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A while back, we published an article on how to repurpose carrot peelings. Why throw them out, when you can turn them into something delicious, packed with nutrients? The same is true with the lovely, leafy-green carrot tops (photos #1, #5, and #7). Why buy freshly-harvested carrots at the farmers market, only to cut off…
Continue reading “10 Uses For Carrot Tops. Eat Them, Don’t Toss Them!”
This recipe (photo #1), from Two Peas And Their Pod, would be at home on Thanksgiving and Christmas dinner tables; but why wait until then? It’s a delicious way to enjoy Brussels sprouts through the fall and winter seasons—and we have more recipes at the end of this article. Brussels sprouts buying tips: While larger…
Continue reading “RECIPE: Cranberry Orange Brussels Sprouts”
Here’s what you get when you combine three salad concepts: Cobb Salad Wedge Salad Salade Lyonnaise It’s a Wainer Salad (photo #4). Created by the creative folks at Sid Wainer, a gourmet produce distributor, it demonstrates how you can combine favorite ingredients from different dishes to create something new. Sure, people have been substituting…
Continue reading “TIP OF THE DAY: Salad Mashup (Your Signature Salad)”
This make-ahead beauty (photo #1) is a stunning first course or, turns into a dinner with a light salad. You can make it vegetarian or add meat: chicken, ham, turkey or sausage. This squash soup is packed with shiitake mushrooms, sausage and red chard, and topped with a fresh sage chiffonade. There are no right…
Continue reading “TIP OF THE DAY: Individual Squash Bowls For Soup, Grains & More”
A BRIEF AVOCADO HISTORY Spanish explorers in Mexico encountered new foods, including avocados*. Martín Fernández de Enciso (ca, 1470-1528) was the first European to describe them, in a book written in 1519. The Aztec name for the fruit is ahuacatl (ah-hwa-CAH-tay); the Spanish pronounced and spelled it it aguacate. The returning conquistadors brought avocado trees…
Continue reading “TIP OF THE DAY: 25 Ways To Serve Avocado Boats”
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