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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…
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[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”
A hostess gift for Morticia Addams? Photo courtesy ArtisanBreadInFive.com. Halloween is a week away. Are your mummy ducks in order? Halloween is great fun for kids, but adults enjoy fun food too. These crunchy breadsticks combine the ghoulish with the delicious. You can make them as is, or add a few drops of green…
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[1] Healthful and easy to make (both photos © Love Beets). [2] These days, it’s easy to buy beets that are cooked, peeled, and ready to eat. The greens of summer give way to the colorful root vegetables of fall: poetic and good for you. What’s also good is that this recipe, from LoveBeets.com,…
Continue reading “RECIPE: Roast Chicken & Root Vegetables”
We love real maple syrup—the kind that comes from maple trees. Most of the syrup purchased in supermarkets is called “breakfast syrup,” by law. It contains no real maple syrup—just artificial maple flavoring mixed with corn syrup (or worse, HFCS) and caramel coloring. Be sure the bottle says “100% real maple syrup.” Maple syrup has…
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