Take it Easy

Take it Easy I receive many emails with questions about preparing vegetarian meals and recipe ideas. I really believe everyone is good, maybe even great, at preparing something. I’m not a professional chef, have never claimed to be, and truly that’s not something most people strive for. Most of us simply want to eat healthier …

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Roasted Vegetarian Soup Stock

Roasted Vegetarian Soup Stock When I prepare my own vegetable stock, I have lately gotten into the habit of oven roasting the vegetables I’m using until they are nicely caramelized, before adding my water and boiling it on the stovetop. It takes a little more time, but it makes a very rich stock with a …

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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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Avocado Tips

Avocado Tips Here’s a tip to help keep your “guac” green. Once you cut into an avocado, discoloration occurs almost immediately, but adding an acid like lemon or lime juice helps reduce discoloration and gives you an added boost of flavor. You’ve probably noticed, however, that when you store your guacamole it develops a dark …

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Chili Oil

Chili Oil A couple of months ago, I wrote a blog about flavored oils, which are a great pantry item to have on hand. Unfortunately, flavored oil can have a short shelf life. The other night I needed chili oil for a peanut sauce. I had discarded the bottle I had and, because I don’t …

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Amazing Avocados

Amazing Avocados The conventional wisdom of which foods are good and which foods are bad is constantly changing. This is a subject I would like to address in future programs and on this blog. My first pick of 2006 are avocados. For quite some time, avocados have gotten a bad rap, unfairly I might add. …

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Selecting Salt

Selecting Salt Many viewers ask about the amount and type of salt I use. I feel like I mention it often, but I’m always happy to talk about my choice of salt. I like and always use a moderately coarse kosher sea salt. Not so coarse that it must be ground by a device, but …

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Pasta Leftovers

Pasta Leftovers Leftover pasta can be a great quick meal when you’re in a time crunch, but the longer you store it the tougher and starchier it gets. Four days is about the limit for keeping plain, undressed pasta. After that, the best you can do is add it to a soup. My method for …

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Pasta Choices

I don’t know what I would do if for some reason I bought into the latest craze of carb phobia and actually eliminated pasta from my diet entirely. There really is nothing faster and more satisfying than a dish of spaghetti, noodles or macaroni simply dressed with fresh veggies, a quick sauce , fresh herbs …

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Bumper Crop Solutions

This is the time of year when we can find an abundance of wonderful summer ripe tomatoes at farm stands and grocery stores. But how many tomatoes can one realistically eat? Since late summer tomatoes are both deliciously sweet and surprisingly inexpensive, I always buy more and use them in a variety of ways, to …

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