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Americans typically eat only one-third of the recommended daily servings of fruits and vegetables. We should eat nine servings, but end up with only three. Unless you pursue a plant-based diet, you’re probably under-vegged. One way to tackle the problem: Stock up on frozen vegetables. Mix them with rice and potatoes, toss them with olive…
Continue reading “TIP OF THE DAY: Don’t Ignore Frozen Vegetables”
Salt substitute. Photo by Dirk Ingo Franke | Wikimedia. Recently we were lured by a heat-and-eat chicken pot pie from Trader Joe’s. The heating was easy, but the eating, not so much. The filling was totally bland, seemingly lacking in seasoning of any kind. The label mentioned white wine, salt, white pepper, ground savory,…
Continue reading “TIP OF THE DAY: Use Herbs & Spices Instead Of Salt”
[1] Olive oil-poached salmon (photo © Pom Wonderful). [2] Sunchokes (Jerusalem artichokes) grow underground like potatoes, and can be cooked in the same ways (photo © Melissa’s Produce | Facebook). [3] The smaller the Brussels sprouts, the more tender (photo © Sweetgreen). [4] Crème fraîche is cultured cream like sour cream, but without the latter’s…
Continue reading “RECIPE: Olive Oil Poached Salmon With Sunchokes & Brussels Sprouts”
[1] Bite into a bologna sandwich (photo © Francesco DiBartolo | iStock Photo). [2] Mortadella, the Italian progenitor of American bologna (photo © Heritage Foods). [3] You can tell mortadella by the pistachios (photo © Gate 74 | Pixabay). [4] Mortadella on a charcuterie board (photo © Maille Mustard). [5] Top-quality mortadella from Columbus Craft…
Continue reading “FOOD HOLIDAY: National Bologna Day & The History Of Bologna”
We’ll drink to that! Photo © American Alibi Whiskey. If you don’t want to hollow out a dozen or more baby pumpkins to serve as vessels for this Pumpkin Patch Julep, just use a standard glass. The ingredients make a delicious seasonal cocktail and a Halloween cocktail. TIP: You can wash, dry and freeze…
Continue reading “FOOD FUN: Pumpkin Cocktail In A Baby Pumpkin”
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