Category: Vegetables-Salads-Herbs

TIP OF THE DAY: Party With Veggie Sandwiches

Posted on by thenibble

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…
Continue reading “TIP OF THE DAY: Party With Veggie Sandwiches” →

TIP OF THE DAY: Farmers Market Shopping Tips

Posted on by thenibble

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…
Continue reading “TIP OF THE DAY: Farmers Market Shopping Tips” →

FOOD FUN: Chioggia Beets

Posted on by thenibble

[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…
Continue reading “FOOD FUN: Chioggia Beets” →

FOOD FUN: Guacamole Verrine, A Layered Appetizer

Posted on by thenibble

We discovered this photo on the Frontier Foods blog, where it was called a torta, a word that refers to different foods in different Spanish-language countries. But we’d call it a verrine (vair-REEN). Verre is the French word for glass; verrine, which means “protective glass,” is an assortment of ingredients layered “artfully” in a small…
Continue reading “FOOD FUN: Guacamole Verrine, A Layered Appetizer” →

TIP OF THE DAY: Eggplant, Three Ways

Posted on by thenibble

From noodle-free lasagna to vegetable soup or gumbo to a goat cheese and eggplant sandwich, eggplant is a versatile ingredient. It can find its way into caponata*, casseroles, dips, mixed grilled veggies, pasta dishes, stews and more. Eggplant is low in calories and fat, while boasting a high fiber content. While available year-round, summer is…
Continue reading “TIP OF THE DAY: Eggplant, Three Ways” →