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An abundance of lovely winter squash is coming into season. Make the most of the bounty with this dessert squash recipe from Amy Topel of TheGreenGuide.com. Baked in individual ramekins, this squash soufflé recipe is a lighter alternative to pumpkin pie. You can use butternut squash or any of your favorite winter squash. Here’s…
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Use a bowl or basket of heirloom tomatoes as an edible centerpiece. Heirloom tomatoes are grown from seeds of older tomato cultivars—tomatoes that tasted great. The taste disappeared from most markets in the 1950s, after seeds were developed for mass production. The tomatoes can be found in a wide variety of colors, shapes, flavors and…
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Make a beautiful potato salad with Yukon Gold and Purple Peruvian potatoes. Photo © Svetlana Kolpakova | Dreamstime. You can add instant excitement to most recipes that use mayonnaise by switching regular mayo for wasabi mayonnaise. The Japanese condiment pairs easily with American foods. We’re now addicted to wasabi mayonnaise potato salad, wasabi coleslaw, wasabi…
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As the saying goes, if you can’t lick ‘em, join ‘em. If your kids want junk food instead of vegetables, give them vegetables packaged like junk food. And proclaim that those veggies are, in fact, junk food. That’s what the 50-odd carrot growers behind BabyCarrots.com have done. In what is perhaps the best food campaign…
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This BLT salad is a guaranteed winner. Photo courtesy Morton’s The Steakhouse. Turn the popular BLT sandwich into a side or main salad, and you’ll have everyone asking for more salad. RECIPE 1. Cut a small iceberg lettuce or large heart of romaine in half. (This is for a large salad. For a smaller salad,…
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