The Partnership for Food Safety Education helps consumers get the facts, deflating common myths about cross-contamination and the growth of harmful pathogens that cause food poisoning. Here are their myth busters for 2014:

Myth 1: It’s O.K. to wash bagged greens if I want to. It’s even better for them.

Fact: While intuition says that giving ready to eat, washed or triple washed salad couldn’t possibly hurt, the truth is otherwise. An extra rinse will not enhance safety, but could potentially lead to cross-contamination from pathogens that could be on your hands or on kitchen surfaces. Ready-to-eat greens are just that: ready!
 
Myth 2: Cross-contamination doesn’t happen in the refrigerator. It’s too cold in there for germs to survive!

Fact: Some bacteria can survive cold environments like the fridge. In fact, Listeria monocytogenes grows at temperatures as low as 35.6°F. A recent study from NSF International reveals that the refrigerator produce compartment is one of the germiest place in the kitchen, containing salmonella and listeria bacteria.

Don’t rinse raw chicken before cooking it. Salmonella can contaminate other items in the sink. Photo courtesy Chicken.ie.

Fact: Using a clean cloth or paper towel to blot dry fruits and vegetables after rinsing is more important than you might realize. Research has found that taking a minute to dry the produce reduces the level harmful bacteria that can remain on the surface.

Myth 4: I don’t need to rinse this melon for safety, since the part I eat is on the inside.
Fact: There are many pathogens on the rind that can contaminate the edible portion. A knife or peeler passing through the rind can carry them from the outside to the inside. The rind also touches the flesh when sliced pieces of melon are stacked on a platter. Play it safe and rinse the melon under running water while rubbing it with your hands or scrubbing it with a clean brush and then dry it before slicing.

FOOD SAFETY TRIVIA

 
For more food safety information, visit FoodSafety.gov.

If you like oatmeal raisin cookies, try them for a nice change of pace: Here, sweet dates and salty nuts combine with chocolate and oatmeal for a happy holiday treat.

Food trivia: Before sugar arrived in Europe* from the Asia, dates were widely used as a sweetener in baked goods.

RECIPE: DATE NUT COOKIES

Ingredients For 5 Dozen Cookies

Dates: the world’s first sweetener. Photo courtesy Superior Nut Company.

Tasty cookies with whole-grain oats. Photo
and recipe courtesy Wisconsin Milk Marketing
Board.

1. PREHEAT the oven to 375°F. Beat together the butter, brown sugar and 1/2 cup sugar in large bowl with electric mixer until light and fluffy. Add egg and almond extract; mix to combine.

2. COMBINE flour, baking soda and salt in separate bowl. Add to butter mixture, mixing well. Stir in oats until combined. Add dates, pistachios and chocolate; mix well.

3. SHAPE the dough into 1-inch balls; roll balls in a shallow bowl containing 1 cup sugar.

4. PLACE on parchment-lined baking sheets. Bake 8 to 10 minutes. Cool cookies on pan for one minute or until set; transfer to wire rack to cool completely.

Store the cookies in airtight container at room temperature for up to 1 week.

You can make veggie fries, which substitute all or some of the potato for a more nutritious vegetable, from scratch at home.

Or, you can buy Veggie Fries, a new line that has debuted offering:

 
The all natural line mixes better-for-you vegetables and legumes in with potato, to deliver more fiber and vitamins. The fries are low in sodium and gluten-free.

The company tried more than 300 recipes to create the perfect veggie fries: extra crispy on the outside, fluffy and tender on the inside. We hope you love them as much as we do.
Learn more at EatVeggieFries.com.

One of the new fries in town: Broccoli Veggie Fries. Photo courtesy Healthy Life Brands.

Serve them with your favorite condiments, or try a new one, like ponzu sauce—an Asian alternative to the malt vinegar preferred by the Brits instead of ketchup. Or take a look at these more unusual, sophisticated condiments from Chef Johnny Gnall.

If ketchup is your condiment, take a look at the best ketchup brands. For example, blend your own chili paste and honey or hot sauce, a dip of balsamic vinegar and soy sauce, or flavored mayonnaise.

And consider creating a signature fries recipe with different toppings.

A delicious vegetable “paella” of quinoa.
Photo © Hannah Kaminsky.

Vegetarians can make vegetable paella with tofu. And in this recipe, from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes, you can replace the white rice as well with far more nutritious and quick-cooking quinoa.

“Every last recipe packed into this carefully crafted text are all worth making, not a single bit of fluff or page-filler to be found,” says NIBBLE contributor Hannah Kaminsky.

“One recipe that stands out is the deceptively simple Quick Quinoa Paella, an excellent example of author Nava Atlas’s skill for presenting a sound foundation that can be adapted, reinterpreted, and recreated a hundred different ways with equal success.”

You can add a conventional proteins—chicken, duck, fish, seafood. We happened to have leftover roast chicken, and added some fresh scallops and shrimp.

But quinoa is the most protein-rich grain, a complete protein with more protein per serving than milk (and perhaps the most nutritious food on earth).

Prep time is 30 minutes.

