TIP OF THE DAY: Reinvented Veggies

Cold asparagus in vinaigrette with mushrooms and Parmesan cheese. Photo courtesy California Asparagus Commission. Instead of reheating leftover vegetables and serving them as “leftovers,” reinvent them as a cold salad. No matter what the vegetable, you can toss it with a little olive oil and some vinegar or a squeeze of lemon or lime juice.…
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TIP OF THE DAY: Flavored Mustards

Task of the week: Find two new uses for mustard. Photo courtesy Anton Kozlik’s Mustards. Flavored mustards can transform a dish, adding intense notes of basil, lemon, tarragon and even Roquefort to sandwiches, potato, tuna and egg salads, vinaigrettes, dips, meats, vegetables and more. Think of classic Dijon as “basic vanilla” and start to expand…
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ENTERTAINING: Have A Film Party For “Food Inc.” on April 21st

How much do we know about the food we buy at our local supermarkets and serve to our families? Though our food appears the same as it did to our grandparents—a tomato still looks like a tomato—it has been radically transformed, and not for the better. See for yourself in the eye-opening documentary, Food, Inc.,…
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TIP OF THE DAY: Multi-Tasking Parmigiano

Checking the quality of an aging wheel of Parmigiano-Reggiano. Photo courtesy Parmigiano-Reggiano.it. Parmigiano-Reggiano is more than a great cheese for pasta, pesto, risotto and Alfredo sauce. Shave it onto salads, eggs and sandwiches. Add it to cheese plates. Enjoy it with a glass of hearty red wine. It loves to be paired with apples, figs,…
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