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Want more soy in your life? Edamame (the Japanese word for green soybeans), once found only at Japanese restaurants, are now available almost everywhere, in the frozen vegetable case. (Guess what—the restaurants buy them frozen, too.) Steam them and eat them as a snack or an appetizer Japanese-style, squeezing the beans from the pod into…
Continue reading “TIP OF THE DAY: The Joy Of Soy”
September is National Mushroom Month, which made us wonder: Is there a logical way to choose which types of mushrooms go best in which types of dishes? We posed this question to the Mushroom Council and they gave us valuable mushroom pairing tips. We’ve included them in a new article along with mushroom buying tips…
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If you’re thinking of serving a high-cholesterol cheese fondue, contemplate a veggie stir-fry instead (photo © iGourmet). Cheese, ice cream, beef, butter, mayonnaise—just a few of our staple foods that are high in cholesterol. According to the National Institutes For Health (NIH), the foods that make one’s bad cholesterol rise (the LDL, low density lipoprotein)…
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September is Mushroom Month! In addition to their normal place in recipes, mushrooms can be served almost anywhere—atop pasta, as a side dish (great with meat and poultry), as an hors d’oeuvre on toasted baguette slices (topped with some fresh chives or parsley), on sandwiches, as a side with eggs at breakfast, as a plate…
Continue reading “TIP OF THE DAY: Sautéed Mushrooms”
For a special but easy summer salad, add fresh grapefruit or orange sections and avocado and red onion slices to your favorite greens. Toss with a light vinaigrette. We love a dressing made from one of O Olive Oil’s citrus olive oils, paired with red wine vinegar. Read our review of O Citrus Olive Oil,…
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