Green Options

Ah, comfort foods. Whether you’re snowed in with the winter blues, sick as a dog, or suffering from a sadness that only carbs can fix, comfort foods make us feel warm and relaxed. I had a painful run-in with the dentist this weekend, so not only am I craving a little comfort, but something soft and mushy… and potatoey, and buttery… Ok, I’ll stop drooling now. It’s mashed potato time!

And of course, what’s more comforting than knowing that you’ve bought local, quality ingredients to add to your dish as well? Comfort foods should be as easy to make, as they are pleasing to eat. The great thing about mashed potatoes is, there’s no exact science to it.

Peel your potatoes (7 russet potatoes makes about 5-6 servings) and cut them into medium sized chunks. Boil for about 25 minutes, or until soft. Add in small doses salt, milk product, and butter product (I use soy milk and Earth Balance margerine). Mash, and experiment with the ingredients until you’ve got the desired consistency and flavor.

While I tend to be a bit of a potato purist, I know that the same old thing can get a little bland after a while, so here are three mashed potato varieties:

You’d think in January, Sweden would be cold, blanketed with snow and ice, but not this year.

According to The Local, a hobby gardener in southern Sweden has already harvested the first potatoes of the New Year, with a garnish of strawberries and daisies.

Like tuna salad? Then you'll love Colleen's Better-than-Tuna salad: all the taste, without the fish.As much as we don't like to admit it, much of what we do on a daily basis is out of habit, including the way we eat and the food choices we make. They may be borne out of familial, cultural, social, personal traditions,

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