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.

Summer Squash Tips

Summer squash are another New World food. Zucchini which were known as cocozelle in Italy were bred there and brought here by immigrants, where the name migrated to the Tuscan name zucchini in the 1920s. How to Purchase and Store Summer Squash When choosing summer squash, they should feel dense and heavy for their size,...

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How to Make Almond Milk

INGREDIENTS: 1 1/2 cups raw almonds 4 cups pure drinking water 1/2 tablespoon pure vanilla extract 1 tablespoon coconut oil 1 tablespoon sweetener of choice Pinch of Himalayan salt METHOD: Rinse almonds, and soak them in water for 10-12 hours. Rinse again. Blend the nuts with the drinking water in a blender, into a slurry....

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How to Make Soffritto

Think of how often a dish starts with a sauté of onions, carrots, and celery. In Italy, this combination is called soffritto. In France, it is cooked with butter and is called mirepoix, but for general purposes I like it cooked with light-flavored olive oil or even grapeseed oil, which is neutrally flavored, so I...

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How to Cook Pasture Raised Meats

When it comes to cooking pastured or grass-fed meats, remember that these meats are leaner than the usual grocery store grain-fed meats, so you need to cook them a little differently. Grilling For grilling steaks, keep the degree of doneness to medium at the most, although I recommend medium-rare. Use a lower heat and check...

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Tapenade – An Easy Mediterranean Classic

Most people think of olives first when thinking of tapenade, but the word tapenade actually comes from the Provençal word “tapeno,” which means “caper.” I like to keep this in mind when making tapenade to remind myself to keep the balance between the caper and the olive, which can easily dominate this versatile paste. I...

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How to Marinate Meat

Marinating meat serves as a meat tenderizer and flavor enhancer. Marinades start with an oil and acid, such as vinegar, citrus juice, or wine, and are further enhanced with spices, herbs, or aromatics. The acid in citrus juices, wines, and vinegar breaks down proteins, thus tenderizing the meat while also balancing out the spicy and...

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How to Make Basil Oil

There are many different methods for making basil infused oil, but I find this one works really well. It produces a deeply colored and flavored oil that will last in the refrigerator for 3-5 days before the flavor begins to drop off. It can be frozen for a month or two without much loss of...

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Basic Methods for Cooking Fish

Here are some easy tips for selecting fresh fish and cooking fish perfectly each time. According to our Chef in Residence, Andrew Cohen, when cooking fish there are two important things to remember: (1) Fresh! and (2) “Eight minutes to the inch.” How to Choose Fresh Fish Always check fish for freshness. Smell the fish,...

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Baking with Olive Oil

By using olive oil instead of butter, you are eliminating the saturated fat of butter, and replacing it with “good” monounsaturated fats and some antioxidants. A light, mild-tasting olive oil is best for cakes or muffins made with fruits or vegetables, such as lemon, orange, apple, banana, and carrots. Chocolate cakes and brownies are excellent...

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