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In season now, these little artichokes are a treat for artichoke lovers and a lovely shade of vegetable for Easter dinner. Called fiesole (fee-YEH-so-lay) in Italian, the baby purple artichoke—the size of a large egg—belongs to the botanical genus and species, Cynara scolymus, which includes the green globe artichokes and purple globe artichokes. Artichokes are…
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When we have leftover cooked grains—barley, bulgur, kasha, quinoa, rice, etc.—we start using them the next morning in breakfast omelets. By the time lunch comes, we’re ready to make grain salad. If we don’t have enough for a salad, we add the grains to soup. They can make quite a handsome garnish, and most grains…
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No more waste: In restaurant kitchens, everything can have a second life. Citrus peel is turned into marmalade. Photo courtesy Lola Loves Green. What are the top culinary concerns for restaurateurs this year? According to a survey by Nation’s Restaurant News, the top five focus on gluten-free and sustainability. 1. ENVIRONMENTAL SUSTAINABILITY Safeguarding natural…
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