TIP OF THE DAY: How To Flavor & Use Savory Yogurt

[1] Instead of cream cheese, lowfat Greek yogurt blended with garlic, dill and parsley (photo courtesy Chobani Café (all photos courtesy Chobani). [2] Use yogurt in different types of sauces. Here, yogurt is blended with cheese as a dipping sauce for Pigs & Blankets, but you could eas easily use it on chicken, grains or…
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TIP OF THE DAY: Muscadine Grapes

What are those jumbo grapes you occasionally find in the market? They’re muscadine grapes, Vitis rotundifolia, a species native to the warm, humid climate of the southeastern and south-central United States. The vines are well adapted to their native warm and humid climate. The grape has been extensively cultivated since the 16th century. Today there…
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TIP OF THE DAY: Ways To Use Cranberry Relish

Thanksgiving is our favorite cultural holiday, because foods appear on the table that we don’t see much of for the rest of the year. Like cranberry-orange relish, one of our faves. We have no one to blame but ourself; and last year we stuck half a dozen bags of fresh cranberries into the freezer, to…
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TIP OF THE DAY: 25 Uses For Carrot Tops

A while back, we published an article on how to repuspose carrot peelings. Why throw them out, when you can turn them into something delicious, packed with nutrients? The same is true with the leafy green carrot tops (photo #1). Why buy freshly-harvested carrots at the farmers market, only to cut off and toss the…
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TIP OF THE DAY: Chanterelle Mushrooms and Chanterelle Tacos

Chanterelle mushrooms are found year-round, but their peak season—highest yield, lowest price—is autumn (September is National Mushroom Month). Meaty wild mushrooms that range in color from orange to yellow-gold, the unusual color is due to the presence of carotenoids, antioxidant pigments that also give color to bell peppers, cantaloupe, carrots, papaya, mangos, squash, sweet potatoes,…
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