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For a low-calorie, high-visual Valentine’s Day plate, how about pink crudités? Specialty produce purveyor Sid Wainer created this beauty with: Breakfast radishes and conventional radishes Chioggia beets (photo #2) Purple potatoes (cooked) Red/purple endive (photo #4) Red jacket potatoes (cooked) Red onion (pickled garnish for dip) Watermelon radishes (photo #4) You can also add:…
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[1] Creamy heaven, half mashed potatoes, half melted cheese. The recipe was developed by Cheryl Bennett of Pook’s Pantry (recipe and photos #1 and #2 © Idaho Potato Commission. [2] Pommes Aligot is stretchy, like fondue. [3] Laguiole, the original cheese used for Pommes Aligot. It’s difficult to find in the U.S., but there are…
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[1] Simple, delicious, low in calories (photo © Pampered Chef). [2] Don’t want to spiralize? Buy zucchini that’s been spiralized for you (photo © Hazel Claire Ivy | Pinterest). Earlier this month we covered all the ways you can use your spiralizer. One of the recipes we’ve been spiralizing a lot is this Zucchini Linguine.…
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[1] This Mandarin Chicken Salad has a bed of crunchy shredded cabbage (cole slaw mix). The mandarins are the Satsuma variety. The Mandarin group also includes clementines, satsumas, tangelos, tangerines) and branded versions like Cuties and Halos. Here are the differences (photo © Good Eggs). [2] Here’s how Cheesecake Factory molds the SkinnyLicious Asian Chicken…
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[1] A rainbow of spiralized vegetables. Here are videos demonstrating how to spiralize (photo © Downshiftology). [2] You can turn quite a few veggies into pasta. This dish is Butternut Squash Fettuccine (photo © Spiralizer | Amazon). [3] Spiralized veggies are a perfect garnish for grilled fish (photo © Zuma Restaurant | NYC). [4] The…
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