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Berries are fragile. Don’t buy them unless you plan to eat them within two days. Photo courtesy California Strawberry Commission. We adapted this article from the original on Vegetarian Times because we’re guilty of throwing out a lot of spoiled produce. But we’re no different from the rest of America. Back in 2002, researchers…
Continue reading “TIP OF THE DAY: How To Store Fruits & Vegetables”
This “anytime salad” is fresh, crisp and light, thanks to an ingredient we don’t use often enough: sugar snap peas. Fresh sugar snap peas are available almost year-round. We often buy them for a crudité platter, but don’t think to add them to salads. This recipe is adapted from a tuna-less version at Robin’s Restaurant…
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Kale sprouts: a new hybrid. Photo courtesy Melissas.com. Just when you thought it couldn’t get trendier, there’s a new kale in town: kale sprouts, grown in California and available year-round. A hybrid cross of Russian red kale and Brussels sprouts, kale sprouts look like a very tiny head of kale, much smaller than baby…
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We love to start the new year with lettuce wraps instead of bread-based sandwiches. If you use the right lettuce—a soft variety like butter or bibb lettuce—you can roll the filling like a burrito. If you prefer a crunchier lettuce like romaine, you can fill the leaves boat-style; or you can create a lettuce cup…
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Red cabbage with sausage and pork. Photo courtesy Foods And Wines From Spain. This red cabbage dish is a Christmas specialty in Spain, where it is called Lombarda navideña. To make it festive, sausage and bacon are added. All over Europe, red cabbage is a delicious pairing with duck, goose, ham and pork roast.…
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