Also visit our main website, TheNibble.com.
Three-pea salad. Photo © Hannah Kaminsky | Bittersweet Blog. Before spring turns into summer, try this delicious spring pea salad from Hannah Kaminsky. Spring peas, also known as English peas, are a seasonal delight that can we enjoy as a side, in salads, and in soup. Says Hannah: “Spring is on my mind, driving…
Continue reading “RECIPE: Three Pea Salad”
Tasty tofu and tomato skewers. Photo courtesy Nutrition.org. We love mozzarella and tomatoes. Caprese salad is a favorite, along with skewers of mozarella balls with cherry tomatoes and basil leaves. But we’re also trying to eat more vegan dishes, part of our personal commitment to save the planet. (Animal methane is the leading cause…
Continue reading “RECIPE: Tofu & Tomato Skewers”
The potato recipe that wins the award for “simple and elegant” is Hasselback potatoes. Simply by making a series of deep parallel cuts along the top of the potatoes, they open into this visually arresting fan. They are also called accordion potatoes or pillbug potatoes (because the segments resemble the shell of the pillbug—yuck!). While…
Continue reading “TIP OF THE DAY: Hasselback Potatoes”
What to bring to a barbecue? Barbecue potato salad, a recipe from QVC’s chef David Venable, who blends barbecue sauce in with the mayonnaise. Says David: “In my opinion, it’s really not a barbecue without a side of potato salad. While the classic version is near perfection, sometimes it’s fun to play with the flavors…
Continue reading “RECIPE: “Barbecue” Potato Salad”
Dandelion greens, the delightfully edible weed. Photo courtesy Webstarts.com. The scourge of the well-kept lawn—and one of the first signs of spring in the veggie universe—is the delicious, nutritious vegetable, dandelion greens. The slightly peppery greens are much more nutritious than broccoli†. A relative of the sunflower*, the crowns, leaves and stems are all…
Continue reading “TIP OF THE DAY: Try Dandelion Greens”
