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Parsnips are starting to make a culinary comeback due to a new generation of chefs and the parsnips amazing versatility.
Parsnips can be boiled, roasted, grilled, micro-waved, stir fried or even eaten raw. They can be served alone or paired with other root vegetables. They are perfect as a side dish or used in stews, soups and casseroles.
Monday rolls around quick and it’s another meatless Monday. One interesting way to try out meatless dishes is to explore other cuisines. For example Indian, Italian and Mexican food all have plenty of vegetarian choices with strong flavor profiles that make it easy to embrace the veggies and leave the meat in the refrigerator.
Here are a few recipes that you can try out.
Fruit comes in all different forms – fresh, canned, frozen, juiced and even dried. And it’s all good for you. Dried fruit is easy to pack and carry and makes a great mid-morning or mid-afternoon snack too.
People with diabetes can be challenged with fruit consumption because it’s carb heavy. Dried fruit is no exception, but you do get a big bang for your carbohydrate buck because eliminating the water concentrates the vitamins, minerals and antioxidants.
Buying fruit and differing stages of ripeness sounds crazy…you want your fruit to be of the perfect ripeness right? Yes but you also don’t want to have to run to the store or farmer’s market to keep fruit in stock in your home. To avoid multiple trips buy fruit that is perfectly ripe and ready to eat and also buy fruit that needs a day or two on the counter to ripen to perfection. That way you can buy fruit for today and tomorrow and it will be available to eat when its ready.
Learn more about Brussels Sprouts.
Most varieties of quince are rock hard and quite sour, though in the 1990′s a sweeter variety called the “apple quince” was developed and can be eaten raw. Unless the sweet variety of quince is available, they are too acidic and astringent to be eaten raw but are great in a cobbler, crisp, compote or pie.
Because of their firmness and sour taste, quinces are almost always peeled, sweetened, and cooked, frequently into preserves. In the cooking process, the flesh turns a delicate pink and emits a delightful perfume-like fragrance.