Category Archives: Guides

Hello, March


Seasonal Fruits and Vegetables for March

Listed below is a broad range of beautiful fruits and  vegetables that are available right now, as well as tips on how to prepare them.

Brussels sprouts

Asparagus is a perennial favorite and is really only worth eating in the springtime. And since asparagus season comes around for a few short weeks every spring try to enjoy this delicious vegetable while it lasts! The fresh flavor of asparagus purchased at the farmers market is at its best when prepared simply.  It can be eaten raw, grilled, roasted and sauteed. Think beyond drenching it i Hollandaise sauce. It’s lovely with lemon and mint. Shaved asparagus is great in salads and roasted asparagus makes a perfect springtime side dish, whether it is at a barbecue or a formal dinner.

Photo Credit:, 2017



Citrus fruits like grapefruits, lemons, limes oranges, tangerines and mandarins show up citrusevery year when the sky goes gray and we are all in desperate need of some bright color on our plates during our winter meals and continues to grace our dinner tables right through spring.  Now is the best time where you can find a great selection of citrus fruits in you local  grocery stores and super markets right now. Why not use real lemon juice to make your favorite salad dressing, it tastes so fresh and the light acidity will make a salad sing!



Parsnips are root vegetables that look like off-white carrots with parsley-like, leafy tops.Parsnips-58371ca43df78c6f6a3688e9 Unsurprisingly, they’re related to both carrots and parsley. Parsnips are usually served roasted or cooked, but can also be eaten raw.

Look for bright, very firm, relatively smooth parsnips. They should, like most fruits and vegetables, feel heavy for their size. This tip is particularly important when choosing parsnips, since they can get dried out or turn extra woody if not properly stored.If you’re lucky enough to buy parsnips with their greens still attached, the greens should look fresh and moist. Remove the greens when you get them home for longer storage.

Store the parsnips chilled and loosely wrapped in plastic. Fresh parsnips will last a week or two properly stored.

When cooked until tender parsnips have a lovely, starchy texture that works beautifully roasted or added to soups and stews. Add parsnips the same way you would add carrots or potatoes to stews, knowing that they’ll have a nuttier flavor than carrots and a sweeter, more distinctive, and less starchy flavor than potatoes.

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The Missing Ingredient In Desserts……Salt!

From: Plated-The Dish
September 2015

It’s a stealth ingredient pastry chefs swear by: a smattering of salt in a dessert. The seasoning can do quiet work in the background, balancing the intense sweetness of a caramel, or the soft crunch of fleur de sel can take center stage. Bring salt out for the dessert course, and you’ll find the main course workhorse performs as it did at dinner—rounding out flavors, finishing a dish, and making tastes pop.

Salt + Chocolatesea salt brownie
Take a classic, crowd-pleasing dessert, add sea salt, and a brownie goes from after-school snack to dinner party star. Our Walnut Sea Salt Brownie, shipping this month, is dusted with delicate pyramid-shaped flakes, and they add a light, crunchy texture that shines against the backdrop of intense chocolate. The same principle works in chocolate chip cookies.
(Image: Plated)

Salt + Caramelsalted caramels Food52
An idea cooked up by the French some 400 years ago, salt in caramel is divine all on its own. But this recipe for salted pumpkin caramels is both elegant and earthy. Crisp, nutty pepitas add texture, canned pumpkin adds depth, and the entire affair manages to encompass everything we love about fall in one sweet-salty bite. If you want to take the fall vibe in a different direction, try salted caramel apples.
(Image: Food52)

Salt + Ice Cream
When you want sweet, salty and creamy all in one bite—but have a bare cupboard and no ice cream maker—whip up this three-ingredient sea salt ice cream, inspired by a charming shop on the coast of Ireland. When you’ve some more time and more ingredients on hand, salty ice cream bon bons are calling your name.

Salt + Honeysalty honey pie
Just as honey and spice work so well together
, so too do honey and salt. Here, in a salty honey pie made famous by Brooklyn’s beloved Four and Twenty Blackbirds pie shop, what could be a treacly-sweet honey custard filling gets a hit of salt…and then everything’s fine.
(Image: Hummingbird High) Parenting Team FC Contributor


Saveur Magazine’s 2015 Summer Produce Guide

Summer is a great time of year to be a cook. Markets and gardens are bursting with gorgeous fruits and vegetables in their prime: sweet corn, juicy ripe tomatoes, jewel-like berries, and many, many more. In our comprehensive guide to summer produce, we’ve got expert tips for buying, storing, and preparing the best of the season, plus recipes for everything from warm cherry and blueberry cobbler to watermelon salad with cilantro, radish sprouts, and Cotija cheese.

For the full  2015 Summer Produce Guide, click here for the link.

All photos: Vanessa Rees, Saveuer Magazine

Salad Greens

What would summer be without the sweet crunch of lettuces and salad greens? An essential addition to tacos and sandwiches and the foundation of salads from Caesar to Cobb, the innumerable varieties of lettuce lend crispness to all kinds of summer dishes. They vary widely in flavor and texture: Iceberg lettuce, for example, has a sweet, watery crunch that’s at home in a wedge salad with blue cheese; crisp romaine is ideal for adding to sandwiches; watercress has a bright, peppery flavor; and mizuna, a Japanese member of the mustard family, has a gentle spicy zing.

Stone Fruits

Available in the U.S. from late May to early October, peaches, plums, apricots, and nectarines are among the most delectable of summer’s stone fruits, so-called because they contain a stone, or pit, at the center that encases the seed. We love to eat them out of hand, of course, but they’re also delightful in an abundance of sweet and savory recipes: think green bean and peach salad, nectarine and plum chicken tagine, stone fruit rosé sangria, and irresistible pies and cobblers.



While many are available year-round from the grocery store, summer brings abundant fresh herbs that thrive in hot weather, such as basil, rosemary, and thyme, to the farmers’ market. You can use fresh herbs in innumerable ways for every type of dish: Add them to marinades, throw them into salads, purée them into pesto and toss with pasta or vegetables, and use them to infuse oils or even flavor ice creams.


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Food & Wine 2015 Summer Grilling Guide

Summer is almost here……

And even though grilling outside in the great outdoors can take place any time
of the year, from late spring to late summer is the height for grilling season.

Food and Wine Magazine has provided it’s  2015 Summer Grilling Guide, on line.

It is filled with phenomenal summer grilling recipes, plus wine pairings, style essentials, the best types of grills,  tools  and grilling tips from professional chefs.

You can cook just about anything on a grill, not only just meats like pork, beef and chicken, but seafood, vegetables, fruits and even desserts can be prepared on a grill. You can even turn you grill in the ultimate smoker.

    Cheese-Stuffed Grilled Peppers           Corn on the Cob with Seasoned Salts           Grilled Fruit with Honeyed Lemon Thyme Vinegar

I am so fired up an ready to start grilling, most of the recipes this summer will feature mostly grilled appetizers, main dishes and desserts……Yes I am a grill in love with her grill!


And you can follow my new blog, “A Girl and Her Grill”, a blog dedicated to anything and all things grilled……