Also visit our main website, TheNibble.com.
New Year’s Resolution Kale Salad. The recipe is below. Photo courtesy Just Salad. You may be sautéeing or stir frying more kale these days, based on their terrific nutritional profile. But how about kale salad? Here are three recipes from Laura Pensiero, executive chef of Just Salad and a Certified Dietician. For salads, young,…
Continue reading “TIP OF THE DAY: Kale Salad”
How to chiffonade. Photo courtesy Marichelle | Lifeflix | Flickr. We so often recommend a chiffonade (shif-oh-NOD) garnish that we’re devoting an article to it. Chiffonade is a chopping technique in which leafy herbs or greens (basil, sage and spinach, for example) are cut into long, thin strips. Large, stackable leaves are needed—the technique…
Continue reading “FOOD 101: How To Chiffonade”
Horseradish root, grated root and prepared horseradish (in dish). Photo courtesy Microplane. While Americans are piling on the hot sauce, they’re overlooking horseradish—a different kind of hot and spicy. Horseradish, Amoriacia rusticana, is a pungent root vegetable with a long history of culinary and medicinal uses. Popular among ancient Greeks and Romans, this Old…
Continue reading “TIP OF THE DAY: How To Use Horseradish”
If you hadn’t read the headline, would you be able to name this vegetable? Botanists might call it Pachyrhizus erosus, but we know it as jícama (HEEK-uh-muh) or alternatively, the Mexican yam or Mexican turnip, although, as it is so often in popular nomenclature, jicama is not related botanically to either the yam or the…
Continue reading “TIP OF THE DAY: Jícama”
Tofu is a nifty food. Some people don’t like the spongy texture and find it bland. But the great thing about tofu is that it’s adaptable to any flavor you cook with it. It’s also modest in calories—94 per half cup—with 10 grams of protein, zero cholesterol and just 1% carb, which is dietary fiber.…
Continue reading “TIP OF THE DAY: More Ways To Use Tofu”
