All tagged recipes
The Lenoir County Farmers Market will resume business beginning Saturday, April 11, at 8:00 a.m., and there is no doubt this is one of the most anticipated dates of the year. Nothing beats fresh, farm-grown local vegetables, and two favorites are always strawberries and asparagus.
For a couple of years or more protein has been the buzz word for dieting, especially among the aging population. What are the benefits of increasing the amount of protein in your diet and what are some ways to do it safely?
St. Patrick's Day is a holiday known for parades, shamrocks and all things Irish. From leprechauns to the color green, thousands of Irish Americans gather with their loved ones on St. Patrick's Day to share a "traditional" meal of corned beef and cabbage. Some even celebrate with Shepherd’s pie.
It is not news to anyone that salmon is one of the most perfect super foods, but the multiple, incredible health benefits may still surprise you.
February is Heart Healthy Month, a crucial time each year to raise awareness about cardiovascular disease, and why;
The winter season is also the season for fresh Napa cabbage. Napa cabbage grows best when the days are short and mild, it is an oblong shaped head that consists of tightly arranged crinkly, thick, light-green leaves with prominent white veins. The innermost layer leaves feature light yellow color.
The Daikon radish is a winter vegetable usually sown in mid to late summer and harvested in the cooler months. The Daikon radish can be found in a variety of shapes and colors and boasts a characteristic crispness and snap when served or eaten raw, but totally changes to something more like a potato when cooked. It is said that the Daikon is much milder and less peppery than the familiar red radish.
Food trendsetters seem to agree that the flavor of the year as we move into 2026 are the dark sweet cherry and the black currant. These dark red berries are sweet but also tangy. They can be used in sweet and savory recipes, providing a hint of acidity.
Gone are the protein obsessed, in case you haven’t heard, the current social media trend taking over Tik Tok is fibermaxxing. The practice of fibermaxxing is the about increasing or maximizing your fiber intake in order to boost digestion and overall health. It works best when you slowly integrate additional fiber in your diet. Dieticians recommend doing this by increasing your intake of whole foods, like beans, berries and whole grains.
According to cranberry research, 73 % of Americans prefer their cranberry sauce jellied in the shape of a can and 54 % of Americans serve their sauce sliced along the ridges made by the can. I am one of those people, I enjoy my cranberry sauce sliced along the ridges. I am a firm believer that there is certainly room for both. Regardless of your favorite way to enjoy the tart treat on holidays, let’s not forget that cranberries are one of best fruits to have on the menu year-round, not only are they tasty, they are a great source of nutrients and antioxidants.
Really, what’s the difference, and are they interchangeable? These are long standing questions, and from my experience the terms are pretty much used interchangeably. At my house we have dressing, but it is made pretty much like the official description for stuffing. It’s my Mom’s recipe and of course it does not include exact measurements, so replicating it has eluded me so far. Seems like I can get the taste right but not the consistency, I will definitely keep trying.
I have never been the biggest fan of turnips, but I have discovered over the past few years that if prepared in the right way, they will take on a variety of unique flavors depending on your recipe. Turnips are often mistaken for a member of the root family, in reality the turnip belongs to the cruciferous family whose cousins are Brussels sprouts, kale and broccoli. Even so, most often consumed is the bulbous root of the turnip.
Rutabaga is another one of those “love ‘em or hate ‘em” vegetables, I am not on the love ‘em side but I know many who are. I have tried them every way I know how and roasting was the best but you must eat them hot! So, what do you do with a rutabaga?
When the season turns to cooking all things pumpkin and pumpkin pie spice, the continuous debate begins, fresh versus canned. Some local bakers swear by the convenience and consistency of canned, others prefer the natural sweetness and texture of fresh pumpkin. Both options have a set of advantages and disadvantages, but are they essentially the same?
October first is just around the corner and that means the countdown is on for Halloween!! Children of all ages look forward to the time honored tradition of wearing a great costume and trick-or-treating! There is no excitement quite like coming home with a bag full of free candy, but it is still important to keep your kids safe and the inevitable “sugar rush” manageable.
Okra is either one of those vegetables that you love or you simply love to hate. Known for its scrubby texture when overcooked, okra is actually crunchy, crisp, and absolutely delicious when handled properly.
In case you haven’t heard, and I am not sure how you missed it, but the latest trend made popular by Tik Tok is “Sardine Summer.” The last I remember sardine talked about was way back when my Daddy used to open the rather smelly can for a quick lunch, but apparently everything from clothes, accessories, home goods and recipes are now featuring the tiny, sometimes tinny fish.
There are few fresh seasonal vegetables that bring the business to the Farmers Market than corn. Customers flock to the market to buy bushel bags at a time. The average American eats about 5 ½ pounds of fresh sweet corn every year, certainly making it one of the most popular crops grown in the United States.
Who needs a trip to Louisiana to enjoy the food and flavors of Mardi Gras? Much like the Mardi Gras celebrations the foods are full of spirit and the bold flavors of Cajun and Creole.
It may be February and while we don’t have quite the large selection of fresh locally grown fruits and vegetables, we still have some great choices, like carrots, cauliflower, sweet potatoes and one of my favorites, broccoli
