Inspired at the Market Last week my dear friend Stacey was on Holiday and offered me her Market Basket. Beets were promised, kale, Vidalia onions and in the usual nature of these baskets, whatever was right for the picking. I...
Parsnips You probably wouldn't assume any relation between parsley and carrots, at least not in their conventionally edible forms. But it just so happens the Parsnip is a close relative of both. Like carrots, parsnips originated in Eurasia and have
The North American Table Beet, red, candy cane, yellow, big, small, pickled, raw, roasted, boiled or steamed, even carpachio’d (I’m inventing words now). All varieties and treatments respectively, under one vegetable name heading if you were to Wiki
Ready for Thanksgiving American Thanksgiving is almost here to celebrate. We have a long-standing tradition to gather and meet over a few cocktails to determine the menus for Thanksgiving, Easter and Christmas. I really do not know why we...
Beets The fall harvest includes so many jewels in various vegetables. I have always enjoyed my beets, but not everyone finds these fall roots anything to love. To this day, a good friend and fellow foodie thinks that these...
Imagine biting into a warm French baguette slathered in roasted garlic. It’s a delicious alternative to butter when your taste buds are craving a new flavor. Roasted garlic can also provide added depth to your favorite soup, pasta and...
Split Peas As I have posted before, I have started a life style that rarely includes meat. When I first began this journey, many asked how I could cook without meats as meats are an important flavoring agent. I...
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