Category: Vegetables-Salads-Herbs

TIP OF THE DAY: Chanterelle Mushrooms and Chanterelle Tacos

Posted on by thenibble

Chanterelle mushrooms are found year-round, but their peak season—highest yield, lowest price—is autumn (September is National Mushroom Month). Meaty wild mushrooms that range in color from orange to yellow-gold, the unusual color is due to the presence of carotenoids, antioxidant pigments that also give color to bell peppers, cantaloupe, carrots, papaya, mangos, squash, sweet potatoes,…
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RECIPE: Chopped Fennel & Apple Salad

Posted on by thenibble

This crunchy chopped salad is a smooth transition from summer to heartier winter salads. It’s based on what we think is an under-used vegetable, fennel, which is in season from early fall to early spring. Crisp fennel and crisp apple combine with crunchy pomegranate arils, which add a festive touch. (Don’t like arils? Try this…
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FOOD 101: Why Onions Make You Cry…And How To Stop It

Posted on by thenibble

Cutting an onion releases the “tear” chemicals (photo Flagstaff Fotos).   An onion is a thing of beauty—until you slice into it and the fumes assault your eyes. But that doesn’t need to be. Here are some tips to minimize the impact of the acrid gas that’s released when you slice into an onion. WHY…
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TIP OF THE DAY: 10 Uses For Croutons & Jumbo Croutons

Posted on by thenibble

[1] Our idea of croutons on salad (photo courtesy MorningStar Farms. [2] If you want to bake your own ciabatta, here’s a recipe from Brown Eyed Baker. [3] Premium dried oregano from Rancho Gordo.   We love good bread. Buttery or cracker-dry, fine or rustic crumb, plain or seasoned, tall or flat, soft or crusty,…
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