By Amanda Rose | Eggs
This time of year is our peak egg consumption. Much of our egg eating is in the form of egg salad or deviled eggs, probably largely because those are both cold egg dishes and are appetizing on hot afternoons. As the weather begins to change, we will likely replace those dishes with quiche and frittata. […]
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By Jeanie Rose | Asparagus
When I read through Emeril’s recipe for asparagus soup (here), I was quite taken by his idea of simmering the tough ends of the asparagus in the bone broth to get an intenser asparagus flavor. How much flavor had we missed by sending those tough ends directly to the chickens? No more! To thicken the […]
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By Amanda Rose | Chocolate
As a coffee substitute or simply because you want a healthier chocolate drink where you control the ingredients, try a “cacao bean brew” — brewed up just like you would brew coffee. Cacao is a chocolate bean — it is the unprocessed form of the bean that is used to make cocoa. You can use […]
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By Jeanie Rose | Cauliflower
In early spring after weeks of limited vegetables, it is so easy to cut way down on your vegetable quota, maybe even cut out the veggies entirely. You may try to explain it away. My dad says, “Of course I eat vegetables! Didn’t you see me eat that potato?” With the abundant vegetable harvest of […]
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By Jeanie Rose | Asparagus
Nothing on the table shouts “spring!” quite like roasted asparagus. Did you know that asparagus spears are the first heavy shoots that spring from the ground as soon as the weather warms enough? Asparagus is a permanent planting, growing larger and more prolific with each season. Only the heavy-bodied shoots are harvested. As soon as […]
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By Jeanie Rose | Asparagus
Asparagus is a delightful healthy vegetable but it is easy to be frustrated with tough stalks and keeping the vegetable from spoiling. Follow these quick tips for a better asparagus experience. Buying Asparagus Asparagus is harvested in the early spring, in the cooler days of spring. Look for it to hit the market then. If […]
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