Culinary Features | Edible Paradise

Welcome to Culinary Features

Shopping at your local farmers market for locally grown, farm fresh fruits, vegetables and nuts is a big step in the right direction toward a healthier lifestyle!

In the Culinary Features section, you’ll find educational resources for cooking and preparation tips, learn how to make pantry staples that are healthier for you at a fraction of the cost of store-bought items, and informative nutrition and health news articles.

How to Make Fresh Semolina Pasta

Just like Mama used to make — well, almost. Our version is easier and just as tasty! Nothing beats fresh pasta with a texture and flavor that’s far superior to store-bought varieties. This simple semolina and egg pasta dough is simple. Rather than mixing by hand, we use a food processor to do the mixing....

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Caribbean-Style Mango and Habanero Hot Sauce

Mike Hultquist (www.chilipeppermadness.com) is the expert when it comes to creating tasty spicy condiments with his favorite fruit. This Caribbean hot sauce features fiery habanero peppers, mango, vinegar, honey, allspice, cumin, and ginger flavors. Serve it with grilled chicken, shrimp, fish, or pork tacos. INGREDIENTS: 5 habanero peppers, chopped 1 ripe mango, peeled and chopped...

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Cooking Basics for Dried Beans

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...

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Tips for Selecting, Prepping and Storing Winter Leafy Greens

Kales and collards are good year-round but are best after a cold spell. They develop sweetness after the cold. The leaves should be supple and seem succulent rather than leathery. For Russian kale, choose bunches that have the largest leaf-to-stem ratio you can find while avoiding “mature” plants with leathery leaves. Stemming Russian kale can...

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How to Make Almond Butter

With a new crop of almonds plentiful at the farmers market this time of year, you can quickly and easily make delicious homemade almond butter using your food processor. Almonds are a rich source of protein and vitamin E. Almond butter can be used like peanut butter on sandwiches or in baking or cooking. And...

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How to Make Pomegranate Molasses

Tangy pomegranate molasses is an easy-to-make magical ingredient that adds a spark of acidity and a complex depth of flavor to salad dressings, stews, dipping sauces, and marinades much like wine does for many dishes. Consider adding it to cocktails or mocktails — just stir it into sparkling water. Use pomegranate molasses as a meat...

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How to Make Homemade Spice Blends

Homemade spice blends cost a fraction of the cost of store-bought blends — plus they contain none of the anti-caking additives usually found in commercial blends. Use fresh spices to blend — and store your blends in airtight containers. Inexpensive spice jars can be found at Cost Plus, Michael’s, or online. Better yet, recycle your...

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Cooking with Whole Grains

Whole grains are healthy, highly nutritious, contain fiber and protein, and are a great substitute for refined carbohydrates. If you find it challenging to get the recommended three servings of whole grains each day, try adding them to soups, salads, and main dishes, or eat them like hot cereal in the morning. Enjoy crunchy textures...

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How to Cut and Peel Winter Squash

Peeling and cutting thick, tough-skinned winter squashes can be challenging, even for a chef! Here are some tips: To remove the stem, use the back of the knife or cleaver closest to the handle, or use a mallet to knock it loose. When cutting the squash, see if the skin is really slick. If it...

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