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I chop sweet red peppers, green peppers and onions separately, place them in glass jars, then keep them in the fridge. When cooking eggs, a stir-fry, hamburgers or any recipe that calls for peppers or onions, I have them handy. I like using the fresh veggies rather than frozen ones because they don’t add so much extra moisture to whatever I’m making. Charley G., Tucson, Arizona
Here’s an easy way to serve veggie pizza as a good-for-you appetizer. After spreading the…
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When I cut a fresh lemon in half on an angle instead of straight up and down, it seems easier to…
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