Ever wonder why store-bought mac and cheese or lemonade appear so bright, while the homemade versions are duller in color? The answer lies in artificial colors or synthetic color additives that have been added to food products to enhance their visual appeal and make them appear more enticing. Many of the natural colors found in […]
There’s no better veg to accompany the early eggs of spring than tender, young asparagus, which is just starting to become available now in the northeast. The dish you want: a simple frittata. If you’re restricting cholesterol, you can stick with the egg substitute as written in the recipe, but if you keep chickens, you can make this just as easily by swapping in six eggs.
Jessica Connell, aka Ms. Jessica, is the Hannaford RD for Exeter and Portsmouth. She recently shared with us about her Kids in the Kitchen program. The class is for kindergarteners and up and runs twice a month in Exeter and once a month in Portsmouth. Each month, about 30 kids attend with an adult.
Eating with the seasons isn’t a new idea of course—it’s what humans have been doing since our hunter-gatherer days. With the arrival of modern supermarkets, the requirement to eat whatever was growing or available at the moment waned. Now we can eat fresh peas and raspberries year ‘round, and the terms “winter” squash or “summer” squash hold little seasonal meaning when it can be purchased in the opposing season, but that doesn’t mean that seasonal eating is a pointless exercise.
Whether you’re grabbing baby greens from the farmer’s market or harvesting sprouts from your windowsill, this fresh and delightful salmon recipe is a wonderful way to enjoy those earliest spring greens.
If you live in the Northeast than Spring can’t “spring” fast enough! Even those of us who love the snow must admit that it’s time to shift to maintaining our gardens, growing our veggies and enjoying our own “garden to table” eating.
Baby spinach and peas are among the earliest treats that become available from the garden or at the farmer’s market. This delicious vegan breakfast dish lets you take full advantage of these, or really any tender spring vegetable, to enjoy those first garden gems of the year.
We’re pleased to once again support our partners at the University of North Dakota Dining Services with their annual student cooking competition, Chopped. The goal of the event is to encourage students to engage with nutritious, flavorful eating while bringing fresh ideas for nutritious meals into the dining options.