New to me, sour green plums have long been a favored springtime snack in the Middle East. Tiny (about the size of grapes), juicy, very crisp, and a bit sour, one small bite captures that green spring crunch! I took a bite and, similar to green almonds, they reminded me of an unripe, green mango—a… Read More
Some people may call us crazy, but we’re the ones who will happily drive across town just to find one special ingredient to try and share with friends and family. You do that too, don’t you? That’s what I recently did to find these green fuzzy pods called green almonds. Believe or not, until a few days… Read More
I had been tinkering with a recipe for granola using cranberries, orange, cardamom and pecans. When I finally got it the way I wanted, I liked it so much I decided to find several ways to use it. This Granola-Chocolate Bark, an inspiration from Food and Wine, came to mind. Everyone who has tried this… Read More
Ever cook with wheat berries before? If not, you should try it. A versatile and high-fiber grain, wheat berries are said to be the mother grain from which pasta, bread and flour are derived. Nutty, delightfully chewy, robust and full of flavor, they’re also high in protein and can be used much like any other… Read More
I know spring officially started last week, but it’s still a bit chilly where I live so for me, it’s still warm and cozy soup season. Fortunately this creamy cauliflower soup can be eaten during the fall, winter or spring. It’s very tasty and super easy to make. And, as I mentioned in my last post, Cauliflower Steaks and… Read More
What do cauliflower, cabbage, broccoli, Brussels sprouts, kale, and bok choy have in common? They’re all members of the cruciferous family of vegetables. Many of us are familiar with the term “cruciferous vegetables”, but did you know they’re among the healthiest things you can eat? Cruciferous vegetables belong to the mustard family of plants and… Read More
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