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Posts from the ‘Vegetables’ Category

19
Aug

Kenchi

Kenchi is not your ordinary kimchi – a traditional South Korean side dish made with salted and fermented vegetables seasoned with spices. Made on James Island in Charleston, South Carolina by Kenchi Ferments, Kenchi is a crisp, fiery, crimson version of kimchi made with cabbage, radish, beets, carrots, ginger, salt, green onion, shallots, garlic, and Thai pepper. Bright and bold, Kenchi is the American south’s version of a spicy Korean crisp vegetable salad. Read more »

3
Aug

Quick Summer Pasta Salad

A colorful pasta salad is the perfect meal on a warm summer evening especially when the whole meal takes less than 20 minutes from start to finish. Fresh, locally grown sweet cherry tomatoes are in season but any type of chopped tomatoes will work along with a sweet Vidalia onion, and lots of fresh spinach with whole grain pasta – but green zucchini, yellow squash, multi-colored peppers, and broccoli florets also make for a delicious pasta salad. Let your taste buds drive your recipe but know that seasoning is essential; otherwise, the pasta salad will be bland. Read more »

30
Jul

Seggiano’s Newest: Sicilian Wild Fennel Tomato Pesto

Seggiano, the Italian gourmet and culinary leader is at it again. With 3 delicious pesto sauces already on the market, Seggiano decided the times is right to introduce a new pesto:  Sicilian Wild Fennel Tomato Pesto:  a thick and hearty sauce made with tomato salsa (tomatoes, salt) 43%, sun-dried tomatoes (tomatoes, salt) 28%, Italian extra virgin olive oil, wild fennel leaves 8.5%, avola almonds, and chili. Read more »

16
Jul

Froozer: Fruit in all its Glory

It’s fruit, only cooler.

In the summertime, I crave cold refreshing snacks but I often leave the supermarket disappointed – and empty-handed – because there are so few options with no added sugar or with ingredients that I can’t pronounce. Until now.

Cool Frootz, LLC of Boulder, Colorado (why are so many cool food companies based in Colorado?) is the genius behind the Froozer:  a frozen snack made with 100% fruit: freshly harvested fruit picked when ripened that has been flash frozen and blended, carrots, and less than 1% of guar/acacia (a natural source of fiber that comes from the Acacia tree). Or in other words, a Froozer is a frozen smoothie. Read more »

18
Jun

Italian Harvest Risotto with Tomatoes and Arugula

Making a rich, creamy (dairy-free) risotto is not on the top ten list of most home cooks but it should be because risotto is a dish that avails itself to dozens of variations and typically requires no more than 25 minutes of time from start to finish.  The key to a great risotto is the quality of the rice, the ingredients used to flavor the risotto, and a commitment to stir the risotto as it cooks to prevent the rice from sticking to the pan. Read more »

10
Jun

Cabernet Estate Reserve® Tomatoes

Low in calories and rich in fiber, it’s a crisp, healthy pick, as easy to reach for as your favorite glass of wine.

Cabernet is often described as complex, full-bodied with dark fruity flavors which is exactly how a Cabernet Estate Reserve® Tomato can also be described. Never heard of the Cabernet Estate Reserve Tomato®?  Village Farms International – a Canadian company that specializes in greenhouse grown produce – grows Cabernet Estate Reserve® Tomatoes – a beautiful brown cherry tomato that is very complex starting with the color:  a deep wine hue with shades of vine. The texture is semi-crisp and the flavor is deeply earthy with very sweet overtones – which is how a sommelier could also describe a Cabernet. Read more »

1
Jun

The Vegetable Plate Revisited

Before you yawn and say to yourself “oh, not another vegetable plate,” read on for some tips on how to take a vegetable plate from a snoozer to an exciting, colorful, and flavorful meal.  First, choose colorful vegetables because presentation is important. Food can look bland and still taste great but a meal is so much more enjoyable when the food looks as good as it tastes. Read more »

28
Apr

Whole Grain Veggie Pockets

Whole Grain Veggie Pockets are the vegan’s answer to the calzone: a medley of fresh vegetables (and beans) cooked and seasoned on the stove and then baked in whole grain pizza dough. Inspired by Rip Esselstyn’s recipe for Village Potato Pockets in Plant-Strong, Whole Grain Veggie Pockets are simple, flavorful, and offer a medley of flavors. Read more »

4
Apr

Beet Chips

Delight in the natural sweetness of beets.

Beets are not just for borscht or summer salads. With the highest natural sugar count of any vegetable, beets are often boiled, pickled, or roasted to use in soups or salads until recently when some very smart and creative people realized this nutrient rich vegetable can also be made into a crunchy, delicious snack food.

At Rhythm Superfoods, beets are gently dehydrated and then roasted raw or with a touch of sunflower oil to make a crunchy, delicious chip that naturally contains a lot of fiber, potassium, and other nutrients. Read more »

6
Mar

Roasted Kale with Sea Salt

Say the word “kale” and watch people’s reactions:  a raised eyebrow, a snicker, or maybe a smile and acknowledgement that he or she is in on the news:  Kale is a superfood rich in nutrients (Vitamins A,K,C, E, the B vitamins, and manganese) and minerals (iron, calcium, potassium, and phosphorus) that not only nourishes our bodies but is also a flavorful vegetable that can be used as a side dish or a snack food.

A rich dark-colored curly leaf cabbage, kale has many varieties known for a bitter and earthy flavor although Lacinato Kale (which is also known as Dinosaur Kale or Tuscan Kale) enjoys favored status because the leaves are a bit sweeter with a lighter, softer texture than other curly leaf kale varieties. Read more »