RECIPE: QUINOA PAELLA

Ingredients For 6 Servings

1. HEAT the oil, broth, or water in a large, deep skillet or stir-fry pan. Add the garlic, bell peppers, and mushrooms, if desired, and sauté over medium-low heat until softened, about 2 to 3 minutes.

2. ADD the broth, turmeric, and quinoa. Bring to a simmer and cook, covered, for 15 minutes.

3. STIR in the thyme, artichoke hearts, peas, tomatoes, scallions, and half the parsley. Check if the quinoa is completely done; if not, add 1/2 cup water. Cook, stirring frequently, just until everything is well heated through, about 5 minutes.

4. SEASON with salt and pepper, then transfer the mixture to a large shallow serving container, or serve straight from the pan. Sprinkle the remaining parsley over the top and serve at once.

As another departure from tradition, Hannah says that you can use turmeric rather than the customary saffron of paella. Saffron is harder to obtain and very expensive; but if you have it, by all means, use it. Dissolve the saffron threads in a small amount of hot water before adding to the recipe.
 

GET THE BOOK

“Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes,” by bestselling vegan author Nava Atlas, was published last week.

Pick up a copy and add more plant power to your diet.
  

An even more delicious way to enjoy the
flavor of Buffalo wings. Photo courtesy
Nasoya.

But if you’re looking for easy, impressive hors d’oeuvres for entertaining? Make them with won ton wraps.

Of course, you’d buy won ton wraps to make homemade won tons. Savvy cooks know you can also use them to make ravioli. Like pasta, the wraps are made from wheat flour, eggs and salt, plus water, wheat gluten, vinegar and cornstarch.

But did you think of making clever appetizers with them? They’re surprisingly easy. And the crispy baked wontons are far superior to other alternatives we’ve tried, like phyllo cups.

Nasoya, an American producer of tofu, Asian-style noodles and wraps and Nayonaise vegan sandwich spread, treated us to the recipes below, created for Nasoya by blogger Kris Schoels of TheChicWife.com. We loved every bite.

Look for the wraps in the produce section, next to Nasoya tofu. The all-natural wraps are easy to use. The line is certified kosher by OU.

These three recipes are delicious for hors d’ouevres or a first course. Find more delicious recipes at Nasoya.com.

These were so good, we were sorry we hadn’t made a double batch. (The photo is above.)

Ingredients For 24 Pieces

 
Preparation

1. PREHEAT the oven to 350°F. Place the chicken and blue cheese in a bowl and set aside.

2. COMBINEthe hot wing sauce, softened cream cheese, and ranch dressing in a small bowl. Pour the cream cheese mixture over top of the chicken and crumbled blue cheese. Stir until just combined.

3. PLACE one wonton wrapper in each cupcake opening; press down until it creates a cup. Fill each wrapper cup 3/4 of the way with the chicken mixture.

4. BAKE for 10 minutes, or until the wrappers are golden brown and the cheese is bubbling. Top with more crumbled blue cheese for garnish, if you wish. Serve warm.

We’d never have thought of combining avocado and feta, but the result is delicious!
Ingredients For 24 Pieces

Preparation

1. PREHEAT the oven to 450°F. Line a large baking sheet with parchment paper.

2. COMBINE the chopped avocado, sun dried tomatoes, feta, garlic, onion, salt and pepper in a large mixing bowl, taking care to not smash the avocado pieces too much.

A delicious marriage of avocado and feta, for an appetizer or hors d’oeuvre. Photo courtesy Nasoya.

3. FILL the wrappers: Working one wrapper at a time place 1 tablespoon of filling in the top third of the egg roll wrap. Brush the edges with water and roll like a burrito. Seal with more water. Place on the baking sheet. Repeat until all of the filling has been used.

4. BAKE for 10-12 minutes, or until the tops are lightly browned.

5. MAKE the dipping sauce (recipe below).
 
 
RECIPE #3: AVOCADO-LIME DIPPING SAUCE

Ingredients

 
Preparation

1. PLACE all ingredients into a food processor; process until smooth. Season with additional salt, pepper and optional hot sauce.
 
 
RECIPE #4: HAM & CHEESE BITES

Think beyond “ham and cheese”: The flavor of these bites is quite sophisticated.

Ingredients For 30 Pieces

 
Preparation

1. WHISK the egg in a bowl whisk and add the cottage cheese, mixing until smooth. Stir in the ham, cheddar, salt, and pepper. Place in the refrigerator until ready to cook the wontons.

2. Prepare the wontons: Working one wrapper at a time, brush the outer edge of the wrapper with egg white (this will help seal the bites). Place 1 heaping teaspoon of the cheese mixture in the center of the wrap. Fold the wrapper in half into a triangle and seal with more egg wash if needed.
3. PLACE on a baking sheet until ready to cook (note, these can be frozen and cooked later). Repeat until all of the cheese mixture has been used.

4. HEAT a large skillet over medium heat, spray skillet with nonstick spray or use 1 tablespoon of olive oil. Once the skillet is warm, place the wonton wrap in the pan, being careful not to overcrowd it. Do it in several batches.

5. COOK for 1 minute on each side; the outside will be lightly browned. Place on a paper towel lined plate, keeping warm until ready to serve. Here’s a photo of the cooked dumplings.