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March 26th is National Spinach Day, and you know what that means: Eat some spinach to celebrate! July 16th is National Fresh Spinach Day. This recipe can be enjoyed on either day The colorful, nutritious recipe (photo #1) makes a nice lunch or dinner. Fresh spinach, orange segments, peppers, and red onion make a colorful…
Continue reading “Spinach Salad with Salmon & 20 Spinach Recipes For National Spinach Day”
Our favorite harbinger of spring has landed in the market. There are numerous spring fruits and vegetables that are eagerly awaited by food enthusiasts; but our favorite is asparagus. Fresh-harvested domestic asparagus is as flavorful and affordable as it gets. Bonus: asparagus has just three calories per medium spear, and contains no fat or cholesterol.…
Continue reading “TIP OF THE DAY: Asparagus Season Tips, Tricks & Recipes”
Back in the 1950s and 1960s, restaurant menus offered hearts of lettuce salad with creamy dressings. The head was cut into quarters and plated with a slice of tomato for color. Homemakers were fans, too. The iceberg heads were sold fully trimmed, with little waste. It was easy to cut into wedges or slice into…
Continue reading “DIY Wedge Salad Party Bar & The Different Types Of Lettuce”
March 16th is National Artichoke Hearts Day, but today, the first day of spring, we take on the whole fresh vegetable, a spring arrival. The artichoke is actually a large flower bud. If left in the field, the fuzzy choke in the center becomes the blossom (photo #3), which is supported by the thick, spiny…
Continue reading “TIP OF THE DAY: Spring Artichokes & How To Steam Artichokes”
You may have used potatoes in an assortment of fondue dippers, but they can be served on their own with a pot of warm, dripping cheese. Try potato fondue as a first course at dinner (photo #1), or a light main course with an added protein dipper (ham, sausage or turkey chunks) and a salad.…
Continue reading “TIP OF THE DAY: Potato Fondue Recipe With Baby Potatoes”
