This salad features canned and frozen mix-ins. While these convenient foods are a good way to quickly perk up a salad, they’re also great for adding color, texture and heartiness to salads in the winter months, when tomatoes, cucumbers and other common salad standbys are out of season (and are therefore quite expensive and not very tasty.)
Looking for quick lunches that are wholesome, too? The frozen foods aisle has a good selection of real, whole foods all washed, cut and ready to pop in the microwave. Combine with a few strategic deli purchases and ready made sauces for a meal that’s faster than fast food but still tasty, fresh and healthful.
Need a Fast Dinner or Lunch? Make Creative Use of Your Refrigerator’s Treasures I promise to stop talking about beets–but not yet. After our final class on beet relish last night at Isabelle Farm, I came home with another pile of beet greens–my third in as many weeks. And three times I experimented with Sautéed … Read more
Want to make organic vegetables more affordable? Use every part of the vegetable and double your vegetable dollars, as in this recipe that uses beet greens.
For a recent magazine article, Martha Stewart was asked how often she orders take out. Her response was something like a couple times over the last 15 years.
Fact is, there are people “out there” who make healthy, good-tasting meals night after night like it’s no big deal. What do they know that most people don’t?
Spinach will be in season for another couple weeks. Try it a new way in this skillet souffle, which is made on the stovetop to avoid heating up the oven now that summer is here. The salmon addition is optional. The tomato jam topping is a nice, low-cal and dairy free alternative to cheese, but … Read more
Problem: You’re having rice for dinner, again. Solution: Jazz up grains with seasonal garlic scapes.
. . . and other healthful, wonderful (but sometimes strange) new foods “I was so proud of myself. I wanted to begin eating some healthier foods so I tried quinoa. But it wasn’t that good–it just didn’t taste like much.” While I’m doing quick and healthy cooking demos, it’s not uncommon for people to share … Read more
About this time of year, most of us have some winter squashes kicking around, waiting to be used up before spring. Here’s a great way to put them to good use. Simply roast up a double batch for dinner one night and then, a couple nights later, you’ll be set to make patties. Two Recipe … Read more
Breading is a good way to begin getting to know eggplant, since the breadcrumb coating adds familiar flavor and a nice texture. Those who are experienced eggplant eaters will also like the possibilities presented by a nice breaded eggplant fillet. Layer, roll or top with different sauces, cheeses and nuts for some fast but interesting … Read more