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Continue reading →: BroccoliBroccoli and Cheese Place the broccoli in a microwave-safe dish. Make sure that the broccoli is pretty much all cut into the same sized pieces. Otherwise they will not cook evenly in the same amount of time. Add a splash of water. Cover. Microwave about eight minutes, until crisp-tender. Drain…
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Continue reading →: Roasted Asparagus with Three Sauces
What is it: asparagus spears in lightly seasoned lemon butter with parmesan cheese Asparagus: One bunch of asparagus can weigh anywhere from ¾lb to 1½lb, depending on the thickness. The only difference in using thick and thin asparagus is that the thick will probably take a couple of minutes longer…
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Continue reading →: Flower PowerWe all know that we can eat fruits and vegetables, but have you ever thought about eating flowers? No, not those roses that your husband bought you for your anniversary. No, not those daffodils that signal the coming of spring. No, not the Christmas cacti and amaryllis that bring a…
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Continue reading →: Bacon-Wrapped Water ChestnutsSometimes you’re surprised to find that a vegetable or fruit belongs to one category and not to the one you originally thought it belonged to. Kinda like the whole “is a tomato a fruit or a vegetable” debate. So here we go again. Water chestnuts belong to the same family…
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Continue reading →: Shallot Vinaigrette Salad Dressing
Shallots have a delicate, slightly sweet flavor…milder in flavor compared to other bulb vegetables. Shallots also provide a more concentrated source of nutrients than any other type of onion or bulb vegetable – including… Shallots are believed to have potential health benefits, such as aiding in digestion and boosting immunity.…
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Continue reading →: French Onion Soup
The flavor of an onion varies depending on which kind of onion is. Some are sweet and mild. Others are pungent and spicy. Wild onions were being used in Central Asia over 7,000 years ago. Ancient Egyptians held onions in high regard – using them in religious rituals, as offerings…
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Continue reading →: Leek Soup
Leeks are larger than scallions. They have a long white stalk and both a dark green bulb and dark green leaves. They taste milder and sweeter than onions and garlic. Leeks have been an important food source for centuries. Believed to originally hail from the Mediterranean region and Middle East,…
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Continue reading →: Green Onions
Green onions, also known as scallions, have a milder flavor than other types of onion. Green onions differ from spring onions, however. Spring onions are harvested at a later stage than green onions. Spring onions have a slightly sweeter and more pronounced flavor than green onions. The bulb of a…
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Continue reading →: Shaved Fennel Salad
Fennel has been used for culinary, medicinal and ornamental purposes for centuries. Fennel is especially high in vitamin C, potassium, manganese and dietary fiber. The antioxidants, minerals and vitamins in fennel give it the potential for the following health benefits: Gardening: Fennel is also an attractive ornamental plant and can…
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Continue reading →: Garlic and Garlic Tea
Garlic has ancient roots in Central Asia – dating back at least 5,000 years. But it was especially important to the ancient Egyptians and Romans. Egyptian pyramid builders and Roman soldiers both relied on garlic for their strength and endurance. They believed that garlic instilled courage and strength. Since these…
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