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With so many people going hungry in the U.S. (much less, worldwide), it’s shocking how much food we waste. It’s not just us, the consumers. It’s the whole food chain, from “ugly” produce left to rot in the field, to problems with transportation and storage, to foods thrown out by grocers, foodservice, etc. In fact,…
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For dinner yesterday, we made this salad from Discover California Wines, the consumer website of the Wine Institute. Its focus is recipes with wine pairings. This asparagus salad recipe (photo #1) reminded us to have as much asparagus as we can while it’s in season. In some parts of the country asparagus is in the…
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April 4th is International Carrot Day. Most people we know eat carrots relatively often, but hows about carrot salad? Many of us grew up with carrot salad with raisins, celery and mayonnaise. It was delicious, but it’s fallen out of fashion. Here’s a way to revive the concept, with fun variations. The idea here is…
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[1] French Fries with peanut butter (satay) and jelly dips. From left to right: satay sauce, crushed peanut and scallion garnish, smoked raspberry jelly (photo © Idaho Potato Commission). [2] Idaho russet potatoes (photo © Potato 101 | Idaho Potato Commission. [3] Satay sauce is very versatile. Here’s a recipe for a classic use: a…
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Spring brings an abundance of sweet produce: fruits and vegetables. Some of our favorites are fleeting: morel mushrooms, ramps, and green garlic. Sauté them with asparagus and garlic: truly delicious! Here’s a full list of spring fruits and vegetables, and our menu for a spring-focused dinner. Don’t overlook rhubarb, a spring favorite that, while botanically…
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