Cathi’s Oven-Dried Tomatoes
Cathi Dicocco’s Oven-Dried Tomatoes These tomato gems are sweet, delicious, and a snap to make. Oven drying enhances the sweetness while preserving tomatoes at a time when they’re abundantly in season and affordable. You can also do this with cherry tomatoes and you don’t even need to scoop out the innards – Sungolds work well …
Peas for Kids
Peas for Kids Vegetables are a tough sell for children, yet sugar and sweetened foods seem to go over without a hitch. Here is a recipe that takes sweet peas and makes them sweeter in a natural way that seems to appeal to most children. Pecans add chewy texture, nutrition, and yes, enough sophistication to …
Caribbean Sweet Potatoes
Caribbean Sweet Potatoes Sweet potatoes are a wonderful root vegetable, sweet and flavorful, and loaded with dietary fiber (an important element in controlling cholesterol and some types of cancer). Sweet potatoes contain naturally occurring sugars, complex carbohydrates, protein, vitamins A and C, iron, and calcium. They have almost twice the recommended daily allowance of vitamin …
Wine-Braised Fennel
Wine-Braised Fennel It’s a shame that fennel is often overlooked as a cooked side dish because it really is delicious. Usually served in its crunchy raw state in salads, fennel is also an easy, sweet, cooked vegetable and it’s quite popular that way in Europe. Here is a recipe that can be made with or …
Roasted Cauliflower and Butternut Squash
Watch this recipe being made. Roasted Cauliflower and Butternut Squash Roasting is one of my favorite methods of preparing vegetables. It’s so easy and roasting brings out the very best flavor in most vegetables. This recipe boasts few ingredients and is packed with flavor and flexibility. I will serve this as a vegetable side dish …
Rediscover Lentils
Rediscover Lentils Lentils are one of the most ancient of cultivated crops, and they’re widely consumed throughout Europe, India, and Africa. They are wonderfully all-purpose, low in fat, high in protein and fiber, and unlike other legumes, they cook quickly and require no soaking. They are a terrific meat substitute for vegetarians in a variety …
Roasted Onions Made Easy
Roasted Onions Made Easy Last weekend at the local Maine farmers market there was a bounty of colorful vegetables that mark the end of the growing season. Eggplant, tomatoes, lettuces, broccoli, and delicate green herbs. Others, like squash, pumpkin, hearty greens, and some root crops will take us through the fall. The onions were particularly …
Sweetening Red Onions
Sweetening Red Onions I like using raw red onions in salads, with pasta, and on sandwiches because they have a unique sweetness that white or yellow onions often lack and add a nice sharpness that Vidalia onions just don’t have. Whether diced, sliced, or quartered, marinating in vinegar brings out a subtle “softness” to the …
Coleslaws
Coleslaws One of the easiest salads I make is delicious and nutritious coleslaw, but cabbage is one of those vegetables that gets a bad rap for being indigestible or having an unattractive color and flavor when cooked. This is unfortunate because cabbage is one of the healthiest and least expensive vegetables you can buy. Rich …
Spring in Italy
Spring in Italy I recently returned from my annual spring trip to Italy. Every time I go back, I discover something new, partially because it’s virtually impossible to sample everything in one trip, but also because there are seasonal foods available in different regions. If you travel around the country, you’ll always be sure to …
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