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[1] Different colors of beets and carrots (photo © The Chef’s Garden). [2] Purple brussels sprouts (photo © Frieda’s Specialty Produce). [3] Cauliflower in the conventional white, plus orange and purple. In the front is romanesco, a variation of cauliflower that has spikes (photo © Nourish The Roots). [4] Green beans don’t have to be…
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September is National Potato Month, and our contribution to the festivities is Mashed Potato Pizza. Our favorite baker, The Baker Chick, made it with leftover mashed potatoes. She used slow cooker mashed potatoes, but you can make the mash however you like. For a Thanksgiving Leftovers pizza, you can substitute mashed sweet potatoes and top…
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[1] Nepalese potato salad uses a yogurt binder and a number of South Asian spices (photo © Idaho Potato Commission). [2] Fingerling potatoes (photo © The Roasted Root, which used them to make these delicious Rosemary Roasted Fingerlings). Nepalese potato salad? What’s that? Potatoes, like chicken, provide a neutral canvas that can showcase the…
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[1] Green goddess: a crudité plate of green lettuces (photo © Empellon | NYC [2] California-grown Castelfranco chicory (photo © Good Eggs). [3] Variegated radicchio, radicchio variegato di castelfranco IGP. IGP is an acronym for indicazione geografica protetta, meaning it can only be grown in a specified region—In this case, the Castelfranco Veneto region of…
Continue reading “TIP OF THE DAY: Lettuce Crudites”
Today’s tip showcases luscious summer heirloom tomatoes in two salads. Both are European-inspired, both are made without lettuce or other leafy greens. RECIPE #1: RUSSIAN TOMATO & CUCUMBER SALAD Our Russian grandmother used a lot of sour cream, dill and scallions: as salad dressing, in borscht, on boiled potatoes and as a general…
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