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It’s the month of good eating resolutions. One of the easiest to follow: add more salads. Whether it’s a main salad or a side salad, just avoid creamy dressings, stick to vinaigrettes, and you’re set. One of our favorites is a Greek Salad, so here are some ways to approach it—and get creative ideas for…
Continue reading “TIP OF THE DAY: Re-Envision Your Favorite Salad (We Picked Greek Salad)”
[1] Beet and goat cheese with a twist: garlic couscous (photo courtesy Chef Adrianne). [2] Pearl couscous, also called Israeli couscous (photo courtesy The Fitchen, which uses it in this couscous, spinach and mushroom recipe). [3] Vermont Creamery’s crumbled goat cheese saves time (photo courtesy Vermont Creamery). Beets and goat cheese are one of…
Continue reading “RECIPE: Beet & Goat Cheese Appetizer Bites”
In keeping with the trends to more plant-based meals, this tasty recipe uses the “meatiest” mushrooms, portobellos. (Is it portobello, portabella or portobella? Here’s the scoop.) WHAT’S A PORTOBELLO/PORTABELLA MUSHROOM? When cremini mushrooms (photo #3) are allowed to continue growing, they grow up into more complex-flavored portabellas, meaty in both taste and appearance…
Continue reading “RECIPE: Portobello ‘Steak’ & Salad”
Fresh herbs add punches of flavor to any savory dish—and some sweet ones*. They also help to cut back on salt, which is a cheaper way to counter blandness in recipes. Fresh herbs are worth what they cost; but to get your money out of them, take an easy step to preserve their life in…
Continue reading “TIP OF THE DAY: Storing Fresh Herbs”
[1] Zucchini and onion hash browns (photo courtesy Tasty). [2] Grated zucchini using a box grater (photo courtesy DVO). [3] Grated carrots using a food processor (photo courtesy Once Upon A Chef). If your palate says Hash Browns! but your mind says Cut Carbs!, here’s a solution: Substitute grated carrots, zucchini and/or chopped spinach—or…
Continue reading “BETTER FOR YOU RECIPE: Veggie Hash Browns (Zucchini, Carrot, Spinach)”
