As soon as your peppers are charred and softened, immediately place them in a sealed container. The heat will create steam to help loosen the skin. Once cooled enough to touch, peel off the skin and remove the stem and seeds. Store in a jar and cover with olive oil. Roasted peppers will keep in your fridge for 2 - 3 days.
Read MorePreheat your grill on high heat, then place the whole peppers (can also use halves or quarters) and close the lid. Time to char will vary, but expect about 20 minutes, turning your peppers along the way. You are looking for the skin to blacken. This can also be done under your broiler.
Read MoreRoasting peppers is a simple technique that not only helps enhance the natural sweetness of yellow, orange and red peppers, but also gives your dishes an added smokey, tangy flavor. Roasted peppers taste great in sandwiches, sauces, eggs, soups, dips or sides! Swipe left for tips on how to do it and be sure to check back tomorrow for one of our favorite ways to extend that roasted pepper flavor for days.
Read MoreLove the taste of freshly baked pear pie or cobbler? Here’s a brilliant time saving hack. Prepare fresh pears (peel, slice, season) and then freeze them in a pie dish. Once frozen, transfer the perfectly shaped and portioned pears to a freezer bag. The next time you’re in the mood for a homemade dessert, just pop the frozen pears into a crust and bake. Your future self will thank you.
Read MoreMost of a pear’s fiber content is found in its skin, so if you’re eating one raw, by all means keep it on. The skin tends to toughen when cooked however, so if you are baking with pears, you might want to peel the skin first.
Read MoreWhen it comes to pears you should hold out for “just right.” Since pears ripen off the tree from the inside out, the perfectly picked pear is really up to you! To test it’s ripeness gently press around the stem. If the fruit gives a little, the pear is likely ready to eat or is very close.
Too firm? Store in a closed paper bag on the counter for a few days at room temperature to speed up the process.
Too soft? Pears make a great addition to smoothies or soups!
Read MoreOnion peels are a perfect flavor addition to homemade broth or stock. You can also dry out the peels to create an onion skin ash or powder to sprinkle on top of any dish in need of a little extra smokey flavor. If all else fails, add them to your compost.
Read MoreWhen onions are cut, they release a vapor that is a form of sulfuric acid (the root end has highest concentration - so try to keep it intact!). When this compound reaches your eyes, your body cues the waterworks. To avoid crying in the kitchen, try sticking your onions in the fridge for a few minutes until the onion feels cold. Chilling your onions first, will help neutralize the enzymes that cause the tears. If you want to go a step further, position yourself near your kitchen vent or fan while you slice, chop or dice to help suck up any lingering fumes.
Read MoreOnions should be stored in a cool, dark, well ventilated area to prevent spoiling and developing a bitter taste. The key is to make sure they don’t absorb moisture - which means you should never store them in the refrigerator. Also, keep them away from potatoes, as onions can cause your spuds to prematurely sprout or turn green.
Read MoreYellow - your go-to cooking onion, with a nice balance of flavor that becomes sweeter over time, making them good for dishes that have to cook for a while like soups, stews, or sauces.
White - milder & crisper, they have a sharp bite that doesn’t linger. They can be cooked, but are great raw, diced for salsas, salads or as a topping on tacos.
Red - thicker and more powerful in flavor, these are most often used in salads, salsas, and other raw dishes primarily for their color which will fade when cooked.
Read MorePortobellos are a versatile addition to any meal plan. We love to stuff them, grill them whole as a plant-based burger replacement, or marinate then slow roast them to create a delicious vegan bacon that’s good for salads, sandwiches or snacking.
Read MoreLike a nasty comment or Jay-Z’s shoulder, the best way to clean a mushroom is to gently brush the dirt off. Because of their high water content, any excess water will only increase the slime factor - this is especially true when eating them raw.
Read MoreAside from a general disdain for the word “moist” - mushrooms in particular like to avoid moisture like the plague. Whereas most produce benefits from the controlled climate of a crisper drawer, mushrooms should be stored in an open paper bag in the main part of your fridge. The bag will help absorb the moisture and keep them lasting firmer, longer.
Read MoreSavory ingredients like salt, acid and spice complement the natural sweetness of watermelon, cantaloupe or honeydew and help enhance its flavor. Try playing with a drizzle of olive oil, balsamic vinegar, or a squeeze of lemon or lime juice, and top with a sprinkle of salt or chili flakes.
Read MoreMeet your new favorite snack - roasted melon seeds! After separating and rinsing the seeds, simply toss with a little olive oil and your favorite seasonings and then spread evenly on a cookie sheet and bake at 300℉ for about 30 minutes or until golden brown.
Read MoreAlways thoroughly wash melons before cutting them. This will help reduce the possibility of transferring any lingering bacteria to the flesh as your knife cuts through the rind.
Read MoreStore whole melons on the counter until ripe and ready to eat. Not only will it give you the best flavor, but it might even help preserve the antioxidants inside! Cut melon can be kept in the fridge for about 3 days.
Read MoreUse up leafy greens that are starting to lose their oomph by blending it smooth with a little water and then freezing it in ice cube trays. Pop one in your blender the next time you are making a smoothie for an additional nutritional boost.
Read MoreWhile some stems are too tough and chewy to be eaten raw - they are delicious pickled, sauteed or in pesto. One way to soften them up before using, is to blanch and shock them first. Simply drop them in boiling water for about 2 - 3 minutes then submerge them in a freezing cold ice bath, drain, and then add to your favorite dish.
Read MoreLeafy greens tend to go bad first in your fridge. Luckily, there are a couple ways to prolong its life! If your lettuce comes with the root attached, keep it intact and only pull off the leaves you need. It will stay fresh for a week longer than cut greens. If the root’s not attached, wrap your lettuce in a dry towel and put it in a container in your crisper drawer. Replace the towel when it feels wet and remove any slimy leaves so they don’t spoil the rest.
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