To know if an avocado is ripe, try to remove the stem nub. If it doesn’t come off easily, the avocado isn’t ready, so pick a different one. If it does come off easily, look at the hole left behind. If it looks bright green, the avocado is ripe and ready to eat. If you see any brown in the hole, the avocado will be brown inside as well.
Read on!The sprouts give this salad a crunchy texture and the kelp noodles lend a slightly salty flavor.
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Where I lived on the island of Oahu, all the ingredients in this recipe were used in local restaurants. Although they are not all native to Hawaii (not even macadamias), the ingredients complement each other perfectly.
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Celery root, also known as celeriac, is a highly versatile vegetable. Although it is used raw in this recipe, it can be cooked in just about every way possible. Celery root tastes like a combination of celery and parsley.
Read on!This is a tasty and healthful alternative to conventional coleslaws, which are typically loaded with mayonnaise and salt.
Read on!Fresh herbs make this gourmet salad exquisite. But don’t save it just for special occasions. Serve it frequently. What is stopping you from making your life one long, continuous special occasion?
Read on!Surprise everyone at Thanksgiving with this awesome recipe that’s the perfect blend of sweet, tart, and spicy. Just don’t tell them it’s healthy until after they’ve licked their plates clean.
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For this recipe to work properly, the berries must be ripe and sweet.
Read on!Tomatillos can be found in Latin markets year-round. Choose plump tomatillos with no soft spots. Bright green tomatillos will be tangier than the more yellow ones.
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The combination of fresh and packaged tomatoes gives this sauce the right flavor and consistency. If only fresh tomatoes are used, the sauce does not become thick enough.
Read on!This sauce is traditionally made with olive oil, but the flavor is superb even without it. Try serving Bell Pepper Coulis hot over steamed vegetables, as a hot or cold soup, or even as a cold dip for slices of baked potato.
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The dish is evocative of sauerkraut but with a sweet touch from the cherries.
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For a nicer presentation and mouthfeel, peel the asparagus. This will remove the chewy, fibrous skin, leaving the asparagus soft and tender. It’s important to serve this dish as soon as it’s finished cooking; otherwise, the asparagus will turn a funky green color.
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Baby bok choy doesn’t grow up to be regular bok choy; these are actually two different vegetables. However, you can substitute one for the other. The flavor of baby bok choy is just a tad milder than its big brother, and its leaves are more tender.
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