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A while back, we published an article on how to repuspose carrot peelings. Why throw them out, when you can turn them into something delicious, packed with nutrients? The same is true with the leafy green carrot tops (photo #1). Why buy freshly-harvested carrots at the farmers market, only to cut off and toss the…
Continue reading “TIP OF THE DAY: 25 Uses For Carrot Tops”
Recipes in “Halloween colors” for breakfast, snacks and dessert.
[1] Salmon with balsamic glaze. Here’s the recipe from courtesy Cooking Classy. [2] Carrot soup with garnishes, including a splash of balsamic vinegar (photo courtesy Sid Wainer & Sons). [3] Balsamic syrup tops a sundae of vanilla ice cream and strawberries. Here’s the recipe from Whole Foods Market. [4] Add some balsamic to pan sauces.…
Continue reading “TIP OF THE DAY: Uses For Balsamic Vinegar, Beyond Vinaigrette”
You need only four ingredients to make ice cream—and NO ice cream maker. There may be an extra ingredient, such as lemon juice with fruit flavors. Just whip the cream, fold it into the sweetened condensed milk with the other ingredients, freeze in a loaf pan and voilà, ice cream! The other ingredients are sugar…
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[1] Depending on the flower pollen, honey is available in many colors, from palest yellow (fireweed honey) to almost black (buckwheat honey) (photo courtesy National Honey Board). [2] The simple solution to messy, drippy honey: a honey swirler (photo Hannah Kaminsky | Bittersweet Blog). [3] Yogurt and smoothie with honey (photo courtesy National Honey Board).…
Continue reading “TIP OF THE DAY: Hey, Honey! 30 Tasty Uses For Honey”
