|
 Fennel is most often associated with French, Italian and
Mediterranean cooking, but with its crunchy texture and light, licorice-y flavor, it lends itself well to salads, soups, and a wide variety of both summer and winter dishes.The entire fennel plant is edible, from bulb to tips, and the bulb and stalk are very similar to celery in nature.
|
|
Read more...
|
|
 Kale
is another one of those oft-overlooked vegetables that delivers a huge
nutritional bang for your buck. It is a hardy vegetable that grows
through much of the year, but it’s best and sweetest in the
wintertime.
|
|
Read more...
|
|
 One of the best things about winter (in my opinion, anyway) is the huge
variety of winter squashes available. From acorn to kachoba to
butternut to pumpkin, there are endless possibilities for your palate.
My favourite winter squash, however, is definitely the spaghetti
squash.
|
|
Read more...
|
|
|
The mere mention of these little cabbages makes most people
wrinkle their noses in disgust. People who are adverse to the
mighty Brussels sprout generally have these feelings because of the
sulfur compounds released by the veggie when it is overcooked.
With the right culinary touch, Brussels sprouts are not only great for
you, but really delicious as well. Give them a second
chance—you might find that you’ve had them pegged all wrong.
|
|
Read more...
|
|
 If you’ve ever gone to the desert, you have likely come across the
broad, thick, green appendages (nopales) of the prickly pear cactus,
and the spiny rose, orange, purple, or yellow-coloured fruits (the
prickly pears, or tunas) that sit atop. You’ve likely never realized
that almost all of this plant can be a delicious and nutritious
addition to your diet, and an interesting item to add to the table.
|
|
Read more...
|
|
|
|
Food Of The Month 
