I love parsley…but I will admit that I often find it difficult to use up an entire bunch. Inevitably there are a few leftover sprigs which look a bit sad & wilted. You certainly could toss these into the compost. Or you could make Classic Chimichurri Sauce, a tasty & vibrant toping that’ll spice up
The sports food market has practically exploded in recent years. No longer is PowerBar the only option for on-the-go exercise food. (Editor’s Note: I remember cutting PowerBars into small pieces & sticking them to my bike top tube for easy-to-access food during triathlons!) But although these packaged options are convenient, they are also expensive &
With Springtime comes warmer weather & delicious new veg to eat. As a seasonal eater I must say that, by the end of winter, I get mighty tired of butternut squash, beets & broccoli! Sauteed Green Beans, Fennel & Garlic is an easy, flavorful dish which doubles as a great opportunity to add an underused
Bok choy (or “white vegetable” in Cantonese) is an unusual green because it has about equal parts leafy greens to hearty stalks (most greens are all leaf & no stem). And because it has a goodly amount of thick stems means that it is ideal for braising. Adding a bit of butter to the braising
Fermentation – the new buzzword in healthful eating. You might be wondering why pungent foods like kimchi, yogurt, kefir, kombucha & sauerkraut are so great for you. Well, foods that undergo natural fermentation (as opposed to pickling) develop beneficial probiotics which are essential to gut health. Natural fermentation is an age-old process that boosts the
Apparently, I’m on a potato kick…as evidenced by two potato recipes two weeks in a row (see last week’s Dutchess Potato recipe)! Being an Idahoan I gotta love my spuds!! The best part is that there are endless ways to cook potatoes. You know…Po-tay-toes! Boil ’em, mash ’em, stick ’em in a stew! Salt crusted, however, is a
Each summer I try to make at least 1 batch of real downhome homemade, churn-it-yourself ice cream. This year, for something different, I tried a vegan strawberry ice cream recipe. Yea…I know…how good can “vegan ice cream” be?? Well, after making this recipe, I’d say pretty darn yummy! Of course, to make this, you’ll need
How has it been that, until now, I’ve never eaten or made gazpacho? For some reason the thought of a cold veggie soup just didn’t sound good. But boy, have I missed out!! I made gazpacho for the soup course in my folk’s 10-course anniversary dinner…and I am a convert! It was delish – especially
As summer kicks into full swing with higher temps, I look for food options that don’t require turning on the oven. Here’s a yummy treat idea that will keep your kitchen cool & your belly happy! Besides, what could be better than the perfect combo between peanut butter cups & Rice Krispies Treats?! An added