Salads with substance make satisfying meal
Pulished on April 30, 2008 • Written by Vegetables News
Let’s get one thing clear. I am not one of those salad girls. I say that because I feel a little defensive about salads. via Journal Gazette
Archives » April, 2008
Uses for leftover veggies
Pulished on • Written by Vegetables News
Dear Readers: Do you wind up with several containers of LEFTOVER VEGETABLES at the end of the week? Here are some hints for how to use them: Think of them as the original precooked convenience food. via Massillon Independent
Collards For a Feijoada
Pulished on • Written by RecipeFeed.com
1 tb Chopped onion 2 tb Shortening 1 1/2 lb Collards, finely shredded Salt Saute the onion in the shortening until it begins to brown. Add the collards & salt & cook over low heat, stirring frequently, until the collards are tender, or about 15 minutes. |
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Coleslaw (T)
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1/4 Head cabbage 1/2 t Celery seed 2 Carrots Fresh lime juice 1/2 Onion Kraft Miracle whip Free 2 Or 3 ribs celery 1/2 sm Can crushed pineapple Place cabbage, carrots, onion and celery in food proccessor and chop fine, add celery seed and process for another second or two. In large bowl combine veggies a squeeze or two of lime, pinapple ( undrained) and enough miracle whip to bind. From: age1@cornell.edu (Abi Eiger). Fatfree Digest [Volume 1 Issue 1] July 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV |
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Buffet chefs prefer little bit of everything
Pulished on • Written by Vegetables News
“My family had a catering business”
Jason Engle, left, and Dave Engleman offer up the Sweet Potato Pie at L Boe’s Smorgasbord in Geneva. via Fort Wayne News Sentinel
Food makers turn to clean label potato proteins
Pulished on • Written by Vegetables News
“At the FiE in November last year we went big time with our potato proteinsand the response was quite amazing”
Newly- formed Dutch firm Solanic witnesses ‘phenomenal response’ to its potato protein portfolio, confirming growing market demand from food makers for vegetable-derived proteins as rising raw material costs … via Food Navigator
Farmers market to spotlight S.C.-grown produce
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“Folks just literally eat it up.”
Jim Prezzy sells S.C.-grown sweet peas Tuesday at the State Farmers Market on Bluff Road. via The State
Tesco carbon footprint labels back organic, says Soil Association
Pulished on April 29, 2008 • Written by Vegetables News
“We congratulate Tesco for making an important start in helping people to reduce the impact of their food on the climate - something the government has so far failed to do.”
Organic potatoes have the same carbon footprint as conventionally grown varieties, shows an assessment by supermarket Tesco. via Food And Drink Europe
‘Mix rice with sweet potatoes to avoid hunger’: Arroyo
Pulished on • Written by Vegetables News
“This is a once-a-millennium global crisis. We have an action plan”
President Arroyo on Tuesday urged fellow Filipinos to boil rice with yams or to eat cheaper cereals to avoid going hungry as rice prices soared to record levels. via ABS-CBN News
Colcannon (Irish)
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4 md Peeled potatoes 60 g Butter 170 ml Warm milk 40 g Chopped spring onions 300 g Shredded cabbage Ground pepper ———————————-GARNISH———————————- 1 tb Parsley (chopped). Melted butter. Quarter potatoes & boil for 15 mins until tender. Place potatoes in a bowl and mash. Boil cabage for 10 minutes, drain well. Melt butter in a large pan. Add cabbage and spring onion and cook for 60 seconds. Add cabbage mixture to bowl of mash and add milk gradually until a creamy consistency has been achieved. Season with the ground black pepper and serve. May be garnished with chopped parsley and/or extra melted butter. Darragh J. Delany |
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