Pumpkin is a warm, welcome addition to your morning bowl of oatmeal. Photo by Laura Groch
Halloween is over, but pumpkin is still with us. And will be with us through year end. And really beyond, because pumpkin is just too good not to eat more often than just in chilly weather.
It’s nutritious, full of beta-carotene, vitamin C and fiber, and you can use it in myriad cakes, pies, muffins and cookies — none of which I’m going to discuss here.
Instead, I’m going to suggest a few simple ways to use the rest of that can of pumpkin you Continue reading
“Best by” dates aren’t absolutes. Most canned foods are perfectly fine for up to five years. (Photo by Laura Groch)
For the past three months, I’ve been feeding myself poison.
That is, if you count “Use by,” “Best by” and “Sell by” dates as absolutes when it comes to wholesome food.
Obviously, I don’t.
We’ve recently seen stories about how wasteful Americans are with their food, and how Continue reading
Radish leaves are edible, so why not try them in a salad? (Photo by Laura Groch)
With California’s winter rains flooding out some lettuce farms, greens are going up in price nationwide. Some reports say that lettuce is going for $3.99 a head.
Well, if you use your head, you can still enjoy salads without going broke. Stores and farmers markets still have plenty of less-expensive green leaves to fill your salad bowls.
Green and red cabbage come to my mind first, especially green. Just slice the leaves into Continue reading
Polenta With Arugula (topped with mushrooms I also had on hand) was a delicious solution to the problem of overabundance. (Photo by Laura Groch)
Can a Californian have too much arugula?
Well — maybe.
I’m a fan of this peppery little salad green, and one day at the supermarket I was seduced by the sight of a large plastic container of arugula — one pound — on sale — for $1.69.
I could not resist.
So I brought it home. And I started adding handfuls to my salads.
Pumpkin Macaroni And Cheese is colorful, but needs a bit more punch than fontina cheese can offer. A few frozen peas add a bit of color contrast. Photo by Laura Groch
It’s pumpkin’s season to shine, and why not? Full of nutrients, fiber and beta-carotene, it’s always a winner in the kitchen.
But sometimes it needs a little help.
I clipped a recipe recently for a Butternut Squash Macaroni And Cheese from Dr. Oz’s Continue reading
Create an appetizing antipasto-for-dinner plate using goodies from the fridge, and “special” snacks from the pantry.
Sometimes you get tired of figuring out what’s for dinner. Sometimes it’s just too dang hot to cook (or even think about cooking). Sometimes you aren’t up to preparing a meal, but don’t want to drag yourself out to a restaurant (or even to the phone to order in).
So — what’s for dinner? Time to put out an appetizing dinner of appetizers. More Continue reading
Sugar-and-liqueur-soaked fruit is an easy topper to cake or companion to ice cream. Photo by Laura Groch
I recently brought this cool and easy fruit dessert to a warm-weather dinner party, where, I was happy to see, it was polished off, except for the “polite” spoonful left in the serving dish.
With berries and stone fruits in season now, this is a versatile option, especially if some of the guests, as in our group, must avoid gluten.
The dish started as a trifle — layers of liqueur-soaked pound cake, pudding, fruit — but I Continue reading