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A head of fennel. The white portion is the bulb, the feathery green tops/stems are the fronds. Photo courtesy Valerie Confections. We’ve always loved fennel in a salad (like cucumber salad or this Orange-Fennel Salad) or on a crudité plate. But we never thought to pickle it until we saw this recipe from Quinciple,…
Continue reading “RECIPE: Pickled Fennel (Fennel Pickles)”
Many people don’t like broccoli stems, as proven by the bags of florets-only in the produce section. But while the texture is different, the stems are just as tasty, with just as much nutrition and cruciferous antioxidants. If, for whatever reason, you don’t cook them along with the florets, put them to another use. Cook…
Continue reading “TIP OF THE DAY: Don’t Toss The Broccoli Stems”
We really appreciate mushrooms. They’re what we call a “bonus” food: extremely low in calories and a versatile ingredient in cooked foods from omelets to rice pilaf to meat loaf to sauces. They’re also delicious raw. Our marinated mushroom salad is very popular (recipe
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