TIP OF THE DAY: Fried Potato Peels (Save Potato Peels For A Snack Or Garnish)

Yesterday we featured murasaki, Japanese purple sweet potatoes. Today, it’s a completely different view of potatoes: Fried or roasted peels! We knew that we could freeze potato peels (and all vegetable peels) to make stock. We never thought to cook them as a standalone food. But, in that time-honored tradition of letting nothing go to…
Continue reading “TIP OF THE DAY: Fried Potato Peels (Save Potato Peels For A Snack Or Garnish)”

TIP OF THE DAY: Crunchy Fried (Or Baked) Tortilla Strips

What more crunch in your summer salads? Toasted croutons and chow mein noodles have long served that purpose.   OTHER CRUNCHY OPTIONS You can also add slices of bell pepper, bok choy, carrot, celery, fennel, kohlrabi, radish or water chestnut; florets and stalks* of broccoli and cauliflower; and even nuts (try cashews). Romaine is the…
Continue reading “TIP OF THE DAY: Crunchy Fried (Or Baked) Tortilla Strips”