Did you know that beets were originally grown for their nutritious greens and Not the root? Tune in and learn more….
The mushrooms we have in the Marketplace are very clean already. All you need to do is take a damp towel and wipe away any dirt particles you see. If the bottoms have dirt you can’t get off, just chop off that bit. Try this method and see how quickly your mushrooms brown.
The perfect finish for grilled steaks, savory pancakes or just as a spread on a chunk of rustic bread. One taste and you’ll want to make up a couple of jars to have around all the time.
Here’s another one of Chef Diana’s Pantry Perks. Red onions have a higher sugar content than a yellow or white onion. That means they can handle a bit of acid that won’t over power. Making these is so easy, and you’ll have an instant pick me up for any dish!
This is a great way to enjoy a new green that you might be wary of cooking. I’m using a combo of beet greens and kale, you can really do any combo of kale, chard, collards, or beet tops. I like making 2-3 inch little pancakes…they feel more like a party. (You can also half the recipe if you want to use only 1 bunch.)
I’m soooo excited that Spring is almost here…we’re already starting to see signs of it like spring garlic in the market! In this recipe I’m pairing it with kale to add flavor and crunch to my take on a deli classic. I prefer vinaigrette dressings to mayonnaise to keep my salads lighter.
Biscuits are a great accompaniment to any meal and are actually easier to make than you think! I love the savory, faintly sweet flavor you get by using cooked sweet potato in this recipe.
Join Chef Diana in the kitchen to make this week’s Mushroom Farrotto (Risotto made with farro) with roasted squash. It’s a healthy twist on a classic dish!
This is a SUPER easy cake to make. You do not need to know how to bake to make this delicious creation. It’s light, has very little sugar and is one layer.