Category: Vegetables-Salads-Herbs

TIP OF THE DAY: How To Use Horseradish

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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…
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TIP OF THE DAY: Jícama

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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…
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TIP OF THE DAY: More Ways To Use Tofu

Posted on by thenibble

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.…
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FOOD FUN: Purple Snow Peas

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Purple snow peas are relatively new to the marketplace, and may give some people a double take. Simply, they are snow peas bred to have a deep purple skin instead of the original green one. The Shiraz pea variety was first developed in the United Kingdom in the early 2000s; the Midnight Snow and Sugar…
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TIP OF THE DAY: 5 Ways To Sneak More Veggies Into Your Diet

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Eating healthier in the new year, Part 2 (see yesterday’s Part 1): If you’re not a veggie lover—or simply don’t make the right choices—increasing your daily intake of vegetables may seem like a chore. But it pays off big time over the long run, and is worth your attention. According to the Harvard School of…
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