Tuscan Style White Beans and Kale
From: Condition Cuisine Series, Cholesterol This recipe is quick, simple and SO delicious! It’s versatile and can be made with added seafood, meat, olives, roasted red peppers, etc. Please use your creativity and unlock your inner Chef! Ingredients 1 c. water or vegetable broth as needed, to cook 1 onion, diced small 4-6 garlic cloves, […]
Vegetable Spotlight: Mini Cucumbers, DIY Cucumber Pickles
Pickling Cucumbers (small, firm, unwaxed cucumbers) are in season mid-Summer (July+August). They can be found at Farmer’s Markets, by growing your own, or at a grocery store (such as Aldi or Walmart) sold as ‘mini-cucumbers’ in a bag or package. These little crunchy veggies are fun to eat plain or with a dip of […]
Vegetable Spotlight: Green Beans, Sauteed Soy+Garlic Green Beans
Many people tell us that green beans are their favorite vegetable! At the Teaching Kitchen, we love them for their versatility and delicious tender texture and flavor. If you have a garden, try growing some beans; they’re easy and plentiful plants. Locally grown green beans are widely available at a Farmer’s Market throughout the summer. […]
Vegetable Spotlight: Fennel, Fennel + Apple Crunch Salad
In Season: Fennel Winter Vegetables Fennel is in season late-fall through early spring, though you can probably find it year-round in many supermarkets. Fennel is a bulb, usually sold with some of its green fronds still attached. The feathery, dill-like fronds are edible, though most recipes call for trimming them off. Fennel is a great […]
Vegetable Spotlight: Cabbage, Salad with Sweet+Tangy DIY Dressing
Cabbage adds terrific background flavor to soups and stews. However, it can shine on its’ own! Cabbage is inexpensive, extremely low in calories (6 calories per leaf!) and is naturally fat-free, cholesterol-free and gluten-free. Cabbage has trace amounts of protein and carbohydrates, and just one leaf has 14% of your body’s daily Vitamin C requirements. […]
Map