Vegetables

Dressing Up Everyday Vegetables

A side dish doesn't have to be elaborate. In fact, when serving a variety of flavorful foods, it's nice to include a basic vegetable that's been simply seasoned. Try these tasty toppings for hot…

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Eating Whole Artichokes

Fully enjoying whole artichokes is a messy, finger-licking-good experience! Here are some hints for eating this unusual vegetable. Starting on the outside of the artichoke, remove petals, one at a…

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Freezing Leftover Tomato Paste

A tablespoon or two of tomato paste adds richness and color to many savory dishes. Here's a tip for storing leftover tomato paste. Line a baking sheet with waxed paper. Mound the tomato paste in…

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Freezing Zucchini

You can freeze zucchini with a bit of preparation. First, steam the shredded zucchini for 1 to 2 minutes or until translucent, then drain well. Pack in measured amounts into freezer containers,…

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How Much Spinach

When a recipe calls for cooked fresh spinach, 1 pound of fresh spinach will yield 10-12 cups of torn leaves, which will cook down to about 1 cup. One package (10 ounces) of frozen spinach leaves…

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How to Peel Acorn Squash

Place the whole squash in gently boiling water for 15 minutes; pour off water and chill in cold water for 5 minutes. When cool enough to handle, slice off peel from peaks or ridges with a knife;…

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Kernels of Corn Facts

Fresh corn is at its peak May through September. Look for ears of corn with bright green tightly closed husks and golden brown silk. The kernels should be plump, milky and in closely spaced rows…

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Making Mashed Sweet Potatoes

To cook sweet potatoes for mashing, place whole scrubbed sweet potatoes in a large kettle; cover with water. Cover and boil gently for 30 to 45 minutes or until potatoes can easily be pierced with…

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Making Zucchini Rings

To make zucchini rings for the Festive Bean 'n' Pepper Bundles (above), use an apple corer. Slice a medium zucchini in half widthwise, and then push the corer into the center of each half. Slice…

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Mashing Avocados

Cut avocado in half lengthwise. Twist to separate from the seed. With a sharp knife, strike the seed with the blade and lift out.

Scoop the meat from the skin with a tablespoon and place in…

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