FACTS – Pumpkins are usually orange, but can sometimes be yellow, white, green or even red. They have a thick shell which contains pulp and seeds. Pumpkins can be prepared by baking, roasting, steaming or boiling. Pumpkin soup and roasted pumpkin seeds are very popular dishes. They can also be used in pies which make […]
Cabbage- the leaves of red cabbages are smooth and tightly fitted into the head, while some green cabbages have loose, darker outer leaves that can vary from smooth to curly. Red cabbages are round; green varieties and can be round or elongated. Cabbage can be used in many dishes, such as salads, soups and casseroles, […]
Leeks- have tender and sweet white bottoms (along with the light green parts). When used as aromatic, they do their job well, contributing a subtle onion flavor and then melting nicely into the background flavors of a dish. You may not even notice them. But sometimes leeks get a much-deserved starring role, in which case […]
Spinach – one of the wonderful green-leafy vegetables that is often recognized as one of the functional foods for its wholesome nutritional, antioxidants and anti-cancer composition. Its tender, crispy, dark-green leaves are one of the favorite ingredients of chefs all around the planet. Wash leaves in cold water before use. Gently pat them dry using […]
FACTS: Watermelons are juicy and refreshing fruit. They have an extremely high water content, which gives the flesh a juicy and thirst-crunching texture while still also subtly crunchy. The flesh can be sliced, cubed or scooped into balls. Watermelons can make a wonderful addition to a fruit salad.
FACTS: Eggplant is actually a fruit. It is low in fat protein and carbohydrates. It can be used as a meat substitute in vegan and vegetarian cuisine dishes. Eggplant can be prepared by baking it, fried, grilled, roasted or sautéed. The flesh discolors quickly, cut just before using. When cutting or chopping it, use a […]