This salad favorite is perfect for late “springtime” or else “summertime” enjoyment. We look forward to eating every year (especially at a “BBQ” type event). Once mint is again growing in the garden, it is time to make Tabbouleh! Tabbouleh is a classic chopped vegetable salad of which there are many variations, depending upon where in the Mediterranean or Arab/Middle Eastern world the recipe version originated from. Photograph ©Stephanie B-H/SensoryNutrition/US12
Many people are considering the merits of a Whole Food focus basis for planning their upcoming Thanksgiving meal. Of course, the most important aspect of Thanksgiving is truly the opportunity give thanks for the blessings in our lives and to share that sentiment while being able to spend time with family and friends, so any food choices should enhance that overall experience. Memories of Thanksgivings past are connected to our emotional perceptions of those times, so there are sounds, sights, smells/aromas, tastes, textures that all contributed to the sensory perceptions we have locked in our memory banks of those special
Sometimes called Green Beans Almondine, this is a classic vegetable side dish that has increased herb pungency and added punch to it with the inclusion of some fresh or dried rosemary sprigs. (Image of 1# of steamed green beans/haricots verts courtesy of webmaster ©2011).
Our neighbors to the North in Canada already had their Thanksgiving celebration around the time of Columbus Day activities here in the USA. In the states, we’re now looking forward to celebrating our Thanksgiving time with family and friends this November. I don’t think it’s too soon to start planning ahead for that celebration. Read on for some suggestions if you want to get a head start on your planning for this year.
Dining at sea means both the expected and the unexpected are now being offered for an additional cover charge beyond the cruise fare, allowing cruise ship guests more options than they ever previously had.
This Bulgur Stuffing, originally published by the American Institute for Cancer Research, may be a little hard to read in the copy found on the www, so I have re-typed it for you below.
Years ago, various types of poultry were literally stuffed until almost bursting for an upcoming Thanksgiving feast, and unless one was very careful, the potential existed for serious issues with food safety. Today, to discourage unwanted food safety issues, we discourage packing a bread stuffing inside of any poultry cavity as the poultry cooks. It really is unnecessary to place stuffing inside a poultry cavity to achieve good flavor in the stuffing, and the risk of food safety issues is just too great to take the risk at home and try to stuff a very large turkey to the gunwales!
The inspiration for this soft, moist stuffing came after reading a recipe where the ingredients were originally destined to become a soup, but I thought, why not a moist, flavorful stuffing instead?! Sometimes you can “re-purpose” a recipe and this is an example of that concept.
By mixing several types of rice together, you get a pleasing mouthfeel, taste and visual appeal with this rice pilaf dish.
Sweet potatoes were made for baking as their flavor intensifies inside their jacket skins as they bake. It is your choice how you chose to bake them. Some folks like the convenience of using the microwave; others prefer to have them in a conventional oven, and some even like to use a potato baker on the cooktop. In a warmer climate you might even be able to grill them at Thanksgiving time.