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[1] Save time making and par-baking a pie crust, with this beauty from Three Babes Bakeshop in San Francisco (photo © Good Eggs). [2] The pie crust is delivered frozen, to store in the freezer until you’re ready to bake your pie (photos #2 and #3 © Three Babes Bake Shop | San Francisco). [3]…
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Roasting vegetables is easy. You can toss pretty much any vegetable with olive oil and seasoning and roast it in the oven. The happy result: a low-calorie, nutritious and delicious side (or a vegetarian main with some protein). But sometimes the results are less than perfect. There are a few guidelines to guarantee your veggies…
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We’re one of those households that wastes a lot of fresh produce. Thanks to Taste Of Home for these tips: Some of these you may already know. Most were new to us. APPLE SLICES: SOAK IN SALT WATER Sliced apples are a convenient snack or salad topper, but if you slice them in…
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[1] A goat cheese crottin with toasted almonds and a drizzle of maple syrup (photo © Vermont Creamery). [2] Toasted (a.k.a. roasted) pumpkin seeds. Here’s the recipe from Simply Recipes (photo © Elise Bauer | Simply Recipes). [3] Snow peas with toasted sesame seeds. Here’s the recipe from Chef Curtis Stone. Note that toasted sesame…
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The one food prep task we fear is slicing and peeling butternut squash (and all the winter* squashes, but we eat butternut most often). It’s not the easiest thing to slice and peel, given the force needed to cut through the squash. Even with a firm cutting board and a super-sharp knife, we face with…
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