Variety comparisons and diverse culinary forms, such as juices or dried extracts, determine the nutritional value and physiological impact of plant-based diets on systemic health.
Potato salad is a summertime staple in the United States. The tender potatoes blend with creamy mayonnaise and tart vinegar to make a hearty, zesty side dish that few can say no to. Making potato salad isn't as simple as you might believe, however.
Read more →
In the Southwestern United States, corn flour is known as "masa," or "dough" in Spanish. Masa is made from corn that has been soaked in lime water overnight, dried and then ground. This flour is useful for making corn tortillas, tamales, empanadas and other items in Latin cooking.
Read more →
Sunburst squash are a heritage variety of summer squash related to the pattypan squash. The sunburst varietal is short and round, with slightly scalloped edges and a characteristic orange-yellow color. Use sunburst squash in any recipe that calls for summer squash.
Read more →
Lemon pepper is a well-known seasoning that home cooks can apply to everything from chicken to fish. Lemon pepper seasoning is widely used because its sweet lemon flavor is the perfect foil for the zing of the pepper. Those same flavors work well when enjoyed in a zesty, tangy lemon pepper sauce.
Read more →
Fruits and vegetables are the cornerstone of the Nutrisystem diet; you cannot do the diet without eating them. Consuming fruits and vegetables is associated with a lower incidence of diabetes, which is important for obese dieters who are at risk for diabetes.
Read more →
Zucchini is a member of the gourd family that is related to the summer squash. These vegetables are very versatile because they have tender flesh with a mild flavor that pairs well with savory flavors in casseroles, as well as sweet flavors in muffins or bread.
Read more →
Spinach is not usually served roasted because its high water content can turn the spinach to soup before it can dry out and roast, particularly if you use the frozen variety. However, using fresh, whole spinach leaves rather than chopped, frozen spinach can alleviate the moisture problem.
Read more →
When many people think of turnips, they think of bitter, dry root vegetables that are suitable only as filler for stews or soups. These turnips are bitter and dry because they have been stored too long and aren't fresh.
Read more →