Fresh Vegetable Recipes - Vegetable Recipes News

Vegetable Recipes News

No lion, March a time to like a lamb Thursday, March 11, 2010 @ 2:41AMPrices on lamb are attractive in the market now. read more »
Recipes for your growth Thursday, March 11, 2010 @ 2:38AMStarting a vegetable garden from scratch just became a bit easier thanks to 'Starter Vegetable Gardens: 24 No-Fail Plans for Small Organic Gardens' by Barbara Pleasant.
In the Kitchen: Add ham to quesadillas, add salmon to potato patties Thursday, March 11, 2010 @ 12:03AMQuestion: We love quesadillas for quick lunches, and I usually make them with cheese. What else can I add to quesadillas to make them a little more interesting?
Rich, real maple syrup trumps manufacturers' brands, sweetens recipes Wednesday, March 10, 2010 @ 11:48PMBy Marlene Parrish Pittsburgh Post-Gazette You'll come a-running when the breakfast cook hollers, "The pancakes are ready!"
Maple Syrup recipes Wednesday, March 10, 2010 @ 11:18PMThis maple custard pie is almost like a creme brulee in a crust. A brittle crust seals the top of the ultra-rich filling. Or, if you like, serve the slices with a drizzle of maple syrup. As the filling bakes, it will puff up, or souffle. It will settle down as it cools. Be sure not to overbake.
Bon Vivant: Rising to the occasion for St. Patrick's Day Wednesday, March 10, 2010 @ 5:50PMSpecial for the Journal Though St. Patrick's Day is still one week away, Kara McCabe of Fort Bragg is anxiously awaiting its arrival.
Retro recipes Wednesday, March 10, 2010 @ 4:54PMOld cookbooks are like vintage clothes - worth keeping.
A farm woman's friend Wednesday, March 10, 2010 @ 7:19AMEvelyn Birkby's recipes and advice have connected with Iowans for years.
Mayes: Vibrant piazza is center of life Wednesday, March 10, 2010 @ 7:09AMIn winter-cold blue light, the bells of Cortona ring louder.
'Tuscan Sun' author on Italy's pleasures Wednesday, March 10, 2010 @ 6:49AMMany authors can move readers with their words, but Frances Mayes has the power to actually make readers move.
Enjoy salad days--of winter Wednesday, March 10, 2010 @ 6:11AMMaybe cave men refrained from eating salad during the winter, but modern Homo sapiens are loath to give up their fresh greens during the year's coldest months.
What’s Cooking? Wednesday, March 10, 2010 @ 6:04AMI’m still running back and forth to the hospital, so supper continues to be a challenge. I need something I can assemble in the morning when the house is quiet, and pop into the oven - or better yet, is ready when I get home. Stratas and my crockpot seem to be just the answer I need this week!
Couscous and pilaf can also become main dishes Wednesday, March 10, 2010 @ 5:39AMWe often think of couscous and pilaf as side dish favorites, but with a little imagination they can be transformed to one-pot main dishes.
Celebrate St. Patrick's Day at home Wednesday, March 10, 2010 @ 3:15AMRecipes for corned beef & cabbage and for braised potatoes, sausage & cabbage.
Dinner is served Wednesday, March 10, 2010 @ 2:55AMIf you happen to be in the neighborhood of St. Edmond Catholic Church on a Friday evening, you'll probably notice the aroma of fried catfish.
For the love of bacon: The former breakfast food is sizzling in many delicious mediums Wednesday, March 10, 2010 @ 2:23AMHungry? How does a handful of bacon gumballs sound? Or maybe you'd prefer to finish your meal with a bacon mint? Or nosh on a bacon and maple syrup lollipop?
Cooking with root vegetables Wednesday, March 10, 2010 @ 1:22AM(ARA) - Cooking with vegetables is deeply rooted in the culinary arts . Eating foods that live and breathe beneath the earth's surface is just about as close as a person comes to being one with Mother Nature.
Tidbits for Cape and Islands foodies Wednesday, March 10, 2010 @ 1:03AMNominate a Rising Star by Friday, take a lesson in cooking with meat alternatives or make a music mash-up in a fruit juice contest ...
