Mastering the kitchen involves understanding healthy fat profiles, variety-specific grain preparation, and safe food handling techniques.
Kale provides a sturdy green suitable for cooked dishes. It's often used as a substitute for spinach in side dishes, casseroles and soups. Kale is most readily available fresh in spring and fall, but frozen kale is available year-round.
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Air exposure causes peaches and other light-skinned fruits to discolor and become brown. The oxygen interacts with the enzymes naturally present in the fruit to cause the oxidation. Food-safe acids slow the enzyme reaction, preventing discoloration so your sliced peaches look as appetizing as they taste.
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Whether you prefer long spaghetti noodles or one of the other shapes including farfalle or macaroni, pasta can be prepared ahead of time and then refrigerated for a quick meal later.
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