Garlic Confit

Garlic Confit There is nothing finer or more mellow tasting than roasted garlic. And it’s so easy, why not try it? Ingredients: 3-4 heads of fresh garlic, cut in half through the center, not stem to end Extra virgin olive oil A good-sized bunch of fresh thyme (lemon thyme is delicious) About 20 whole black …

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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 …

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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 …

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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 …

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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 …

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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 …

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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 …

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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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Pesto Unlimited

Pesto Unlimited Pesto brings to mind large handfuls of fresh basil, olive oil, and nuts and, while this is the most common way people think of it, lots of other vegetables and leafy herbs can be turned into a pesto, which simply means “paste.” Last night I made a broccoli pesto, but I have also …

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Light and Healthy Vegetables

Light and Healthy Vegetables White vegetables and grains have the unfortunate reputation that they’re lacking in vitamins, minerals, and overall basic nutrition. Not true! Today’s blog subject is one of my favorite white vegetables: the noble cauliflower. Cauliflower is virtually fat free, low in calories and loaded with phytonutrients. Like its close relative broccoli, cauliflower …

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