So, have you taken the plunge and invested in a spiral slicer? I bought one a few months ago and have been experimenting ever since. So far my favorite vegetable to “spiralize” is zucchini.
One quick way to make use of zucchini noodles is to just toss the raw “zoodles” with salad dressing. Instant zucchini salad!
So, have you taken the plunge and invested in a spiral slicer? I bought one a few months ago and have been experimenting ever since. So far my favorite vegetable to “spiralize” is zucchini.
One quick way to make use of zucchini noodles is to just toss the raw “zoodles” with salad dressing. Instant zucchini salad!
4.63 / 5 Stars | 29 Reviews
by Kimber
“Fresh green beans are steamed and then canned with a clove of garlic and sprigs of fresh dill. You can substitute 1 teaspoon of dill seeds for the 2 sprigs of dill, if desired.”
In theory, making burgers is a simple process: buy your meat, shape it into a patty, season it, and toss it on the grill or stovetop to cook. But there are a few important dos and don’ts that can make the difference between a burger that’s just okay, and one that’s really great.
4.35 / 5 Stars | 180 Reviews
by Amy
“These homemade chicken nuggets are baked, not fried, and get their nutty flavor from wheat germ.”
Cooking for yourself can be daunting at first, especially with limits on budget, equipment, and time. No need to worry, though — we’ve got a selection of easy recipes for breakfast, lunch, and dinner that will fuel you for hours of studying (and partying!).
While you can certainly find peppers in the store all year long, now is right about the time you can expect them to take over your CSA box or your garden. Once you’ve had your fill of slicing these crisp veggies into salads and eating them with dip, here are 12 more recipes featuring peppers.
4.62 / 5 Stars | 41 Reviews
by big surprise
“A delicious shrimp ceviche recipe that only gets better over night! Bright and refreshing, with the uncommon addition of cucumber. Adjust the heat to your personal taste with a sprinkling of hot pepper sauce.”
I made my own school lunches as far back as I can remember. Our son — a six-year-old with mild cerebral palsy who can’t stand at the kitchen counter without help yet — has neither the interest in food nor the physical ability to do much of the chopping, spreading, and packaging a school lunch entails.
But the more I chat with other parents, the more I realize it’s a plight that extends far beyond palsy; fridge foraging is a skill that all kids have to learn. So as Graham starts first grade, we are starting the slow, necessary transition toward lunch-making independence.
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