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Even when nature isn’t in full bloom, you can add interest to meals by seeking out less ordinary versions of conventional foods. All you have to do is look for them—at specialty produce stores, farmers markets and online (check out Melissas.com and OmahaSteaks.com, among others). What will you find? The bounty varies by region, but…
Continue reading “TIP OF THE DAY: Roots & Shoots”
As part of our Winter Vegetable Doldrums Series, today’s focus is the black radish*, Raphanus sativus niger. It’s a member of the anti-carcinogenic Brassica family of cruciferous† vegetables. Available year round, black radishes peak in winter and early spring. Significantly larger than traditional radishes, it average threes to four inches in diameter or length, and…
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[1] Banana bread with chocolate chips and nuts. We highly recommend the optional chocolate glaze in the recipe (not shown) (photo © Lulu Durand | iStock Photo). [2] Don’t want chocolate chips or nuts? How about blueberries? Here’s the recipe from Driscoll’s (photo © Driscoll’s). [3] Fancy banana bread: baked in a rectangular pan, topped…
Continue reading “Chocolate Chip Banana Bread Recipe For National Banana Bread Day”
Build a vegetable “raft” to make a serving of plain grilled or sautéed protein look like fancy restaurant fare. This chef’s trick makes it easy to add glamor to a piece of cooked protein—beef, fish, lamb, pork, poultry, tofu. Not to mention, it gets people to eat more veggies! Here, branzino in padella (branzino cooked…
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It’s the second day of the Year Of The Goat, and we’re focusing on goat cheese for breakfast. We love goat cheese so much, that a log or tomme of fresh goat cheese with toasted baguette (and fresh tomato and basil in the summer) is our kind of meal. But you can incorporate goat cheese…
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