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Bread salad: Try it, you’ll love it. Photo courtesy Pillsbury. Several weeks ago we published a recipe for panzanella, Tuscan bread salad. While perusing other recipes, we discovered this one on Pillsbury.com, submitted by Carrian Cheney of the blog, Oh Sweet Basil. It’s what to do when you have leftover French or Italian bread,…
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Grilled chiles can be served plain, or in this Chiles Nogada (walnut sauce) recipe from Pom Wonderful. Photo courtesy Pom Wonderful. In addition to shrimp on the barbie, how about some chiles? Here are 5 tips for using chiles from Chef Rick Bayless’ Frontera Grill: Jalapeño Chiles. Jalapeños are found in practically every market…
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Pile grilled veggies onto a sandwich. Photo courtesy Philadelphia Cream Cheese. Why wait for Meatless Mondays to have a great veggie sandwich? Every healthcare professional advises eating less animal protein and more vegetables and grains. And of course, eating less meat is far better for the environment. So start by switching some of your…
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One of our favorite weekly recreations is strolling through our local farmers market. We love looking at the farm-fresh, locally-grown produce, baked goods, cheeses and seafood pulled fresh from the ocean. We love finding things we’d never find in a retail store. Purslane, anyone? You meet nice people, too. Aside from the farmers themselves, the…
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[1] Chioggia beets, candy striped by nature (photo © Bee Raw). [2] A bowl of striped chioggia and conventional red beets (photo by Woodley Wonderworks | CC BY 2.0 License). Some vegetables just engender a smile. For us, watermelon radish and chioggia beets are two of these, both charmingly candy striped by nature. It’s…
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