Written on October 15, 2013 at 9:00 am , by Every Day with Rachael Ray Staff
When we’re prepping and chopping veggies, we always run into those stems and ends that seem to be of no use. But the parts you throw away can be as good — and good for you — as the ones you don’t!
(Top Left) CARROT TOPS
Taste like: Peppery parsley
How to use them: Chop them and sprinkle on soups, salads or grilled meats as a garnish, or perk up your pesto by using them in place of basil.
(Top Right) BROCCOLI STEMS
Taste like: Broccoli, only milder, with a subtle cabbage flavor
How to use them: Add crunch to salads and stir-fries with chopped raw stems, or slow-cook them in soup or tomato sauce to bring out their sweet flavor.
(Bottom Right) RADISH GREENS
Taste like: A more pungent version of Swiss chard or spinach
How to use them: Sautee them with garlic and EVOO for a simple side; stir the greens into pasta until wilted; tuck them raw into grilled cheese sandwiches; or use them as a raw or cooked pizza topping.
(Bottom Left) CELERY LEAVES
Taste like: Concentrated Celery
How to use them: Sprinkle them into salads, or add them to chicken soup for a deep, vegetal flavor.
Written by: Marcia Simmons; Photography by: Avery Powell
Written on September 23, 2013 at 9:00 am , by Lauren Katz
Despite what the temperature, clothing choices or abundant sunshine may tell you, yesterday was the first day of fall, and we’re so excited for the flavors and dishes that are about to emerge! While we’re never ones to turn town a piping hot bowl of turkey chili or meaty lasagna, there’s something so satisfying about a dish full of fresh and seasonal veggies. That’s why this Meatless Monday, we’re celebrating everything we love about fall.
Written on September 9, 2013 at 9:00 am , by Lauren Katz
Usually we think of soup as being warm and comforting, and perfect for a cold winter night. But summer produce has its place in the soup world, too! And there’s no better way to use the last of your farmer’s market goodies than in chilled soups. These meatless bowls of flavor and nutrients are the perfect pick-me-up during the week day, or great for a light lunch during a busy weekend. Make a batch on Sunday, eat for lunch on Meatless Monday, and savor the rest throughout the week. They’re one pot wonders you won’t want to miss out on! Here are some of our favorites:
We hope you have a souper Monday!
Written on July 9, 2013 at 12:04 pm , by Every Day with Rachael Ray Staff
All you need for pretty vegetable ribbons is a peeler. Oh, and vegetables: Zucchini, yellow squash, carrots, parsnips, cucumbers–basically any vegetable that has the shape to become long strips is a good candidate.
1. Trim the ends and peel the vegetable if needed.
2. Peel the flesh lengthwise, using a little pressure to make 1 ⁄16 -inch-thick ribbons (thin enough to fold nicely but thick enough not to break).
3. Blanch, if desired (cook for about 1 minute in boiling salted water, then rinse with cold water). But raw is nice, too!
Add vegetable ribbons to pastas or turn them into a salad like in the recipes below.
Get the recipes:
Written on June 25, 2013 at 10:00 am , by Every Day with Rachael Ray Staff
Mild, oniony leeks are delicious in everything from savory tarts to potato soup. The only problem? The veggie’s many layers can trap a lot of grit–something you don’t want to crunch down on during dinner. To get them really clean, give this quick and easy method a shot.