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It’s too late to grow vegetables in star shapes for this July 4th, but you can plan ahead for next year. While you’re at it, plan to grow and freeze some heart-shaped slices for Valentine’s Day or anniversaries. If only we had a small plot of land, we’d grow cucumbers and tomatoes just so we…
Continue reading “FOOD FUN: Grow Vegetables Into Hearts & Stars”
People who love red meat tend to like large amounts of it. A one-pound strip steak? Sure, that’s a “normal portion,” just like a pint of ice cream. You can cut back on the ounces by enjoying your steak in a taco or on a salad. A few slices equal the three-ounce portions that nutritionists…
Continue reading “TIP OF THE DAY: How To Eat Less Red Meat”
A salad can be much more than dressed leafy greens. Photo courtesy Gentyl & Hyers | Chefs Collaborative. Chef’s Collaborative is a nonprofit, national network of member chefs who work to promote clean, sustainable food. They’ve created a cookbook of recipes that are imaginative and refreshing, yet can be enjoyed every day. Sign up…
Continue reading “TIP OF THE DAY: Radish & Stone Fruit Salad With Feta”
[1] Another way to enjoy bacon: stuffed into baby bella mushrooms (photo © Dietz & Watson). [2] Portabella mushrooms are large enough that one can serve as a first course (photo © Mushroom Council | Facebook) When we saw this recipe for Gourmet Bacon Stuffed Portabella Mushrooms from Dietz & Watson, it seemed like…
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Rainbow carrot colors, including the now-standard orange, were bred centuries and millennia ago from mutations. Photo courtesy Colorful Harvest | FB. Why carrots, you may ask, when such summer bounty abounds? And with all the vegetables to throw onto the grill, how often do you think of carrots? Grilling carrots brings out their natural…
Continue reading “TIP OF THE DAY: Roasted Whole Carrots”
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