We take onions for granted because you can find them in the supermarket year round. Freshly picked, however, they’re quite a flavorful treat. From shallots to Vidalias, there’s a variety for just about every savory dish you want to cook up.
You’ve grilled chicken, burgers and even veggie kabobs this summer, but haven’t gotten around to fish, right? Well, get in these heart-healthy tuna steaks before the season wraps up. Each 259-calorie piece is packed with omega-3 fats and several energy-boosting B-vitamins. Pair the tuna with fresh greens or a grain salad, and you’ve got a light meal perfect for a hot day.
I love it when my 7-year old son asks for veggies. Green beans are one of the most popular requests. Maybe he only likes the crunchiness or bright color, but I’m content just knowing he wants some. For you other green bean lovers, here are some basics and fun ways to prepare this summer crop.
Look at that bright green color — how can you not be intrigued? I’ve been looking for some unusual drinks — both loaded and unloaded — to feature at an upcoming cocktail party, and this just might be the show stealer. Although I haven’t tested it yet, I’m heading to the farmers’ market tomorrow, where I’m sure to find boatload of cukes. One Food Network recipe reviewer also had a great suggestion: Serve it plain for the abstainers or add a shot of tequila for the more adventurous.
From this week’s headlines: new reports show that Americans are drowning in sugar, the danger of supplements and the weight loss pill Alli might cause liver failure.
This grain has more protein, B-vitamins and iron than its cousin wheat. Have you experimented with it in your baking? Get started.
Dana and I are both ice cream fanatics, but I’ve been wanting to find some lower-calorie treats (that don’t have artificial sweeteners) to enjoy during these hot days. For this taste test, we tried five brands from our local markets to see how their flavors measured up.
Also known as “cranberry” beans, these red and beige beauties are all over my market right now. They made an unusual but delicious addition to my summer succotash.
I made cream braised cabbage. But instead of using a lot of cream, I only used about 1-2 tablespoons, and added another tablespoon of horseradish. And that was for a whole head of cabbage. I got that creamy texture, and a great punch of flavor! And it goes great along side my mustard roasted potatoes!
