As we continue in the Lenten season, here’s another delicious recipe.
A few years ago I made a startling discovery (almost all the discoveries was cooking for me then, as it still is today, a revelation). Broccoli stems, usually I cut down and thrown in the preparation of broccoli were perfectly delicious wines.
During the dark days of winter, is not it nice to see festive colors on a plate? This beet salad citrus comprises a mixture of beet vibrant red, pink, and gold, blood and navel oranges, dark green kale chips and crumbles lime green pistachios. It’s like a Christmas tree! You get to eat.
Now here’s a way to start the new year. My friend Steve-Anna shares her favorite green smoothie. Have fun! ~ Elise
Do you ever find it difficult to eat all your recommended fruit and vegetable servings each day? Sometimes I do. And, I admit. I’m a little late to the game on this one. For years, I’ve heard people talk about adding vegetables like kale or spinach in their smoothies in the morning, saying: "You do not even know what’s inside." Well, I do not buy it. Until I tried it. Now the greens are a regular feature in my smoothies morning.
Chou, the Rodney Dangerfield of vegetables. It simply can not "get no respect." Although underestimated, cabbage is a very amazing vegetable. Not only is it relatively inexpensive, but it takes two or three times longer than any other vegetable in the refrigerator. Raw in a salad of cabbage, blanched with butter or stuffed and wrapped, cabbage is a work horse.
From the recipe archive, perfect for feeding a crowd.
My mother grew up in a house where there was constant entertaining. My nana was a bit of a social bee and even I remember how every night was a party night when as a child I came to visit during the summer. Mom and Dad were full recall the other day about one of their favorite recipes from my grandmother, his ox pulled, braised in BBQ sauce. Mom remembers Nana once feeding 80 people this dish its small adobe house in Tucson. It’s terribly easy to do, you can easily double, triple, quadruple the recipe, making it perfect for serving large groups of people in an informal gathering, and it is absolutely delicious.
Lemon Vinaigrette Baked Salmon.
At least twenty third of usa citizens do not own a BBQ grill. square measure you doomed to a bleak existence, empty of the comfort of homespun barbecue? learn the way to bake succulent, fall-off-the-bone BBQ ribs in your kitchen appliance.
Grilled Corn on the Cob is a popular Southern Tradition enjoyed at barbecues and picnics and it’s easy to make. Not only is grilled corn on the cob tasty, but grilling your corn always impresses your guests. After grilling you can eat it Southern-style with butter or really impress your guests by finishing it like they do in Mexico where corn on the cob is a popular street food.