When I was researching sugar snap peas to write a column for EatingWell, I discovered a man by the name of Calvin Lamborn. You’ve probably never heard of him—I hadn’t. But Mr. Lamborn deserves a round of applause because he’s the guy who made sugar snap peas so sweet and succulent that you want to eat them raw. Though edible-podded peas have been enjoyed for hundreds of years, Lamborn accidentally developed snap peas in the late ’60s while breeding shell peas. Though sugar snap peas are a cultivar of snap peas, you’ll most likely see them called “sugar snap peas” at the grocery store.
Enjoy a delight of early summer tonight with one of these snappy sides. Bonus: A 1-cup serving of the versatile vegetable gives you one-third of your Daily Value of vitamin C and 3 grams...
You all might stone me when I say this, but I make my husband’s lunch. I know, I know, it’s so very June Cleaver, but hear me out. Dan’s finishing up his last year of law school, so his nose is in a very thick, very boring book when he’s not sleeping. If I didn’t make him lunch he would most definitely resort to a slice of greasy pizza or a fast-food value meal. Instead, I make him Pizza Roll-Up Bento Lunch. It’s healthier than grabbing a couple slices of pizza (at age 31, Dan already has borderline high blood pressure), costs far less than take-out and I like to make it in reusable containers, following these 5 principles of Japanese-style bento boxes. The containers cut down on waste,...read full post »
There’s only one thing I love more than eating salad and that’s growing salad greens. Even though the property where I live is too polluted to grow food on (a buried heating-oil tank leaked more than 50 years ago), we have several containers that we grow salad greens in. I recently went through my seed packets and noticed we’ve accumulated over 20 varieties of lettuce seeds. It’s pretty cool that we’ve begun to grow things that we definitely can’t get at the grocery store or have a slim chance of even finding at the farmers’ market. Then there’s the satisfaction of growing our own food. Nothing is more awesome than going out to snip some fresh salad greens when I’m...read full post »
I’m so glad that spring is (finally!) here and my farmers’ market is back in the swing of things. I can get my favorite salad greens (here's a recipe for my favorite dandelion-greens salad), garden-fresh rhubarb and fresh-from-the-oven bread directly from the best local purveyors. But shopping at the farmers’ market isn’t the only way I eat local. Here are 5 ways you can eat local beyond the farmers’ market from our new book, EatingWell in Season: The Farmers’ Market Cookbook.
Get the recipe: Dandelion Salad with Goat Cheese & Tomato Dressing
1. Join a CSA: My husband and I have had a community...read full post »
Are you a vegetable-phobe? Or maybe you have a kid who won’t eat anything but iceberg lettuce in a salad or your husband (like mine!) swears that parsnips are only good for the compost bin. Let me offer you a glimmer of hope: it can take as many as 10 to 15 tastes before a person will learn to appreciate a new flavor, so don’t give up just yet. Use April Fools’ Day as an opportunity to add some vegetables to your picky eater’s diet. Here are a few ways to sneak some vegetables into meals so good they will ask for seconds (don’t miss our video that shows you how to make Baked Mac & Cheese healthy). And in case you were wondering, I’ve been stealthily adding parsnips to a blend of...read full post »