Sarah Henning is a freelance blogger for the Lawrence Journal-World and lawrence.com. She writes the Eat Your Vegetables blog.
When attending a wedding, it is normally customary to RSVP, choose an outfit, talk the hubby into a tie. But recently, my wedding prep became RSVP, choose an outfit, bake a pie. Actually, two pies.
Watermelon, juicy and sweet, can be regarded as the food mascot of summer for many Americans. Though available year-round, these melons begin to come into season in July and can be found locally through September.
Blueberries are available year round, and, like strawberries, these little beauties are typically a sign of summer. Juicy and sweet when fresh, they’re the perfect addition to pretty much anything at any meal.
Pungent, spicy, delicate and fresh, arugula is a “grown-up” ingredient if there ever were one. But it’s also delicious and versatile, perfect for pepping up almost any spring dish.
My plan for this round of Delicious/Nutritious was to find some way to present our chosen ingredient for April — leeks — in a way where you could actually see them.
It’s time to dust off those salad tongs and stock up on greens because salad season is here again.
Turn a mango into sorbet or wrap it with avocado.
Two sweet treats featuring white chocolate for Valentine's Day.
This month's Delicious/Nutritious focuses on the parsnip. It can be roasted, mashed, pureed, fried, baked or sauteed. It goes well in many combinations or stands on its own quite nicely because of sweetness and crunch. By Sarah Henning and Megan Stuke
This month's ingredient: Cinnamon