Dried beans are part of every well-stocked pantry. Here are some basic cooking tips: If you buy fresh dried beans (beans under two years old), no soaking is needed prior to cooking. Soaking beans overnight will speed up the cooking time. No need to change the water — the soaking water now contains vitamins and...Read More
Whether you call it ‘stock’ or the trendier term ‘bone broth’ — healthy and flavorful soups start with a nutrient and mineral-rich base of good stock. Bone-based stocks provide calcium, magnesium, silicon, sulfur, phosphorous, and other trace minerals. Stock can be made with leftover bones from dinners or you can purchase bony parts of chicken,...Read More
This vegetarian ragu needs no meat with its rich flavor and texture! It’s delicious served on creamy polenta or can be stirred into cooked pasta. INGREDIENTS: 1/4 cup extra-virgin olive oil, plus more as needed 1 large yellow onion, diced 1 celery stalk, finely diced 2 carrots, peeled and finely diced 3 garlic cloves, finely...Read More
Polenta makes a delicious side dish that can easily replace rice or potatoes — and it’s fantastic as a base for ragu, sauteed vegetables, or even stews! Serve it with chicken cacciatore, braised short ribs, or coq au vin. INGREDIENTS: 2 cups water (or part chicken stock, if desired) 2 cups whole milk 1/4 cup...Read More
This creamy mushroom and spinach side dish is wonderful with grilled spinach or pork chops. Additionally, this sauce could easily be stirred into cooked pasta and served as a main dish. INGREDIENTS: 4 tablespoons butter 1 tablespoon olive oil 3 cloves garlic, minced 1 tablespoon tomato paste 1 lb. small button or cremini mushrooms, cleaned...Read More
The Meyer lemon owes its presence in the U.S. to a USDA agricultural explorer named Frank Meyer, who discovered it in 1908 during one of his expeditions to Asia to collect new plant species. Among the 2,500 plants he introduced to the U.S. was the unusual thin-skinned, lemon-mandarin orange cross, which became the Meyer lemon,...Read More
INGREDIENTS: 4 pounds sweet potatoes, peeled and cut into 1-inch chunks 2/3 cup red jalapeño pepper jelly 1/3 cup red wine vinegar 1/4 cup minced fresh cilantro About 3 tablespoons fresh lime juice Salt (we like Maldon) METHOD: Preheat oven to 450°F. Lightly oil a rimmed 13 x 18 baking pan. Spread the sweet potato...Read More
These tall, tender muffins are very moist with the addition of both mashed sweet potato and applesauce. They are the ideal bread to serve with Fall soups, but they are also wonderful for breakfast. INGREDIENTS: Muffins: 1 cup steamed and mashed sweet potato (1 medium sweet potato)* 2 cups all-purpose flour 2 teaspoons cinnamon 1...Read More
