Turkey talk
If you have a large family (or if you have teenagers in the house), roasting a turkey once a week is a great, inexpensive way to keep up with all those protein needs. That’s right . . . turkey does not have to be reserved for Thanksgiving! Think a whole turkey exceeds your needs? Portion […]
Let’s go local!
There’s something happening in cities and towns throughout North America right now that’s been a long time coming. More and more consumers are shopping for local food sources and demanding that their local grocery stores stock local options for meat, produce, and dairy. The local food movement is alive and well, and so it should […]
LIMES! (and a recipe for Paleo Margaritas!)
If you ever find yourself lost at sea, you better hope you packed some limes in your carry-on or that there’s a lime tree nearby! Limes were believed to have saved many a sailor from dying of scurvy (a disease caused by a Vitamin C deficiency) way back when. There are two different types of […]
Trout Pout (not what you think, LOL)
I don’t need to tell you how healthy fish is. We all know by now that fish is packed with nutrition and that we should be eating at least a 3-ounce serving of cooked fish each week. According to Monterey Bay Aquarium’s Seafood Watch, trout is actually one of the most healthy types of fish […]
Crazy for cantaloupe
Cantaloupes have been harvested since at least 2400 BC. These juicy, sweet fruits are closely related to watermelon and honeydew. One of the great things about cantaloupe is that they are so readily available. You can find this orange-fleshed melon in markets across North America. And not only are they full of flavor, but they […]
Keen on collard greens
By now, most of us know how important it is to get an adequate amount of dark leafy greens into our diets on a regular basis. And the best kind of dark leafy green to eat a lot of is any dark leafy green that belongs to the cruciferous family. Collard greens are one of […]
Dive into Belgian Endive
How often have you passed by the Belgian Endive in the grocery store and wondered what to do with those oblong pale green heads of lettuce? Belgian endive is closely related to frisee and, like its curly-leafed cousin, it does have a rather bitter yet pleasant flavor. Enjoyed raw in salads or as a cooked […]
Nothing to cry over: An onion primer
It’s hard to imagine a kitchen without an onion. I use onions in almost all of my savory dishes. You probably have some yellow or red onions kicking around your kitchen right now! Onions come in yellow, white, and red and can range in flavor from mild and sweet to quite pungent and sharp. And, […]
Shout out for mung bean sprouts
Those long white bean sprouts you see in pad thai, chop suey and other Asian dishes are actually mung bean sprouts, and they grow from (you guessed it) mung bean seeds. Sprouts are essentially vegetable seeds that have just begun to grow and are the very symbol of life. Packed with life-giving enzymes and nutrition, […]