There are some vegetables that I just can’t get enough of and, for me; I’ve never met a green bean that I didn’t fall in love with. When I was a kid I even used to eat them straight out of the can. Luckily my tastes have grown up and know that fresh is best. But, between you and me I’d still eat them out of a can if given the chance. Shhhh…. don’t tell anyone.
Perk up green beans with this sweet and sassy dressing, which is perfect for a summer side dish.
They may be old school, but there’s nothing old about fresh heirloom tomatoes. Forget the grocery store. Many heirloom tomatoes come from local farms and gardens, so a farmers’ market will give you the best variety for this easy summer salad.
I love tempura and prefer my tempura super crispy. I’ve found that the secret to mixing up a batter that fries up extra-crispy is club soda. Who knew?!
I LOVE cauliflower. I love to eat it raw, steamed, in casseroles, and especially as a gratin. Seriously, I don’t know what could be better than cauliflower and cheese! If you don’t want to use Gruyère cheese then just use whatever cheese makes you happy.Just make sure it’s a cheese that melts well.
When shopping for okra buy tender, young pods less than 4 1/2 inches long, without any brown spots. In this down-home favorite, okra gets a classic cornmeal coating. If pods are small, there is no need to cut them.
Spring is finally here and we are all ready for the warmer weather. We can begin to enjoy all of the wonderful produce popping up and I am thinking about artichokes. Even though they are available year round, now is the time that they are at their best. Chill a bottle of Prosecco and make Maria’s (my Italian husband’s mother) stuffed artichokes for a perfect spring dinner. Preparing the artichokes is pretty easy so don’t shy away, it’s worth the time and effort.
Don’t forget to peel the white asparagus or you’ll have a very tough asparagus dish. If you don’t have a grill then cook then in a grill pan over a medium heat.
Okra is one of those vegetables that people forget about. I know I do, but when I make a dish out of okra I remember how much I love it. Here is a super simple recipe for okra that you and your family will love.
Unlike its green-skinned counterpart, white asparagus has a tough, bitter peel that must be removed before cooking. Using a vegetable peeler works very well for this task.
