Summer time and the eating couldn’t be any easier or colorful. With so many vegetables in season, sides or main courses can be loaded with fresh produce. This was the week of summer squash. Summer squash – yellow/crookneck, zucchini, patty pan, or chayote – have thin, tender skins, moist flesh and edible seeds. Summer squash is also a star when it comes to nutrition: low in calories, no fat, cholesterol or sodium and rich in vitamins. It is a good sourcemore
About: Nancy Urbanec
Recent Posts by Nancy Urbanec
Imagine a spring garden without lettuce? Impossible! Many of us let it sit atop sandwich fillings. Or for others; lettuce leaves are wrapped around hot or cold fillings. Whether chopped for a salad, or shredded for tostados, lettuce provides all kinds of culinary adventures. On grills, in stir fries, as a bedding under fish/beans, or added to soup pots. Lettuce is light, cool and crisp when raw, becomes sweet and delicate when cooked and is good for your body. It ismore
You definitely know it is spring because of the crisp, round spears of asparagus that are in the produce aisles. When selecting or harvesting asparagus the tips should be pointed and tightly closed. To ensure cooking times for all spears are similar, select asparagus with the same thickness. Asparagus, counted in the vegetable group for MyPlate, is an excellent source of vitamins A and C, which are antioxidants that may reduce your risk of heart disease and some cancers. Eye healthmore
Recent Comments by Nancy Urbanec
- August 12, 2009 on Invest in One Good Cookbook
- January 22, 2008 on What Do You Do When the Tradition Lasts Longer than the Holidays?