TIP OF THE DAY: Grain Bowl For Breakfast & Brunch

A new approach to breakfast: egg with grain and veggie. Photo and recipe courtesy Good Eggs | San Francisco.   A BRIEF BACKGROUND ON BREAKFAST TRADITIONS Traditional American breakfasts are echoes of the elaborate breakfasts of the English gentry, which fortified them for a day of sport. They’re much less elaborate today, but regular Brits…
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PRODUCT: Spigariello, Italian Leaf Broccoli

Spigariello, Italian leaf broccoli. Photo courtesy Good Eggs | Los Angeles.   If you love broccoli and broccoli rabe (rapini), look for spigariello (variously spelled spigarello). Related to both plants, spigariello is an Italian leaf broccoli that tastes like a cross between broccoli and kale. It’s popular in southern Italy, especially Puglia, where it’s called…
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RECIPE: Broccoli Rabe, Corn and Cheese Soufflé

A delicious soufflé for any time of year. Photo courtesy Andy Boy.   We so enjoyed the corn and Gruyère soufflé we had at Thanksgiving that we couldn’t wait to make another one. We’re upping the ante for the Christmas version, with broccoli rabe. WHAT IS BROCCOLI RABE Perhaps 15 years ago, broccoli rabe began…
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TIP OF THE DAY: Broccoli Salad

Broccoli and beet salad. Photo courtesy LoveBeets.com.   “Salad” isn’t limited to leafy greens. Even in the vegetable community, there are salads aplenty made from other veggies—cabbage, carrots, green beans and potatoes, for example. Broccoli salad deserves more attention. It’s rich in powerful, cancer-fighting antioxidants, phytonutrients and carotenoids, which are missing in any significant level…
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