Friday, June 17, 2011
Try this lightened version of a Summer classic.
Cole slaw is one of Summer’s most popular side dishes. Yet most people, including me, stay away from it since the standard recipe typically includes lots of mayo or sour cream. I prefer to eat a clean diet so I enjoy playing with traditional dishes I can revise to be lighter and healthier. Cole slaw is one of those sides that goes with everything off the grill or simply tossed with some left over chicken breast as light weeknight meal. Here’s one version I make to go with broiled or grilled wild salmon. The trick to getting the texture and shred of the cabbage just right is to use a mandoline slicer like the one featured in the photo. You can get very inexpensive slicers at any department store that carries housewares like Bed Bath & …
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Friday, June 10, 2011
Try these easy homemade gift ideas.
Have you exhausted the t-shirts, socks, ties, grilling tools, lawn darts, and every other typical Father’s Day gift idea? Homemade gifts are much more personal and really don’t take long to make. Adding your own unique touch makes them more special for everyone. When brainstorming about what to make someone, I try to incorporate their likes, hobbies or personality into the gift idea. My father is not a golfer or tennis player, but he does enjoy yard work and relaxing on the deck with an MGD (that’s Miller Genuine Draft, which had to replace his Black Label many years ago. Anyone growing up in Natick in the ‘70s-‘80s will remember Black Label beer…). So to keep in line with this retro theme I decided to do what I do best, make …
Friday, May 20, 2011
Use Spring’s first greens to make hearty seasonal pestos, spreads & dips.
Earlier this week I participated in the pilot event for the Mass Horticultural Society’s new Garden to Table Program at Elm Bank. This is a new series of cooking demonstrations utilizing fresh food from the gardens to explore more about growing, cooking and preserving healthy and seasonal foods (about 40% of the food grown will be donated to the Wellesley Food Pantry). The events are hosted in the Hunnewell Building at Elm Bank. I met Deborah Coleman, Garden to Table Program Director, at another cooking demonstration in April that I did for the Dover and Powisset Garden Clubs. As soon as I learned the vision behind the Garden to Table program, I was delighted to be asked to work with Deborah on the pilot event. As a Natick native, I have …
Friday, April 1, 2011
Try drying and using up extra fresh herbs.
You’ve grown them or bought them, now what to do with them? Many of us encounter the familiar scene when opening the refrigerator to find sad little bunches of wilted brown herbs. We had such good intentions… Even buying herbs in small packages leaves us with leftovers that never get used. Here are a few ideas for using up your extra fresh herbs, whether you buy them or grow them. When I lived in New Zealand, I had the luxury of snipping fresh herbs from my yard daily. Giant rosemary bushes lined my front porch, mint everywhere, Thai basil, even olive trees. I only needed to cut what I was going to use, didn’t waste any, and didn’t even think about it. Since I’ve been back home I’ve had spotty luck trying to grow certain herbs and …
Friday, March 25, 2011
Any utensils you cannot live without? Favorite gadgets? Check out my list of suggested practical-use tools for your kitchen.
I never really thought of myself as a gadget-girl, but after doing this exercise and listing out my must-have kitchen tools I realized that, indeed, I am! However, my preferences certainly lean more towards practical utensils that serve as multiple use items (with the exception of the egg slicer). This topic comes up a lot for me and recently I was on a mad hunt for yet another specifically sized pastry scoop when I started tallying a list in my head. Overwhelmed pretty quickly, I decided to take a better inventory and assess what I really need to keep in my box of tricks. So I came up with this list and of course it continues to grow… I also surveyed some folks through Facebook and got some fantastic suggestions that I will share as …
Friday, March 18, 2011
Check out this recipe from the Taste of MetroWest - Sodium Free.
The first annual Taste of MetroWest event on Tuesday, March 15 was a huge success in several ways. As expected, the food did not disappoint with almost 50 local vendors and 1,000 attendees. The significant point of an event this size was the effort of the MetroWest Chamber members to make it green. All vendors were provided with compostable utensils and serving supplies. As promised, we are posting this recipe Online (rather than printing it for the event) in an effort to reduce paper usage and continue to support the Chamber’s efforts. Copy, save or print this recipe. Make this vibrant and light salad to enjoy throughout the week for lunch, a snack or as a healthy side dish. It will keep refrigerated easily for 5 days. Add any …
Yvette Saulnier Taylor
6:02 pm on Monday, June 13, 2011
Thank you for the contribution, Carol! Great suggestion! more ›