Though you can find asparagus at your supermarket almost all year long, asparagus is actually in season from March until June. Asparagus, a member of the lily family, is quite difficult to grow, causing this tasty treat to be a bit on the pricey side. Asparagus has been used since early on not only as a vegetable to eat, but also for medicinal purposes. Asparagus contains asparagine, a special plant compound, which gives it a diuretic effect, aiding in kidney function. Asparagus varieties include green, white and purple. The white variety is typically milder then the green and the purple can have a subtle fruity flavor. One cup of chopped asparagus has around 30 calories, contains no fat or cholesterol, is low in sodium, and comes chock full of vital nutrients. Asparagus is an excellent source of folate and thiamin (important B vitamins) and is also a good source of fiber, potassium, iron, vitamin C and beta-carotene. The quicker the cooking time, the more flavor the asparagus will have. Their unique taste pairs well with everything from mushrooms to seafood to salads. At your local farmers market, look for bunches that are firm, brightly colored and straight.
By Sharon Troy •
February 22, 2008
Tuna has been quite the newsworthy fish lately, popping up in all kinds of reports. The New York Times ran an article last month on dangerous levels of mercury in tuna used in sushi. A recent post on Sustainablog takes a look at the safety of canned tuna as well.
If you’re concerned about health risks (or have given up fish for other reasons), but can’t get enough of that lunchtime staple, here’s a simple recipe for an alternative to traditional tuna salad:
1 Can of chickpeas (Bonus points if you can soak them yourself. Find instructions here.)
2 Heaping tablespoons of mayonnaise, or alternative (My favorite is eggless Vegenaise.)
1 Tablespoon flax seed oil
1 Medium carrot, shredded
1/3 Cup chopped celery
4-5 Sprigs of dill, chopped
Salt and pepper to taste
The recipe for bourbon chicken didn’t originate, as some might think, at some eatery on Bourbon Street in New Orleans. In fact, it’s a staple of food-court Chinese restaurants, which serve varieties ranging from rubbery sweet to deliciously savory. But I’ve never seen a vegetarian version, so I’ve had to create my own, using a recipe I found at Recipezaar and tempeh in place of chicken. (I prefer tempeh over tofu:
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With farmers markets opening up here in St Louis, it's time to get out those recipes that taste so much better with fresh, local produce. One of my favorites is this light summer pasta dish, which I modified from a Moosewood Cookbook to suit my own tastes. The raw sauce, with sweet tomatoes, basil, and creamy fresh mozzerella, starts with the classic Caprese salad flavors and adds a little something extra.
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Though you can find asparagus at your supermarket almost all year long, asparagus is actually in season from March until June. Asparagus, a member of the lily family, is quite difficult to grow, causing this tasty treat to be a bit on the pricey side. Asparagus has been used since early on not only as a vegetable to eat, but also for medicinal purposes. Asparagus contains asparagine, a special plant compound, which gives it a diuretic effect, aiding in kidney function. Asparagus varieties include green, white and purple. The white variety is typically milder then the green and the purple can have a subtle fruity flavor. One cup of chopped asparagus has around 30 calories, contains no fat or cholesterol, is low in sodium, and comes chock full of vital nutrients. Asparagus is an excellent source of folate and thiamin (important B vitamins) and is also a good source of fiber, potassium, iron, vitamin C and beta-carotene. The quicker the cooking time, the more flavor the asparagus will have. Their unique taste pairs well with everything from mushrooms to seafood to salads. At your local farmers market, look for bunches that are firm, brightly colored and straight.
