Last year, a few foodie friends raved about Adriana Valez’s Roast Cauliflower recipe. She used to write a food blog at “What I Made for Dinner.” These foodie friends loved her recipe so much; they eventually started reinterpreting the recipe with other spices, including a curry-spiced version. Remembering everyone’s twitter and facebook rave about her recipe last summer, one head of cauliflower was finally and recently brought on a whim. Continue reading
Let’s hope your New Year’s resolution includes a game plan for a gradual lifestyle change for the better. February is probably the first true challenge of maintaining healthy goals. The football weekends leading to Superbowl are exciting events to spend with friends and family. Such celebratory events have unhealthy nibbles, bites and treats. Who’s winning? Continue reading
A winter farmers market initially looks deserted, but it has plenty of unusual root vegetables and varieties of dark leafy greens. The apples and pears overflow their crates. Some markets, such as New York City, also serve goat cheese, yogurt, cured and cuts of meats, milk, honey, bread, eggs, grains, and dried beans. Heirloom carrots in purple and varieties of potatoes are visual reminders of whole food’s diversity.
When visiting a winter farmer’s market, search for the unexpected vegetable. Pick up the strange, knobby root vegetable–the unfair of them all. Write down the name and buy it. Once at home research the new vegetable and a recipe to use it. With this method, I’ve discovered rutabagas are savory substitutions to potatoes in stews. Turnips–with an unfair bad reputation–roast well with chicken. Thinly sliced beets make a sweet topping to homemade pizza with ricotta cheese. Celeriac root mashed with potatoes have a mild celery taste.
Shredding some root vegetables is winter’s version of fresh, crisp and light–characteristics missed from summer produce. They’re excellent garnishes or side dishes to many cold weather, slow-cooked meals. While visiting Union Square’s Greenmarket in New York on a mild cold day, purple kohlrabi and watermelon radish are brought with a few bosc pears. Continue reading
Posted in Condiments, Dinner, Fresh Food Fast, FrugivoreMag.com, Recipes, Vegetables, Winter
Tagged arugula, bosc pears, farmer market, frugivoremag.com, pear, root vegetables, salad, side dishes, winter
Broccoli has a powerful public relations and marketing team. It’s originally from Europe. Cultivated in Italy. Seen in every vegetarian cuisine around the world. It’s the instant vegetable to use when the word, ‘healthy’, is needed. Like an overexposed movie star, it’s a boring ingredient. Continue reading
Posted in Dinner, Fresh Food Fast, FrugivoreMag.com, Recipes, Vegetables
Tagged Broccoli, Escarole Greens, frugivoremag.com, mustard vinaigrette, Sausage, Vegetables
A few weeks ago, I had the pleasure of spending time with a few kids. They proudly bragged how they’re served exactly four servings of fruit and vegetables a day. Are meals supposed to a mathematical equation? These days the government is promoting their new food plate of recommended proportions, dieters shout caloric numbers, and grams of sugar consumed are monitored closely. With today’s cuisines being precise and instant, we’ve lost touch with joyful eating. Continue reading
Posted in Dinner, Fresh Food Fast, FrugivoreMag.com, Recipes, Seasonal Dish, Summer
Tagged Food, frugivoremag.com, fruit, fruit and vegetables, healhty, Recipes, seafood, summer, wheat pasta
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