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I’ll admit it—my workday lunches can get pretty boring. I always think I’m going to finally make use of all those delicious recipes I’ve been pinning away , but then nighttime rolls around and I’m too busy watching really important things like The Bachelorette and Vampire Diaries . And then morning comes, and I’m running around like a headless chicken and I’m lucky if I remember my keys and bus pass on the way out the door, let alone find time to throw a tasty lunch together. But with a teensy amount of planning, delicious lunches can be just a few easy steps away. All it takes is a trip to the grocery store on a Sunday afternoon, a couple pantry staples, some mason jars, and an hour of your time. Why mason jars, you might ask?
to the site of Restaurateurs d’Europe (JRE)! The address for a foretaste of culinary highlights in the whole of Europe. At JRE restaurants you can count on love and passion for the profession and a unique atmosphere. On this site you can find an overview of the more than 350 affiliated restaurants. You also receive information about the kitchen, the prices and a route description.
The following is a "healthy food hot list" consisting of the 29 food that will give you the biggest nutritional bang for you caloric buck, as well as decrease your risk for deadly illnesses like cancer, diabetes and heart disease. Along with each description is a suggestion as to how to incorporate these power-foods into your diet. Fruits
1. Artichokes, Baby Look for: Tight, small heads without browning or bruising. Prep: Snip off tough outer leaves; cut off top quarter and trim off woody stem. Braise: Heat 2 teaspoons extra-virgin olive oil in a large skillet; add baby artichokes and cook for 1 minute, stirring constantly.
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Buying seasonal food makes sense for a lot of reasons. Eating with the natural seasonal cycle means your food requires less resources to grow and often doesn’t need to be transported as far. That means it’s often cheaper, too. Eating with the seasons makes eating well easy, because foods that come into season at the same time have a natural synergy in terms of cooking styles and taste – like a garlic and basil pesto in summer, an apple and rhubarb crumble in autumn, a Jerusalem artichoke and celeriac soup in winter, an asparagus and pea risotto in spring.