Mary Collette Even the best among us need a break sometimes. When you hit a vegetable prepping wall, don’t beat yourself up. Take a break instead and come back refreshed and ready to take full advantage of the summer harvest.
We hear a lot about how vegetables nurture us. But did you know that it works the other way, too? Nurture vegetables and they can do a better job of nurturing and nourishing us.
They’re Not at Fault for Rotting in the Frig ‘Tis the season of vegetable abundance, and with it comes worry about refrigerator rot as we begin loading up (and over-loading ) on the fabulous produce coming to market. As some people joke, don’t let your produce become expensive compost. Anytime I talk about buying and … Read more
Need some motivation to begin growing and changing your taste buds? Two recent posts have explained how our taste buds are like gatekeepers between our good eating intentions and the hand that holds the fork. If these gatekeepers can be recruited as allies, they can be a huge help on the healthy eating journey. While … Read more
More Tricks for Becoming a “Whole” Person Want an easy way to begin transforming your taste buds? Simply sneak in whole grains whenever a recipe calls for half grains (i.e., the white refined stuff that’s sold at full price even though the best half has been polished off.) An earlier post asked, “Why is it … Read more
In the battle against the bulge, the tiny taste bud is a formidable foe, defeating us in all sorts of ways. We may feel forever enslaved to their despotic whims, but I’ve come to a more hopeful view: We’re not stuck with our current taste buds. It is entirely possible to transform them from foe to friend.
For entertaining, there’s nothing like a bar–a food bar, that is. Food bars don’t require gourmet cooking skills; just set out bowls of components. They also make it easy to navigate the myriad food preferences, sensitivities and allergies typical in groups these days. Just provide a good variety of components and guests can create whatever … Read more
Since this recipe uses brown rice rather than white, it’s made like a fried rice. The vegetables would turn to complete mush if they were simmered with the brown rice until it was done. Instead, the vegetables are sauteed briefly before being fried with day-old rice. So be sure to cook the rice in advance–or … Read more
How can I justify wasting 10 minutes picking worms from certain death by pavement dehydration? I think this is the crux of Earth Day: Our Precious Time.
Maybe it’s spring, maybe it’s St. Patrick’s Day, but green is on my mind. Yesterday’s post delved into the problem with green pea soups and how to evolve past the “Eeew!” factor. Garnishes are a godsend. Brighten pea green with some color and their appeal soars. Yesterday’s sweet pea soup was brightened up with roasted … Read more