B ulb vegetables which include onions, garlic, and ramps—all related and members of the lily family—are usually just culinary accents: Add in small amounts, and they'll make a dish come alive with aromatic undertones. When used raw, they add a punch to salads and salsas. But the real magic takes place when they're cooked: A light sauté or slow roast mellows their pungent, acrid flavors and coaxes out their natural sweetness.
P acked with vitamins A and C, calcium, iron, fiber, and folic acid, these dark leafy greens have gained popularity in recent years due to their high nutritional values. But before the health craze, cultures around the world—such as Italian and Chinese—had been incorporating these vegetables into their diets.
I admit, the name is somewhat misleading since I’m not using cream at all. But that’s good, right? This is my son’s all time favorite side dish.
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Ingredients For the Dip:
These fritters make the most of the bounty from the garden. Martha Stewart Living, March 1999 Add to Shopping List
Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and…
On Wednesday my sister and I volunteered to make the soup supper to go with the Advent service at church. Before you go thinking I'm some kind of charitable, goodhearted soul, I must tell you that the only reason that I do it is because I LOVE COOKING.