RWOP Cooking School...This Week’s Star Students!
Hi Ladies and Gents!
You all did a fab job of helping us keep our fruits and veggies fresh and tasty this week, and we can’t wait to start using some of your tips and ideas!
For being such an outstanding group, we’re devoting this day to YOU by sharing some of your fantastic advice and comments from the last few days!
GEM: “The best tips I've been given are to get out everything you need before you start preparing the dish/meal, and wash up and put away as much as you can as you go.”
DONNA STAHL: "I like to chiffonade when I use fresh basil, but use scissors to cut instead of a knife. It causes less bruising on the herbs and still works quickly!"
TANJAMAE: "Love, Love, love LEEKS! I use them in potato and leek soup where they share the stage with the potato! Awesome! I also replace onions with leeks in a lot of my recipes or use them together for a more intense flavor."
JEANSANDTS: "I love Blue Lake green beans. It has been my favorite vegetable my entire life. My favorite vegetable to cook with is, hands down, Vadalia onions.
As always, thank you for showering us with your constant support and enthusiasm!
There’s nothing quite like working with fresh produce, especially when you add your favorite PHILADELPHIA! Stop by the RECIPE GALLERY, search for your favorite fruit or vegetable, and tell us what recipe you’re dying to try in the Comments below! Be sure to share own fresh recipe, too!
Photos courtesy of Craftybitz Supplies, Garden of Vegan
15 comments
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I'm with Gem. I like to get everything out ahead of time, so that I can just reach for it and be ready to use it. -
Oh, MizWasy, your idea sounds easy and real good. Yes, Tanjamae's idea is what I was going to try, now i can try both of yours. -
I love fresh spinach and the receipe on this site for Lemon Chicken Floretine sumitted by Angie smith is excellent. Also when i could not find the lemon herb cooking creme i used instead the garlic cooking creme and it was also good. -
I cook brussel sprouts with bacon and onion - cut in half like Tanjamae. The key to them is they should be cooked through but still firm - not mushy (which also means not stinky). Overcooked brussel sprouts and cabbage is what makes your house stink.
To fool your kids or yourself - use a mandoline to slice the brussel sprouts then do a quick saute in bacon fat where you've cooked some onion until translucent. I used to hate them, too, until I saw Alton Brown cook them similar to this on the Food Network.
I love fresh yellow squash and green beans cooked with bacon or ham and onions. Now that it's soup weather, it's time for bean soup, chicken & gnocchi soup, chicken & dumplings . . . you name it as long as it's soup. YUM-MY. -
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LOL, Tanjamae, i promise i will give your suggestion a try. Though it will be a toughie...lol. Your recipe sounds really good.
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Stuffed shells! Yummy.... they are truly rare here in the midwest and I can't even find the large shells to make them. -
oh no @my_psychosis and Kathy Leeds - brussel sprouts are fantastic. Fry some bacon, remove and crumble for later. In the fat, saute brussel sprouts that have been cut in half. To it, add mushrooms, onions (sliced or diced), roasted red peppers (sliced or diced), a pinch of crushed red pepper seeds,salt and pepper and let it all come together. Add some chicken stock until pan is half full and cover. Brussle sprouts should be fork tender. Removed cover and allow liquid to reduce until almost gone. Stir in the Savory Garlic Cooking Creme or the Italian Herb and Cheese. Sprinkle with bacon crumbs and enjoy!!!! That's good stuff! -
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I love all veggies (except brussle sprouts) my favorite is tomatoes. I love them straight from the garden and sprinkled with salt, or my favorite way to eat them is to slice them onto a plate, drizzle them with olive oil, and sprinkle on fresh basil and feta cheese crumbles. YUMMY -
I would love to try Sherry Sizzled Scallops with Dijon Savory Garlic Creme and Bistro Bacon Crumble. I just wish scallops were not so expensive... -
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I love zucchini and summer squash. Love to saute these with fresh mushrooms, onions and yellow peppers. Them add a little Philly cream cheese. It is great for a quick lunch or side dish with dinner.
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