#vegetables

#vegetables

The great thing is that a lot of the following additions can be mixed and matched to achieve unique and fun flavor profiles. Salads don't just have to feature bland, limp, and waterlogged pieces of lettuce; there are so many ways to approach them and make them scrumptious and satiating. After trying some of them, you may never look at salad the same way again.

My early Thanksgivings were a cross-cultural hodgepodge: boxed stuffing and canned cranberries sat on the table alongside pav bhaji and lemon rice. My Indian immigrant parents didn't want us to miss out on American celebrations, but they also couldn't wrap their heads around eating so much beige food devoid of spice. By the time I was 16 years old, though, I had fallen in love with cooking thanks to a daily after-school dose of the Food Network,

It's almost eerie to consume something that's been sitting on a shelf, unrefrigerated for months, but the practice of canning has been around for hundreds of years, and is proven effective and safe. Now, a canned food's nutritional content and healthfulness are all dependent on what's inside. A can of meat lover's chili, complete with bacon bits, might not be a health-conscious choice, while a canned vegetable might contain some key nutrients like fiber, vitamins,

Start by slicing carrots (the thinner or smaller the pieces, the quicker they'll ferment), then make a brine by mixing 35g rock or sea salt (don't use table salt) with a litre of water (tap is fine, filtered is better), and making sure the salt dissolves. You can then go as fancy or simple as you like: Drop in some peppercorns, allspice berries, coriander seeds, fennel seeds or anything else you think might go, bring the brine mix up to a simmer, then take off the heat and leave to infuse and cool to room temperature.

With a buttery, flaky pastry base and a rich, savory filling, quiche strikes the perfect balance between elegance and heartiness. This brunch favorite is typically made with eggs, heavy cream, cheese, and a medley of meat- or veggie-based add-ins, yielding a creamy, protein-rich dish that can feed a crowd. Quiche can be enjoyed warm or cold, and it makes for a delicious addition to a buffet-style lunch, served alongside a selection of complementary sides.

Instead of defaulting to fusilli or farfalle for your pasta salad, consider store-bought potato gnocchi. Sear them in a hot, well-oiled skillet until the outsides are golden and crisp for a toasty crunch.

Caponata is a Sicilian vegetable dish, a rustic compote that features eggplant, characterized by a piquant sweet and sour sauce, with olives and capers.

Shaved carrots and zucchini give this simple salad a fancy feel. Bits of thinly sliced red onions add a pop of color and a little bite.

To extend the life of radishes, store cleaned radishes submerged in cold water in a tightly sealed jar in the fridge for up to two weeks.

Cucumbers should not be stored in their original packaging; instead, they should be wrapped in paper towels and placed in a zip-top bag in the fridge.

Harry and Carson Willemse presented the world’s longest asparagus at 351.7cm during the Port Elgin Pumpkinfest in 2004, showcasing impressive growing techniques.

Begin by boiling your rice noodles in lightly salted water until they reach the desired tenderness, which typically takes around six minutes.