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Roasting vegetables is easy. You can toss pretty much any vegetable with olive oil and seasoning and roast it in the oven. The happy result: a low-calorie, nutritious and delicious side (or a vegetarian main with some protein). But sometimes the results are less than perfect. There are a few guidelines to guarantee your veggies…
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[1] Start with plain guacamole, chunky or smooth; then mix in your favorites from a long list of choices (photo © McCormick). [2] DIY guacamole provides a variety of mix-ins; here at Cocina 214 in Winter Park, Florida (photo © Cocina 214). [3] You can go fusion-style, too. Here, Argentinian-style guacamole, with grilled beef (photos…
Continue reading “Guacamole Garnishes & International Guacamole Recipes”
October is National Cheese Month, National Potato Month and National Sausage Month. So thanks to the folks at the Idaho Potato Commission for sending us a recipe that combines all three ingredients: a triple-holiday treat. Some people like their baked potato skins harder; others like them softer. Just rub the potato skins with olive oil…
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[1] Acorn squash, one of the two most-available winter squash varieties for the table (photo © Kim Daniels | Unsplash). [2] Tied for first place: butternut squash (photo © Good Eggs). It’s a little bit of a chore to scrape the seeds out of an acorn, butternut or other winter squash*. Here’s a tip:…
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[1] Who can resist cheese fries? (photo © Idaho Potato Commission) [2] Crinkle-cut fries are baked from frozen fries (photo © Walmart). [3] Sharp cheddar from Wisconsin (photo © Wisconsin Cheese). October is National American Cheese Month, so how about some cheese fries, made with a fine American cheddar*? You don’t even have to…
Continue reading “RECIPE: Baked Cheese Fries With Bacon & Scallions”
