Category: Vegetables-Salads-Herbs

TIP OF THE DAY: Cooking Eggplant

Posted on by thenibble

Today’s tip comes from Cordon Bleu Cooking School. The famed school in Paris, attended by Americans from Julia Child to Giada De Laurentiis, Cordon Bleu now has Bleu Ribbon Kitchen cooking classes in 17 U.S. cities from coast to coast. Check out the company website to find classes near you. No matter how you prepare…
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RECIPE: Zucchini, Mushrooms & Onions Side Dish

Posted on by thenibble

We’ve been seeing good deals on zucchini in our markets, so tried this recipe for zucchini, mushrooms, and onions, from Pom Wonderful. If you don’t have pomegranate juice to deglaze the pan, you can simply use the sherry or Marsala. We left off the arils this time around, but their bright color creates a really…
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Blueberry Chicken Salad Lettuce Wraps & More Wrap Recipes

Posted on by thenibble

Lettuce wraps garnered attention for a while, but seem to have faded from view. So here’s a reminder: Let lettuce take the place of tortillas, bread, and other refined-carb, low-nutrition sandwich wrappers. Turn them into lunch or snack fare—or as in the photo, hors d’oeuvre. Lettuce wraps are fun food. You’ll get family members to…
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ROSH HASHANAH: Classic Tzimmes Recipe

Posted on by thenibble

The Jewish new year, Rosh Hashanah is celebrated this year from the evening of Wednesday, September 4th through the evening of Friday, September 6th (in the Hebrew calendar, the year is year 5774. European (Ashkenazic) Jews have a feast that traditionally includes: Gefilte fish appetizer Chicken soup Brisket or roast chicken Carrot and sweet potato…
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TIP OF THE DAY: Broccoli Salsa & More Ways To Love Broccoli

Posted on by thenibble

A broccoli veggie mix, ready to spoon into a baked potato. Photo courtesy Potatopia | New York City.   We love broccoli, lightly steamed*, raw with dip, puréed as a side dish and as soup. Perhaps the most famous words ever said about broccoli were from our 41st president, George H.W. Bush, and they were…
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