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Robust Cooking - The Healthy Cooking Blog

Archive for the ‘Robust Garden’ Category

August 30th, 2008

21 Ways to Use Zucchini

It’s zucchini time in the Midwest and Northeast and if you are looking for ideas on how to serve these omnipresent green-colored squash, we have ideas:

Cut them into 1/2″ x 3″ spears and eat raw.
Make zucchini muffins
Grate zucchini in your salad
Grill them.
Make zucchini bread
Use in a vegetable stir-fry
Make stuffed zucchini
Create ratatouille
Bake in vegetable lasagna
Serve baked […]

By Sandy Mitchell -- 6 comments

August 20th, 2008

20 Ways to Use Those Fresh Tomatoes

Mid-August is tomato season in the Midwest and Northeast and few things are as delicious as just-off-of-the-vine tomatoes. However, as prized as these vegetables are in the dead of winter, at this time of year, there often seems to be more of them than one can possibly use. Below are just a few of our […]

By Sandy Mitchell -- 12 comments

June 9th, 2008

Understanding Edible Flowers

No longer limited to cake decoration and fancy, four-star restaurants, edible flowers have come to the masses. Pansies, nasturtiums, daylilies, chrysanthemums, and more may be eaten and add a festive–and healthy–touch to your cooking.
Organic to Be, one of my favorite food blogs, offers a great recap of what flowers are edible along with tips on […]

By Sandy Mitchell -- 3 comments

April 29th, 2008

Growing Culinary Herbs

For your recipes to become more robust, toss the salt and use herbs. I know, I know, herbs can be expensive. That is one of the main reasons more people do not use a larger variety of herbs in their cooking. Not that I blame anyone, what with the skyrocketing cost of just about everything […]

By Julie Fletcher -- 5 comments