Don’t toss your stems! They actually have a milder & sweeter taste than the crown and bonus, it's like getting a whole ‘nother veg in the process. After trimming off about an inch or so from the woody bottom, simply peel the rest of the stalk, then prep & use the stem as you would the florets.
Read MoreGot a broccoli hater in your house? Try roasting it. The caramelization process will bring out the sweetness of the vegetable. Just toss chopped broccoli with a little olive oil, salt & pepper and bake at 425℉ for about 15 minutes. Make sure to give ‘em space in the pan so that they’ll brown and not steam.
Read MoreSay goodbye to limp looking broccoli leaves and bendy broccolini stems by giving them a dip in an ice cold water bath or trimming the ends and standing them up in a glass of water in your fridge.
Not only will it guarantee not a single berry goes to waste, but frozen berries also make for a refreshing and delicious summer snack. Arrange clean and dried berries on a baking sheet to freeze to avoid them clumping together. After about 2 - 3 hours, transfer them to an air-tight storage container.
To keep your berries lasting longer, don’t rinse ‘em until you’re ready to eat ‘em. Moisture is their number one enemy, so make sure they’re dry before storing. You can even go a step further and line your container with a bit of paper towel to absorb any lingering moisture. To promote air circulation, avoid the crisper drawer and they should keep for about a week.
Blueberries are good communicators when it comes to ripeness. White and green colored blueberries will not ripen after they are picked. Seeing red? It means the berry is not fully ripened, but usually will if kept out at room temperature. Losing its plumpness? Shriveled blueberries or moldy blueberries should be removed immediately as they will affect the rest.
Our bodies convert the nitrates found in beets into nitric oxide. This is said to open our blood vessels, which could improve circulation and lower blood pressure.
Did you know? Athletes tend to eat beets because the nitrates found in them are also said to help boost endurance and performance.
Looking for ways to reduce the amount of “bleeding” that occurs? Try leaving on at least 2 inches of the stem when cooking or adding a little vinegar to the water if boiling. Or try cooking the beets whole with the skin on (after thoroughly cleaning), once they are cool to the touch, you can simply wipe away the peel.
Read MoreBoiled, steamed, pickled or roasted, due to their hardy nature, beets can take a while to cook, but if you shred them first and then saute them, you can have a delicious meal in a matter of minutes. Don’t forget to cook the leaves too! It’s a great zero waste way to get an extra helping of vitamins and minerals.
Read MoreRemove the beet greens as soon as you bring ‘em home, leaving a couple of inches of the stem on the bulb and keeping the tail intact. This will help keep everything lasting longer. Beet greens should be used within a few days, while the bulb should stay firm in your crisper drawer for up to a week.
Read MoreThere are many theories on how to prevent browning or oxidation, but according to Food52, the best tactics to save an uneaten second half (as if), are to line the bottom of a storage container with chopped red onion (which may give your fruit a slight onion-y flavor), brush it with lemon juice, or simply do nothing besides storing it in an airtight container.
Read MoreCooking with avocados often requires advanced planning. It will usually take a few days for a fresh (hard) avocado to ripen. You can speed up the process by placing them in a paper bag on the counter or with another ethylene producing fruit like a banana or apple. A ripe avocado will have a slight give when squeezed.
Read MoreAvocados start ripening after they are picked. If refrigerated too soon, they’ll remain hard. Best bet is to keep them on your counter until they’re soft and ready to use. Ripe avocados can be kept in your crisper drawer for about a week.
Read MoreHass avocados (dark skin) are creamier - great for mashing or spreading.
Florida avocados (green skin) have less fat and are firmer - they’ll hold their shape better in salads.
Read MoreFresh asparagus tastes great when tossed with olive oil, salt & pepper then cooked according to the times and methods below:
Roasted: About 10 minutes at 425℉ (make sure to leave enough space in between so that they bake instead of steam)
Sauté: About 2 minutes in a hot pan
Grilled: 6 - 9 minutes over medium heat
Blanched: 1 minute in salted boiling water, 1 minute in ice bath, then patted dry.
Read MoreA fun and easy way to remove the woody ends of asparagus is to hold the top half of an individual stalk in one hand and then use the thumb and index finger of your other hand to bend about an inch up from the bottom. The stalk will snap at its natural breaking point.
Read MoreKeep your stalks fresh! Stand them up in a container filled with about two inches of water and store on a shelf in your fridge for 2 - 4 days.
Read MoreWhile a browned apple slice is perfectly fine to eat, it isn’t the most appetizing. We’ve heard of soaking your cut apples in water, salt water and lemon water to help keep them looking fresh, but according to America’s Test Kitchen the best method is to create a mixture consisting of 2 tbsp honey to 1 cup water. A quick 30 second apple dunk will keep them from browning for 8 - 24 hours. We couldn’t wait that long to eat our apple test - but suffice it to say, it really did work!
Read MoreApple cores and peels don’t necessarily have to be destined for a date with the compost bin. In fact, there are a multitude of uses for them once you collect enough in your freezer. You can use apple cores to make your own apple cider vinegar, apple jelly, or apple juice. And apple peels can be used to make baked apple chips, a cozy cup of apple cinnamon tea, or as an extra dose of fiber and color in your salad.
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