Monthly Archive: September 2022
You may have noticed that the potatoes we get have had different hues of flesh. Potatoes actually come in a rainbow of colors, from yellow “Yukon Gold” to “Purple Peruvian”.
Potatoes technically are not roots. They are the swollen stems of rhizomes that we call tubers. The “eyes” of the potato are actually growth points. While potatoes have gotten a bad rap as carbohydrates, they are actually quite good for you. A single medium sized potato contains about 3.6 grams of protein, 3.6 grams of dietary fiber, 36 grams of carbohydrates, and between 33-50% of RDA of Vitamin C. (more…)
Zucchini Potato Fritters are a perfect easy meal that you can whip up any time for a satisfying breakfast, lunch or even a simple dinner in a pinch. This recipe, found on the Olga’s Flavor Factory food blog, is quick to make and doesn’t require much planning or prep work in advance. Yields about 25 fritters. (more…)
This recipe, from the food52.com blog, serves 6-8 and comes together very quickly. It uses vinaigrette instead of mayonnaise, so the salad is refreshing and light. Give it a try! (more…)
From epicurious.com, here’s a take on a sandwich from a great little eatery in San Francisco called The Sentinel. It’s a BALT (basil, avocado, lettuce, and tomato) sandwich, with goat cheese slathered on it for some extra flavor. A delicious, healthy lunch! (more…)
Hello everyone, Happy Labor Day! It seems we will finally see some abatement from the prolonged dry spell. At this writing we are receiving light rain and more and heavier precipitation is predicted over the next 36 hours. Hopefully, we will be graced with the wet stuff with more regularity as we head into autumn. It also appears that the extreme heat may be mostly over for this season. Now we must hope that the first frost does not come to early and that it will not begin to rain too much! (more…)
If you ever see a salad green referred to as “rocket,” it’s simply another name for arugula, or roquette in French. Yet another brassicaceae along with kale and cauliflower, its delightfully pungent leaves have been cultivated in the Mediterranean since time was recorded. As such, arugula is a perennial favorite in Italian cooking. (more…)
This Arugula Tomato Pasta recipe, found on Sumpsimus’s blog, is an easy summer dish made with arugula, tomatoes, and a creamy garlic sauce that comes together in minutes. Enjoy!
This baked radish and quinoa salad, found on the Jen Reviews health and food blog, is simple enough to make for lunch or dinner. It contains all the tasty summer flavors and enough protein to keep you feeling full. You can add more vegetables to this salad and/or use a different dressing – the options are endless! Serves 3.
From an old (2001!) Cuisine Magazine recipe, this French garden soup makes 10 cups and is perfect as we transition into Fall. Pistou is the French version of Italian pesto, which should be made a day ahead, chilled, and stirred into the soup before serving. Give it a try! (more…)