Cooking Vegetables: Parsnips
Before the potato was introduced to Europe and other parts of the world, the most popular root vegetable was the parsnip.
Vegetables
Peas: Small But Mighty
If you have a bag of peas in the freezer, dinner ideas are only a few moments away.
Recipe: Broccoli, Bean & Cheese Soup
We believe all healthy bachelors should make a pot of soup at least once a month, even in summer.
Lucky Eating for New Year’s
If you’re looking for a little extra luck in a new year that includes more than a dozen Friday the Thirteenths, here are some ideas.
Stir-Frying Great For Leftovers
Stir-frying is one of my favorite ways to cook. It’s fast. It allows for the addition of lots of flavor without a lot of fat.
Lettuce, oh lettuce, where for art thou?
Experts estimate as much as 70% of the Valley’s lettuce crop was lost.
Which Is Better: Fresh Tomatoes or Canned?
So, what do you do if you like tomatoes but they are not in season?
Explore Winter Root Vegetables
Many of the more obscure winter roots were once quite common.
Cooking Vegetables: Leeks
As we continue our series on cooking vegetables, we come to one of my favorites: leeks. Leeks are relatives of onion and garlic, but they have a more subtle flavor.
Vegetable Cooking: Carrots
One of the easiest to like vegetables is the carrot. It’s high in sugar, so it’s sweeter than lots of other vegetables. Many people like to eat carrot raw. If you’re cooking them, there are lots of options.
