Crunchy, browned Brussels sprouts with the occasional bite of roasted grape will enthuse those who up until now winced at these 'tiny cabbages.' When properly cooked and seasoned, Brussels sprouts offer a natural, nutty sweetness.
Homemade applesauce is delightful, and it tastes even better with Elderberry syrup. This simple fall-inspired recipe is a way to incorporate elderberries into everyday foods. Homemade applesauce is super easy to make.
This tasty Pear Fennel Salad showcases cold weather produce. We use baby spinach, although you could substitute it with peppery arugula. Try tossing it with a lemon mustard vinaigrette. This salad is entirely plant-based and gluten-free.
This recipe calls for organic sweet potatoes - not yams. You cannot substitute yams for sweet potatoes, or vice versa, because the two root vegetables taste entirely different. They have very different nutritional compositions. A yam is starchy and dry, but a sweet potato is, as the name suggests, sweet and moister.
What makes this asparagus recipe so special is the use of Bay laurel, which is known as a "liaison herb." Rosemary brings a lot to cooking and to this recipe, too. This aromatic herb has notes of evergreen, citrus, lavender, pepper, mint, and sage. Bay leaves have a pungent aroma with a nutmeg-like scent that blends well with the rosemary.
Some people are too picky. So much so that you have to romance certain vegetables for them, as their palate is, can we say, a bit inexperienced. Brussel sprouts is a vegetable whose nutritional qualities need to be chatted up before they seem fit to entice some people.
How can you tell the difference between courgettes and zucchinis? They really are the same thing - a small summer squash. What Americans call a zucchini, the British, Irish, and New Zealanders call them courgettes.
