It’s tomato season! Technically a fruit, not a vegetable, the tomato has great nutritional value with lots of Vitamins A and C and provide a good source of lycopene, which supports heart and bone health. Delicious and nutritious – the best of both worlds!
I am never more pleased and satisfied than when I make a great meal for the people I love … except when I make a great meal WITH the people I love.
I love kale. Normally I use it finely chopped in a salad or sautéed with garlic and onions, or thrown into a soup. All good! But, freshly made kale chips. OMG! What an awesome way to get your greens. And so easy!
I am a child of the children of the Great Depression. One does not throw out shriveled tomatoes. One eats them … in some way … so thus the beginnings of a dinner dish.
Once upon a time, Brussels sprouts were hard to find at the grocer’s but not anymore because this little brassica (think broccoli and cabbage) has been tagged for potent, anti-cancer properties.
I combined my pot roast technique with Cooking Light’s basic seasoning ingredients for the cannellini beans, added kale to give it a Tuscan flare and, I must admit, I did a dang good job creating a tasty, hearty dish.
This is one of my “booke” dishes because you add, substitute whatever you want, as long as the nutritional value is high. Otherwise, you are leaving the “super food” category for a regular ol’ salad.
The beauty of soup is that it makes a great lunch all on its own, a light supper when served with crusty bread and a salad, or an impressive first or second course for a multi-course meal.
Quick! Before squash season succumbs to the abundance of fresh asparagus and artichokes we’ll find in the market soon, create something beautifully delicious with a squash!
here is no right or wrong way to make borscht, and I’ve never tasted one I didn’t like.