Tweak dough recipe when using whole wheat flour Wednesday, March 10, 2010 @ 12:21AMDear Lisa: I have a homemade bread recipe that is a family favorite. I tried to make it more healthy by using whole wheat flour, but it didn't rise much and was heavy and dense. Do I need to add more liquid or yeast, or something else? -- G.L.Dear G. ...
Fare Exchange: Readers desire home versions of restaurant creations Tuesday, March 9, 2010 @ 11:16PMToday's requests are full of flavor ... Linda Graydon of Chickamauga, Ga., would love to have the old Vine Street Market's chocolate mousse. Then, a certain Paula is hot on the trail of more instructions about hot spaghetti. To freeze a spaghetti dish, should it be baked or unbaked? Finally, Marsha Fetherolf wants any Mount Vernon Restaurant recipes but particularly asparagus soufflé and mint ...
Vegetarian minestrone is delicious Tuesday, March 9, 2010 @ 11:03PMMy sister-in-law has been a vegetarian for years. When we were at lunch in a soup-and-sandwich shop recently, I suggested the minestrone soup.
Versatile rice is a basic staple in every culture Tuesday, March 9, 2010 @ 10:31PM@BR Ednote:Editor’s note: This is the second installment in a series on food basics. Whether you are a pro in the kitchen or a newbie, we hope you’ll learn something to make your time with food more enjoyable and rewarding. This series will run every other week through April 7. You can find Part 1: Bean Basics attached to this story at Bradenton.com/food.
Something to warm the body, mind and soul Tuesday, March 9, 2010 @ 10:04PMGet FREE Daily Headlines by email! Ah yes, soup. A hot bowl of sopa always seems to hit the spot on a cold winter or early spring day (or pretty much anytime the mood strikes).
Marvelous mistakes: When food goes wrong, sometimes it's so right Tuesday, March 9, 2010 @ 9:36PMMost new foods and recipes are the result of tireless tinkering by cooks or food companies seeking fresh flavors, textures or combinations. But recipes and foods discovered purely by accident are as rare as a hard freeze in the Golden Gate City and as unique as a man who turns a youthful blunder into a frozen treat millions enjoy on hot summer days.
Mediterranean Diet: A Heart-Healthy Eating Approach Monday, March 8, 2010 @ 6:10PMQuick quiz: Where is heart disease less common ... in the U.S. or in Greece? Yes, it's true. Unfortunately (for us, at least), in countries bordering the Mediterranean Sea, heart disease is less common than in the United States.
Sap flowing from Lansing-area sugar maples means spring is near Monday, March 8, 2010 @ 2:21PMMaple syrup is perhaps the earliest local food crop we can count on. And it lasts the longest without much work on our part. A bottle or jug will keep in the refrigerator for up to a year.
Cooking By The Book: ‘Lucid Food’ offers eco-friendly fare Monday, March 8, 2010 @ 11:37AMLouisa Shafia, founder of a New York-based fine catering company called Lucid Food, is devoted to an environment-friendly, waste not-want not philosophy.
Ellen Kanner: Meatless Monday: Winter Greens -- The Bitter With the Sweet Monday, March 8, 2010 @ 10:29AMSigning on to seasonality is easy and appealing in spring when the first tender, green shoots of asparagus burst forth, along with sweet new strawberries....
Schools get local food to local kids Monday, March 8, 2010 @ 6:40AMJanis Groomes knows what it takes to convince kids to eat their vegetables. Locally grown cucumbers, parsnips, squash, asparagus and kale have all been used in meals at Northport Public School, where Groomes is food service director.
The perfect plate: Healthy and tasty Monday, March 8, 2010 @ 6:08AMEating healthy doesn’t have to be boring, writes SUZANNA PILLAY. WHEN it comes to food, “healthy” and “tasty” are two words that most Malaysians seldom associate together.
A New Leaf: Stacked cauliflower enchiladas with green chili sauce Monday, March 8, 2010 @ 1:54AMOne of many dishes custom-made for your slow-cooker
Chargot: Versatile, healthy cauliflower pairs well with Lenten dishes Sunday, March 7, 2010 @ 8:28AMDecember through March is the season for cauliflower.
