Twist & Sprout: 3 Whimsical Gadgets for Your Veggies — Faith’s Daily Find 06.16.15

Monkey Business Karoto Sharpener & Peeler

• $2

Personally I think vegetables deserve to have a little more fun — and I think many of you agree. How else can we explain the meteoric rise of the spiralizer and all those zoodles? If you're a pro at spiralizing and want a few more ways to have fun with your veggies, here are three more small gadgets to make you smile back at your carrots.


20 Side Dishes to Make All Summer Long — Recipes from The Kitchn

Summer is all about simple, easy, and fresh meals, and this especially goes for side dishes. Whether that's a fast salad for chicken fresh off the grill, or simple squash ribbons to give your stove a reprieve for the evening, use this as a time to let summer produce shine. From salads and slaws to whole grains and a few takes on summer classics, here are 20 fresh side dishes to make all summer long.

From a kohlrabi and cabbage slaw that will triumphantly conquer your CSA box, to a no-cook bean and feta side dish, and from cauliflower fritters to a simply glorious tomato cobbler, these are the side dishes you want to eat this summer.


The Vegetable Butcher’s Top 10 Ways to Make Cooked Carrots Irresistible — The Vegetable Butcher

Look, I didn’t always love cooked carrots. I had some bad childhood memories of mushy, unseasoned microwaved carrots — they got the best of me. I could munch on stick after stick of the roots raw, but cooked? No thank you. It’s probably hard to believe, coming from me. I’ve dedicated my whole career to putting vegetables in the center of our plates; I should love every vegetable, every way, shouldn’t I? Well, I don’t think so.

Cooked carrots need the right spice rubs, marinades, and accompaniments to make them sing — to balance their sweet taste, complement their texture, and ultimately, bring out their best.


Recipe: Diana Henry’s Crazy Salad — Recipes from The Kitchn

Two weeks ago I was in Fairbanks, Alaska, riding shotgun on a research trip with my husband, spending my days on my own work indoors while he was on rather more exciting expeditions, zooming up and down the river and measuring water levels on a major field campaign. My own contribution to science came, naturally, with dinner. We invited the crew over for a grilled salmon feast and it was my chance to whip out Diana Henry's A Change of Appetite — a book I had been looking forward to cooking out of for months.


Recipe: Baked Summer Squash — Side Dish Recipes from The Kitchn

Turn your back for five minutes and suddenly there are zucchini a foot long in every vegetable garden. Summer is in full swing, and summer squash (zucchini, yellow squash, crookneck squash, and pattypan squash) are super versatile; great shredded as a raw salad, grilled with garlic, or, as I did this week when it was too hot to stand over my grill, baked with a generous coating of breadcrumbs and Parmesan.


10 Tips to Give Your Vegetables a Long and Happy Shelf Life — The Vegetable Butcher

We all experience it — the anxiety that comes with bringing fresh produce home from the market, a little worry that settles in around day three when you haven't yet used the new inventory. The first day holds so much promise and excitement for all the potential dishes that will come. There's a new recipe for cauliflower hummus (wink, wink) you want to try. You expect to cook a beautiful bunch of Swiss chard with garlic and herbs, and wilt it down into a frittata filling. There are zucchini, eggplants, and peppers you plan to stew into ratatouille.

One crazy work day after another and all of a sudden you feel an overwhelming sense of concern (and guilt) that you won't get to those veggies before they expire. You can almost feel the spinach wilting, the cucumbers shriveling, and the heirloom tomatoes leaking their juice onto your kitchen counter.


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