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Salt substitute. Photo by Dirk Ingo Franke | Wikimedia. Recently we were lured by a heat-and-eat chicken pot pie from Trader Joe’s. The heating was easy, but the eating, not so much. The filling was totally bland, seemingly lacking in seasoning of any kind. The label mentioned white wine, salt, white pepper, ground savory,…
Continue reading “TIP OF THE DAY: Use Herbs & Spices Instead Of Salt”
For people who love salad—and especially for those who don’t—a straight-sided 3-quart glass bowl makes those greens and other ingredients look so much more inviting. So today’s tip is: Dig out your glass bowl, and if you don’t have one, get one. A glass mixing bowl doubles as a salad bowl/serving bowl. The bowl in…
Continue reading “FOOD FUN: Layered Salad In A Glass Bowl”
Like potatoes? Like acorn squash? We’re crazy about both, so leaped to make this mashup, created by Heather Scholten of Farmgirl Gourmet, and sent to us by Potato Goodness.com. Serve it as a side dish or as a salad. Is this a potato-squash mix with a garnishing of arugula, or a “salad?” Call it what…
Continue reading “TIP OF THE DAY: Combine Ingredients In New Ways”
Broccoli and beet salad. Photo courtesy LoveBeets.com. “Salad” isn’t limited to leafy greens. Even in the vegetable community, there are salads aplenty made from other veggies—cabbage, carrots, green beans and potatoes, for example. Broccoli salad deserves more attention. It’s rich in powerful, cancer-fighting antioxidants, phytonutrients and carotenoids, which are missing in any significant level…
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Roasted beets and carrots: colorful, healthful, tasty. Photo courtesy Love Beets. We love this dish for the harvest season. It evokes the Halloween and the harvest moon. And root vegetables are good for you as well as pretty. They’re filled with antioxidants, fiber and vitamins. While we love all of the beautiful varieties of…
Continue reading “RECIPE: Roasted Beets & Carrots”
