Healthy happy you.
The other day I was at Whole Foods when I witnessed a very interesting conversation between a customer and one of the produce section's employees. She asked him where the parsley was, and when he pointed her toward the Italian flat-leaf parsley, she said, "That's not parsley!" I was surprised that she had never heard of Italian parsley. It, naturally, got me thinking about parsley preferences. I Read more
It seems that every recipe I make these days calls for chopped fresh Italian parsley to be sprinkled over the finished product. I will be the first to admit I have become a lazy cook and lately I've been skipping that final step. I've been going un-garnished. I was curious, by omitting this finishing touch, was I missing out on adding extra nutrients to my meals. It looks like the answer is Read more
We couldn't agree more with Food Orleans: the sight of grass-green asparagus is a sure sign of Spring. Do you love asparagus like I do? 'Cause I really, really love it. I also love that it's a harbinger of spring eating, and even though we can technically buy it at the store year-round, I try not to. Waiting until the spring for asparagus is one of the first seasonal-buying lessons I learned Read more
Often times recipes that call for parsley will specify which kind to use, but when they don't, how do you know whether to use flat leaf or curly leaf parsley? The general consensus among cooks and culinary enthusiasts seems to be that flat leaf (also known as Italian) parsley has more flavor and should be used in recipes that call for parsley. The curly leaf variety is less flavorful and is Read more
Enjoy ramps while they last! Need a place to start? Take a nod from OnSugar blog Fresh Tart and make garlicky ramp pesto. The calendar says May, but the temperature reads February, with mean little snow flurries icing our not-spring cake. It pretty much sucks. But there are ramps! Lovely, garlicky-grassy ramps, which taste like spring, and that means something. There's a recipe — and more! Read more
Get ready to eat! FitSugar reader Sprint2theTable shared this recipe for vegetarian "spaghetti and meatballs" in our Healthy Recipe group. Spaghetti squash. It blew my mind. Who knew you could make a vegetable act like a pasta?! The best part is that you can make it in the microwave in under 10 minutes. Tofu-lentil "meatballs" are the vegetarian's (or the Read more
Farro is the latest ancient grain to make a mainstream comeback, and I've been cooking up a storm with the wheat variety, using it in place of rice to make "farrotto," adding it to soups, and utilizing it as the base for Asian-style vegetable bowls. My favorite way to employ it during hot weather is with this ingenious seasonal salad by Melissa Clark. Start by toasting farro, until it's nutty Read more
Love using pesto in different applications? Then be sure to make it from scratch, like CheesePlease is wont to do. This pesto recipe is not only easy and beautiful it is a great base for so many dishes. Take advantage of this basil and Italian parsley pesto on sandwiches, appetizers, and pasta! For the simple recipe, check out her blog. Share your own homemade condiments with us by posting them Read more
Move over, mirepoix; there's a new holy food trinity, and it's called butter, cheese, and eggs. Just ask Yoo Eatz, who's recently discovered a new everyday-pasta recipe. I believe there are two types of pasta sauce people: those who gravitate toward tomato-based sauces, and those who fiend for butter and dairy. You may spike your sauce with something special, be it some chili flakes in Read more
Hectic lineup of events scheduled for the week? Then stay in tonight to get organized, and stir up a batch of mushroom and chicken risotto. This comforting Italian recipe calls for a number of items you likely already have on hand: leftover boneless, skinless chicken breasts, butter, onion, arborio rice, and Parmesan cheese. Toss in slices of mushrooms and chopped fresh parsley for an omnivore's Read more
