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[1] Puréed cauliflower and peas topped with a bouquet of colorful, lightly-steamed vegetables (photo © Maison Kayser). [2] Fiddlehead ferns (photo by Katharine Pollak | © THE NIBBLE). June 17th is National Eat All Your Veggies Day. No matter what the weather is like in your neck of the woods, spring began this morning…
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There’s a lot of press about avoiding GMOs, genetically modified (GM) organisms. You may have been eating genetically modified food for years without knowing it. The Environmental Working Group conservatively estimates that each American consumes about 190 pounds of GM foods every year. The U.S. regulatory system is set up to deal with GM-related problems…
Continue reading “FOOD 101: What’s The Deal With GMOs In Food”
Avocado potato salad. Photo courtesy AvocadoCentral.com. Like guacamole? Like potato salad? Combine the two concepts in this Hass Avocado and Red Potato Salad Recipe from Avocado Central. The green accents are festive for St. Patrick’s Day, although this recipe rocks from Super Bowl Sunday through Christmas (when you can add sliced red cherry tomatoes…
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Here’s a charming twist on corned beef and cabbage created by PotatoGoodness.com: Turn it into a potato salad! You can serve it with anything from a sandwich at lunch, to dinner—whether your dinner is hot corned beef and cabbage, grilled fish, a burger or anything that goes well with potato salad. For year-round feasting, leave…
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Last week we profiled the cara cara orange, a mutation from Venezuela with sweet, rosy flesh. Earlier we discussed their rosy-fleshed cousin: the blood orange, native to Sicily. Before spring and summer fruits arrive, we harness the color and flavor these rosy oranges to bring pizzazz to a green salad. Pink grapefruit works, too. The…
Continue reading “TIP OF THE DAY: Substitute Citrus For Tomatoes”
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