3.86 / 5 Stars | 36 Reviews
by PEABOY
“Guacamole made with asparagus instead of avocado. It is good stuff!”
Healthy Appetizers: Asparagus Guacamole
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Healthy Side Dishes: Absolutely Delicious Baked Root Vegetables
Healthy Main Dishes: Easiest Spicy Cod
25 Days of Glorious Vegetables from The Vegetable Butcher — The Vegetable Butcher
Who do you call when you have a vegetable question? The Vegetable Butcher, that’s who! Cara Mangini was our guest this month, lovingly featuring 20 of her favorite vegetables, with fresh ways to slice, dice, and cook them in the kitchen, and surprising new ideas to honor them at the table. From radishes to fennel, and turnips to garlic, turn to the Butcher for your vegetable needs and wants. In case you missed any of her pieces, here’s a look back. Bookmark the collection page for reference later, and don’t forget to visit Cara online at Little Eater or Instagram.
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1. Introducing The Vegetable ButcherThe Vegetable Butcher -
2. The Vegetable Butcher Wants to Guide You to Your Radish Soul MateThe Vegetable Butcher -
3. Cauliflower Hummus Is the Dip You Need in Your LifeThe Vegetable Butcher -
4. The Vegetable Butcher Answers the Most Important Asparagus QuestionThe Vegetable Butcher -
5. 7 Reasons Celery Leaves Deserve Far More AttentionThe Vegetable Butcher -
6. The Vegetable Butcher Explains Why You Should Always Wash Your ProduceThe Vegetable Butcher -
7. Jicama Is Probably the Most Exciting Vegetable You’re Not EatingThe Vegetable Butcher -
8. Sorrel Is the Lemon of the Vegetable WorldThe Vegetable Butcher -
9. The Vegetable Butcher Really Wants You to Give Fennel a ChanceThe Vegetable Butcher -
10. The Vegetable Butcher’s Favorite Way to Eat Leeks All by ThemselvesThe Vegetable Butcher -
11. Are You Eating the Best Part of Broccoli?The Vegetable Butcher -
12. A Better Way to Get Your Beet OnThe Vegetable Butcher -
13. 10 Tips to Give Your Vegetables a Long and Happy Shelf LifeThe Vegetable Butcher -
14. The Vegetable Butcher’s Top 10 Ways to Make Cooked Carrots IrresistibleThe Vegetable Butcher -
15. 3 Reasons to Drop That Lettuce and Meet EscaroleThe Vegetable Butcher -
16. The Vegetable Butcher Shows You How to Break Down RomanescoThe Vegetable Butcher -
17. The Vegetable Butcher Explains Why Swiss Chard Is the Sweetest and Sexiest of the GreensThe Vegetable Butcher -
18. The Vegetable Butcher Banishes Your Fear of Celery RootThe Vegetable Butcher -
19. The Vegetable Butcher’s Favorite Tool for Ribbons and NoodlesThe Vegetable Butcher -
20. The Vegetable Butcher Offers You 10 Ways to Make Zucchini a Main DishThe Vegetable Butcher -
21. What to Do with the Smallest, Most Beautiful Eggplants of AllThe Vegetable Butcher -
22. If You Hate Turnips, Sweet Baby Turnips May Surprise YouThe Vegetable Butcher -
23. Your Cast Iron Pan Is Begging for Shishito PeppersThe Vegetable Butcher -
24. Garlic Confit Is the Magic Secret to Loving Any VegetableThe Vegetable Butcher -
25. 15 Vegetables to Instantly Improve Your Vegetable PlatterThe Vegetable Butcher
Recipe: Homemade Cornbread Mix — The Baking Aisle
Whether you need a quick side to go along with a lunch salad or something warm and tasty to bring along to a BBQ, keeping a jar of this cornbread mix around will always come in handy. Made with only a few, common dry ingredients, this mix is easy to use and even easier to put together. Say “so long” to store-bought mixes, and start making your own cornbread mix this summer!
6 Smart Tips for a Summer of Better Grilling — Tips from The Kitchn
Summer means grilling season — everything from fruit and veggies to meat and dessert. We’re deep in the heart of it and it’s just going to get better over the next couple months. So to make sure you get the absolute most out of it, we’ve got six smart tips to guide you through a summer of better grilling.
Grilled Marinated Flank Steak
Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. It is best cooked medium rare and thinly sliced at an angle across the grain of the meat.
Prepared this way, marinated, cooked quickly at high heat, thinly sliced, flank steak practically melts in your mouth. This recipe calls for grilling the steak, but if you don’t have a grill, you can prepare the steak on a large cast iron frying pan as well.
Healthy Appetizers: Jalapeno Salsa
4.5 / 5 Stars | 20 Reviews
by Trey
“This medium-hot green salsa features fresh jalapeno peppers and cilantro. Try it on eggs, as a marinade, or with tortilla chips.”
Healthy Side Dishes: Garlic Spaghetti II
15 Vegetables to Instantly Improve Your Vegetable Platter — The Vegetable Butcher
I love that I can find a platter of vegetables at every birthday, barbecue, and holiday gathering. But let’s face it — carrot sticks, celery sticks, and sliced cucumbers are not the only candidates to arrange on a platter and serve with a dip. (I’m not judging; I get myself into that rut, too.)
There are tons of vegetables that would love an opportunity to shine on a platter, to serve as a vehicle for a pesto, salsa, vinaigrette, vegetable puree, cheesy dip, or hummus.