Here & Now resident chef Kathy Gunst combines warm and cold elements and winter and spring ingredients. Read the source article at Here & Now By
Category: Healthy Hints
The Broccoli Roast
One of my probably most annoying insistences in the 15 years that I didn’t eat meat was that I suspected people didn’t really like it as much as they thought they did. Take bacon, no doubt the first thing that comes to mind when some leaf-horfing former vegetarian has the audacity to suggest that you…
The Broccoli Roast
One of my probably most annoying insistences in the 15 years that I didn’t eat meat was that I suspected people didn’t really like it as much as they thought they did. Take bacon, no doubt the first thing that comes to mind when some leaf-horfing former vegetarian has the audacity to suggest that you…
The Broccoli Roast
One of my probably most annoying insistences in the 15 years that I didn’t eat meat was that I suspected people didn’t really like it as much as they thought they did. Take bacon, no doubt the first thing that comes to mind when some leaf-horfing former vegetarian has the audacity to suggest that you…
Grilled Green Tomatoes with Burrata and Green Juice
Green juice: Blend romaine, cucumber, kale, cilantro, and 1/4 cup water in a blender until fairly smooth, about 1 minute. Strain through a fine-mesh sieve into a small bowl or measuring glass, pressing on solids to release as much liquid as possible; you should have about 1/2 cup. (Alternatively, you can do this step in…
Grilled Green Tomatoes with Burrata and Green Juice
Green juice: Blend romaine, cucumber, kale, cilantro, and 1/4 cup water in a blender until fairly smooth, about 1 minute. Strain through a fine-mesh sieve into a small bowl or measuring glass, pressing on solids to release as much liquid as possible; you should have about 1/2 cup. (Alternatively, you can do this step in…
Grilled Green Tomatoes with Burrata and Green Juice
Green juice: Blend romaine, cucumber, kale, cilantro, and 1/4 cup water in a blender until fairly smooth, about 1 minute. Strain through a fine-mesh sieve into a small bowl or measuring glass, pressing on solids to release as much liquid as possible; you should have about 1/2 cup. (Alternatively, you can do this step in…
Use Strawberry Tops to Create Fruity Spa Water Instead of Tossing Them
Amassing a fragrant graveyard of strawberry stems is an inevitable part of eating strawberries. You can cut or hull as carefully as you like, but there’s almost always going to be a bit of strawberry flesh hanging on to the green. Don’t toss those tops in the trash. You could nibble around each stem to…
Use Strawberry Tops to Create Fruity Spa Water Instead of Tossing Them
Amassing a fragrant graveyard of strawberry stems is an inevitable part of eating strawberries. You can cut or hull as carefully as you like, but there’s almost always going to be a bit of strawberry flesh hanging on to the green. Don’t toss those tops in the trash. You could nibble around each stem to…
Use Strawberry Tops to Create Fruity Spa Water Instead of Tossing Them
Amassing a fragrant graveyard of strawberry stems is an inevitable part of eating strawberries. You can cut or hull as carefully as you like, but there’s almost always going to be a bit of strawberry flesh hanging on to the green. Don’t toss those tops in the trash. You could nibble around each stem to…
The Pkmeex Foodblog 