TIP OF THE DAY: Don’t Toss The Broccoli Stems

Many people don’t like broccoli stems, as proven by the bags of florets-only in the produce section. But while the texture is different, the stems are just as tasty, with just as much nutrition and cruciferous antioxidants. If, for whatever reason, you don’t cook them along with the florets, put them to another use. Cook…
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TIP OF THE DAY: Okra’s In Season, What Should You Cook?

Most people think of gumbo is a soup or stew from Louisiana, typically made with chicken or shellfish, Andouille sausage, bell peppers, celery and onions, and thickened with okra pods. But in the beginning, “gumbo” was simply the word for okra in the African Bantu language. Okra came to America with the slave trade and…
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TIP OF THE DAY: Use More Fresh Herbs

Asian cooks add basil to summer rolls. Add them to your own wraps and sandwiches. Photo courtesy Bonnie Plants.   The first week in May is National Herb Week, a time to focus on using more fresh herbs in your cooking. Fresh herbs offer tons of flavor and good nutrition with virtually no calories. The…
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TIP OF THE DAY: Uses For Marshmallows

They may be delicious, but what if you have too many for straight snacking? Photo | THE NIBBLE.   If you received marshmallows for Easter and are looking to do more than snack from the box, you can make hot chocolate, s’mores or rocky road brownies, cookies or ice cream. You can add them to…
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TIP OF THE DAY: Kumquats

Kumquats are the size of large olives. Photo courtesy White Flower Farm.   How can it be that we’ve never published a piece about the kumquat? Today’s tip remedies that oversight. Native to China and now grown throughout Southeast Asia (plus the U.S. and elsewhere), the kumquat is a tiny citrus fruit that is entirely…
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