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What’s up, Doc? It’s International Carrot Day and we’re making carrot fries for dinner. They’re baked carrot fries, so much easier than deep frying these days. Not to mention, they’re a healthier alternative (less fat and calories). We’re making ours in the air fryer, coating them with Parmesan, and doing a flavored ketchup tasting: bacon,…
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Stop throwing out your broccoli stems! Sure, the florets are pretty, but the stems are just as and tasty, but don’t neglect the rest. We love to use sliced or shaved broccoli stems in place of lettuce for a hearty salad. A day or two before or after, enjoy the florets. This recipe needs only…
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[1] Strips of pumpernickel toast surround a garden of crudites “planted” atop squash puree (photo © Il Ritorno | Miami). [2] A closer look (photo © Dawn Stewart | Instagram). [3] Black bean hummus. You can make it darker to resemble soil with the tips below (photo © Whole Foods Market). [4] Easter egg radishes*…
Continue reading “A Flower Garden Appetizer Or First Course To Welcome Spring”
[1] The clementine, which happens to be one of the two parents of the orange (photo © Fruits From Chile | Facebook). [2] Parent #2: the pomelo (photos #2, #3, and #5 © Good Eggs). [3] The hybrid: the orange (here, a cara cara orange, which is a natural mutation of the navel orange that…
Continue reading “All The Fruit Holidays, In Celebration Of National Clementine Day”
[1] This easy-to-make Warm Eggplant Salad hit the spot on a chilly day. When it’s warm out, enjoy it hot or chilled (recipe and photos #1 and #2 © Hannah Kaminsky | Bittersweet Blog). [2] A graffiti eggplant. The variety looks like the fairytale eggplant (photo #4) but the latter is much smaller—a mini size.…
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