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We’re recommending vegan wraps for Earth Day. Animal-free foods are more sustainable, so today’s the day for a vegan lunch. These two recipes were sent to us from Red Rock Press, from their book, A White House Garden Cookbook by Clara Silverstein. Both are lettuce wraps, but you can also use tortilla wraps. The first…
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It’s spring, it’s asparagus season, and your specialty produce purveyor just may have wondrous, fresh asparagus in the non-traditional colors of purple and white. Low in calories, asparagus is a good source of folic acid, potassium, amino acids and dietary fiber. But people who love their flavor don’t always concern themselves with these details: They…
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If you’re looking for more ways to enjoy green vegetables, have you tried wilting? Wilted vegetables are served at some of the finest restaurants in the country, often with a filet of fish or a boned chicken breast on top. Wilting is a quick cooking technique that involves placing the greens in a hot…
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Asparagus and carrots in a Le Creuset dutch oven. Photo courtesy Sur La Table. The English word “asparagus” derives from the Latin sparagus, derived from the Greek asparagos, which itself derived from the Persian asparag, meaning sprout or shoot. The stalks shoot up from the crown of the plant and, if not harvested, the…
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Eat your vegetables—make that, eat your Brassicas. Get your copy here (photo courtesy Ten Speed Press). Frequent readers of THE NIBBLE know of our devotion to cruciferous vegetables, also known as brassicas, from their Latin name in taxonomy*. The cruciferous group includes arugula, bok choy, broccoli, Brussels sprouts, cauliflower, cabbage, collard greens, cress, horseradish,…
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