Category: Vegetables-Salads-Herbs

TIP OF THE DAY: Frisée Salad With Lardons (Salade Frisée Aux Lardons)

Posted on by thenibble

One of our favorite salad greens, not served often enough in the U.S., is frisée (free-ZAY), curly endive that’s a member of the chicory family. In France, it is formally known as chicorée frisée. (See the different types of endive.) There are many ways to serve a salade frisée, but a universal favorite is frisée…
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Rainbow Baby Carrots, 20+ Carrot Recipes & 8 Carrot Holidays

Posted on by thenibble

Baby carrots are hot sellers. But how much hotter can they get than these rainbow baby carrots? Carrots—standard size and baby—are available in six different colors: the familiar deep orange plus burgundy red, deep purple, tangerine (light orange), yellow and white. Baby carrots, by the way, are not a special breed but standard carrots cut…
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TIP OF THE DAY: 4 Ways To Stretch Potatoes With Veggies

Posted on by thenibble

[1] How to eat more veggies? Just add them to potato dishes. It couldn’t be easier (photo © Betty Crocker). [2] Colcannon, a mash of potatoes and kale. Here’s the recipe (photo © Elise Bauer | Simply Recipes). [3] A blend of mashed potatoes and mashed cauliflower, garnished with tarragon. Here’s the recipe (photo ©…
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TIP OF THE DAY: Spring Lamb Recipes

Posted on by thenibble

“Spring lamb” is so called because before modern times, the sheep gave birth in the spring. If you wanted lamb in other seasons, it would be frozen. Today, animal breeders know how to enable birth year-round, so lovers of lamb need never be without it. Use the ingredients of spring to (below) create your own…
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TIP OF THE DAY: Edamame Teriyaki

Posted on by thenibble

We enjoy both the flavor and the nutritional benefits of edamame. We always order a bowl at Japanese restaurants, and have bags of frozen, shelled edamame in the freezer at home. The bright green color of the boiled soybeans adds perkiness to anything from scrambled eggs to salads to mashed potatoes. You can ready almost…
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