Skip the fat laden turkey stuffing sandwich, and the turkey pot pie Asian flavors add a twist, while staving off holiday pounds by transforming leftover Thanksgiving turkey and veggies into your new favorite ways to use up turkey with curry turkey salad, turkey miso soup, and turkey spring rolls that you can enjoy during […]
Meet…The Kiwi Berry
I just got my latest share of organic produce from Purple Dragon, and met my first kiwi berry. High in vitamin C, calcium and fiber, kiwi berries are about the size of an olive, and when you slice them, look just like a kiwi, sans the brown fuzz, which is nice, because you can just […]
Happy Hummus Day!
Happy Hummus Day! Friday, May 13th is International Hummus Day Hummus, Arabic for chick pea, is a dip traditionally made from mashed up chick peas, garlic, lemon, tahini (sesame paste), olive oil, and salt. While the origins of hummus are not clear, there are Middle Eastern and Mediterranean roots. References to hummus are made in […]
Fresh Spring Peas with Mint and Feta
Fresh Spring Peas with Mint and Feta Serves 4 Fresh peas are fleeting. Choose medium pods. Break pod open to shell – peas should be small, firm, and sweet to the taste. Store in the frig in the veggie drawer, and use within days of purchase. Buy in bulk, shell, blanch, then freeze peas to […]
Spring Asparagus Parmesan Frittata with Simple Green Salad
This simple Spring dish serves as a perfect gluten free breakfast, or light lunch or dinner. Choose asparagus that is bright green, firm, and about the diameter of a pencil or less. Before cooking asparagus, trim about 1/4″ – 1/2″ off the fibrous cut end and discard. Serves 6 For the Frittata 1 dozen free […]
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