Every we have a star ingredient we like to highlight! You’ll learn some history and how to use the ingredient.
Let’s talk Mustard… You’ve probably eaten mustard greens without knowing it. Young mustard leaves are found in Asian salad mixes and add a wonderful frilly texture to salads. More mature greens that are bunched and like to be cooked, with lots of garlic. Give mustard a chance you will be rewarded with flavor plus a boat load of vitamins & nutrients!
This week’s Star Ingredient is the mighty Strawberry. What’s so mighty about it? Well it’s packed with all sorts of vitamins & minerals, is a big help to your health and is so suh-weeet!
This week’s Star Ingredient is Asparagus. It’s got quite the reputation for being fancy…it’s at all the right parties, it definitely stands out from other veggies and it has quite a past but once you get acquainted with these nutrition-packed easy-to-cook green spears of deliciousness you’ll be having asparagus at your place for dinner, too!
This week’s Star Ingredient is the Red Radish! Over the years this ruddy member of the Brassicaceae family has been relegated to being just a decoration or crudite ingredient but not anymore! Not only is it healthy as all get out (packed full of antioxidants and helps fight off tons of ailments & infections), you can use both the root AND the green leafy tops for cooking, pickling and salads. Time to look at this veggie star in a whole new way!
This week’s Star Ingredient is Broccoli Rabe! Commonly used in Italian cooking (maybe you’ve seen it paired with sausage and provolone on Philadelphia’s OTHER famous sandwich) broccoli rabe, also known as rapini, is more closely related to the turnip than to broccoli although they’re all in the same family (our favorite one) the Brassicaceae! Highly nutritious, it has a reputation of being bitter but that’s a redeeming quality since it helps cut through rich heavier sauces and make fatty luxurious dishes even more delicious and complex!
This week’s Star Ingredient is Rhubarb. One of those harbingers of Spring veggies, only the crisp, fleshy stalks are edible and used in cooking and baking…and even in cocktails!
This week’s Star Ingredient is the Portobello Mushroom! Technically it’s really a mature brown cremini mushroom. Broiled, stuffed, oven-roasted, grilled or sautéed…there are sooo many ways to enjoy this mushroom! Not only does it taste great, it’s also very nutritious!
This week’s Star Ingredient is Kale Raab! Kale raab is just the fancy name for the spring flower buds of kale when it bolts (which means goes to seed) in the early Spring. It’s sweet, nutty, tender and crisp. You can eat it raw in a salad, cooked in a pasta dish or mixed with a stir fry. But you better hurry if you want to enjoy it…it has a VERY short season so bring on the raab before it’s gone!
Miso is a fermented paste that’s a cultured mixture of soybeans, a grain (like rice or barley), salt and koji (a mold). Keepwell Vinegar has taken traditional miso-making ways and adapted them for the not-so-typical miso-making grains that are available here in PA & MD! Their White Miso is a wonderful take on a classic. It’s a little younger, a little sweeter and not overly salty. Both the Gochujang and White Miso can be used in sauces or glazes to give an exotic flavor to ordinary dishes.
A cross between Romaine and Butter lettuce, this sweet crunchy lettuce is perfect for sandwiches, salads and even as a scoop for dips and spreads!