Category: Vegetables-Salads-Herbs

TIP OF THE DAY: Serve Tortillas With The Salad Course

Posted on by thenibble

Adapt this dinner plate as a first course or snack. Photo courtesy Weldon Owen.   We saw this healthful lunch or dinner plate in the book, Healthy in a Hurry: Simple, Wholesome Recipes for Every Meal of the Day, by Karen Ansel and Charity Ferreira. We repurposed the idea as a snack or first course.…
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TIP OF THE DAY: 8 Ways To Use Arugula Beyond Green Salad

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Arugula is known as rocket in the U.K., roquette in France and rucola in Italy. Native to the Mediterranean, it has been cultivated for thousands of years. A peppery green that delights lovers of spicy food, in the U.S. arugula is usually relegated to perking up a green salad. You can substitute it for lettuce…
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COOKING VIDEO: How To Clean Leeks

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  Looking like enormous scallions, leeks are cousins to onions and garlic. The flavor and aroma is evocative of, but much milder than, onions. Leeks are served raw, braised, fried and sautéed, alone or as part of a more complex recipe. Typically, recipes call for only the white base and very light green portion of…
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TIP OF THE DAY: Fried Leeks Garnish

Posted on by thenibble

Fried leeks are the elegant relative of fried onion rings. Chefs at fine restaurants use them to top steaks and fish for visually arresting height and palate-pleasing crunch. The deep fried leek strips are equally at home atop a burger or eggs: omelet, poached or scrambled. In the recipe in the photo, executive chef/owner Christopher…
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GOURMET TRAVEL: Oregon Truffle Festival

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Head to the Oregon Truffle Festival to get your share! Photo courtesy Taste Of Oregon. Check out this recipe for Roast Chicken With Truffles.   The truffle are coming! The truffles are coming! Registration is now open for the eighth annual Oregon Truffle Festival, with Early Bird pricing available through September 30th. The festival takes…
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