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Don’t let summer slip away without trying this sunny bruschetta, for breakfast, lunch, snack, or a first course at dinner. It was created by Kelley Epstein of Mountain Mama Cooks (her mountain is in Park City, Utah). The recipe was sent to us by Vermont Creamery. You can use flavored goat cheese instead of plain.…
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Don’t send those potato peels to the trash bin. Turn them into chips! You can make this recipe with the peels from just two potatoes. Or, for a large lot, freeze the peels until you’re ready to defrost and bake. Sweet potato peels work, too, as do carrot and other root vegetable peels. RECIPE: POTATO…
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[1] Depending on the flower pollen, honey is available in many colors, from palest yellow (fireweed honey) to almost black (buckwheat honey) (photo courtesy National Honey Board). [2] The simple solution to messy, drippy honey: a honey swirler (photo Hannah Kaminsky | Bittersweet Blog). [3] Yogurt and smoothie with honey (photo courtesy National Honey Board).…
Continue reading “TIP OF THE DAY: Hey, Honey! 30 Tasty Uses For Honey”
Chanterelle mushrooms are found year-round, but their peak season—highest yield, lowest price—is autumn (September is National Mushroom Month). Meaty wild mushrooms that range in color from orange to yellow-gold, the unusual color is due to the presence of carotenoids, antioxidant pigments that also give color to bell peppers, cantaloupe, carrots, papaya, mangos, squash, sweet potatoes,…
Continue reading “TIP OF THE DAY: Chanterelle Mushrooms and Chanterelle Tacos”
This crunchy chopped salad is a smooth transition from summer to heartier winter salads. It’s based on what we think is an under-used vegetable, fennel, which is in season from early fall to early spring. Crisp fennel and crisp apple combine with crunchy pomegranate arils, which add a festive touch. (Don’t like arils? Try this…
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