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While we wait for spring vegetables to appear, we’ve been eating lots of root vegetables. Root vegetables have sustained mankind through millennia of winters, because they last for long periods in cool temperatures. Before the advent of modern refrigeration, root cellars provided vital cold storage that kept a family fed through the winter. Growing underground…
Continue reading “Roast Your Roots: Recipes With Root Vegetables”
[1] Chicken with kale and olives made in a skillet. The recipe is below (photos #1, #2, #3, #4 © Good Eggs). [2] Chicken thighs. [3] Instead of thighs only, use the whole chicken leg: thigh and drumstick. [4] Tuscan kale. [5] Castelvetrano olives (photos © Maiden Lane Restaurant | NYC). Here’s the recipe from…
Continue reading “RECIPES: Crispy Chicken Thighs Two Ways”
Like chicken salad, but trying to cut back on bread? If you want to avoid the bread, croissants, and wraps, there’s always a scoop of chicken salad on greens, in lettuce cups, or stuffed into a bell pepper, tomato, or avocado half. But we thought these ideas from Willow Tree Farm add allure to a…
Continue reading “FOOD FUN: Chicken Salad Without The Sandwich”
[1] Poaching salmon is the easiest way to enjoy moist, tender fish, without cooking fish aromas. Here’s a recipe from Cooking Light. [2] Our favorite way to make beef tenderloin is to poach it. Here’s a recipe from Martha Stewart. [3] If you make chicken in a pot, or chicken soup with pieces of chicken,…
Continue reading “TIP OF THE DAY: Poach Your Proteins”
[1] Start with a bacon Bloody Mary (photo and a recipe courtesy Bacon Bourbon USA). [2] Bourbon bacon with bacon-cheddar biscuits and bacon jam (photo courtesy Smithfield). You can serve the different types of bacon on a plate or in a jar or glass. [3] You can include European styles of bacon, like pancetta. Check…
Continue reading “TIP OF THE DAY: Celebrate With A Bacon Bar + 21 More Food Bars”
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