A Common Sea
The Kitchen
Five on Friday: Got Lemons?
Cross-posted from Katie’s A to Z Challenge post L is for Lemons. Most people know that lemons have a lot of great uses, like keeping produce from turning brown and being a natural option for cleaning, deodorizing and sanitizing, but I was looking for some that people might not have heard before. Lemons are relatively … Continue reading
K is for Kale
I am a kale convert. It has numerous nutritional benefits, including vitamins A, C, and K; 20% of your recommended daily fiber per serving; omega-3s; anti-oxidants; and cancer-preventing glucosinates. It also helps to detoxify your body and contributes to cardiovascular health. Plus, it’s incredibly cheap to buy fresh. What’s not to love? Apparently, kale is … Continue reading
H is for Hearts of Palm Salad
We are friends with an elderly French couple, both of whom are professional chefs. Maggy has often made a simple hearts of palm dish with her mustard vinaigrette. What are hearts of palm? They are the inner core of young palm trees, such as coconut trees. They have a mild, lightly sweet flavor, but can … Continue reading
E is for Eating a Rainbow
Close your eyes for a moment and think back to when you were a kid. Recall the dinners you ate with your family. Now, what color or colors are most vivid in your memory? Chances are, the colors you see on the table when you’re remembering these dinners represent the foods you were most commonly … Continue reading
30-Minute Meal: Pizza Pierogies
I love those recipes you can make in 30 minutes. But one of the reasons they are so simple and quick to make is that they feed, at most, four people. And most often, that’s four people who are on a diet or who otherwise want one single serving. That’s not my family. On weeknights, … Continue reading
Baked Macaroni & Cheese with Tomatoes
I never realized just how much processed food we ate when I was growing up. It wasn’t until I was an adult that I learned you can make fried chicken at home! And homemade macaroni and cheese? Why would you do yourself what Kraft seems to have perfected? Since I am mostly self-taught in the … Continue reading
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