Lose It: How to cut calories, not taste Sunday, March 7, 2010 @ 3:05AMDieting doesn't have to mean giving up taste - and that's for real, nutritionists say. A few tips:
A Greek spin on meatloaf Sunday, March 7, 2010 @ 2:04AMI love meatloaf. It’s easy to make, smells wonderful as it’s cooking and it’s one of those dishes everyone enjoys. This week I’m putting a Greek spin on this classic by using ground lamb as the base of the meatloaf.
'Pickle Bill' presents opportunity, farmers say Sunday, March 7, 2010 @ 1:06AMAnita F. Kopchinski, co-owner of 10-acre Hidden
Snacking with star power on Oscar night Saturday, March 6, 2010 @ 3:54PMThe Academy Awards are on tonight, and that's the time to pile up on the couch in pajamas to judge how other people look.
Sophie Dahl, granddaughter of author Roald Dahl, shares family lore and love of cooking Saturday, March 6, 2010 @ 2:05PMIn her grandfather Roald Dahl's book "The BFG," Sophie Dahl chomps down on a "snozzcumber," but in real life, the former model is more likely to devour hearty beef stews and creme caramels.
Mediterranean state of mind Saturday, March 6, 2010 @ 1:19AMThat touch of spring we've been feeling lately puts me in a Mediterranean sustenance state of mind.
How to Top Chicken Pot Pie Friday, March 5, 2010 @ 10:23PMThe idea here is to do much of the cooking in one pot and skip the most finicky part, the crust, in favor of a simple biscuit topping.
Popcorn fun: Snacking with star power on Oscar night Friday, March 5, 2010 @ 9:04PMRecipes to dress up your popcorn for watching the Academy Awards on TV.
Ramen noodles: Not just college-kid cuisine Friday, March 5, 2010 @ 3:30PMRamen noodles have the reputation as being a "poor college kid's" cuisine, right along with boxes of mac 'n' cheese and cases of Huber beer, but the reality of the dirt-cheap Asian pasta is that they are easily upgraded to an A+ dish. Local chefs, restaurant owners and foodies tell how to take ramen to the next level.
Chef at home Friday, March 5, 2010 @ 1:21PMothers also read... Michael Smith is one of my favourite Food Network chefs. (Plus his show is on at 5:30 a.m. when I exercise...)
Call for chili entries Friday, March 5, 2010 @ 12:04PMCastle Country Assisted Living, a nonprofit community serving seniors in Douglas County, welcomes public entries for its inaugural Victorian House Chili Cook-off on March 20. The entry fee is $10 and all proceeds benefit the Victorian House community garden.
No Illnesses Linked To Flavoring Recall Friday, March 5, 2010 @ 10:20AMA North Las Vegas company has listed the number of products recalled after health officials found traces of salmonella at its processing plant. |
Cooking school offers variety of classes Friday, March 5, 2010 @ 7:35AMThe esteemed Culinary Institute of America has a campus in San Antonio, where foods of Latin America are a particular focus.
Website guide to healthy eating Friday, March 5, 2010 @ 6:18AMPAULINE BALAC, senior lecturer in biology in the School of Applied Sciences, University of Huddersfield, looks at healthy eating advice on the internet.
Island cook gives thanks and recipes Friday, March 5, 2010 @ 5:35AMEvery year, Galveston cook Bob Lewis has kicked off the holiday season by sending Thanksgiving letters and recipes to his friends and colleagues.
Cooking up a storm Thursday, March 4, 2010 @ 3:35PMAmateur chefs now have the chance to take lessons with a professional. The hippest way to celebrate a special occasion in the city right now is by visiting the culinary workshop of local chef Ilya Lazerson.
Dandenong grower’s zucchini surprise Thursday, March 4, 2010 @ 3:14PMJOHN and Paraskevi Mandikos were not expecting such a bumper crop of zucchinis this year - or that the vegies themselves would grow so big.
Broomfield upcoming events -- March 4 Wednesday, March 3, 2010 @ 5:09PMEvents in and around Broomfield