Onions

Versatile Rhubarb

May 20, 2020

Rhubarb is a fabulous spring crop. The sour sweetness of rhubarb is absolutely nice in cakes, breads, pies, cobblers and jams, as well as sweet and savory compotes, chutneys, and sauces. Savory rhubarb chutney, cooked with onions and hot pepper is an exciting accompaniment to grilled pork, chicken, or shrimp....

Tabouli

May 14, 2020

Tabouli (.تبولة‎ also tabbouleh, tabouleh, tabbouli, taboulah) is a Levantine vegetarian dish made mostly of finely chopped parsley with tomatoes, mint, onions, bulgur (that is soaked not cooked), and seasoned with olive oil, lemon juice, salt, and sweet pepper. Some variations add cucumbers, lettuce, or use semolina instead of bulgur....

How To Roast Chicken

April 19, 2018

Pulling a tender, juicy roast chicken with crisp, golden brown skin out of the oven is so rewarding. For a simple side, roast a pan of in-season produce like spring onions, ramps, new potatoes or carrots during the last 20 minutes of cooking. INGREDIENTS 1 Whole Chicken (4 Pound) 1...

Reducing Sodium In Your Diet

April 5, 2018

Let’s face it; most of us eat way too much salt. A high-sodium diet can increase risk of high blood pressure (hypertension), which can lead to cardiovascular and kidney disease. The Dietary Guidelines for Americans recommend limiting sodium intake to less than 2,300 mg per day, which is about 1...

Brussels Sprouts

October 16, 2017

I like to eat seasonal fruits and vegetables. Brussels sprouts are a hearty winter vegetable and are sweetest and most tender after a hard frost. They are a good source of fiber, antioxidants, and vitamin C. Look for young, small green sprouts that have tightly formed buds. Avoid any yellowing,...

Sausages

May 24, 2017

Grilling season is officially here, although I grill all year round, and many are dusting off their grills. I grill everything from meats to fruits and vegetables, but I’m partial to grilling sausages. The great thing about sausages is that the work is already done. It’s the quick cooking, preseasoned...

Cannellini Beans

December 7, 2016

Cannellini beans, which are widely used in Italian cooking, actually originate from Argentina. These creamy white Italian beans are slightly larger and fatter than the white haricot beans and are more like a kidney in shape. They are related to the larger French Soissons and, like them, have a fluffy...

Brussels Sprouts

November 23, 2016

Brussels sprouts have a pronounced and sweet nutty flavor, quite unlike cabbage, although the two are closely related. They are traditionally served at Thanksgiving and Christmas and have an affinity with certain nuts, such as almonds, pistachios, and chestnuts. Brussels sprouts taste great with onions, and ginger, or with nuts....

Turkey

November 22, 2016

The turkey came originally from America and was first domesticated by the Aztecs in Mexico. The Spanish introduced turkeys into Europe and they soon became a popular choice in France, Italy and Britain. When early settlers from Britain, France and Holland crossed the Atlantic to North America, the vast flocks...

Red Split Lentils

October 15, 2016

Red Split Lentils The lentil is one of our oldest foods and a staple in many countries around the world. It originated in Asia and North Africa, and continues to be cultivated in those regions, as well as in France and Italy. Lentils are hard even when fresh, so they...

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