Cool as a carrot.
Welcome, class, to today’s Fresh Pick: CARROTS Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among…
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A Is for Asparagus
I’ve decided to make one post each week about some of the lesser known—or, perhaps, lesser used—items you might find in your local grocery store. (I like to teach…
Flex your mussel
Welcome, class, to today’s Fresh Pick: MUSSELS The term “mussel” is used for several families of bivalve molluscs inhabiting lakes, rivers, and creeks, as well as intertidal areas along…
What’s better than basil?
Welcome, class, to today’s Fresh Pick: BASIL Basil is available year-round and is a wonderful herb to use in pasta (especially pesto and marinara sauces), poultry, and…
Garlicky goodness
Welcome, class, to today’s Fresh Pick: GARLIC Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout…
Jalapeño: Hot stuff!
Welcome, class, to today’s Fresh Pick: JALAPEÑO Named after Jalapa, the capital of Veracruz, Mexico, these smooth, dark green (scarlet red when ripe) chiles range from hot to very…
Aw, honey, honey!
Welcome, class, to today’s Fresh Pick: HONEY Honey is a thick, sweet liquid made by bees from flower nectar. When a honey bee takes nectar from a flower, it…
Idaho? You da ho!
Welcome, class, to today’s Fresh Pick: IDAHO POTATO The Idaho potato is considered by many to be the best variety of America’s most popular potato for baking, also known…
Jam on it.
Welcome, class, to today’s Fresh Pick: JAM Properly, the term jam refers to a product made with whole fruit, cut into pieces or crushed. The fruit is heated with…
Kickin’ it kidney bean style
Welcome, class, to today’s Fresh Pick: KIDNEY BEANS Particularly popular for chili con carne and red beans and rice, this firm, medium-size bean has a dark red skin and…
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Personalizing Your Plate on a Budget
05 April 2021 / DishWithDina -
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